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Easy Copycat Cinnabon Cinnamon Rolls

Easy Copycat Cinnabon Cinnamon Rolls

Soft, gooey bakery-style cinnamon rolls swirled with cinnamon-brown sugar and finished with luscious cream cheese frosting. Big Cinnabon flavor with simple pantry ingredients.
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Prep Time: 2 hours 40 minutes
Cook Time: 25 minutes
Total Time: 3 hours 5 minutes
Servings: 12
Calories: 120kcal

Ingredients
 

Main Ingredients

  • 1 cup whole milk warm, about 110 F
  • 0.5 cup granulated sugar
  • 2.25 tsp active dry yeast
  • 2 large eggs room temperature
  • 0.33 cup unsalted butter melted and cooled slightly
  • 4 cup all-purpose flour
  • 1 tsp kosher salt
  • 0.5 cup unsalted butter softened, for filling
  • 1 cup light brown sugar packed, for filling
  • 2.5 tbsp ground cinnamon for filling
  • 4 oz cream cheese softened, for frosting
  • 0.25 cup unsalted butter softened, for frosting
  • 1.5 cup powdered sugar for frosting
  • 1 tsp vanilla extract for frosting
  • 2 tbsp heavy cream plus more to thin if needed, for frosting
  • 0.125 tsp fine sea salt for frosting

Instructions

Preparation Steps

  • Bloom yeast: In a large bowl, whisk warm milk and granulated sugar, then sprinkle yeast over the top. Let stand until foamy, 5 to 10 minutes.
  • Make dough: Whisk in eggs, then stir in melted butter and salt. Add flour gradually and mix until a shaggy dough forms. Knead by hand or mixer until smooth and elastic, 6 to 8 minutes.
  • First rise: Shape dough into a ball, place in a lightly greased bowl, cover, and let rise in a warm spot until doubled, 60 to 90 minutes.
  • Prepare filling: In a small bowl, stir together brown sugar and cinnamon. Keep the softened butter separate for spreading.
  • Roll out: Turn dough onto a lightly floured surface and roll to about 16 by 12 inches. Spread the softened butter all over, then sprinkle the cinnamon-sugar evenly to the edges.
  • Form rolls: Starting from a long side, roll into a tight log. Trim the ends and cut into 12 even pieces using a sharp knife or dental floss.
  • Second rise: Arrange rolls in a greased 9x13 inch pan, cover, and let rise until puffy, 30 to 45 minutes. Meanwhile, preheat oven to 350 F.
  • Bake: Bake until lightly golden and the centers register about 195 F, 22 to 25 minutes. Do not overbake.
  • Frosting: Beat cream cheese and butter until smooth. Add powdered sugar, vanilla, salt, and heavy cream; beat until fluffy. Spread over warm rolls and serve.

Notes

Overnight option: After cutting, place rolls in the pan, cover tightly, and refrigerate up to 12 hours. Let sit at room temperature 45 to 60 minutes before baking. For chewier rolls, substitute 0.5 to 1.0 cup bread flour for part of the all-purpose flour. Store leftovers covered at room temperature for 1 day or refrigerated up to 4 days; rewarm before serving.