For DAYS I had been trying to create the best cinnamon rolls. Like, the kind you would want to make the family for Christmas morning. I’ve said before, I don’t like to measure. I also have no patience, and if a recipe has too many instructions, count me out. When it comes to baking, I have no shame in buying pre-made or boxed ingredients, for these reasons. I wouldn’t take it over to the fam, though! But, I’ve finally done it! I’ve created a super simple cinnamon roll recipe that will give you bragging rights, because this non-boxed masterpiece was made right in your kitchen! Here is my easy copycat Cinnabon cinnamon rolls.
To start, a few tips:
- If you have a food thermometer, bust it out!
- Pre-heat your oven before you start to make the dough- I use this as my warm spot to let dough rise.
- ‘Proof’ the yeast aka make sure your yeast is working properly and foams!
- Line your baking pan with parchment paper
- Use an empty water bottle to suck the egg yolk from the egg white (It’s important not to use too much egg white, because it will dry out the dough!)
Easy Copycat Cinnabon Cinnamon Rolls
- 3/4 cup whole milk Warm (110 degrees or about 45 seconds in the microwave on high)
- 2 1/4 teaspoon Active Yeast 1 package- 1/4 oz
- 1/4 cup Granulated Sugar
- 1 Egg Room temp
- 1 Egg Yolk Room temp
- 1/4 cup Unsalted butter Melted
- 3 cups Bread flour
- 3/4 teaspoon Sea Salt
Cinnamon Roll Filling
- 2/3 cup Light brown sugar
- 1 1/2 tablespoon Cinnamon
- 1/4 cup Unsalted butter Softened
Cream Cheese Icing
- 8 oz cream cheese Softened
- 6 tablespoons Unsalted butter Softened
- 1 1/2 cup Powdered Sugar
- 1 teaspoon Pure Vanilla Extract
- Add warm milk to mixer.
- Sprinkle yeast on top (DO NOT MIX). Wait at least 5 minutes, until yeast foams.
- After yeast foams, add egg, egg yolk, butter and sugar. Mix ingredients until combined.
- Sift in flour and salt, a little bit at a time. Use a wooden spoon to mix, until a dough forms.
- Place dough hook on mixer, and mix for 8 minutes, ensuring that the dough is a nice ball.
- While dough is mixing, oil a bowl (Butter is perfect). Transfer dough to bowl, and lightly oil the top of the dough.
- Cover bowl with a towel, and place in a warm area for 2 hours (Place on top of pre-heated oven).
- Once dough has risen, transfer dough to a well floured surface, and roll it out in a rectangle. Try to stretch the dough out as far as possible, without ripping it.
- Mix together cinnamon and brown sugar.
- Spread butter over dough, leaving space around the edges.
- Sprinkle the cinnamon sugar mixture over the middle of the dough. Then, lightly pressing down, rub it into the butter.
- Tightly roll the dough (rolling it so that it is long, not thick).
- Cut each section into 1 - 1 1/2 inch (Ideally, you would get 9 large cinnamon rolls).
- Line a baking dish with parchment paper, and place rolls on dish.
- Place plastic wrap over baking dish, and cover with a towel. Let rest in a warm area for at least 30 minutes to 1 hour, in order for rolls to rise again.
- Remove plastic wrap and towel, after second rise. Bake for 15-18 minutes at 350 degrees (Rolls should be lightly browned).
Cream Cheese Icing
- In a mixing bowl, beat together cream cheese, butter, powdered sugar and vanilla extract.
- Spread over cinnamon rolls.
Ps. My husband literally couldn’t stop repeating “Oh my god! How did you do this? This is Cinnabon!” 😉
Pps. While attempting to capture these images, my daughter, Bailee, kept licking off all the icing.
Need some of the kitchen tools I used above? You can find them below!