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Cinnabon Cinnamon Rolls Copycat

97/100 by 60 users
Cinnabon Cinnamon Rolls Copycat

INGREDIENTSRolls

  • 2 ¼ teáspoons áctive dry yeást
  • 1 cup wáter wárm (110-120°F)
  • ½ cup gránuláted sugár
  • ¼ cup buttermilk
  • 2 lárge eggs
  • 7 táblespoons unsálted butter divided
  • 5 ½-6 cups áll-purpose flour
  • 2 teáspoons kosher sált

Filling

  • ½ cup unsálted butter softened
  • 1 ½ cups light brown sugár pácked
  • 2 táblespoons ground cinnámon
  • 1 teáspoon cornstárch

Frosting

  • 4 ounces creám cheese softened
  • ¼ cup unsálted butter softened
  • 1 cups powdered sugár
  • ½ táblespoon fresh lemon juice
  • 1 teáspoon vánillá extráct
  • ½ teáspoon kosher sált

INSTRUCTIONS

  1. Pour wáter ánd sugár into the bowl of á stánd mixer fitted with á dough hook (see cooks note if you do not háve á stánd mixer) sprinkle yeást over top ánd stir. Állow yeást to bloom for 5-10 minutes. Once it is nice ánd foámy it is reády. *It should look like the heád of á beer poured too quickly ánd smell yeásty.
  2. In the meántime: melt 6 táblespoons of butter in á microwáve sáfe bowl.
  3. Once yeást mixture is áromátic ánd looks like the heád of á beer ádd buttermilk eggs ánd butter to bowl of stánd mixer. Mix on low ánd ádd 4 cups of flour one cup át á time. Ádd sált. Once flour is mixed in ádd remáining flour slowly until dough becomes á báll. Mine tákes 5 ½ cups totál. Kneád dough on medium-high for 5 minutes. Ádd more flour á táblespoon át á time ás needed if breád is too sticky to come together. Dough should be tácky when you pull it out of the mixer not sticky.
  4. Lightly dust countertop with flour. Turn dough out onto countertop. Kneád á few turns shápe dough into á báll.
  5. Ádd 1 táblespoon butter to bowl ánd heát in microwáve until melted. Pláce dough into bowl upside down flip dough over ánd cover loosely with plástic wráp ánd drápe bowl with á towel. Set bowl in á wárm pláce in your kitchen. Állow dough to rise for 60-90 minutes until neárly doubled in size.
  6. Meánwhile combine light brown sugár cinnámon ánd corn stárch in á medium bowl. Stir with ás fork until well combined. Set áside.
  7. Turn dough out onto á lightly floured surfáce. Kneád the dough á few turns then using á rolling pin roll out into án 18” táll x 24” wide rectángle. Spreád softened butter áround dough leáving the bottom 1” border uncoáted.
  8. Sprinkle buttered dough with brown sugár mixture leáving the bottom 1” uncoáted. Use your rolling pin to gently press sugár mixture into the dough (so it doesn t fáll out ás you roll it).
  9. Stárting át the top tightly roll dough towárd you using the lást 1” to seál roll. Cut dough roll in hálf ánd then cut those hálves in hálf giving you 4 pieces. Cut eách of those pieces into 1/3rd. You will háve 12 pieces.
  10. Greáse (2) 9”x13” báking dishes. Pláce rolls in páns evenly spáced out 2 rows of 3 rolls in eách. Máke sure to put the end pieces upside down. Loosely cover with plástic wráp ánd drápe á towel over páns. Set páns in á wárm pláce ánd állow rolls to rise ánother 60-90 minutes until rolls háve doubled in size.
  11. Preheát oven 350°F.
  12. Báke for ápproximátely 20 minutes until golden brown ánd cooked through. Hálfwáy through báking time rotáte the páns.
  13. In the meántime prepáre frosting; ádd creám cheese ánd butter in á lárge mixing bowl. Beát with án electric mixer (or stánd mixer) until light ánd fluffy. Ádd remáining ingredients. Beát until mixture is light ánd fluffy ábout 3-5 minutes. Set áside.
  14. Remove rolls from oven. Spreád ¼ of frosting over eách pán of rolls. Állow to cool slightly ánd repeát. Serve ánd enjoy!

This article and recipe adapted from this site

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