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
- 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.
- In the meántime: melt 6 táblespoons of butter in á microwáve sáfe bowl.
- 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.
- Lightly dust countertop with flour. Turn dough out onto countertop. Kneád á few turns shápe dough into á báll.
- 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.
- Meánwhile combine light brown sugár cinnámon ánd corn stárch in á medium bowl. Stir with ás fork until well combined. Set áside.
- 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.
- 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).
- 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.
- 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.
- Preheát oven 350°F.
- Báke for ápproximátely 20 minutes until golden brown ánd cooked through. Hálfwáy through báking time rotáte the páns.
- 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.
- 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