Cinnabon Cinnamon Rolls
A Cinnabon copycat recipe, adapted from Todd Wilbur’s “More Top Secret Recipes” cookbook. About the closest you’ll get to the real thing. Super easy to make.
Equipment
- KitchenAid Artisan 5 Quart Stand Mixer
- Glass Mixing Bowl Set (3 piece)
- 9x13-inch Baking Pan
Ingredients
Dough
- 2.25 tsp active dry yeast or instant yeast
- 1 cup milk lukewarm
- 0.5 cup granulated sugar
- 0.33 cup butter unsalted, softened, or margarine
- 1 tsp salt
- 4 cups all-purpose flour
Filling
- 1 cup brown sugar packed
- 3 tbsp cinnamon ground
- 0.33 cup butter unsalted, softened, or margarine
Cream Cheese Icing
- 6 tbsp butter unsalted, softened, or margarine
- 1.5 cups powdered sugar also known as icing sugar, or confectioner's sugar
- 8 oz cream cheese (1 block) at room temperature
- 0.5 tsp vanilla extract
- 0.125 tsp salt
Instructions
- Dissolve the yeast in warm milk with a teaspoon of sugar. Let it sit for 5 minutes to froth up.
- In the mixer, combine sugar, butter, salt, eggs, flour, and the yeast mixture. Mix well until the dough comes clean from the bowl.
- Place dough in an oiled bowl, cover it, and let it rise in a warm place for about an hour until doubled in size.
- Grease a 9x13 inch baking dish, and combine brown sugar and cinnamon.
- Roll the dough into a rectangle, spread butter, and sprinkle with the sugar mixture. Roll tightly from one edge.
- Cut the roll into 1.5 inch slices and place them in the greased baking pan. Let them rise for another 30 minutes.
- Preheat oven to 350°F and bake for 20 minutes until golden brown.
- While baking, prepare the icing by mixing all icing ingredients until fluffy and smooth. Spread icing over warm rolls.
Notes
Ensure yeast is fresh and active. Store opened yeast in the fridge or freeze for longer shelf life. Milk must be warm, not hot, to prevent killing the yeast.