Recipe: Yummy Copy-Cat Cinnabon Cinnamon Rolls

Copy-Cat Cinnabon Cinnamon Rolls. Cinnabons Cinnamon Rolls - a cinnabon copycat recipe, about the closest you'll get to the real thing. These taste exactly like the cinnamon rolls I love to get at the mall except they're homemade! I can't think of many things that make your house smell as amazing as homemade cinnamon rolls.

I love making these rolls for breakfast because these can be made the night before and then just thrown in the oven in the morning while you. No other cinnamon rolls compare, at least in my opinion. So, if I'm going to take the time (the very long time) to make cinnamon rolls, I want them to be just as good. You can have Copy-Cat Cinnabon Cinnamon Rolls using 18 ingredients and 25 steps. Here is how you cook it.

Ingredients of Copy-Cat Cinnabon Cinnamon Rolls

1. Prepare of Dough.
2. You need 1 Cup of Warm Milk (115° F).
3. It's 2 1/2 Tsp of Instant Yeast.
4. It's 2 of Large Eggs (Room Temp.).
5. You need 1/3 Cup of Salted Butter (Melted/Softened).
6. It's 4 1/2 Cup of All-purpose Flour.
7. It's 1 Tsp of Salt.
8. It's 1/2 Cup of Granulated Sugar.
9. Prepare of Cinnamon Filling.
10. It's 1/2 Cup of Salted Butter (Almost Melted).
11. It's 1 Cup of Packed Brown Sugar.
12. You need 2 Tbls of Cinnamon.
13. You need 1/2 Cup of Heavy Cream (Leave For Later).
14. It's of Frosting.
15. It's 6 Oz of Cream Cheese.
16. It's 1/3 Cup of Salted Butter (Softened).
17. Prepare 2 Cups of Powdered Sugar.
18. You need 1/2 Tbls of Favorite Extract (Vanilla or Maple Recommended).

Therefore, I use this recipe to make some darn good Copy Cat Cinnabon rolls. And I don't even need a bread machine! Homemade copycat cinnabon cinnamon rolls are so delicious. This recipe couldn't be any easier and it uses simple ingredients. *My new cookbook is now.

Copy-Cat Cinnabon Cinnamon Rolls step by step

1. Pour the warm milk in the bowl of a stand mixer and sprinkle the yeast overtop..
2. Add the eggs, butter, salt and sugar..
3. Add in 4 cups (save the other 1/2 cup and add only if you need it) of flour and mix using the beater blade just until the ingredients are barely combined. Allow the mixture to rest for 5 minutes so the flour has time to soak up the liquids..
4. Scrape the dough off the beater blade and remove it. Attach the dough hook..
5. Beat the dough on medium speed, adding in up to 1/2 cup more flour if needed to form a dough. Knead for 5-7 minutes or until the dough is elastic and smooth. **The dough should be tacky and will still be sticking to the sides of the bowl. That's ok! Don't be tempted to add more flour at this point. We generally add about 4 1/2 cups, but start with 4 cups..
6. Spray a large bowl with cooking spray..
7. Use a rubber spatula to remove the dough from the mixer bowl and place it in the greased large bowl..
8. Cover the bowl with a towel or wax paper..
9. Set the bowl in a warm place and allow the dough to rise until double. I like to turn on the oven to the lowest setting for 1-2 minutes. Then turn off the oven and place the dough to rise in there. It normally takes about 30 minutes for the dough to rise. Do not allow the dough to rise too much or your cinnamon rolls will be airy..
10. While the dough is rising, prepare the cinnamon filling. In a medium bowl, combine the soft butter, brown sugar and cinnamon, mixing until well combined. Set aside..
11. Sprinkle a pastry mat generously with flour. Turn out the dough onto the pastry mat and sprinkle the top of the dough with additional flour..
12. Flour a rolling pin and roll the dough to about a 24×15"rectangle. (the size of the rectangle can vary…it does not have to be exact!)Flour a rolling pin and roll the dough to about a 24×15" rectangle. (the size of the rectangle can vary…it does not have to be exact!).
13. Use a rubber spatula to smooth the cinnamon filling over the whole dough rectangle..
14. Starting on the long end, roll the dough up tightly jelly roll style..
15. Cut into 12 slices and place in a greased 9×13 baking pan..
16. Cover the pan and allow the rolls to rise for 20 minutes or until nearly double..
17. Preheat the oven to 375 degrees..
18. Warm the heavy cream until the chill is off. Don’t make it hot…you just don’t want it cold. It should be warm to the touch..
19. Once the rolls have risen, pour the heavy cream over the top of the rolls, allowing it to soak down in and around the rolls..
20. Bake at 375 degrees for 20-22 minutes, until the rolls are lightly golden brown and the center rolls are cooked through. Note…the time will vary based on how big the rolls are, what type of pan, how close the rolls are packed, etc. They could take up to 25-27 minutes. Check the rolls at 20 minutes. If they are getting too browned, cover loosely with foil for the remaining baking time..
21. While the rolls are cooling, prepare the cream cheese frosting..
22. In a large bowl, combine the softened cream cheese and butter using a hand mixer. Blend well..
23. Add in your favorite extract and the powdered sugar. Beat until combined..
24. Spread the frosting over the cooled rolls..
25. Enjoy! Or store in air tight container..

Cinnabon cooks their rolls so they're slightly doughy in the middle — a temperature that Seattle Met. These copycat Cinnabon Cinnamon Rolls might even be better than the ones you get at Cinnabon! They are ooey, gooey, and delicous!!! They're not super hard to make and they're oh-so-tasty! This Copy Cat Cinnabon Rolls recipe is by far my favorite, but if you don't have the extra time to see this through til the end, feel free to try out my Overnight Refrigerator Rise Cinnamon Roll recipe.