Copycat Cinnabon Cinnamon Rolls
What Jo Cooks
Notes
If you don't have a dough hoo, you can knead by hand for step 3 for about five minutes or until the dough is smooth and elastic.
Ingredients
- For the Dough:
2 1/4 tsp active dry yeast or instant yeast
1 cup milk, warm but not hot
1/2 cup granulated sugar
1/3 cup unsalted butter, softened
1 tsp salt
2 eggs
4 cups all-purpose flour
- For the Filling:
1 cup brown sugar
3 tbsp cinnamon
1/3 cup unsalted butter, softened
- For the Cream Cheese Icing:
6 tbsp unsalted butter, softened
1 1/2 cups powdered sugar
1/4 cup cream cheese, room temp
1/2 tsp vanilla extract
1/8 tsp salt
Directions
- For the rolls, dissolve the yeast in the warm milk with a teaspoon of sugar (you can take a teaspoon out of the 1/2 cup of sugar) in a large bowl. Let it sit for about five minutes. If the yeast is good, it will start to froth or bubble up.
- Add the sugar, butter, salt, eggs, and flour to an electric mixer and mix until well combined.
- Pour the milk and yeast mixture over the flour mixture and using the dough hook, mix well until the dough comes clean from the side of the bowl.
- Place the dough into an oiled bowl, cover, and let rise in a warm place about one hour or until the dough has doubled in size. Mine took an hour and a half.
- Combine the brown sugar and cinnamon in a small bowl.
- Grease a 9x13-inch baking dish with cooking spray or butter.
- Roll the dough out on a lightly floured surface until it's approximately 16 inches long by 12 inches wide. It should be approximately 1/4 inch in thickness.
- Spread the 1/3 cup of butter evenly over the dough, then sprinkle the cinnamon sugar over it. Make sure you get the edges!
- Working carefully from the long edge, roll the dough into a log.
- Using a very sharp knife, cut the dough into 12 slices and place in the greased baking pan.
- Cover with a clean kitchen towel or plastic wrap and let them rise for another 30 minutes, or until doubled in size.
- Once they've doubled in size, preheat the oven to 350 degrees. Place the baking pan in the oven and bake for 20 minutes or until golden brown. Mine took about 25 minutes.
- While the rolls are baking, make the icing by mixing all the icing ingredients with an electric mixer until fluffy and smooth. It might not look like a lot of icing but I promise it's the perfect amount.
- When the rolls are done, cover with icing and enjoy.
Information
- Category
- Breakfast/Brunch
- Yield
- 12 cinnamon rolls
- Prep Time
- 2 hours
- Cook Time
- 20 minutes
- Total Time
- 2 hours, 19 minutes, 59 seconds