Cinnamon Rolls with Cream Cheese Icing - Cinnabon Copycat
Make your own Cinnabon copycat with this recipe for homemade Cinnamon Rolls with Cream Cheese Icing.
Prep Time 2 hourshours
Cook Time 15 minutesminutes
Total Time 2 hourshours15 minutesminutes
Servings 12servings
Ingredients
For the dough:
1cupmilk(98 - 105 degrees)
2large eggsroom temperature
⅓cupbutterroom temperature
4 ½cupsall-purpose flour
1 ¾teaspoonsalt
½cupsugar
1packetrapid rise yeast
For the filling:
⅓cupbutterroom temperature
1cupbrown sugarpacked
3tablespoonsground cinnamon
For the icing:
3ouncescream cheeseroom temperature
¼cupbutterroom temperature
1 ½cupsconfectioner’s sugar
½teaspoonvanilla extract
Instructions
Combine all ingredients for the dough in a large mixing bowl (or the bowl of a stand mixer). Stir until the mixture begins to come together. To knead by hand, transfer the dough to a lightly oiled work surface and knead for 5-8 minutes or until smooth. To knead in the stand mixer, attach the dough hook and knead for 4-7 minutes at medium speed.
Place the dough in a lightly oiled bowl, turn over once to grease all sides. Cover the dough with plastic wrap and let it rise for 60 minutes or until doubled in size.
Punch down the dough. Transfer to a lightly greased surface and roll into a 16x21 inch rectangle.
Leaving a 1-inch border at one of the short ends, spread the dough evenly with the 1/3 cup softened butter.
Sprinkle the brown sugar and cinnamon evenly over the buttered area of the dough. Be sure to carry the filling all the way out to the edges except on the one-inch border.
Starting at the opposite end from the clean one-inch border, roll the dough into a log. Cut into 12 equal slices and place the buns in a lightly greased 9x13 pan.
Cover the pan with plastic wrap and let the buns rise for about 30 minutes or until nearly doubled.
While the buns are rising, preheat the oven to 400 degrees.
Bake until golden brown, about 15 minutes.
While the buns are baking, make the icing. In a small bowl, beat together the cream cheese, butter, sugar, and vanilla.
When the buns are golden brown, remove from the oven and allow to cool for 5-10 minutes.
Spread with the icing.
Notes
Have all the ingredients at room temperature (except the milk which should be warmer) for best results. Take any refrigerated ingredients out at one hour before starting the recipe.
The milk must be warm enough to activate the yeast but not so warm that it kills it! The ideal temperature range is between 98 and 105 degrees.
Check the date on the yeast packet before using. The main reason that yeast doughs fail to rise is expired yeast.
To make ahead, complete the recipe up to the point of the second rise where the rolls are cut and placed in the pan. Cover the pan with plastic wrap and refrigerate until the next morning. When ready to bake, remove the pan from the fridge (the rolls will have risen overnight in the fridge) and let it come to room temperature for about 30 minutes. Proceed with the recipe from that point.
Keep any leftover cinnamon rolls in the refrigerator for up to four days. Microwave for about 20 seconds to reheat. Individual rolls may be well wrapped and frozen for up to three months. Thaw and then microwave to reheat.