Description
These Homemade Cinnamon Rolls are a perfect copycat of the famous Cinnabon recipe, featuring a soft, fluffy dough filled with a sweet cinnamon-sugar mixture, baked to golden perfection, and topped with a creamy homemade cream cheese frosting. This recipe offers a delightful balance of rich flavors and tender texture, ideal for breakfast or a special treat.
Ingredients
Dough
- 1 cup warm milk (115 degrees F)
- 2 1/2 teaspoons instant dry yeast (Red Star Platinum Baking Yeast recommended)
- 2 large eggs (room temperature)
- 1/3 cup salted butter (melted or very softened, not over 110ºF)
- 1/2 cup granulated sugar
- 1 teaspoon salt
- 4 1/2 cups bread flour (divided)
Filling
- 1/2 cup salted butter (almost melted)
- 1 cup packed brown sugar
- 2 tablespoons cinnamon
Topping and Frosting
- 1/2 cup heavy cream (warmed slightly for pouring over rolls)
- 6 ounces cream cheese (softened)
- 1/3 cup salted butter (softened)
- 2 cups powdered sugar
- 1/2 tablespoon maple extract or vanilla extract
Instructions
- Activate Yeast: Pour warm milk (115ºF) into a stand mixer bowl and sprinkle yeast over the top. Let sit for 3-4 minutes until frothy, indicating the yeast is active.
- Combine Wet Ingredients: Add room temperature eggs, melted butter, and granulated sugar to the bowl. Mix until combined thoroughly.
- Add Dry Ingredients and Rest: Incorporate salt and 4 cups of flour, mixing just until barely combined. Let the mixture rest for 5 minutes to allow the flour to absorb the liquids.
- Switch to Dough Hook: Scrape dough off the beater blade, remove it, and attach the dough hook to the mixer.
- Knead Dough: Knead on medium speed for 5-7 minutes, gradually adding up to a 1/2 cup more flour if needed. Dough should be elastic, smooth, tacky, and pulling away from the bowl sides but may stick slightly to the bottom.
- First Rise: Transfer dough to a greased large bowl, cover with a towel or wax paper, and let rise in a warm place until doubled, about 30 minutes. Using an oven warmed slightly and turned off is a good method to create a warm environment.
- Prepare Filling: Mix softened butter, brown sugar, and cinnamon in a medium bowl until well combined. Set aside.
- Roll Out Dough: Flour a work surface and rolling pin. Turn dough out, sprinkle top with flour, and roll into roughly a 24×15 inch rectangle.
- Spread Filling: Use a rubber spatula to evenly spread the cinnamon filling over the dough rectangle.
- Shape Rolls: Starting on the long side, roll dough tightly like a jelly roll.
- Cut Rolls: Slice the rolled dough into 12 equal pieces and arrange them in a greased 9×13 inch baking pan.
- Second Rise: Cover the pan and let rolls rise for 20 minutes while preheating the oven.
- Preheat Oven: Heat oven to 375ºF (190ºC).
- Prepare Heavy Cream: Warm heavy cream until just warm to the touch, not hot.
- Add Cream Over Rolls: Once risen, pour the warmed heavy cream evenly over the rolls, allowing it to soak into the layers.
- Bake Rolls: Bake rolls for about 25 minutes until lightly golden and cooked through. Check at 20 minutes and cover with foil if browning too quickly. Baking time may vary.
- Prepare Frosting: While rolls cool, beat softened cream cheese and butter until smooth in a large bowl.
- Add Flavor and Sugar: Mix in maple or vanilla extract and powdered sugar, beating until combined to form a creamy frosting.
- Frost Rolls: Spread the cream cheese frosting over the cooled cinnamon rolls and serve.
Notes
- Make sure milk is warm, not hot, to avoid killing the yeast.
- Do not over-rise dough to prevent overly airy rolls.
- If rolls brown too quickly, cover loosely with foil during baking.
- Starting with 4 cups flour and adding more as needed helps achieve perfect dough texture.
- Room temperature eggs help with better dough consistency.
- Use a greased 9×13 inch pan for baking to fit all rolls comfortably.
- Let heavy cream be warm—not hot—to help it soak gently into the rolls.
