I can’t think of many things that make your house smell as amazing as homemade cinnamon rolls. This Copy Cat CinnaBon Recipe is no exception! The house will smell heavenly when you bake these!
These are just beautiful rolls that melt in your mouth and warm you from the inside out!
While homemade rolls take a little time, they are worth every single second. Don’t skimp out on the frosting because… it is amazing! Seriously… it’s the best!
These taste exactly like the cinnamon rolls I love to get at the mall! I’ve made them so many times and they turn out soft and perfectly every time!
Mmmm…. perfect for breakfast or dessert… or snack. Ok, makes a good brunch too, and I’m not saying I’ve never eaten them for dinner… but I’m not saying I have either.
Items you’ll need for this recipe:
* Active Dry Yeast * Cinnamon * Vanilla Extract *
Copy Cat CinnaBon Recipe
Ingredients
- 1 cup milk
- 2 eggs room temperature
- ⅓ cup butter room temperature
- 4 - 4 ¼ cups bread flour (plus extra for rolling)
- ½ teaspoon salt
- ½ cup white sugar
- 1 package active dry yeast
Filling
- 1 cup brown sugar packed
- 3 tablespoons ground cinnamon
- ⅓ cup butter softened
Frosting
- 4 ounce cream cheese softened
- ¼ cup butter softened
- 1 ½ cups confectioners' sugar
- ½ teaspoon vanilla extract
- ⅛ teaspoon salt
Instructions
- Combine 2 cups of the flour and yeast in a large mixing bowl. In a saucepan, combine milk, butter, sugar, and salt over medium heat until temperature reaches 120 to 130°F (butter will be almost melted). Add milk mixture to flour mixture along with eggs and mix with an electric mixer on low for 30 seconds. Stir in as much of the flour as you can. (see note below for bread machine)
- Place dough a floured surface and knead in as much of the remaining flour as possible. Continue to knead the dough until it is very smooth and elastic (this will take about 5-10 minutes). Cover dough with oil or cooking spray and plastic wrap. Let rest covered for about 15 minutes. Meanwhile, in a small bowl, combine brown sugar and cinnamon and set aside.
- Roll the dough into a 18x21-inch rectangle. Spread ⅓ cup butter on the dough and top with the brown sugar and cinnamon mixture.
- Starting with the long side, roll up dough so you have an 21" log. Cut into 12 even rolls. Grease a 9x13 pan and place the rolls in the pan. Cover with plastic wrap and a tea towel or kitchen towel and let rise until nearly doubled, about 45 minutes. Meanwhile, preheat oven to 400°F.
- Bake rolls on the center rack about 15 minutes or until lightly browned.
- While the rolls are baking, combine cream cheese, ¼ cup butter, confectioners' sugar, vanilla extract and salt with a mixer until fluffy.
- Allow rolls to cool for about 10-15 minutes and spread frosting on warms rolls.
Notes
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Dessert
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This recipe was slightly adapted from Allrecipes.com
Simply delicious, just like every recipe I have tried of yours. Keep the recipes coming!!
Do you know anything about time frame with storing them? Counter top vs refrigerator?
Thank you!
These are DELICIOUS!!
If they are frosted with cream cheese frosting they should be stored in the refrigerator. We find they last about a week in the fridge. Enjoy Jayna!
can I freeze the cinnamon rolls
I haven’t tried freezing them (although I do think it would work). Let us know how it goes if you try it!
I did the recipe, cut and then froze right away. Just take them out on the AM, placed in the pan with parchment, and let rest at room temp to let them defrost. They will rise! Once they rise, pop
them in the oven! They come out perfectly. I get 3 in a loaf pan
excellent recipe, tried it, loved it and I must say a am PLEASED…………. will make again
Best thang eveeer!!!!
Sooo easy!
Sooo good!
I’m the mom that makes the best cinnamon rolls because of you! Thank you
Xo
This made my day Maria! I am so glad these cinnamon rolls are a hit!
love this recipe
We’re absolutely wonderful my family loved them
I’ve never left a review for a recipe I found on Pinterest before. I made these tonight and they are so darn good I had to say something. If you are thinking these will be too much work, or you don’t have time, or you aren’t sure about making cinnamon rolls. Do it. Use this recipe. Your stomach (and husband) will be glad you did!
I am so happy to hear you loved this recipe Monica!
Can you freeze these before the second rise? If so, how many days?
I haven’t tried freezing them (although I do think it would work). Let us know how it goes if you try it!
I have made this recipe a few times and sometimes they don’t rise. Do you have any idea what I could be doing wrong ?
Did you test that your yeast is live? Add a little bit of yeast to a bowl with some warm water and sugar. Let it sit about 10 minutes and the top should be very foamy. If it isn’t foamy, the yeast will need to be replaced.
Can you freeze these?
We usually keep them up to 2 days on the counter. IF it’s going to be longer than that, you might like to freeze them to keep them fresh.
I love Cinnabon but this recipe is too sweet. It overpowers the cinnamon. Might try again but with 1/4 sugar in dough. Also combining the butter sugar and cinnamon made it difficult and time consuming to cover the dough evenly. Will do that separately as in past.
I made these using AP flour and quick rise yeast. Next time, I would roll and fill right away, sitting made the dough hard to work with as my yeast was already working. Didn’t knead by hand, used my dough hook on my stand mixer. Will definitely make again!