Cinnabon Copycat Cinnamon Rolls
Ingredients
**Dough:**
- 4 1/4 cups all-purpose flour plus more as needed
- 1 cup warm whole milk
- 2 1/2 teaspoons active dry yeast
- 1 teaspoon salt
- 2 large eggs at room temperature
- 1/2 cup white sugar
- 6 tablespoons unsalted butter melted
**Filling:**
- 1/2 cup unsalted butter at room temperature
- 1 1/4 cups light brown sugar
- 3 tablespoons cinnamon
**Cream Cheese Frosting:**
- 8 ounces cream cheese at room temperature
- 6 tablespoons unsalted butter at room temperature
- 2 cups powdered sugar
- 2 teaspoons vanilla extract
- 1 tablespoon heavy cream
**Other:**
- 1/4 cup heavy cream
**Equipment:**
- 9 x 13 inch pan
Instructions
**Make the Dough:**
- In a large mixing bowl, pour the warm milk and sprinkle the yeast over it. Let it sit for 10 minutes to proof.
- To the milk and yeast mixture, add the eggs, melted unsalted butter, and white sugar. Whisk until smooth.
- Add the all-purpose flour and salt to the wet ingredients. Use a stand mixer with a hook attachment or a wooden spoon to bring the dough together. Beat for about 6 minutes until soft, smooth, and elastic. Adjust with flour or milk if needed.
- Transfer the dough to a greased bowl, cover it, and let it rest in a warm place until doubled in size, about an hour.
**Make the Cinnamon Sugar:**
- Mix the brown sugar and cinnamon in a small bowl. Set aside.
**Roll the Dough:**
- Flour your work surface and roll out the dough into a rectangle about 14 inches by 24 inches.
- Spread the room temperature unsalted butter evenly over the dough.
- Sprinkle the brown sugar and cinnamon mixture over the butter and press it down gently.
- Roll the dough tightly into a log and cut it into 1 to 1.5-inch slices to make 12 pieces. Place the rolls in a greased 9×13-inch pan.
- Cover and let them proof again for 30 to 40 minutes.
**Bake:**
- Preheat the oven to 375°F.
- Pour the heavy cream around the cinnamon rolls in the pan.
- Bake for 21 to 22 minutes until golden brown.
**Make the Cream Cheese Frosting:**
- While the rolls bake, beat together the cream cheese, butter, powdered sugar, vanilla extract, and heavy cream until creamy and fluffy.
- Once the rolls are out of the oven, let them cool for 5 to 10 minutes. Then frost and enjoy them warm!