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Cinnabon Copycat Cinnamon Rolls

Course Dessert
Prep Time 30 minutes
Cook Time 20 minutes

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 9x13-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!