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Homemade Copycat Cinnabon Cinnamon Rolls photo

Copycat Cinnabon Cinnamon Rolls

These Copycat Cinnabon Cinnamon Rolls are a warm, gooey delight! Enjoy the rich flavors of fluffy dough and cream cheese frosting right at home.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 12 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup warm water (100 to 110°F)
  • 1 cup granulated white sugar (divided)
  • 1 envelope active dry yeast 2.25-ounce
  • 2 large eggs (at room temperature)
  • ½ cup salted butter (melted)
  • 4 cups all-purpose flour more as needed
  • 1 cup granulated white sugar
  • 1 teaspoon salt
  • ½ cup salted butter (at room temperature)
  • 1 cup packed brown sugar
  • 3 teaspoons ground cinnamon
  • 3 ounces cream cheese (at room temperature)
  • ½ cup salted butter (at room temperature)
  • 1 teaspoon vanilla extract
  • 1 cup powdered sugar (sifted)
  • ¼ teaspoon salt

Equipment

  • Large mixing bowl
  • Whisk
  • Rolling Pin
  • Baking dish
  • Measuring cups and spoons
  • Kitchen Towel

Method
 

Directions: Copycat Cinnabon Cinnamon Rolls
  1. In a large mixing bowl, combine the warm water and ½ cup of granulated sugar. Sprinkle the active dry yeast over the top and let it sit for about 5-10 minutes until it becomes frothy.
  2. Add the eggs, melted butter, and the remaining ½ cup of granulated sugar to the yeast mixture. Whisk them together until well combined.
  3. Gradually add the all-purpose flour and salt, mixing until a soft dough forms. Knead the dough on a floured surface for about 5 minutes until it is smooth and elastic.
  4. Place the dough in a greased bowl, cover it with a kitchen towel, and let it rise in a warm place for about 1 hour or until it has doubled in size.
  5. In a separate bowl, combine the room temperature butter, brown sugar, granulated sugar, and ground cinnamon. Mix until it forms a paste-like consistency.
  6. Once the dough has risen, punch it down and turn it out onto a floured surface. Roll it into a large rectangle, about ¼ inch thick.
  7. Spread the cinnamon-sugar filling evenly over the rolled-out dough, leaving a small border around the edges.
  8. Starting from one end, roll the dough tightly into a log. Use a sharp knife or dental floss to cut the log into 12 equal pieces.
  9. Place the cinnamon rolls in a greased 9x13 inch baking dish. Cover them with a kitchen towel and let them rise again for about 30 minutes.
  10. Preheat your oven to 350°F (175°C). Bake the rolls for 25-30 minutes or until golden brown.
  11. While the rolls are baking, beat together the cream cheese, butter, vanilla extract, powdered sugar, and salt until smooth and creamy.
  12. Once the rolls are out of the oven, allow them to cool slightly before spreading the cream cheese frosting generously over the top. Serve warm and enjoy!

Notes

  • For best results, ensure all ingredients are at room temperature.
  • Don't rush the rising times; patience yields the best texture.
  • Leftover rolls can be frozen for up to 3 months; reheat before serving.