CINNABON COPYCAT CINNAMON ROLLS

These will easily become your new favorite cinnamon roll recipe, especially is you love Cinnabon just as much as I do. They are soft, fluffy, extremely flavorful and and so delicious! I am a huge sucker for a really good cinnamon roll and Cinnabon is always a fan favorite. I have loved them for years; therefore, I felt it was only right to recreate one of the best cinnamon rolls. I wanted to make something that was a combination of a bakery style large roll and Cinnabon that has a very distinct flavor that everyone recognizes. Every bite is like heaven.

My favorite part of a cinnamon roll is always the center so I decided to add 1/3 of a cup to 1/2 cup of heavy whipping cream to soak the rolls in as they cook. This helps create that fluffy soft and center-like cinnamon roll all around. These remind me of my younger years on a Sunday morning before swim lessons; brings back so many memories and although cinnamon rolls were a treat and not eaten often, it still reminds me of a calm Sunday Morning with a cup of hot chocolate. With that said, I created this recipe for that occasional weekend you’re looking for a treat to bake! Again, all my recipes are made to create memories and bring family and friends together through a homemade deliciously indulgent meal/treat!

TIPS:

Mix & Knead – If you want to use a stand mixer to help with the mixing and kneading process that is great but if your like me and sometimes love to knead by hand (I feel like it makes things taste and feel more homemade) always be sure to knead it enough. You want your dough to be smooth by the end of the kneading process to really work that gluten.

Don’t forget the heavy whipping cream – this is an essential step and I know a lot of people are questioning why; but it is crucial to get that soft and fluffy cinnamon roll that resembles Cinnabon. It’s almost like your eating the “center” in every bite, and I don’t know about you guys but that is my favorite part! I go for the center as my first bite every single time, without hesitation.

CINNABON COPYCAT CINNAMON ROLLS

Recipe by sugaredkneadsCourse: Deserts, OTHER SWEETS

Servings

12-16

servings

Prep time

1

hour 

30

minutes

Cooking time

28

minutes

Ingredients

• DOUGH

• 4 1/3 cup all purpose flour add tablespoon of flour as needed

• 1 cup warm whole milk

• 2 1/2 teaspoon active dry yeast

• 1 teaspoon salt

• 2 large eggs

• 1/2 cup sugar

• 1/2 cup (8 tablespoons – 1 stick) unsalted butter melted

• 1/3 – 1/2 cup heavy whipping cream

• FILLING

• 1/2 cup (1 stick) unsalted butter room temperature

• 1 1/4 cup light brown sugar

• 3 tablespoons cinnamon

• CREAM CHEESE FROSTING

• 8 ounces cream cheese room temp

• 6 tablespoons unsalted butter room temp

• 2 cups powdered sugar

• 2 teaspoons vanilla extract

• 1 tablespoon heavy cream

Directions

• DOUGH
• To a large mixing bowl, add the warm milk and sprinkle the yeast on top. If using active dry yeast, cover and let it proof for 10 minutes. If using instant yeast, not necessary.
• To the milk and yeast, add the eggs, unsalted butter, and white sugar. Whisk all together until smooth.
• To the wet batter, add the all purpose flour and salt. Bring the dough together using a hook attachment on a stand mixer or use a wooden spoon/rubber spatula. Beat together for about 6 minutes or until the dough is very soft, smooth, and elastic. It will stick to the sides of the bowl a bit and that’s normal! If it is too sticky or too dry, add a tablespoon of flour or milk respectively.
• Transfer the dough to a greased bowl and cover to rest in a warm place until doubled in size, about an hour.
• FILLING
• In a small bowl, mix together brown sugar and cinnamon with a fork or small spatula. Set aside.
• ROLL THE DOUGH
• Flour your surface and roll out the dough into about a rectangle that is about 1/2 in thick or less
• Use a rubber spatula or a off set spatula to spread out the butter into an even layer on the dough.
• Sprinkle the brown sugar and cinnamon mixture over the butter and press it down into the butter.
• Roll it up tightly into a log. make sure to tuck and pull as your rolling to create that tight circle
• Cut the dough into about 1 to 1.5 inch slices. Use unscented floss for the best slice. Transfer the rolls to a greased 9×13 pan or cast iron is my favorite
• Cover and allow it to proof again but this time for 30 to 45 minutes.
• BAKE
• Preheat the oven to 375°F.
• Pour the heavy cream on ad around the cinnamon rolls until the bottom of the panis coated
• Bake for 20 to 22 minutes until golden!
• CREAM CHEESE FROSTING
• While the rolls bake, make the cream cheese frosting. Beat together cream cheese, butter, powdered sugar, vanilla extract, and heavy cream until creamy and fluffy!
• Once the rolls are out of the oven, frost them right away to allow the frosting to melt on top and get into the rolls. Best when enjoyed fresh & hot!