Copycat Cinnabon Cinnamon Rolls Recipe
Homemade cinnamon rolls mimicking Cinnabon's signature style with a yeasted dough, dark brown sugar-cinnamon filling, and cream cheese frosting. Features a two-rise proofing method and a specialized frosting technique using an ice bath to achieve the brand's characteristic fluffy, thick frosting layer.
Ingredients
- ¼ cup warm water
- 2 ½ teaspoons active dry yeast
- 1 tablespoon white sugar
- ¾ cup warm milk
- 2 eggs, room temperature
- ⅓ cup margarine, melted
- 4 cups bread flour
- 4 ½ cups bread flour
- 1 teaspoon salt
- ½ cup white sugar
- 2 cups dark brown sugar, packed
- 4 tablespoons ground cinnamon
- ⅓ cup butter, softened
- ½ cup butter, softened
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 8 ounces cream cheese, softened
- 2 ⅝ cups confectioners' sugarpowdered sugar1:1neutral
same product, regional naming
Instructions
- 1
Mix water, yeast, and sugar; let sit for 10 minutes until slurry forms.
- 2
While slurry sits, combine dry dough ingredients in mixer with dough hook.
- 3
Add remaining wet ingredients to dry mixture; mix for 5 minutes.
- 4
Transfer dough to airtight container and let double in size, about 1 hour.
- 5
While dough proofs, combine dark brown sugar and ground cinnamon.
- 6
On floured surface, roll proofed dough into 16x21 inch rectangle, about 1/4 inch thick.
- 7
Spread dough with softened butter.
- 8
Sprinkle evenly with cinnamon-sugar mixture.
- 9
Roll up dough tightly, tugging gently as you roll to stretch and hold it together.
- 10
Cut rolled dough into 12 rolls.
- 11
Coat bottom of 9x13 inch baking pan with parchment paper and reserved cinnamon-sugar mixture.
- 12
Place rolls in prepared pan; let rise until nearly doubled, about 30 minutes.
- 13
Preheat oven to 385 degrees F.
- 14
Cover pan with aluminum foil and bake for 15 minutes.
- 15
Remove foil and bake 3 to 4 minutes more until tops lightly brown, watching carefully.
- 16
For frosting: whip room-temperature butter for about 2 minutes.
- 17
Place bowl in ice bath and cool butter to around 45 degrees F until slightly stiffened.
- 18
Whip again with mixer until noticeably fluffy.
- 19
With mixer running, add vanilla, salt, and softened cream cheese; whip for 2 minutes.
- 20
Add confectioners' sugar 1/2 cup at a time until incorporated.
- 21
Immediately upon removing rolls from oven, place glob of frosting on each roll.
- 22
Return rolls to oven for 1 to 2 minutes to lightly melt frosting and let it seep between rolls.
- 23
Cool for 10 to 15 minutes before serving.
Tips
Reserve 1/4 cup cinnamon-sugar mixture to coat pan bottom; helps rolls release easily.
When rolling dough, tug gently on roll to stretch dough and help it hold together.
The ice bath step for butter frosting is critical; it allows significant fluffing on second whip.
Watch rolls closely during final 3-4 minutes of baking; they brown quickly.
Frosting application immediately after baking allows it to melt and seep between rolls for signature texture.
Good to Know
Cool to room temperature, then freeze in airtight bag for up to 3 months.
Prepare through first rise; refrigerate overnight and proceed with second rise before baking.
Serve warm, 10-15 minutes after frosting application.
Common Mistakes
Do not skip ice bath for frosting butter to avoid dense, poorly textured frosting.
Do not stop watching rolls during final bake minutes to avoid over-browning or burning.
Do not under-tug dough when rolling to avoid unraveling during cutting and baking.
Do not use cold frosting ingredients to avoid breaking emulsion and grainy texture.