I know we are ALL looking for the perfect cinnamon roll recipe.. and YES, I have it. This is the perfect copycat Cinnabon cinnamon rolls recipe. The perfect giant fluffy cinnamon roll recipe. The BEST homemade cinnamon rolls recipe. ALL OF THAT! 🙂 So let’s get into the ingredients and equipment needed.
Ingredients & Equipment
You want to have all this ingredients ready to make this replicated Cinnabon cinnamon roll recipe:
- Milk
- Active Yeast
- Eggs
- Butter
- White Sugar
- Salt
- Flour
- Brown Sugar
- Cinnamon
- Vanilla Extract
- Maple Extract
- Powdered Sugar
- Cream Cheese
- Heavy Cream
There’s also some equipment you should have on hand as well:
- Rolling Pin
- Mixing Bowls
- Mixer w/ Hook Attachment (or Knead w/ Hands)
- Baking Pan
Making the Dough
Start making the dough by adding the milk into the bown and pouring the yeast on top. Let that sit for a bit so the yeast can activate. Be sure the milk is not too hot or it will kill the yeast. Then add in the eggs and sugar together first whisking it all together. Then add the cubed butter and whisk it again.
Next, add in the salt and all purpose flour and mix until just combined. Give the dough 5 minutes to soak up all the wet ingredients. Then transfer the dough to a mixer with a hook attachment. For this cinnabon cinnamon rolls recipe to make nice and fluffy rolls you will need to knead the dough for 5 minutes. If you don’t have a mixer with a hook attachment, knead for 7-10 minutes by hand on a clean and floured surface.
Place the dough in a clean greased bowl and cover with a damp towl. Let rise at room temperature for 30 minutes.
Cinnamon Filling
While the copycat cinnabon cinnamon rolls are rising, make the cinnamon filling.
Add the brown sugar, cinnamon, vanilla extract and cubed softened butter into the bowl and blend together with a fork until a paste is made. Set aside while you begin rolling out the dough.
Prepare Cinnamon Rolls
Here comes the fun part of this homemade cinnamon rolls recipe. Don’t let the dough rise for too much longer than 30 minutes or they will become too airy.
Use a rolling pin on a silicone mat or clean and floured surface and roll out the dough to about a half an inch thick. Create a rectangular shape as you roll it so its easier to fold into a log later on.
Now spread out the cinnamon and brown sugar filling evenly on the dough with a rubber spatula. Starting at the edge of the coated dough, roll the dough tightly into a jelly roll style.
Now cut the cinnamon rolls about 2 inches thick, making 8 to 12 slices. I personally like the string method of placing the string under the roll and cross the string on top, pulling tight to slice evenly through the dough roll. Repeat this process until you get all the rolls cut. As you see you will have these beautiful swirls created in the center.
THE BEST PART - Heavy Cream Topping
THIS is the part that really sets the Cinnabon cinnamon roll recipe apart from any other homemade cinnamon roll recipe. Now that all the rolls are cut out, place them in a greased baking dish and cover with a damp towel again to rise.
Let rise for 20 minutes to help create the most giant and fluffy cinnamon rolls. At this point you can preheat the oven to 375 degrees Fahrenheit.
Once the rolls have risen again and basically doubled in size. Pour the 1/4 cup of heavy cream all over the tops of the rolls to create the Cinnabon size and fluffiness. Place these rolls in the oven for 20-25 minutes until they are cooked through the center and slightly browned.
Frosting
While the Cinnabon cinnamon rolls are in the oven it is time to make the delicious frosting. In a large bowl combine the softened butter and cream cheese using a hand mixer.
Then add in the maple extract and powdered sugar mixing again until completely combined. Set aside until the cinnamon rolls are out the oven.
Enjoy!
When you take the cinnamon rolls out of the oven, this is what they will look like. The most giant and fluffy cinnamon rolls just like Cinnabon cinnamon rolls recipe. Let the rolls sit for a few minutes before coating in the frosting we set aside earlier.
Now GO and enjoy your copycat cinnabon cinnamon rolls!! I hope you enjoyed this recipe and love these ooey gooey cinnamon rolls because I know I did!
Please share this recipe with friends and family and let me know how it came out for you! Check out our other delicious recipes below! 🙂
Copycat Cinnabon Cinnamon Rolls Recipe
Course: DessertDifficulty: Medium30
minutes22
minutes50
minutesThese are the BEST cinnamon rolls you will ever taste. I've perfected a recipe that replicates the delicious Cinnabon cinnamon rolls recipe with a slight twist in the frosting that is to DIE for
Ingredients
- Dough
1 cup warm mik
2 1/2 teaspoons dry yeast
2 eggs
1/2 cup softened butter
1/2 cup white granulated sugar
1 teaspoon salt
4 cups all purpose flour
- Filling
1/2 cup butter, softened
1 cup brown sugar
2 tablespoons cinnamon
1/2 teaspoon vanilla extract
- Frosting
2 1/2 cups powdered sugar
1/3 cup butter, softened
8 ounces cream cheese
1 teaspoon maple extract
- To cover the rolls with before placing in the oven
1/4 cup heavy cream
Directions
- In a bowl, pour the yeast on top of the warm milk and mix. Let sit for 5 minutes to activate the yeast.
- Cube the butter and add it to the milk mixture along with the white sugar, and eggs. Mix well.
- Add in the salt and 4 cups flour to the bowl and mix everything until just combined. Then let the loose dough sit for 5 minutes so all of the flour can soak up the liquids.
- Once it has rested use a hook attachment in a mixer to beat and knead the dough for 5 minutes. Add the extra 1/2 cup of flour if the dough is still sticky.
- In a clean and oiled bowl place the kneaded dough into it and cover with a damp towel. Let rise for 30 minutes at room temperature.
- While the dough rises make the filling. In a bowl mix the brown sugar and cinnamon together. Then add the softened butter and vanilla extract and blend with a fork until a paste forms.
- After the 30 minutes has passed, remove the dough from the oiled bowl and roll out into a large rectangle on a clean floured surface about half an inch thick.
- Spread the filling out evenly on the dough with a rubber spatula.
- Create a long log by tightly folding the dough and rolling together.
- Use a sharp knife or the string method to cut 8-12 cinnamon rolls out.
- Place the cinnamon rolls into a greased pan and cover with a damp towel and let rise again for 30 minutes until the rolls have doubled.
- Preheat the oven to 375 degrees fahrenheit.
- Pour the heavy cream over the cinnamon rolls and then bake in the oven for 20-25 minutes until bubbly and lightly browned. Let them cool for a couple minutes
- Spread the frosting evenly over the cinnamon rolls while they are still warm so the frosting can melt into the rolls.
- Serve and enjoy while still warm!
