How To Make Copycat Cinnabon’s Cinnamon Roll
Haven’t tried making a cinnamon roll at home? Here’s a basic step-by-step recipe on how to make the cinnamon roll from Cinnabon that we love!
Serves:
Ingredients
For Dough:
- 2cupswhole milk,warm to the touch
- ½cupsugar
- 8tbspunsalted butter,melted
- 2¼tspactive dry yeast
- 5cupsall-purpose flour,divided
- 1tspbaking powder
- 2tspkosher salt
For Filling:
- ¾cuplight brown sugar
- 12tbspunsalted butter,softened
- 2tbspground cinnamon
For Frosting:
- 4ozcream cheese,softened and cubed
- 2tbspunsalted butter,melted
- 4tbspmilk
- 1tspvanilla extract
- 1cuppowdered sugar
Instructions
Dough:
-
In a large bowl, whisk together the warm milk, sugar, and melted butter.
-
The mixture should be just warm, registering between 100-110 degrees F. If any warmer, allow to cool slightly.
-
Sprinkle the yeast evenly over the milk mixture, stir, and let sit in a warm place for about 10 minutes until the yeast has bloomed.
-
Add 4 cups of flour to the milk mixture and stir with a wooden spoon until just combined.
-
Cover the bowl with a kitchen towel or plastic wrap and let rise in a warm place for 1 hour, until nearly doubled in size.
-
Generously butter 2 9-inch round baking pans and set aside.
Filling:
-
In a medium bowl, combine the brown sugar, butter, and cinnamon. Mix well, then set aside.
-
Remove the plastic wrap from the dough and add the remaining cup of flour, baking powder, and salt.
-
Stir well, then turn out onto a clean surface. Leave a bit of flour nearby to use as needed, but try not to incorporate too much.
-
Knead the dough for at least 10 minutes, adding more flour as necessary, until the dough just loses its stickiness and does not stick to the surface or your hands.
-
The dough should be very smooth and spring back when poked.
-
Roll the dough out into a large rectangle, about ½-inch (1 cm) thick.
-
Fix the corners with a bench scraper or a spatula to make sure they are sharp and even.
-
Spread the filling evenly over the dough.
-
Starting from one short end, roll up the dough into a log and pinch the seam closed. Place seam-side down. Trim any uneven ends.
-
Using unflavored dental floss, cut the log into evenly pieces, about 8 cm thick.
-
Place the cinnamon rolls in the prepared pans, 1 in the center and about 5 around the sides.
-
Cover with a towel and let rise in a warm place for 35 to 45 minutes, until expanded by about half of their original volume.
Bake:
-
Preheat the oven to 350 degrees F.
-
Bake the cinnamon rolls for 25 to 30 minutes, until golden brown.
-
While the cinnamon rolls are baking, make the frosting: In a medium bowl, whisk together the cream cheese, melted butter, milk, and vanilla extract until smooth.
-
Gradually add the powdered sugar and whisk until homogenous and runny.
-
When the cinnamon rolls are finished, let cool for about 10 minutes.
-
Drizzle the frosting over the cinnamon rolls, using the back of a spoon to spread if desired.
Recipe Notes
- If you’re saving some batches to make later, cover with plastic wrap and freeze for up 3 months.
Nutrition
- Calories: 548.86kcal
- Fat: 26.42g
- Saturated Fat: 16.14g
- Trans Fat: 0.85g
- Monounsaturated Fat: 6.74g
- Polyunsaturated Fat: 1.23g
- Carbohydrates: 71.03g
- Fiber: 2.30g
- Sugar: 29.73g
- Protein: 7.97g
- Cholesterol: 70.93mg
- Sodium: 380.01mg
- Calcium: 124.33mg
- Potassium: 161.08mg
- Iron: 2.72mg
- Vitamin A: 233.86µg
- Vitamin C: 0.05mg
Was this page helpful?
Have your own special recipe to share? Submit Your Recipe Today!