COPYCAT Cinnabon Cinnamon Rolls

Ingredients

• 1 cup Milk (Warm to about 110°F (43°C))
• 2 1/4 teaspoons Active Dry Yeast (One packet (7 g))
• 1/3 cup Salted Butter (Melted, then cooled)
• 1/2 cup Granulated Sugar
• 2 large Eggs (Room temperature, broken)
• 1 teaspoon Salt
• 4 cups Bread Flour (Fluff before measuring; high‑protein flour)
• 1/2 cup Butter (Softened for filling)
• 2 tablespoons Ground Cinnamon
• 1 cup Brown Sugar (Packed)
• 1/2 cup Heavy Cream (Pour over rolls before baking)
• 1/2 cup Butter (Softened for frosting (1 stick))
• 8 oz Cream Cheese (Softened, one brick)
• 1/2 teaspoon Maple Extract (Or a splash of maple syrup)
• 1 teaspoon Vanilla Extract
• 2 cups Powdered Sugar

Instructions

1. Activate Yeast

   Warm 1 cup of milk to about 110°F (43°C), sprinkle the 2 ¼ tsp of active dry yeast over it, and let sit for 5 minutes until foamy.

   Time: PT5M

2. Combine Wet Ingredients

   Add 1/3 cup melted (cooled) salted butter, 1/2 cup granulated sugar, 2 room‑temperature eggs, and 1 tsp salt to the yeast mixture. Stir to combine.

   Time: PT3M

3. Incorporate Flour

   Gradually add 4 cups of lightly fluffed bread flour to the wet mixture, mixing with the paddle attachment until just combined. The dough will look crumbly.

   Time: PT5M

4. Rest the Dough

   Cover the bowl with a kitchen towel and let the dough rest for 5 minutes so the flour can hydrate.

   Time: PT5M

5. Knead the Dough

   Switch the mixer to the dough hook and knead on low speed for about 5 minutes, until the dough is smooth, stretchy, and slightly tacky.

   Time: PT5M

6. First Rise

   Spray the bowl with non‑stick spray, toss the dough in, cover with a towel, and let rise in a warm place until doubled in size, about 60 minutes.

   Time: PT1H

7. Prepare the Filling

   While the dough rises, mix 1/2 cup softened butter, 2 tbsp ground cinnamon, and 1 cup packed brown sugar until cohesive.

   Time: PT5M

8. Roll and Fill the Dough

   Lightly dust a clean surface with flour, turn the risen dough out, and roll into a large rectangle (about 12×18 inches). Spread the cinnamon‑brown‑sugar filling evenly, then roll tightly into a log.

   Time: PT10M

9. Cut Rolls

   Using a sharp knife, cut the log into 12 equal pieces.

   Time: PT3M

10. Second Rise in Pan

    Butter a 9×13‑inch baking dish, place the rolls seam‑side down, cover with a paper towel, and let rise until puffy, about 30 minutes, while preheating the oven to 375°F (190°C).

    Time: PT30M

    Temperature: 375°F

11. Add Cream and Bake

    Pour 1/2 cup heavy cream over the risen rolls, then bake for 25 minutes, or until golden brown and the cream has set.

    Time: PT25M

    Temperature: 375°F

12. Make the Frosting

    While the rolls bake, beat together 1/2 cup softened butter, 8 oz softened cream cheese, 1/2 tsp maple extract (or a splash of maple syrup), 1 tsp vanilla extract, and 2 cups powdered sugar until light and fluffy.

    Time: PT5M

13. Cool and Frost

    Allow the rolls to cool in the pan for about 15 minutes, then spread the maple‑vanilla frosting over the warm rolls.

    Time: PT15M

Nutrition Facts

Calories

320

Protein

5 g

Carbohydrates

45 g

Fat

14 g

Fiber

1 g