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

Ingredient Substitutions

• Instead of Milk: Almond milk, Soy milk
• Instead of Active Dry Yeast: Fresh yeast
• Instead of Salted Butter: Unsalted butter + pinch of salt
• Instead of Granulated Sugar: Coconut sugar
• Instead of Eggs: Liquid egg substitute (1/2 cup)
• Instead of Salt: Sea salt
• Instead of Bread Flour: All‑purpose flour + 1 tbsp vital wheat gluten per cup
• Instead of Butter: Margarine
• Instead of Ground Cinnamon: Cinnamon sugar (adjust sugar)
• Instead of Brown Sugar: White sugar + 1 tsp molasses per cup
• Instead of Heavy Cream: Half‑and‑half
• Instead of Butter: Margarine
• Instead of Cream Cheese: Neufchatel cheese
• Instead of Maple Extract: Maple syrup (1 tsp)
• Instead of Vanilla Extract: Vanilla bean paste
• Instead of Powdered Sugar: Confectioners' sugar

Equipment Needed

• Stand Mixer
• Mixing Bowl
• Dough Hook Attachment
• Measuring Cups
• Measuring Spoons
• Rubber Spatula
• Rolling Pin
• Sharp Knife or Bench Scraper
• 9×13‑inch Baking Dish
• Parchment Paper (optional) (optional)
• Kitchen Towel
• Oven
• Cooling Rack (optional)

Critical Steps — Do Not Skip

• Activating the yeast at the correct temperature
• Allowing the dough to rest and hydrate before kneading
• Kneading until the dough is smooth and stretchy
• First and second rises until the dough doubles in size
• Baking with heavy cream to achieve a moist interior
• Frosting consistency – not too runny, not too stiff

Chef Tips from the Video

• Use bread flour for the best gluten development and a chewy texture.
• Melt the butter for the dough, then let it cool to lukewarm before mixing with yeast.
• Brush the bottom of the pan with extra butter for a caramelized underside.
• Maple extract adds a subtle depth that mimics Cinnabon's signature flavor.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 3 days. Reheat gently before serving.

Freezer: Freeze individually wrapped rolls for up to 1 month. Thaw overnight in the fridge and reheat.

Room temperature: Not recommended; rolls will dry out after 2‑3 hours.

Make-Ahead Tips

• The dough can be prepared the night before, covered, and refrigerated; allow it to come to room temperature before the second rise.
• Frosting can be made up to 2 days ahead and kept refrigerated; bring to room temperature and re‑whip before spreading.

Frequently Asked Questions