Craving a big yummy Cinnabon Cinnamon Roll Recipe? Look no further! These are a great copycat version (maybe even better than Cinnabon, but don’t tell them we said that!).
Five or six years ago I went on the quest for the perfect cinnamon roll. After trying half a dozen recipes I quickly learned that everyone wants something different in cinnamon rolls. For me, I like them chewy, a robust cinnamon flavor, and BIG! Think Cinnabon. Yeah, I know you can all taste it just by hearing the name.
I prefer straight-up cream cheese frosting, but adding a few tablespoons of maple syrup would take these babies to a whole new level.
My favorite time of year for cinnamon rolls is any cold season. Naturally, this makes it hard for the bread to be fluffy and rise well, so my favorite way to make these is by using the dough cycle in a bread machine.
Cinnabon Copycat Cinnamon Rolls
For the Roll:
- 1 cup warm milk
- 1/2 cup sugar
- 5 tablespoons butter
- 2 large eggs
- ½ teaspoon vanilla
- 4 cups unbleached all-purpose flour
- 1 packet active dry yeast 1/4 ounce packet or 2 and 1/4 teaspoons
- 1 teaspoon salt
For the Filling:
- 2/3 to 1 cup packed brown sugar
- 2 tablespoons cinnamon
- 1/3 cup unsalted butter a little shy of 6 tablespoons, softened
For the Frosting:
- 1 package cream cheese 8 ounces
- 1/4 cup unsalted butter 4 tablespoons
- 1 tablespoon milk
- 1/2 teaspoon vanilla
- Pinch of salt
- 2 cups powdered sugar
Mixing by Bread Machine:
Add milk, sugar, butter, vanilla and eggs into bread machine. Cover liquids with flour. Top with yeast and salt. Run on dough cycle making sure to check the dough consistency. You want it to be slightly tacky - ball forming, but still be able to touch it with a quick tap and not stick. (See notes for hand mixing instructions.)
Preheat oven to 375 degrees.
For the filling, combine the brown sugar and cinnamon in a bowl.
Place dough onto clean surface and roll into rectangle.
Spread the softened butter over the surface of the dough, then sprinkle the sugar mixture evenly over the surface.
Working carefully, from the long edge, roll the dough down to the bottom edge. Cut the dough into 1 1/2 inch slices, and place in a lightly greased baking pan. Let rise in a warm place until doubled in size.
Bake for 15-20 minutes or until light golden brown.
While the rolls are baking, combine the icing ingredients, adding the powdered sugar a little bit at a time to avoid a mess.
Beat well with an electric mixer until fluffy.
Frost rolls once removed from the oven.
Mixing by Hand:
Mix milk, sugar, butter, vanilla and eggs with a whisk or a stand mixer.
Add flour (one cup at a time), yeast and salt.
Knead for about 5-7 minutes.
Place in a greased bowl, cover, and set aside to rest until doubled.
Dress it Up:
Add 2-3 tablespoons maple syrup to the icing.