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Cinnabon Cinnamon Rolls

Cinnabon Cinnamon Rolls - recipe card
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These homemade cinnamon rolls replicate the iconic Cinnabon experience with a soft, pillowy dough, a generous swirl of cinnamon-brown sugar filling, and a luscious cream cheese frosting. Each bite is a perfect balance of sweet, spiced, and creamy. Best enjoyed warm from the oven.

Ingredients

Scale
  • 1/4 cup whole milk, warmed to 110°F (43°C)
  • 1/2 teaspoon active dry yeast
  • 2 tablespoons granulated sugar
  • 1 large egg yolk, room temperature
  • 2 tablespoons unsalted butter, melted and cooled slightly
  • 2 tablespoons sour cream, room temperature
  • 1 cup all-purpose flour, plus more for dusting
  • 1/8 teaspoon kosher salt
  • 2 tablespoons unsalted butter, softened
  • 1/4 cup packed brown sugar
  • 1 1/2 teaspoons ground cinnamon
  • 2 ounces cream cheese, softened
  • 1 tablespoon unsalted butter, softened
  • 1/4 cup powdered sugar
  • 1/4 teaspoon vanilla extract
  • 1 teaspoon whole milk

Instructions

  1. In a small bowl, combine the warmed milk and active dry yeast. Stir gently and let stand for 5 minutes until the mixture becomes foamy and fragrant—this indicates the yeast is alive and active. If it does not foam, discard and start with fresh yeast.
  2. In a large mixing bowl, whisk together the granulated sugar, egg yolk, melted butter, sour cream, and the activated yeast mixture until smooth. Add the all-purpose flour and kosher salt, and stir with a wooden spoon until a shaggy dough forms. The dough will be slightly sticky but should hold together.
  3. Turn the dough out onto a lightly floured surface and knead for 5-7 minutes until it becomes smooth, elastic, and springs back when pressed. Avoid adding too much extra flour—the dough should remain soft and tacky but not sticky. Place the dough in a greased bowl, cover with plastic wrap, and let rise in a warm, draft-free place for 45-60 minutes, or until doubled in size.
  4. While the dough rises, prepare the filling: In a small bowl, combine the softened butter, packed brown sugar, and ground cinnamon. Mix until a spreadable paste forms. Set aside.
  5. Once the dough has risen, punch it down gently and transfer to a lightly floured surface. Roll it into a 6×10-inch rectangle, about 1/4-inch thick. Use a bench scraper to square the edges for a uniform shape.
  6. Spread the cinnamon-butter filling evenly over the rolled dough, leaving a 1/2-inch border on the long sides. Starting from one long edge, roll the dough tightly into a log, pinching the seam to seal. Gently roll back and forth to even out the log.
  7. Using a sharp knife or unflavored dental floss, cut the log into 4 equal slices, each about 1 1/2 inches thick. Place the rolls cut-side up in a greased 8-inch round cake pan or a small baking dish, spacing them about 1 inch apart. Cover loosely with plastic wrap and let rise for another 20-30 minutes until puffy and nearly doubled.
  8. Preheat the oven to 350°F (177°C) during the final rise. Once the rolls have risen, remove the plastic wrap and bake for 18-22 minutes, until the tops are golden brown and the centers are set. A toothpick inserted into the center of a roll should come out clean, or the internal temperature should reach 190°F (88°C).
  9. While the rolls bake, make the frosting: In a medium bowl, beat together the softened cream cheese and butter with an electric mixer until smooth and creamy. Add the powdered sugar, vanilla extract, and 1 teaspoon milk, and beat on low speed until combined, then increase to medium and beat for 1-2 minutes until fluffy. Adjust consistency with additional milk if needed.
  10. Remove the baked cinnamon rolls from the oven and let cool in the pan for 5 minutes. Spread the cream cheese frosting generously over the warm rolls, allowing it to melt slightly into the crevices. Serve immediately for the best texture and flavor.

Notes

Store leftover rolls in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. For longer storage, freeze unfrosted baked rolls in a freezer-safe bag for up to 3 months. To reheat, microwave a single roll for 15-20 seconds, or warm in a 350°F (177°C) oven for 5-7 minutes. Add fresh frosting after reheating if desired.

Nutrition

Keywords: cinnamon rolls, Cinnabon copycat, homemade cinnamon rolls, cream cheese frosting, sweet breakfast, baking recipe, soft yeast rolls, cinnamon sugar

Find it online: https://copycatkitchenco.com/cinnabon-cinnamon-rolls/