Cinnabon Cinnamon Rolls
2 hrs 5 minMakes 12 rolls
Soft, yeasted cinnamon rolls with a brown sugar–cinnamon swirl and cream cheese frosting.
| prepPreheat oven to 350°F / 175°C | |||||||||
| prepGrease a 9×13 inch baking dish with cooking spray or butter | |||||||||
| 2¼ teaspoons active dry yeast | Dissolve yeast in warm milk with 1 tsp sugar, let sit 5 min | Mix in sugar, butter, salt, eggs & flour until dough clears bowl | Transfer to oiled bowl, cover & rise 1 hr until doubled | Roll dough 16×12 in, ¼ in thick on floured surface | Spread butter over dough, sprinkle filling evenly | Roll tightly from long edge, cut into 1½ in slices | Place in greased pan, cover & rise 30 min until doubled | Bake 350°F / 175°C, 20 min until golden brown | Spread frosting generously over hot rolls |
| 240 ml milk (lukewarm) | |||||||||
| 100 g granulated sugar | |||||||||
| 75 g butter (unsalted, softened) | |||||||||
| 1 teaspoon salt | |||||||||
| 2 eggs | |||||||||
| 500 g all-purpose flour | |||||||||
| 220 g brown sugar (packed) | Combine brown sugar & cinnamon | ||||||||
| 20 g cinnamon (ground) | |||||||||
| 75 g butter (unsalted, softened) | |||||||||
| 85 g butter (unsalted, softened) | Beat frosting ingredients until fluffy & smooth | ||||||||
| 180 g powdered sugar | |||||||||
| 225 g cream cheese (at room temperature) | |||||||||
| ½ teaspoon vanilla extract | |||||||||
| ⅛ teaspoon salt | |||||||||
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