Homemade Cinnamon Rolls (Cinnabon Copycat)
, 1 h 42 min, Makes 12 rolls
Pillowy yeast-dough rolls with a brown sugar cinnamon swirl; warm cream poured on before baking makes a gooey caramel base.
| prepWarm milk to 115°F / 46°C | |||||||||
| prepBring eggs to room temperature | |||||||||
| prepSpray a large bowl with cooking spray | |||||||||
| prepOven for baking: 375°F / 190°C | |||||||||
| 240 ml warm milk (115°F / 46°C) | Sprinkle yeast on milk, rest 3-4 min | Mix in eggs, butter & sugar | Add salt & 4 cups flour, rest 5 min | Knead 5-7 min, flour only if needed | Rise in warm spot ~30 min, until double | Roll dough to 24×15", spread filling, roll up, cut 12 | Pour cream over rolls in 9×13" pan | Bake 375°F / 190°C, 20-22 min | Spread frosting over warm rolls |
| 2 1/2 tsp instant dry yeast | |||||||||
| 2 large eggs, room temperature | |||||||||
| 75 g salted butter, melted (under 110°F / 43°C) | |||||||||
| 100 g granulated sugar | |||||||||
| 1 tsp salt | |||||||||
| 500 g bread flour (first addition) | |||||||||
| up to 60 g bread flour (only if needed) | |||||||||
| 115 g salted butter, almost melted (for the filling) | Mix butter, brown sugar & cinnamon | ||||||||
| 215 g packed brown sugar | |||||||||
| 2 tbsp cinnamon | |||||||||
| 120 ml heavy cream, warmed (for pouring over the rolls) | Warm cream, pour over rolls | ||||||||
| 170 g cream cheese, softened (for the frosting) | Beat cream cheese, butter, sugar & extract | ||||||||
| 75 g salted butter, softened (for the frosting) | |||||||||
| 240 g powdered sugar | |||||||||
| 1/2 tbsp maple extract (or vanilla) | |||||||||
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