Cinnabon Copycat Cinnamon Rolls with Cream Cheese Frosting
Prep Time: 25 min.
Cook Time: 45 – 50 min.
Servings: 12 rolls with 2 cups of frosting
One bite of these ooey-gooey cinnamon rolls will magically transport you back to the shopping mall (heck, just smelling them baking does it), and this recipe gives you the power to make them whenever you want. Wield your wizardry wisely! And bookmark the recipe for this tangy cream cheese frosting — it’s the little black dress of baking (it goes with everything). You’ll want to slather it on everything from carrot cake to zucchini bread to brownies.
1 cup warm (100o) whole milk
½ cup sugar
1 packet (2 ¼ tsp) active dry yeast
4 cups all-purpose flour
⅓ cup butter, softened
1 ½ cups brown sugar, packed
4 tablespoons ground cinnamon
1 stick butter unsalted, softened
1 stick unsalted butter, softened
1 8-ounce package cream cheese, at room temperature
1 cup confectioners’ sugar
1 teaspoon vanilla extract
2 tablespoon milk, more as needed
- Dissolve the 1 teaspoon of the sugar in the warm milk, stir in the yeast, and let it bloom for 5 minutes.
- Add the flour, butter, eggs, and the rest of the sugar to the bowl of a stand mixer, then add the milky yeast mix. Using the dough hook attachment, turn the mixer on low to mix the ingredients, then turn it up to medium high and mix/knead the dough for 8-10 minutes, until the dough forms a ball that pulls away from the sides of the bowl.
- Transfer the dough to an oiled bowl, cover with plastic wrap or a plate, and let the dough rise in a warm, undrafty spot for an hour, or until doubled in size.
- While the dough is proofing, mix the cinnamon and brown sugar in a bowl and set aside. Prepare a 9” x 13” baking dish by either spritzing with cooking spray, lining with parchment, or both.
- Gently turn the dough out on a floured surface and roll it out to a rectangle roughly 16 inches long by 12 inches wide by ½ inch thick. Spread the softened butter from edge to edge, then sprinkle on an even layer of the cinnamon and brown sugar filling.
- Working carefully, roll the dough into a long log. If you have a bench scraper, it’ll help. Roll the dough somewhat tightly to get a nice spiral, then cut into 12 rolls (cut the log in half, then cut each half into half, then cut each quarter into thirds).
- Tuck each roll into the pan (3 rolls by 4 rolls), making sure the cut sides are up on the two end pieces. Use your bench scraper or knife to scrape up any cinnamon sugar that fell out during cutting, and sprinkle it back on the rolls. Loosely drape the plastic wrap back over the rolls and let them rise a second time for 30 minutes.
- While the rolls are proofing the second time, prepare the frosting by mixing the ingredients together until smooth, adding extra milk as needed to make it nice and fluffy.
- In the last 10 minutes of the second rise, preheat the oven to 350o. Remove the plastic wrap and bake the rolls for 20-25 minutes — check them at 20 minutes so you don’t overbake! The rolls are done when the internal temperature reaches 180o.
- Allow the rolls to cool for 5 minutes and then smear on a blanket of frosting. Store any leftovers in an airtight container in the refrigerator for up to 3 days (reheat them for 20 seconds in the microwave before serving).
Recipe and photo by Heather Arndt Anderson at voodooandsauce.com