Homemade Cinnamon Rolls {Cinnabon Copycat} - Tastes of Lizzy T 2021/5/18 22(26

Homemade Cinnamon Rolls

{Cinnabon Copycat}
The best homemade cinnamon rolls ever! If you love gooey cinnamon
buns, here's the secret ingredient. Everyone raves about these
homemade yeast rolls.

Prep Time Cook Time Rise Time Total Time

30 mins 22 mins 1 hr 10 mins 1 hr 59 mins 4.94 from 1139 votes

Course: Breakfast Cuisine: American Keyword: brunch, christmas morning, weekend

Servings: 12 Calories: 618kcal Author: Julie Clark

Ingredients
For the Dough:
1 cup warm milk (about 115 degrees F)
2 1/2 teaspoons instant dry yeast* (I like Red Star Platinum Baking Yeast)
2 large eggs at room temperature
1/3 cup salted butter** (Melted, but make sure it isn't super hot. Just barely melted, or even
softened, is fine.)
1 teaspoon salt
1/2 cup granulated sugar
4 1/2 cups all-purpose flour (divided)

For the Filling:

1/2 cup salted butter (almost melted)
1 cup packed brown sugar
2 tablespoons cinnamon
1/2 cup heavy cream*** (for pouring over the risen rolls)

For the Frosting:

6 ounces cream cheese (softened)
1/3 cup salted butter (softened)
2 cups powdered sugar
1/2 tablespoon maple extract (or vanilla)

Instructions
O. Pour the warm milk in the bowl of a stand mixer and sprinkle the yeast overtop.
Q. Add the eggs, butter, salt and sugar.
R. Add in 4 cups (save the other 1/2 cup and add only if you need it) of flour and mix using
the beater blade just until the ingredients are barely combined. Allow the mixture to rest for
5 minutes so the flour has time to soak up the liquids.

https://www.tastesoflizzyt.com/homemade-cinnamon-rolls/ 殷ᶎ 1/3
Homemade Cinnamon Rolls {Cinnabon Copycat} - Tastes of Lizzy T 2021/5/18 22(26

\. Scrape the dough off the beater blade and remove it. Attach the dough hook.
]. Beat the dough on medium speed, adding in up to 1/2 cup more flour if needed to form a
dough. Knead for 5-7 minutes or until the dough is elastic and smooth. **The dough should
be tacky and will still be sticking to the sides of the bowl. That's ok! Don't be tempted to add
more flour at this point. We generally add about 4 1/2 cups, but start with 4 cups.
a. Spray a large bowl with cooking spray.
b. Use a rubber spatula to remove the dough from the mixer bowl and place it in the greased
large bowl.
d. Cover the bowl with a towel or wax paper.
e. Set the bowl in a warm place and allow the dough to rise until double. I like to turn on the
oven to the lowest setting for 1-2 minutes. Then turn off the oven and place the dough to
rise in there. It normally takes about 30 minutes for the dough to rise. Do not allow the
dough to rise too much or your cinnamon rolls will be airy.
Of. While the dough is rising, prepare the cinnamon filling. In a medium bowl, combine the soft
butter, brown sugar and cinnamon, mixing until well combined. Set aside.
OO. Sprinkle a pastry mat generously with flour. Turn out the dough onto the pastry mat and
sprinkle the top of the dough with additional flour.
OQ. Flour a rolling pin and roll the dough to about a 24x15" rectangle. (the size of the rectangle
can vary...it does not have to be exact!)
OR. Use a rubber spatula to smooth the cinnamon filling over the whole dough rectangle.
O\. Starting on the long end, roll the dough up tightly jelly roll style.
O]. Cut into 12 slices and place in a greased 9x13 baking pan.****
Oa. Cover the pan and allow the rolls to rise for 20 minutes or until nearly double.
Ob. Preheat the oven to 375 degrees.
Od. Warm the heavy cream until the chill is off. Don't make it hot...you just don't want it cold. It
should be warm to the touch.
Oe. Once the rolls have risen, pour the heavy cream over the top of the rolls, allowing it to soak
down in and around the rolls.
Qf. Bake at 375 degrees for 20-22 minutes, until the rolls are lightly golden brown and the
center rolls are cooked through. Note...the time will vary based on how big the rolls are,
what type of pan, how close the rolls are packed, etc. They could take up to 25-27
minutes. Check the rolls at 20 minutes. If they are getting too browned, cover loosely
with foil for the remaining baking time.
QO. While the rolls are cooling, prepare the cream cheese frosting.
QQ. In a large bowl, combine the softened cream cheese and butter using a hand mixer. Blend
well.
QR. Add in your favorite extract and the powdered sugar. Beat until combined.
Q\. Spread the frosting over the cooled rolls.

https://www.tastesoflizzyt.com/homemade-cinnamon-rolls/ 殷ᶎ 2/3
Homemade Cinnamon Rolls {Cinnabon Copycat} - Tastes of Lizzy T 2021/5/18 22(26

Q]. Store in an airtight container.

Notes
*Different yeast calls for slightly different proofing methods. We follow Red Star Platinum's
temperature guidelines. Please check your yeast packet to see what temperature the milk should
be at.

**A note about the butter, we have used 1/2 cup of butter instead of 1/3 cup many times.
We feel it keeps the rolls softer. Give it a try!

***If you don't have cream, use half and half, coffee creamer, evaporated milk, whole milk or
coconut cream. Any of these will work. Even 2% milk will work, but we prefer a higher fat milk.

****For smaller rolls, cut the dough into 15 slices and use a 10x15" baking pan. The larger
pan will also allow the rolls to rise more evenly.

Overnight Instructions

We often make the cinnamon rolls and get them to the point of the second rise (when they are
rolled out, cut up and put in the pan). Cover and refrigerate until morning.

The morning you want to bake them, pull them out of the refrigerator. They may have doubled in
size in the fridge overnight. If they have, let them sit for 30 minutes to get the chill off, then bake.

If they did not rise in the fridge overnight, allow them to rise at room temperature. Plan about
at least an hour for this. Then pour on the cream and let them bake.

*The Calorie count shows the amount with ALL of the frosting used. There will be less calories in
the rolls if you don't use all of the frosting at once. Calories are per roll with the recipe making 12
frosted rolls.

Nutrition
Calories: 618kcal | Carbohydrates: 85g | Protein: 7g | Fat: 28g | Saturated Fat: 17g | Cholesterol:
109mg | Sodium: 427mg | Potassium: 145mg | Fiber: 1g | Sugar: 47g | Vitamin A: 965IU | Calcium:
89mg | Iron: 2.6mg

Homemade Cinnamon Rolls {Cinnabon Copycat} https://www.tastesoflizzyt.com/homemade-cinnamon-rolls/

https://www.tastesoflizzyt.com/homemade-cinnamon-rolls/ 殷ᶎ 3/3