Kinda need to workout, kinda wanna eat a cinnamon roll.
I want to share the BEST, seriously the BEST cinnamon roll recipe ever! They are so Ooooey, goooey, and rich. I feel like this is the best copycat recipe to the cinnamon rolls from Cinnabon! You do need a little patience for them while they need time to rise, but in the end it will all be worth it. It will be worth eating all 500 or so calories!!!
How To Make Cinnabon Cinnamon Rolls
First, gather all your ingredients.
FOR THE DOUGH:
- 1 (1/4 ounce) package active dry yeast
- 1 cup warm milk
- 1⁄2 cup granulated sugar
- 1⁄3 cup unsalted butter, melted
- 1 teaspoon fine sea salt
- 2 eggs
- 4 cups all-purpose flour
- Non-stick cooking spray
FOR THE FILLING:
- 1 cup packed brown sugar
- 2 & 1⁄2 tablespoons cinnamon
- 1⁄3 cup unsalted butter, melted
FOR THE ICING:
- 8 tablespoons unsalted butter, softened
- 1 & 1⁄2 cups confectioner’s sugar
- 1⁄4 cup cream cheese, softened
- 1⁄2 teaspoon pure vanilla extract
- 1⁄8 teaspoon fine sea salt
SUPPLIES:
- Clean kitchen towel or plastic wrap
- Dental Floss
FOR THE DOUGH:
Dissolve the yeast in the warm milk in a large bowl and let sit until foamy.
Next add the sugar, butter, salt, eggs, and flour to the yeast/milk mixture. Mix until combined.
Knead the dough into a large ball, using your hands dusted lightly with flour.
Spray another large bowl with non-stick cooking spray.
Place dough in the bowl and cover with a clean kitchen towel or plastic wrap. Let rise in a warm place about 1 hour or until the dough has doubled in size (this step sometimes takes me a few hours).
Once the dough has risen, roll the dough out on a lightly floured surface, until it is approximately 21 inches long by 16 inches wide. It should be approximately 1/4 thick.
Preheat oven to 400°F degrees.
FOR THE FILLING:
Combine the brown sugar and cinnamon in a bowl.
Spread the melted butter over the surface of the dough (I use the back of a spoon to spread the butter evenly), then sprinkle the brown sugar and cinnamon mixture evenly over the surface.
Working carefully, from the long edge, roll the dough down to the bottom edge.
Cut the dough into 1 & 3/4 inch slices (12 slices), and place in a lightly greased baking pan. I like to use dental floss to get a clean cut without compressing the dough and ruining the shape of the roll. To do this slide the floss under the roll, then draw the ends up, cutting through the dough.
Bake until a toothpick inserted into the center comes out clean and lightly golden brown, about 10-15 minutes.
FOR THE ICING:
While the rolls are baking combine the butter, confectioner’s sugar, cream cheese, vanilla extract, and salt. Beat well with an electric mixer until fluffy.
When the rolls are done, spread generously with icing. Enjoy with a warm cup of coffee!
Tips & Tricks
- You can add toasted chopped pecans or raisins.
- You can make these ahead of time. Prepare the recipe up to the point where you place the rolls in the baking pan. Cover them up tightly with plastic wrap and store them in the fridge overnight.
- You can freeze these too! Prepare the recipe up to the point where you place the rolls in the baking pan and then wrap the pan in two layers of plastic wrap. Freeze for 8 hours up to 6 weeks. The night before you want to bake the rolls, thaw them out in the refrigerator, still wrapped.
- Rolls may be kept at room temperature for up to two days. Cover with foil or plastic wrap or place in plastic bag to prevent drying out. Rolls will keep for an additional week in the refrigerator, covered with foil or plastic wrap or in plastic bag.
- Check to make sure your yeast has not expired, otherwise the dough will not rise.
- I love using Wilton baking pans. I feel like they are the best quality pans out there for the price. I found all my Wilton baking essentials at my favorite store, TARGET!
- For all-purpose flour I love using Bob’s Red Mill Gluten Free All Purpose Baking Flour. I first fell in love with this brand when I started eating healthy back in 2012, shortly after our twins were born. I first tried their Steel Cut Oats. Then when I had more time to bake I started using a lot of their other products such as, Almond Flour, Coconut Flour, Gluten Free Flour, Whole Wheat Flour, Pastry Flour, Bread Flour, and Xanthan Gum. They have so much more too! Baking mixes, Oats, Bars, Cereal, Granola, Grains, Beans, Seeds, Baking Aids, and more Flours! Seriously go check them out. Best quality baking products out there and no I am not getting paid to say this, I just love their products that much!
- Since I bake quite often I like to buy stuff in bulk. I love buying my flour, sugars, pure vanilla extract, butter, oil, eggs, and spices at Costco.
- Costco, Target, & Amazon are my favorite stores to shop at!
Make sure you post your photos on Instagram and tag me in them so I can see your creations from my blog #eazypeazylemonsqueezee
Cinnabon Cinnamon Rolls
Ingredients
Directions
