I think if there’s one thing that surprises people about me (given that I’m always on the road traveling!), it’s how much I love to cook. Cooking (and baking especially!) is my love language. I always love to entertain and cook for my friends, and any holiday in my opinion is an excuse to bake up something delicious. In this case, Valentine’s Day! My Valentines Day tradition has become these cinnamon rolls! I don’t know about you guys but I like perfectly gooey, brown-sugarey, cream-cheese frosting topped cinnamon buns more than anything.
When I was little, my mom would bake cinnamon rolls on weekends and homemade cinnamon rolls have always been a Christmas tradition, too! So I guess I associate them with holidays, special occasion, happy times, and family!
But, not all cinnamon rolls are created equal!! Finding the perfect cinnamon roll recipe is not easy! Sometimes, they’re too cake-y for my tastes, and sometimes, and not as ooey-gooey delicious. These cinnabun-copycat cinnamon rolls are farrrrr from that. This recipe is GOLD, you guys, and I’ve adapted the recipe with some of my own tweaks to make it absolute perfection. Let me know what you guys think in the comments!
Adapted from Tastes of Lizzy T’s Homemade Cinnamon Rolls Cinnabon Copycat Recipe
Thank you to Julie Clark and Lizzy T for the cin-spiration!
INGREDIENTS YOU’LL NEED:
What you’ll need for your ingredients:
Buttermilk
Instant dry yeast (I like Red Star brand)
2 eggs
Salted butter
Sugar
Salt
All-purpose flour (I like using unbleached white wheat flour)
Brown Sugar (dark or light, depending on your tastes!)
Cinnamon
Cream cheese (6 oz)
Powdered sugar
Vanilla extract
The Best Cinnamon Rolls Ever Recipe
The best ooey-gooey cinnamon rolls recipe ever! This cinnabon copycat recipe is going to be your new holiday and brunch favorite.
Ingredients
- FOR THE DOUGH:
- 1 cup warm buttermilk (about 115 degrees F) - you can also use regular milk or almond milk! I usually do half almond milk, half buttermilk
- 2 1/2 teaspoons instant dry yeast* (I like Red Star Platinum Baking Yeast)
- 2 large eggs at room temperature (not cold!)
- 1/3 cup salted butter** (Softened, not melted)
- 1/2 cup granulated sugar
- 1 teaspoon salt
- 4 1/4 cups all-purpose flour - some people use bread flour, I prefer all-purpose
- FOR THE FILLING:
- 1/2 cup salted butter (almost melted)
- 1 cup packed brown sugar
- 2 tablespoons cinnamon
- FOR THE FROSTING:
- 6 ounces cream cheese (softened)
- 1/3 cup salted butter (softened)
- 2 cups powdered sugar
- 1/2 tablespoon vanilla extract
Instructions
- Pour the warm milk in the bowl of a stand mixer and add in the yeast overtop. Use a dough hook for the stand mixer.
- Add the eggs, butter and sugar. Mix them until combined.
- Add in salt and 4 cups (save the other 1/4 cup 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 and for the yeast to activate.
- Beat the dough on medium speed, adding in up to 1/4 cup more flour if needed to form the dough. Knead for 5-7 minutes or until the dough is elastic and smooth.
- Lightly butter or spray a bowl with cooking spray.
- Use a rubber spatula to remove the dough from the mixer bowl and place it in the lightly greased large bowl.
- Cover the bowl with a lightly damp towel.
- Set the bowl in a warm place and allow the dough to rise until double. For this, you can turn on your oven to its lowest setting for 1-2 minutes. Then turn off the oven and place the dough to rise in there, usually about 30 mins. Don't let the dough to rise too much or your cinnamon rolls will be airy.
- While the dough is rising, prepare the brown sugar cinnamon filling. In a medium bowl, combine the soft butter, brown sugar and cinnamon, mixing until well combined. Set aside.
- Sprinkle a cutting board or pastry mat with flour. Turn out the dough onto the cutting board or pastry mat.
- Flour a rolling pin and roll your dough into a rectangle (about a 24×15" rectangle, doesn't have to be exact!)
- Use a rubber spatula to smooth the cinnamon filling over the whole dough rectangle.
- Starting on the long end, roll the dough up tightly jelly roll style.
- Cut into 12 slices and place in a greased 9×13 baking pan. Don't worry if there's space between them (they haven't risen yet!)
- Cover the pan and allow the rolls to rise for 20 minutes or until nearly double.
- Preheat the oven to 375 degrees. OR cover in plastic and put in refrigerator overnight at this stage. If keeping for the next morning, you'll want to remove from the fridge in the morning and let them rise for an hour/hour and a half before baking the next day.
- Bake at 375 degrees for 20-22 minutes, until the rolls are lightly golden brown and the center rolls are either cooked through or still doughy (depending on your preference). 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 minutes. Check the rolls at 20 minutes. If they are getting too browned, cover loosely with foil for the remaining baking time.
- While the rolls are cooling, prepare the cream cheese frosting.
- In a large bowl, combine the softened cream cheese and butter using a hand mixer. Blend well.
- Add in vanilla extract and the powdered sugar. Beat until combined.
- Spread the frosting over the rolls. Serve warm or store in an airtight container.
Notes
Overnight Instructions
I usually 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). I'll then cover and refrigerate them until morning.
Then, in the morning, I pull them out of the refrigerator, and allow them to rise at room temperature for an hour.
I usually bake for exactly 21 minutes, but every oven is different!
I always use Nielsen Massey vanilla (linked below!). The best!
I also LOVE to freeze these and then have them available whenever the cinnabon craving strikes! Just freeze them in a ziploc (fully cooked!) and warm up whenever you're ready to eat them!
*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.
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FOR THE DOUGH:
1 cup warm buttermilk (about 115 degrees F) – you can also use regular milk or almond milk! I usually do half almond milk, half buttermilk
2 1/2 teaspoons instant dry yeast* (I like Red Star Platinum Baking Yeast)
2 large eggs at room temperature (not cold!)
1/3 cup salted butter** (Softened, not melted)
1/2 cup granulated sugar
1 teaspoon salt
4 1/4 cups all-purpose flour – some people use bread flour, I prefer all-purpose
FOR THE FILLING:
1/2 cup salted butter (almost melted)
1 cup packed brown sugar
2 tablespoons cinnamon
FOR THE FROSTING:
6 ounces cream cheese (softened)
1/3 cup salted butter (softened)
2 cups powdered sugar
1/2 tablespoon vanilla extract
This is what they’ll look like after the final rise and before you put them in the oven!
TIPS:
Overnight Instructions
I usually 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). I’ll then cover and refrigerate them until morning.
Then, in the morning, I pull them out of the refrigerator, and allow them to rise at room temperature for an hour.
I usually bake for exactly 21 minutes, but every oven is different!
I always use Nielsen Massey vanilla. The best! And yes, it DOES make a difference.
I also LOVE to freeze these and then have them available whenever the cinnabon craving strikes! Just freeze them in a ziploc (fully cooked!) and warm up whenever you’re ready to eat them!
Any questions?
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