Cinnabon Cinnamon Roll Copycat

Soft rolls with brown-sugar cinnamon filling, heavy cream poured on before baking, cream cheese frosting.

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Cinnabon Cinnamon Roll Copycat
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30 min plus risePrep Time
25 minCook Time
~2 hrsTotal Time
12Servings

Dough

  • 1 cup warm milk (115°F)
  • 2½ teaspoons instant dry yeast
  • 2 large eggs, room temperature
  • ⅓ cup salted butter, melted but under 110°F
  • ½ cup granulated sugar
  • 1 teaspoon salt
  • 4½ cups all-purpose flour, divided

Filling

  • ½ cup salted butter, almost melted
  • 1 cup packed brown sugar
  • 2 tablespoons cinnamon
  • ½ cup heavy cream, for pouring over risen rolls

Frosting

  • 6 oz cream cheese, softened
  • ⅓ cup salted butter, softened
  • 2 cups powdered sugar
  • ½ tablespoon maple extract or vanilla

Instructions

  1. Pour warm milk into a mixer bowl. Sprinkle on yeast. Rest 3–4 minutes. Add eggs, butter, and sugar. Mix. Add salt and 4 cups flour. Rest 5 minutes.
  2. Knead with the dough hook 5–7 minutes, adding up to ½ cup more flour only if needed. Dough should be tacky and elastic. Rise in a greased bowl until doubled, about 30 minutes. Do not overproof.
  3. Mix filling. Roll dough to about 24×15 inches. Spread filling. Roll up from the long side and cut 12 slices. Place in a greased 9×13. Rise 20 minutes while the oven heats to 375°F.
  4. Warm the cream just until the chill is gone. Pour over the risen rolls. Bake 25 minutes (check at 20; tent with foil if browning fast).
  5. Beat frosting and spread on cooled rolls.