Homemade Cinnamon Rolls (Cinnabon Copycat Recipe)

Ingredients

• 1 cup Warm Milk ((115°F/46°C). Use 2% milk; whole, almond, or coconut milk also work. Adjust temperature according to yeast instructions if needed.)
• 2 ½ teaspoons Instant Dry Yeast (Red Star Platinum recommended; one 0.25-oz packet = 2 1/4 tsp. Check yeast package for specific proofing instructions.)
• 2 Large Eggs (At room temperature for better dough rise and mixing.)
• ⅓ cup Salted Butter (Melted or very softened; not over 110°F/43°C. Can use ½ cup (1 stick) for more tender and softer rolls.)
• ½ cup Granulated Sugar (Adds sweetness to the dough and aids in yeast activation.)
• 1 teaspoon Salt (Enhances the flavors in the dough. Use table salt or fine sea salt.)
• 4 ½ cups Bread Flour (Divided use, start with 4 cups (480g), add remaining up to ½ cup (60g) if needed to create a smooth, elastic dough. Bread flour gives chewier texture; all-purpose can be substituted for more tender rolls.)
• ½ cup Salted Butter (Almost melted or softened, ensures easy spreading for even filling.)
• 1 cup Packed Brown Sugar (For the filling; light or dark brown sugar can be used. Dark will give a richer flavor.)
• 2 tablespoons Ground Cinnamon (For the filling; Saigon cinnamon is recommended for its intense flavor.)
• ½ cup Heavy Cream (Warmed. For pouring over risen rolls before baking; substitute half-and-half, whole milk, coffee creamer, evaporated milk, whole milk or coconut cream if needed.)
• 6 ounces Cream Cheese (Softened. For the frosting, full-fat cream cheese recommended for best flavor and texture.)
• ⅓ cup Salted Butter (Softened. For the frosting, unsalted can work too but may need a pinch of salt.)
• 2 cups Powdered Sugar (For the frosting; sift before measuring for a smoother frosting.)
• ½ tablespoon Maple Extract (For the frosting; substitute vanilla extract or a pinch of cinnamon can be added as well.)

Instructions

1. **Activate the Yeast:** In the bowl of a stand mixer, pour in the warm milk (115°F/46°C) and sprinkle the instant dry yeast over the top. Let it sit for 3-4 minutes, allowing the yeast to activate until it becomes foamy.
2. **Combine Wet Ingredients:** Add the room-temperature eggs, melted or very softened butter, and granulated sugar to the bowl. Mix on low speed until all ingredients are well combined.
3. **Incorporate Flour and Rest:** Add the salt and 4 cups (480g) of the bread flour to the bowl. Using the beater blade attachment, mix on low speed until the ingredients are just barely combined. Allow the mixture to rest for 5 minutes; this allows the flour to absorb the liquids.
4. **Knead the Dough:** Scrape the dough off the beater blade and remove it. Attach the dough hook to the mixer. Knead the dough on medium speed for 5-7 minutes, adding up to ½ cup (60g) more flour only if needed to form a smooth and elastic dough. The dough should be tacky and pull away from the sides of the bowl but may still stick slightly to the bottom. Avoid temptation to add too much flour.
5. **First Rise:** Spray a large bowl with cooking spray. Use a rubber spatula to remove the dough from the mixer bowl and place it in the greased bowl. Cover the bowl with a clean kitchen towel or plastic wrap (lightly greased to prevent sticking). Place the bowl in a warm place and allow the dough to rise until nearly doubled in size. This usually takes about 30 minutes to 1 hour. Be careful not to over-proof the dough. One technique can include turning an oven to its lowest setting for 1-2 minutes, then turning it off and placing the bowl inside.
6. **Prepare Cinnamon Filling:** While the dough is rising, prepare the cinnamon filling. In a medium bowl, combine the softened butter, brown sugar, and cinnamon. Mix until well combined and set aside.
7. **Roll Out the Dough:** Sprinkle a pastry mat or clean work surface generously with flour. Turn the risen dough out onto the floured surface and sprinkle the top of the dough with additional flour to prevent sticking during rolling.
8. **Shape the Dough:** Flour a rolling pin and roll the dough into approximately a 24x15 inch rectangle. Note that the precise size isn't critical; prioritize even thickness.
9. **Add Filling:** Use a rubber spatula to spread the cinnamon filling evenly over the entire surface of the dough rectangle, leaving only the slightest margin around the edge.
10. **Roll into a Log:** Starting on the long side, tightly roll the dough up jelly-roll style to form a log.
11. **Cut into Rolls:** Using a sharp, serrated knife or a piece of unflavored dental floss, cut the rolled dough into 12 equal slices. Dental floss creates a cleaner cut without squishing than a knife.
12. **Second Rise:** Place the slices cut-side up in a greased 9x13 inch baking pan. A 10x15 inch pan can also be used, but this may require adjusting baking time and spacing the rolls slightly further apart. Cover the pan with a clean kitchen towel or lightly greased plastic wrap and allow the rolls to rise for another 20 minutes while preheating the oven to 375°F (190°C).
13. **Add Heavy Cream:** Warm the heavy cream in a microwave or saucepan until just warm to the touch (not hot). Once the rolls have risen, pour the warmed heavy cream evenly over the top, allowing it to soak down in and around the rolls.
14. **Bake the Rolls:** Bake in the preheated oven for 20-22 minutes, or until the rolls are lightly golden brown. If browning too quickly, tent the pan loosely with aluminum foil for the remaining baking time. Check the internal temperature with a thermometer: should read 190°F in the center roll. Rotate the pan halfway through baking for even baking.
15. **Prepare Cream Cheese Frosting:** While the rolls are cooling slightly, prepare the cream cheese frosting. In a large bowl, combine the softened cream cheese and butter using a hand mixer. Beat until smooth and creamy, for around 2-3 minutes, scraping down the bowl sides.
16. **Frost the Rolls:** Add the maple extract (or vanilla extract) and powdered sugar to the bowl. Beat on low speed until just combined, then increase speed to medium and beat until smooth and fluffy, taking care not to over-mix.
17. **Serve:** Spread the cream cheese frosting evenly over the warm (but not hot) rolls. Serve Immediately – enjoy!