I just made a Copycat Cinnabon Recipe that brings together comfort and simplicity. Rich cream cheese, unsalted butter, fragrant cinnamon, fresh eggs and 1 cup of milk combine to create delightfully chewy, perfectly balanced rolls with sweet and savory notes. They are a special treat worth trying at home.

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I have been on a cinnamon roll hunt for ages and finally discovered The Best Cinnamon Rolls You’ll Ever Eat. This recipe is my very own take on a Cinnabon-inspired creation that I’ve been calling my DIY Dessert masterpiece.

When I got started, I used exactly 1 cup of warm milk and 2 large eggs at room temperature, combined with 1/3 cup melted unsalted butter and 1/2 cup granulated sugar. The magic continued with a dash of salt, active dry yeast and 4 and 1/2 cups bread flour making up the dough.

For the filling, I blended 1 cup packed brown sugar with 3 tablespoons ground cinnamon and softened butter until it was perfect. I also whipped up a cream cheese glaze using 1/2 cup cream cheese, 1/4 cup butter, 1 and 1/2 cups powdered sugar and a splash of vanilla extract.

Trust me, these copycat Cinnabon Cinnamon Rolls might even give the original a run for its money.

Why I Like this Recipe

1. I love how the recipe makes me feel super accomplished because even if my dough isn’t perfect, the rolls always turn out soft and delicious.
2. I really dig the flavor combo of the sweet cinnamon filling and the tangy cream cheese glaze – it’s a mix that just makes my taste buds dance.
3. I appreciate that it’s a copycat of those famous Cinnabon rolls but somehow even better in my own home, making every bite feel like a treat I made myself.
4. I like that the instructions, even though they may seem a bit long sometimes, give me room to improvise and add my own little twist to make the rolls uniquely mine.

Ingredients

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Warm milk helps activate the yeast and adds tenderness and moisture to good dough.
Eggs contribute protein and structure, making the roll fluffy and super delish.
Unsalted butter, both melted and softened, makes the recipe rich in flavor and texture.
Active dry yeast gives the dough a nice rise to ensure airy, light cinnamon rolls.
Bread flour, high in protein, develops gluten for a chewy, satisfying bite.
Brown sugar and ground cinnamon bring sweet warmth and spice to every bite.
Cream cheese and powdered sugar glaze delivers a tangy, sweet finish thats amazing.
Salt enhances overall flavor while balancing all the sweet elements in the rolls.

Ingredient Quantities

1 cup warm milk (about 110 degrees F)

2 large eggs, at room temperature

1/3 cup unsalted butter, melted

1/2 cup granulated sugar

1 teaspoon salt

2 and 1/4 teaspoons active dry yeast

4 and 1/2 cups bread flour

1 cup packed brown sugar

3 tablespoons ground cinnamon

1/3 cup unsalted butter, softened (for the filling)

1/2 cup cream cheese, softened (for the glaze)

1/4 cup unsalted butter, softened (for the glaze)

1 and 1/2 cups powdered sugar (for the glaze)

1/2 teaspoon vanilla extract (for the glaze)

How to Make this

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1. In a small bowl, combine the warm milk and yeast with a pinch of granulated sugar, and let it sit for about 5-10 minutes till it gets frothy.

2. In a large bowl, whisk together the eggs, melted butter, the rest of the granulated sugar and the salt, then stir in the frothy yeast mixture.

3. Gradually add the bread flour to the wet ingredients, mixing until a sticky dough starts to form. Knead it on a lightly floured surface for about 8-10 minutes until it becomes soft and elastic.

4. Cover the dough with a cloth and let it rise in a warm spot for around 1-2 hours until it doubles in size.

5. While the dough is rising, mix together the brown sugar, ground cinnamon, and the softened butter for the filling until they form a smooth paste.

6. Once the dough has risen, roll it out on a floured surface into a roughly 16×12 inches rectangle.

7. Spread the cinnamon-sugar mixture evenly on the dough, leaving a small border around the edges, then carefully roll the dough up into a tight log along the long side.

8. Cut the log into slices about 1 to 1 1/2 inches thick, and arrange the slices in a greased baking dish.

9. Cover the dish with a towel and let the rolls rise for another 30-45 minutes; during this time, preheat your oven to 350°F.

10. Bake the rolls for 25-30 minutes until they turn golden. While they are baking, mix the cream cheese, softened butter, powdered sugar, and vanilla extract together until smooth, then drizzle this glaze over the warm rolls and enjoy!

Equipment Needed

1. A small bowl to mix the warm milk, yeast, and a pinch of sugar
2. A large bowl for whisking eggs, melted butter, granulated sugar, and salt, then mixing in the yeast mixture
3. Measuring cups and spoons to accurately measure all your liquids and dry ingredients
4. A whisk for beating the eggs and mixing the wet ingredients together
5. A spatula or wooden spoon for stirring the mixture
6. A clean, lightly floured surface for kneading and rolling out the dough
7. A rolling pin to help roll the dough into a rectangle (optional but really handy)
8. A clean cloth or towel to cover the dough while it rises
9. A baking dish to arrange the cinnamon roll slices for their second rise and baking
10. A sharp knife to cut the rolled dough into even slices
11. An oven preheated to 350°F for baking the rolls
12. Another small bowl to mix the cream cheese glaze ingredients

FAQ

Q: What temperature should the milk be? A: Use warm milk around 110°F as it helps the yeast get active. If it's too hot it can kill the yeast, so be careful!

Q: How do I know if my yeast is active? A: Just mix it with the warm milk and wait for 5-10 minutes. If it starts to froth, it's working properly. If not, it might be old or the milk was too hot.

Q: My dough seems too sticky, what do I do? A: Sometimes the dough can be a bit sticky, just add a pinch more flour until it gets to a workable consistency. But don't add too much or it might get too dry.

Q: Can I prepare the dough ahead of time? A: Yeah, you can let the dough rise in the fridge overnight. This slow rising can even enhance the flavor of your cinnamon rolls, just plan ahead a bit.

Q: How do I prevent the filling from leaking out while rolling? A: Make sure you spread the filling evenly and don't overfill it. Rolling it evenly helps keep everything inside, so it's easier to bake and look great.

The Best Cinnamon Rolls You’ll Ever Eat Recipe Substitutions and Variations

If you dont have warm milk, you can try using almond milk or soy milk. Just be sure it’s heated to about 110°F.
Instead of unsalted butter, you can use salted butter. Just remember to cut back on the extra salt in the recipe.
If brain flour is all you have, you can use all-purpose flour instead of bread flour. It might change the texture a bit though.
When you’re out of active dry yeast, you can substitute instant yeast. Use a tad less than the amount called for to avoid too much rise.
For the glaze, if you dont have cream cheese, ricotta cheese can work but it might give it a slightly different taste.

Pro Tips

1. Make sure your milk is just warm enough (around 110°F) so the yeast doesn’t die. If it’s too hot, it can ruin the rising process, so even though checking the temperature with an instant read thermometer is extra, it can really be worth it.

2. When you are kneading the dough, try to be patient and avoid adding too much flour too fast. A stickier dough can be normal, and overworking it or adding extra flour might ruin that soft and tender texture you really want.

3. For the filling, mix your brown sugar, cinnamon and softened butter really well. If the mixture is a bit clumpy or not smooth, it may not spread evenly over the dough which can leave you with spots that are too sweet or too dry.

4. Let the rolls rise enough in both rising stages. Sometimes if you rush the process, the rolls might not be as fluffy as they could be. It may sound like a long wait but giving the dough a proper rest really makes a difference in taste and texture.