Homemade Cinnamon Rolls with Cream Cheese Frosting (Cinnabon Copycat)
These pillowy soft and deliciously gooey cream cheese frosted cinnamon rolls are even better than the ones you might remember from your favorite 90s cinnamon bun stand. You know the one.
Servings: 12 cinnamon rolls
Ingredients
Dough
- 1 cup whole milk warmed to 110° F
- 2 1/4 tsp active dry yeast see notes for substitutions
- 1 tsp granulated sugar
- 2 large eggs room temperature
- 6 tbsp unsalted butter softened
- 4 cups all purpose flour see notes for how to measure
- 1/2 cup granulated sugar
- 1 tsp ground cinnamon
- 1 tsp fine sea salt
Filling
- 6 tbsp unsalted butter very softened
- 1 cup dark brown sugar packed (light brown works too)
- 2 tbsp cinnamon
- 1/2 tsp vanilla
- 1/2 tsp fine sea salt
Misc.
- 1 cup heavy whipping cream slightly warmed
Frosting
- 8 oz cream cheese softened
- 8 tbsp unsalted butter softened
- 1/2 vanilla bean see notes for substitutions
- 2 tbsp maple syrup
- 1/4 tsp fine sea salt
- 2 cups powdered sugar sifted
Instructions
Make the Dough
- Add warm milk to the bowl of a stand mixer fitted with the dough hook attachment. Sprinkle yeast and sugar over the top of the milk, stir gently with a fork, and leave it to rest for ten minutes, or until it begins to froth. (See notes on proofing yeast.)
- Add the eggs, butter, flour, sugar, cinnamon, and salt to the yeast mixture and mix on low speed until the mixture comes together.
- Increase the speed to medium and continue to knead for 10 minutes, or until a sticky, smooth, and elastic dough forms and begins to pull away from the sides of the bowl. (It may not form a nice ball at this point, and that's ok!)
- Transfer the dough to a greased bowl (you can use a rubber spatula to help if it sticks), cover it with plastic wrap, and let it rise in a warm place for about 45 minutes to 1 hour, or until it has doubled in size. If it needs an extra 30 minutes or so, that's ok! Meanwhile, make the filling.
Make the Filling
- In a small bowl, mix together the softened butter, brown sugar, cinnamon, vanilla, and salt. If you're having trouble mixing it, you can stick it in the microwave for 5-7 seconds to soften the butter a bit more.
- Grease a 9x13" baking pan with butter and set aside.
Make the Rolls
- Once the dough has risen, press it back down and, on a well floured surface, roll it out into an 18x14" rectangle.
- Spread the cinnamon sugar filling evenly over the surface of the dough making sure to extend it to the edges so all of your rolls have filling. If your mixture has hardened, pop it in the microwave for 15 seconds to soften it back up and make it easier to spread, just make sure it's not hot when you put it on the dough. I find using a rubber spatula to be the easiest (and most satisfying) method.
- Starting from one of the long sides, roll the dough tightly into an even log.
- Using a sharp knife or unflavored dental floss, cut the dough into twelve equal pieces.
- Place the slices into a greased baking dish, swirl side up. They'll have some space between them at this point.
- Cover the baking dish with plastic wrap, and let the rolls rise again in a warm place for about 45 minutes, or until doubled in size. If they need an extra 15 minutes or so, that's ok! After that point, if they haven't quite doubled in size, don't worry. They'll continue to grow in the oven.
Make the Frosting
- Split your (half of a) vanilla bean straight down the center and use the back of your knife to scrape out all of the seeds.
- Add the softened cream cheese, butter, vanilla seeds, maple syrup, and salt to the bowl of a stand mixer fitted with the paddle attachment.
- Beat on medium speed until light and fluffy.
- Add the sifted powdered sugar 1/2 cup at a time and continue to beat until smooth, using a rubber spatula to scrape down the sides of the bowl as needed.
Bake and Frost the Rolls
- Preheat your oven to 375°F and place the rack on the center shelf.
- Warm up one cup of heavy whipping cream so it's just warm (not hot!) to the touch.
- Once the oven is heated, pour the heavy whipping cream all over the risen rolls and bake for 18 to 22 minutes, or until golden brown. Careful not to overdo it! You want the rolls to remain pillowy soft.
- Remove the rolls from the oven and frost with a very thin coating of frosting while they're still warm. Allow to cool for 15 minutes.
- When ready to eat, frost the rolls individually and enjoy! I like to only frost the rolls I'll be eating so that any leftovers can be reheated without the frosting.