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Copycat Cinnabon Cinnamon Rolls
Bakery

Copycat Cinnabon Cinnamon Rolls

2 h 30 minServes 12Nutri-Score E€€
from @mazerlazer_3 imports0 cooked
Adapt this recipe

what you need

Ingredients

12 people
  • milk (warm, about 110 °F)Dairy240 ml
  • yeast (one packet or 2 1/4 tsp)Pantry7 g
  • salted butter (melted and cooled)Dairy75 g
  • sugarPantry100 g
  • eggs (room temperature)Dairy2 pieces
  • saltSpices5 g
  • bread flour (fluffed, not packed)Grains480 g
  • salted butter (softened, for the filling)Dairy115 g
  • cinnamon (2 tbsp)Spices15 g
  • brown sugar (packed)Pantry200 g
  • heavy cream (poured over the rolls before baking)Dairy120 ml
  • salted butter (softened, for the frosting)Dairy115 g
  • cream cheese (softened, one brick)Dairy225 g
  • maple extract (1/2 tsp)Pantry2 ml
  • vanilla extract (1 tsp)Pantry5 ml
  • powdered sugar (about 2 cups)Pantry240 g

per serving

Nutrition

397kcal

Carbs
53 g
Proteins
7 g
Fat
18 g
Adapt tools

what you’ll use

Tools

  • Stand mixer
  • Mixing bowl
  • Rolling pin
  • Baking dish
  • Oven

step by step

Method

  1. Activate the yeast

    • Warm the milk to about 110 °F.
    • Stir in the yeast and let it sit until foamy.
    Step 1

  2. Make the dough

    • Add the melted cooled butter, sugar, eggs, salt and bread flour.
    • Break up the eggs and mix with the paddle attachment until crumbly.
    • Cover with a towel and let the dough rest to soak up the liquid.
    Step 2

  3. Knead the dough

    • Switch to the dough hook and knead on low until stretchy and soft.
    Step 3

  4. Let the dough rise

    • Spray a bowl with oil, toss in the dough and cover with a towel.
    • Let it rise until doubled.
    Step 4

  5. Make the filling

    • Mix the softened butter, cinnamon and packed brown sugar until combined and cohesive.
    Step 5

  6. Roll out and fill

    • Dust the surface lightly with flour and roll the dough into a large rectangle.
    • Spread the filling evenly over the whole surface.
    • Roll it up into a tight log.
    Step 6

  7. Cut and arrange the rolls

    • Cut the log into 12 rolls with a sharp knife.
    • Butter a 9x13 dish and set the rolls in swirl side up.
    Step 7

  8. Second rise and preheat

    • Cover the dish with a paper towel and let the rolls rise.
    • Preheat the oven to 375 °F.
    Step 8

  9. Bake the rolls

    • Pour the heavy cream over the rolls.
    • Bake at 375 °F until golden.
    Step 9

  10. Make the frosting

    • Beat the softened butter and cream cheese until combined.
    • Add the maple extract, vanilla extract and powdered sugar and beat until smooth.
    Step 10

  11. Frost and serve

    • Let the rolls cool slightly, then spread the frosting on top.
    Step 11
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