As I looked through ideas on Pinterest, nothing grabbed my eye until I saw: Copycoat Cinnamon Rolls! The recipe led to Fun Happy Home.
The recipe requires some time to prepare, but is much easier and less time-consuming that the recipe that my Grandma made. It is packed full of flavor and each roll is very filling. Sophia did a nice job with making and baking the rolls.
We would definitely make this recipe again! I'd like to try the overnight and freezer methods to see how they taste compared to making them, baking, and eating them in one day.
Cinnabon Rolls Dough
1 (1/4 ounce) package active dry yeast
1 cup warm milk
½ cup granulated sugar
⅓ cup softened butter
1 tsp salt
2 eggs
4 cups flour
Cinnabon Cinnamon Rolls Filling
1 cup packed brown sugar
3 tbsp cinnamon
⅓ cup butter, softened
Cinnabon Cinnamon Rolls Cream Cheese Icing
6 tbsp butter
1½ cups powdered sugar
¼ cup cream cheese
½ tsp vanilla
⅛ tsp salt
Cinnabon Recipe Directions
To start the rolls, dissolve the yeast in the warm milk in a large bowl.
In a separate bowl, add sugar, butter, salt, eggs, and flour, mix well.
Pour the milk/yeast mixture in the bowl and mix. If using a stand mixer you will want to use the dough hook. Mix well until well incorporated.
Place dough into an oiled bowl, cover and let rise in a warm place about 1 hour or until the dough has doubled in size.
Roll the dough out on a lightly floured surface, until it is approx 16 inches long by 12 inches wide. It should be approx ¼ inch thick.
Make the Copycat Cinnabon Filling
To make cinnamon filling, combine the butter, brown sugar and cinnamon in a bowl.
Spread the mixture evenly over the surface of the dough. Alternatively you can spread the butter first on the dough and then the brown sugar and cinnamon mixture.
Carefully starting from the long edge, roll the dough down to the bottom edge. The roll should be about 18 inches in length. Cut the roll into 1½ inch slices.
Place the cut rolls into an oiled 13×9 inch pan Cover them with a damp towel. Let them rise again for another 30 minutes until they double in size.
Preheat oven to 350 degrees and bake for 20 minutes or until golden brown.
While the rolls are baking, mix all icing ingredients and beat well with an electric mixer until fluffy.
When the rolls are done, spread generously with icing.
Overnight Cinnabon Cinnamon Roll Recipe
We know that making homemade cinnamon rolls can be time-consuming and that you may not want to rise at the crack of dawn so you can have them ready for breakfast.
You can make this recipe up to the point where you cut your rolls and put them in the pan. Once they’re cut and in the pan, instead of letting them rise, cover them and put them in the fridge.
Take them out in the morning, let them rise for the second time, and then bake as instructed. {Please note that it will take a little longer for them to rise as they will be cold from being in the fridge. Allow for 15-30 minutes longer for rising.}
Freezer Cinnamon Rolls Recipe
Did you know that you can freeze the cinnamon rolls while they’re still dough and then cook them? This is a total game-changer and will allow you to have homemade cinnamon rolls any time you want. And it will also allow you to make less at a time.
Simply make them up to the point where you cut them and shape them. Instead of putting them in the pan, put them on a cookie sheet (without letting them touch) and put them in the freezer for 1-2 hours. This will allow them to freeze enough that they won’t stick to each other.
Once they are frozen, place them in a gallon-size freezer bag and store in the freezer til 12 hours before you’re ready to use them.
The night before you want to make them (or 12 hours before if you’re making them for the evening), move cinnamon rolls to the fridge and allow them to thaw.
When you’re ready to bake them, take them out, place them in a greased pan and let them rise til they’re double in size. This will take around an hour since they’re going to be super cold to begin with.
Once they’ve risen, bake as usual.
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