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Best Cinnamon Roll Recipe (Cinnabon Copycat!) Recipe

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4.3 from 50 reviews

This Best Cinnamon Roll Recipe is a perfect copycat of the famous Cinnabon rolls, featuring soft, fluffy dough made with a tangzhong starter for extra moisture and tenderness. Filled with a spiced cinnamon sugar mixture and topped with a rich, creamy cream cheese frosting, these rolls are a delicious treat for breakfast or dessert.

Ingredients

Tangzhong

  • 1/4 cup bread flour
  • 3/4 cup water

Cinnamon Roll Dough

  • 3 2/3 cups bread flour
  • 1/3 cup granulated sugar
  • 2 teaspoons instant yeast
  • 3/4 teaspoon fine sea salt
  • 1/3 cup heavy cream, room temperature
  • 1/3 cup whole milk, room temperature
  • 1 large whole egg, room temperature
  • 1 teaspoon vanilla bean paste
  • Tangzhong from above
  • 8 tablespoons salted European butter, cool room temperature

Cinnamon Sugar Filling

  • 12 tablespoons salted European butter, cool room temperature
  • 3/4 cup light brown sugar, packed
  • 2 tablespoons ground cinnamon
  • 2 teaspoons vanilla powder, optional

Cream Cheese Frosting

  • 6 tablespoons unsalted butter, room temperature
  • 5 ounces cream cheese, cold
  • 1 cup powdered sugar
  • 1/2 teaspoon vanilla bean paste
  • 1 tablespoon heavy cream

Instructions

  1. Prepare the Tangzhong: In a small saucepan, whisk together the bread flour and water until smooth. Cook over medium heat, stirring constantly, until the mixture thickens to a pudding-like consistency and reaches about 150°F (65°C). Remove from heat and let it cool to room temperature.
  2. Make the Dough: In a large mixing bowl, combine the bread flour, granulated sugar, instant yeast, and salt. In another bowl, whisk together the heavy cream, whole milk, egg, vanilla bean paste, and the cooled tangzhong. Gradually add the wet ingredients to the dry, mixing until a dough forms. Knead in the salted European butter until the dough is smooth, elastic, and slightly tacky. Cover and let it rise until doubled in size, about 1 to 1.5 hours.
  3. Prepare the Filling: Soften the salted European butter. In a bowl, mix the light brown sugar, ground cinnamon, and optional vanilla powder until well combined.
  4. Assemble the Rolls: Roll the dough out on a lightly floured surface into a large rectangle, roughly 12x16 inches. Spread the softened butter evenly over the dough, then sprinkle the cinnamon sugar mixture evenly on top. Starting from the long edge, tightly roll the dough into a log and pinch the seam to seal. Cut into 12 equal pieces.
  5. Second Rise: Place the rolls cut side up into a greased 9x13-inch baking dish, ensuring some space between each. Cover with a clean kitchen towel or plastic wrap and let them rise again until almost doubled, about 45 to 60 minutes.
  6. Bake the Rolls: Preheat the oven to 350°F (175°C). Bake the rolls for 25-30 minutes, or until the tops are golden brown and the centers are cooked through.
  7. Prepare the Cream Cheese Frosting: In a mixing bowl, beat the unsalted butter and cold cream cheese until smooth and creamy. Gradually add the powdered sugar, vanilla bean paste, and heavy cream, beating until light and fluffy.
  8. Frost and Serve: Allow the rolls to cool for about 10 minutes after baking, then generously spread the cream cheese frosting over the warm rolls. Serve immediately and enjoy.

Notes

  • Use bread flour measured by spooning into the cup and leveling off to ensure accuracy.
  • Tangzhong method helps to keep rolls soft and fresh longer.
  • Room temperature ingredients aid in proper yeast activation and dough consistency.
  • For best flavor, use European style butter with higher fat content in dough and filling.
  • Cream cheese frosting should be spread on warm rolls to slightly melt and absorb flavor.

Find it online: https://recipethrive.com/best-cinnamon-roll-recipe-cinnabon-copycat-recipe/