Cinnabon Copycat Cinnamon Rolls

These Cinnabon Copycat Cinnamon Rolls taste just like the restaurant version; especially when topped with my homemade cream cheese icing.

I usually don't have many sweets in the house and I found myself picking on them more than I normally would, but today is the day to get back on track.

And thank goodness the kids FINALLY go back to school today (YEAH!). Don't get me wrong. I LOVE my children.

But there is something to be said about routine and when my kids don't have one, let's just say they become a little unruly.

Over this past week I did some cooking, but mostly food for Christmas Eve, Christmas Day and New Year's Eve. One of the items I made were these Copycat Cinnabon Cinnamon Rolls. 

These Copycat Cinnabon Cinnamon Rolls were VERY good and similar to those at Cinnabon. The directions were a little intimidating. So many steps! But it really wasn't that hard to follow.

Most of the time was just spent waiting for the dough to rise. I prepared these the afternoon before and par cooked them so that all I had to do Christmas morning was to reheat and ice them. 

Ingredients Needed

For the rolls you'll need

• warm water
• active dry yeast
• granulated sugar
• vanilla pudding mix
• melted and softened butter
• an egg
• all-purpose flour
• brown sugar
• ground cinnamon

How do you make Cinnamon Rolls?

Combine the water, yeast and sugar in a bowl and stir until dissolved; set aside. In a separate larger bowl, prepare the pudding mix according to package directions; then add melted butter and egg.

Next, add the yeast mixture to the pudding mixture and blend together. Finally, add the flour and knead with your hands a few times until smooth.

Place the dough in a greased bowl (I just used cooking spray), cover with a clean dish towel and let rise for 1 hour. Punch the dough down, cover again and let it rise for another hour.

Next, roll out the dough on a floured surface until it is a large rectangle shape about ½- inch thick. Spread the softened butter over the surface.

In a small bowl, mix together the brown sugar and cinnamon; then sprinkle over the top of the butter.

Roll the dough towards you very tightly, forming a log. Slice the dough with a sharp knife every 2-inches and place on a lightly greased cookie sheet approximately 2-inches apart.

Using your hand, lightly press down on each roll. Cover and let rise for 1 hour until they double again. Bake at 350 degrees F for 15-20 minutes. Remove when they start to turn golden brown; then frost warm rolls with Cream Cheese Icing.

make the Cream Cheese Icing

To make the icing combine softened cream cheese, butter, vanilla extract, milk and confectioners sugar in a bowl until smooth and creamy. 

More Cinnamon Recipes

• Brown Sugar and Cinnamon Pretzels
• Cinnamon Roll French Toast Casserole
• Homemade Cinnamon Scones
• Crispy Cinnamon Cookies
• Cinnamon Swirl Bread 

Cinnabon Copycat Cinnamon Rolls with Cream Cheese Icing

Carrie's Experimental Kitchen

These Cinnabon Copycat Cinnamon Rolls taste just like the restaurant version; especially when topped with my homemade cream cheese icing.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 20 minutes mins

Resting Time 2 hours hrs

Total Time 2 hours hrs 50 minutes mins

Course Breakfast, Dessert

Cuisine American

Servings 12

Ingredients

  

1x2x3x

Cinnamon Rolls

• ¼ cup Warm Water
• ¼ ounce Package Dry Yeast
• 1 tablespoon Granulated Sugar
• ½ package 3 ½-ounce Vanilla Pudding Mix
• ¼ cup Butter, melted
• 1 large Egg
• 4 cups All-Purpose Flour
• ½ cup Butter, softened
• 1 cup Light Brown Sugar
• 2 teaspoons Ground Cinnamon

Cream Cheese Icing

• 8 ounces Cream Cheese, softened
• ½ cup Butter
• 1 teaspoon Vanilla Extract
• 3 cups Confectioner's Sugar
• 1 tablespoon Milk

Instructions

 

For the Cinnamon Rolls

• Combine the water, yeast and sugar in a bowl. Stir until dissolved then set aside.
• In a separate, large bowl, prepare the pudding mix according to package directions (remember you're only using half of the package so cut the milk in half also); then stir in the melted butter and egg.
• Next, add the yeast mixture and blend together. Add the flour and knead until smooth.
• Place dough in a greased bowl (I just used cooking spray). Cover with a clean towel and let rise for 1 hour. Punch the dough down, cover again and let it rise for another hour.
• Roll out the dough on a floured surface until it is a large rectangle shape about ½" thick. Spread the softened butter over the surface. In a small bowl, mix together the brown sugar and cinnamon then sprinkle over the top of the butter.
• Roll the dough towards you very tightly, forming a log. Slice the dough with a sharp knife every 2" and place on a lightly greased cookie sheet approximately 2" apart.
• Using your hand, lightly press down on each roll. Cover and let rise for 1 hour until they double again.
• Bake at 350 degrees for 15-20 minutes. Remove when they start to turn golden brown. Frost warm rolls with Cream Cheese Icing. Makes 12.

For the Cream Cheese Icing

• Combine all ingredients together in a bowl with an electric mixer until smooth. 

Nutrition

Calories: 603kcalCarbohydrates: 86gProtein: 7gFat: 27gSaturated Fat: 16gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 86mgSodium: 250mgPotassium: 116mgFiber: 1gSugar: 52gVitamin A: 871IUVitamin C: 0.01mgCalcium: 53mgIron: 2mg

Keyword cinnamon, copycat recipe

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