Clone of a Cinnabon

4.84 from 12 votes

You won't want to venture to the mall again after eating these clone of a Cinnabon cinnamon rolls! They're ooey gooey, melt in your mouth delicious and packed with the cinnamon flavor and tenderness that you expect and crave.

Prep Time30

Cook Time15

Rise Times, Divided2 30

Total Time3 15

Course: Breakfast, Dessert

Cuisine: American

Diet: Vegetarian

Servings: rolls

Calories: 549kcal

Author: Nicole Durham

Cost: Recipe $6.89 / Serving $0.57

Equipment

Ingredients

Dough

1 cup warm milk about 110°F ($0.20)
2 ½ teaspoon active or instant yeast ($0.38)
2 large eggs, room temperature ($0.30)
⅓ cup unsalted butter, melted ($0.66)
1 teaspoon salt ($0.01)
½ cup granulated sugar ($0.18)
4 ½ cups all-purpose flour ($0.59)

Cinnamon Roll Filling

1 cup brown sugar ($0.44)
¼ teaspoon salt ($0.01)
3 tablespoons ground cinnamon, plus more if desired ($0.72)
⅓ cup margarine, softened ($0.66)
½ cup warm heavy cream ($0.75)

Cream Cheese frosting

4 ounces cream cheese, softened ($0.93)
¼ cup unsalted butter ($0.50)
1 ½ cup powdered sugar ($0.54)
½ teaspoon vanilla extract ($0.01)
¼ teaspoon salt ($0.01)

US Customary - Metric

Instructions

Proof the Yeast: In a large mixing bowl or the bowl of a stand mixer fitted with a dough hook, combine the warm milk and yeast. Let rest for 5 minutes until foamy.
Make the Dough: Add the eggs, melted butter, salt, and sugar. Mix until combined. Slowly add the flour one cup at a time until incorporated. The dough should look shaggy and slightly sticky. Let rest for 5 minutes.
Knead the Dough: Scrape the dough from the bowl and turn it onto a floured surface. Knead for 5 to 7 minutes until smooth and elastic. You may also knead with a stand mixer on medium speed but watch closely to avoid overworking.
First Rise: Lightly grease a large bowl and place the dough inside. Cover with greased plastic wrap and let rise in a warm spot until doubled in size.
Prepare the Filling: In a small bowl, mix the brown sugar, salt, and cinnamon. Set aside.
Assemble the Rolls: Roll the dough into a rectangle about 14 by 18 inches and roughly ¼ inch thick. Spread the softened margarine evenly over the dough. Sprinkle the cinnamon sugar mixture over the top and gently press it in. Roll the dough tightly from the long edge into a log. Trim the ends and slice into 9 or 12 rolls.
Second Rise: Place the rolls into a greased 9 by 13 inch baking dish. Cover and allow to rise until doubled in size.
Bake the Rolls: Preheat the oven to 400°F. Warm the heavy cream until just warmer than room temperature and slowly pour it over the rolls, stopping if it reaches the edges. Bake for about 15 minutes until golden brown.
Make the Frosting: While the rolls bake, beat all frosting ingredients together on high speed for 8 to 10 minutes until light and fluffy.
Frost and Serve: Spread the frosting over the warm rolls. Let sit for a minute or two, then serve and enjoy.

Bread Machine Instructions

Add all dough ingredients to your bread machine following the order recommended by your manufacturer. Set to the dough cycle and allow it to complete. If needed, add 1 tablespoon of water while mixing to help incorporate loose flour. Turn the dough onto a floured surface, rest for 10 minutes, then continue with rolling and assembly.

Notes

Baking Tips: Check the rolls around the 14 minute mark to prevent overbrowning. Cover loosely with foil if needed.
Flavor Options: Margarine and high quality cinnamon create a classic bakery style flavor.
Yeast Options: Active yeast, instant yeast, or bread machine yeast all work well.
Gooey Texture: Pouring heavy cream over the rolls before baking makes them extra soft and rich.
Flour Swaps: Bread flour may be used but you may need a small amount of additional liquid.
Frosting Tip: Whipping the frosting fully creates a lighter and fluffier texture.
Storage & Reheating: Store in an airtight container in the refrigerator for up to 5 days. Reheat in the microwave for 30 to 45 seconds.
Make Ahead: Prepare through the second rise and refrigerate overnight for up to 8 hours or freeze unbaked rolls for up to 3 months. Thaw overnight before baking and allow chilled dishes to sit at room temperature before placing in the oven.

Nutrition