Cinnamon rolls with cinnamon cream cheese frosting are a favorite in our household. My husband devours them. This is one recipe that the extras never go into work. There never are any extras (haha). These are so soft and delicious! As close to Cinnabon as you can get at home.
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The base for this recipe came from “Top Secret Recipes Step-by-Step by Todd Wilbur.” Including the secret ingredient (which is vanilla pudding powder, by the way). I have made adjustments including to the frosting. (I wouldn’t have shared it if it were exactly like his…that would be wrong).
I’m also planning on trying another adjustment in the future (which is subbing heavy cream for the milk…which I’ve heard has good results). But I still recommend the book. I would have NEVER though of using vanilla pudding powder…and the effect was amazing.
I included step-by-step pictures of the rolling out, rolling, and cutting…just because those steps are helpful with a visual. I hope you enjoy these fabulous Cinnamon Copycat Cinnamon Rolls!
Step-by-Step Cinnamon Rolls:
I did NOT include every step below. A lot of them are self-evident. I did include the rolling out the dough, rolling, and cutting. Just so you can see what it’s supposed to look like. I know the 18″ by 30″ seems REALLY large the first time you make it!
Cinnamon Rolls
Ingredients
Cinnamon Rolls:
- 1/4 C. warm water (100°-110°)
- 1 Tbsp. yeast
- 1 C. milk room temperature or warm
- 1 large egg beaten
- 1/4 C. unsalted butter softened
- 1 Tbsp. granulated white sugar
- 4 C. all-purpose flour
- 1/2 pkg (3/4 oz. box) instant vanilla pudding powder
- 1/2 tsp. vanilla
Filling:
- 1/4 C. unsalted butter very soft
- 1 C. light brown sugar
- 1 Tbsp. cinnamon
Cinnamon Cream Cheese Frosting:
- 4 oz. cream cheese softened
- 1/4 C. unsalted butter softened
- 1/2 tsp. vanilla
- 1/2 Tbsp. milk
- 1 & 1/2 C. powdered sugar
- 1/2 tsp. cinnamon
Instructions
Cinnamon Rolls:
- Mise en place! Make sure ingredients are in proper condition (softened, if needed). Grease a 9" x 13" baking dish.
- In a small bowl, mix warm water and yeast. Allow to proof.
- In the bowl of a stand mixer, mix remaining dough ingredients together with a dough hook until mixed.
- Add yeast and water. Knead with dough-hook until well-mixed and dough is pliable.
- Mix brown sugar and cinnamon.
- On a lightly floured surface, roll the dough out to an 18" by 30" rectangle.
- Spread the very soft butter over the surface of the dough. Sprinkle with pre-mixed brown sugar and cinnamon.
- Roll up the dough, starting at the long edge. Don't roll too tight (it needs room to expand), but roll tightly enough it holds roll shape.
- Once rolled, cut off ends (that might not be completely filled with flavor) and discard.
- Cut remaining log of dough into 12 even pieces.
- Place rolls into greased baking dish. Cover and let rise for 1 hour. (they won't double, but they should expand by at least 1/2). If needed, let rise an additional 30 minutes.
- Bake at 350° for 15-20 minutes or until golden brown and a toothpick inserted comes out clean.
Frosting:
- Whip cream cheese, butter, vanilla, and milk until smooth and fluffy.
- Add 1/2 C. of powdered sugar and cinnamon. Beat well.
- Add rest of powdered sugar, 1/2 C. at a time, beating well after each addition. Whip until frosting is light and fluffy.
- Spread on warm (not hot!) rolls and serve immediately.
Any suggestions or recommendations on how to freeze these ahead of time to prepare later? Perhaps a length of time to allow to come to room temp or rise??
Sorry, I’ve never frozen them and would have to experiment with it before I could give good advice.