Here’s an awesome Copycat Cinnabon Cinnamon Rolls Recipe. This is my all time favorite cinnamon rolls recipe, I posted a picture of these on Facebook the other day and everyone was begging for the recipe. These do take a few hours to make since they have to rise twice but they are well-worth the wait. My husband even commented that these were the “Old-Kind” of cinnamon rolls that I used to make before we had kids ;) I guess that just tells you how busy life has gotten in the last few years.
Copycat Cinnabon Cinnamon Rolls Recipe!
Ingredients
Cinnamon Rolls
- 2 Packages Active Dry Yeast
- 1 Cup Warm Water 115 Degrees
- 1 tsp. Sugar
- 2/3 Cup Sugar
- 1 Cup Warmed Milk
- 2/3 Cup Butter
- 2 tsp. Salt
- 2 Eggs Slightly Beaten
- 7 Cups Flour + More for kneading
Filling
- 1 Cup Melted Butter Divided
- 1 3/4 Cup Sugar
- 3 Tbsp. Cinnamon
- 1 1/2 Cups Walnuts or Pecans(Optional)
Instructions
- Mix Warm Water, Yeast and 1 tsp. Sugar in a Bowl and Set Aside
- Combine Milk, Remaining 2/3 Cup of Sugar and Melted Butter, Salt and Eggs in a Bowl and Wisk Together.
- Add in Yeast Mixture and Stir Gently
- Add 2 Cups Flour and Stir Completely
- Add 2 More Cups of Flour and Stir
- Add another 2 Cups of Flour and Stir
- IF needed add the additional 1 Cup of Flour and Knead in Bowl.
- Turn out on Floured Surface and knead for about 5 Minutes until smooth.
- Divide into 2 Bowls and Cover Completely. Let Rise about 2 Hours or until Doubled.
For Filling:
- Divide Butter in Half (1 Part for Brushing Dough the other for pouring in the bottom of the pans
- Combine Sugar and Cinnamon
- Roll out Each Ball of Dough and Coat one side with Butter
- Sprinkle with Half of Cinnamon and Sugar
- Roll the Dough Up into a Long Tube and Slice in 1" Sections
- Place Rolls in Greased Baking Pan and Cover to Rise another 1 Hour
- Bake at 350 Degrees for 25 Minutes
- I use Pillsbury Vanilla Frosting to Ice the Cinnamon Rolls, Spoon on top of each Cinnamon Roll and let it Melt over the top
Notes
Best when Served Warm
Thank you for the recipe! It would be nice to put in brackets what a package of yeast is, as I buy my yeast jarred and will have to check what a typical package amount is. Just a suggestion for the future!
Is the flour self rising or plain?