Gooey Cinnamon Rolls (Cinnabon Copycat)

Name: Gooey Cinnamon Rolls (Cinnabon Copycat)
Prep time: 1 h 10 min
Cook time: 20 h
Total time: 21 h 10 min
Cuisine: European
Ingredients: 1 cup warm milk (110°F); 2 1/2 teaspoons instant or rapid-rise yeast; 2 eggs, room temperature; 1/3 cup salted butter, just melted and not too hot; 1 teaspoon salt; 1/2 cup granulated sugar; 4 cups all purpose flour (might need 1/2 more depending on dough); 1/2 cup salted butter, very soft; 1 cup brown sugar, packed; 2 tablespoons cinnamon; 1/2 heavy cream, room temperature; Frosting:; 1/3 cup salted butter, softened; 2 cups powder sugar; 1/2 teaspoon vanilla extract; 3-4 tablespoons milk or 6 oz of cream cheese

13 steps

Prep:1h 10minCook:20h

O M G! Golden brown on the outside and soft, fluffy, and gooey on the inside. This recipe was an 11/10 just from the smell alone. A must try!

Updated at: Thu, 17 Aug 2023 14:15:54 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories532.4 kcal (27%)

Total Fat21.7 g (31%)

Carbs79.5 g (31%)

Sugars46.3 g (51%)

Protein6.4 g (13%)

Sodium363 mg (18%)

Fiber1.8 g (6%)

% Daily Values based on a 2,000 calorie diet

Ingredients

12 servings

1 cupmilk

warm, 110°f

2 ½ teaspoonsinstant yeast

or rapid-rise

2eggs

room temperature

⅓ cupsalted butter

just melted and not too hot

1 teaspoonsalt

½ cupgranulated sugar

4 cupsall purpose flour

might need 1/2 more depending on dough

½ cupsalted butter

very soft

1 cupbrown sugar

packed

2 tablespoonscinnamon

0.5heavy cream

room temperature

⅓ cupsalted butter

softened

2 cupspowder sugar

½ teaspoonvanilla extract

3 tablespoonsmilk

or 6 oz of cream cheese

Instructions

Step 1

In a large bowl, pour in milk and yeast. Add in eggs, butter, salt, sugar, and 4 cups flour. Mix until just combined as let sit for 5 minutes to allow the flour to hydrate.

Step 2

Dump out dough onto a lightly floured surface. If it looks very sticky and wet, add it a large sprinkle of flour at a time as you knead until it's slightly sticky but easier to handle. Knead for about 10 minutes until smooth and elastic.

Step 3

Place dough in a greased bowl. Cover with a towel and let sit until doubled in size, about 45 minutes. (I typically turn on my oven for 2 minutes, then turn it off and place my dough inside to rise.)

Step 4

Meanwhile, for the filling, combine butter, sugar and cinnamon. Mix until well combined and set aside.

Step 5

Once the dough has doubled in size, lightly flour your surface and roll out into a 24"x15" rectangle. It doesn't need to be perfect.

Step 6

With your hands or a spatula, rub the cinnamon sugar butter evenly all over the dough. Don't miss the edges.

Step 7

Starting at the long end, roll the dough up tightly into a log. Cut into 12 equal pieces. Place each piece, cinnamon side up, into a greased 9"x13" baking pan. Cover with a towel and let it rise in a warm place again for 30 minutes.

Baking sheet

Step 8

When there are 10 minutes left, preheat your oven to 375°F.

Step 9

Once your rolls have risen to almost double in size, pour over heavy cream. You want it to soak in and around the rolls.

Step 10

Bake for 20-25 minutes until golden brown. Check them at 20 minutes. If they are getting too brown and still need more time to cook, place a sheet of foil over the top.

Step 11

While they are baking, make the frosting by whisking the powdered sugar, butter, vanilla, and milk. If you want cream cheese frosting (which I highly recommend) leave out the milk and add 6 ounces of softened cream cheese. I would also use a hand mixer because it's easier.