Copycat Cinnabon Cinnamon Rolls
One of the things we miss back in the Philippines is the variety of food that you can buy, while some of them are available here, a lot of them are not specially the American chains like Auntie Anne’s, Mrs. Fields, Baskin Robbins and Cinnabon to name some. Having said that there are pros as well of not having them because you will try to learn them as the last resort if you crave for them, like this Cinnabon Cinnamon Rolls.
We do miss this baked goodie, was lucky when we lived in Malaysia there was a Cinnabon in the shopping mall we usually visit so we can fix our cravings if it happens but in New Zealand our only choice is to make it at home, and that’s what we had been doing for more than a decade now since most of the cinnamon rolls that are commercially available here is nowhere near Cinnabon’s texture and taste.
For a decade we have been tweaking this recipe to get the best outcome so the recipe below is a product of more than a decade of tests and trials which I can safely say it is as near at the texture and taste of the real thing.
- 4 cups flour
- 2¼ tsp active dry yeast
- 1 cup full cream milk, lukewarm
- ½ cup white sugar
- ⅓ cup butter, softened
- 1 tsp salt
- 2 eggs
- 1 cup soft brown sugar, tightly packed
- 3 tbsp ground cinnamon
- ⅓ cup butter, softened
- 6 tbsp butter, softened
- ¼ cup cream cheese, room temperature
- 1½ cups powdered sugar
- ½ tsp vanilla extract
- ¼ tsp salt
- Dissolve yeast in lukewarm milk in a with a tsp of sugar in a large bowl. Let it froth.
- In large mixing bowl add the rest of the dough ingredients. Mix well until incorporated then add the milk mixture, using the dough hook continue to mix until combined.
- Place the dough into a lightly oiled bowl, cover with cling wrap then place in a warm location letting it rise for an hour or until it doubles on size.
- In a bowl combine cinnamon and sugar from the filling ingredients.
- Roll the dough in a lightly floured surface then flatten it to approximately 16 x 12 inches in size.
- Spread the butter evenly on the top of the dough then sprinkle with the sugar mixture.
- Roll the dough carefully from the long edge down to the bottom edge.
- Slice the dough into 1.5 inch sliced and place in a lightly greased pan. Cover it with damp cloth then let it double in size, around 30-45 minutes.
- Bake in a 180C preheated oven and bake for 20 minutes or until golden brown.
- While rolls are baking prepare your Cream Cheese Icing by combining all ingredients in a mixing bowl. Using a hand mixer mix it until smooth and well combined.
- Remove rolls from the oven, spread a generous amount of icing on top then serve.