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Copycat Cinnabon Cinnamon Rolls

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5 from 2 reviews

  • Author: 365 Days of Slow and Pressure Cooking
  • Yield: 12 cinnamon rolls 1x

Description

Copycat Cinnabon Cinnamon Rolls are warm and gooey and addicting! You’re going to love the cream cheese frosting too. 

Ingredients

Units Scale

For the dough:

  • 1 cup milk
  • 4 Tbsp butter
  • 1/4 cup granulated sugar
  • 1/2 teaspoon salt
  • 2 1/4 teaspoons instant yeast
  • 1 large egg
  • 3 to 4 cups all-purpose flour

For the cinnamon filling:

  • 6 Tbsp softened butter
  • 2/3 cup packed brown sugar
  • 1 Tbsp ground cinnamon

For the frosting:

  • 1/2 cup butter, softened
  • 1 (8 oz) package cream cheese, softened
  • 1 tsp vanilla extract
  • 1/4 cup milk
  • 4 1/2 cups powdered sugar

Instructions

  1. Heat the milk until it reaches between 180° and 185° F (I use a instant read thermometer*). I like to heat the milk in the microwave but you can also do this on the stove. Pour the milk into the bowl of your stand mixer with a dough hook.
  2. Add the butter, sugar and salt and mix until the butter is melted. Let the mixture cool until warm. Add the yeast and the egg and mix.
  3. Add the flour, a cup at a time until the sides of the bowl are clean. Add as much flour as you need to achieve the perfect dough: soft and just slightly sticky without leaving a lot of residue on your fingers. Mix/knead the dough for 2-3 minutes.
  4. Spray your Instant Pot liner with non-stick cooking spray or swirl oil in the bottom of it. Place the dough into the Instant Pot liner. Set Instant Pot to yogurt function LESS (use adjust button to get it to less, it should say 24 hours). Cover Instant Pot with a glass lid or a plate and let it raise for 30-45 minutes, or until doubled. (If you don’t have a yogurt button then just raise the bread in a plastic wrap covered bowl on the counter for about 60-90 minutes). 
  5. Pat the dough into about a 14×10-inch rectangle. Spread the softened butter evenly across the top with a butter knife or spatula.
  6. Stir the brown sugar and cinnamon together in a small bowl. Sprinkle it evenly over the butter and then pat it with the palms of your hands. 
  7. Starting with a long side, roll the dough as tightly as possible without stretching the dough. Lightly pinch the seam to seal. 
  8. Using a serrated knife, carefully saw back and forth to create 12 individual cinnamon rolls.
  9. Place the cinnamon rolls into a greased 9×13 inch baking dish. Cover with a dish towel and let the rolls rise until doubled in size, about 1 to 1 ½ hours.
  10. Preheat the oven to 350° F. Bake the rolls for about 18-22 minutes until slightly golden. Let cool for 10 minutes.
  11. Prepare the frosting while the cinnamon rolls are baking. Add the softened butter and cream cheese into a mixing bowl. Whip until soft and creamy with a hand mixer. Add the vanilla and milk and 1 cup of the powdered sugar. Mix on low speed until incorporated. Add the rest of the powdered sugar and mix on high speed for 1-2 minutes until frosting is smooth and creamy.
  12. Spread the slightly warm rolls with the frosting. Serve warm and enjoy! 

Notes

If you don’t have a stand mixer you can stir by hand with a large bowl and wooden spoon.

  • Category: Dessert
  • Method: Instant Pot and Oven

Find it online: https://www.365daysofcrockpot.com/copycat-cinnabon-cinnamon-rolls/

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