Cinnamon Rolls From Cinnabon

Now that everything is almost never open, I decided to recreate the cinnamon rolls from Cinnabon. This recipe is fairly easy to make but takes all day because it has to rise quite a couple times which causes it to take all day. But is worth it in the end because you end up with about 12 medium sized cinnamon rolls.

Dough

• 2 1/4 teaspoons active dry yeast
• 1 cup warm water
• 1/2 cup granulated sugar
• 1/4 cup buttermilk
• 2 large eggs
• 7 tablespoons unsalted butter, divided
• 5 1/2 - 6 cups all-purpose flour
• 2 teaspoons salt

Filling

• 1/2 cup unsalted butter (1 stick)
• 1 1/2 cups light brown sugar, packed
• 2 tablespoons ground cinnamon
• 1 tablespoon cornstarch

Frosting

• 4 ounces cream cheese, softened
• 1/4 cups unsalted butter, softened (1/2 stick)
• 1 cup powdered sugar
• 1/2 tablespoon fresh lemon juice
• 1 teaspoon vanilla extract
• 1/2 teaspoon salt

Pour water and sugar into the bowl of a stand mixer fitted with a dough hook, sprinkle yeast over top, and stir. Allow the yeast to expand for about 5 minutes. Once it is nice and foamy, like the top of a bubble container after shaking it softly, that is when you know it is ready.

In the meantime zap 6 tablespoons of butter in a microwaveable bowl.

Once the yeast mixture smells delicious, and looks like the top of a bubble container, add buttermilk, eggs, and butter to the bowl of the stand mixer. Mix on the lowest of your settings and add 4 cups of flour, 1 cup a time. Add your salt. Once the flour is mixed in, add the remaining flour 1 tablespoon at a time, until the dough becomes no longer sticky. Then start kneading the dough about medium high for about 5 minutes.

Next lightly dust countertop with flour. Flip the dough onto the countertop, and knead the dough about 3 times. Then shape into a ball.

Melt 1 tablespoon butter in a microwavable safe bowl. Next pour it into a bowl.Then put in the dough and flip the dough around until it is completely covered in butter. Lightly cover the bowl with plastic wrap. Then put a towel on top and allow dough to rise for 1-1 1/2 hours.

Once the hour is almost up combine light brown sugar, cinnamon and corn starch in a medium sized bowl. Stir with fork until everything is well combined. Set off to the side.

Once the dough has finished rising for the hour, knead about 4 times. After you are finished kneading start rolling it out into a rectangle. Spread the butter around the dough.

Start sprinkling your cinnamon mixture over the dough. Make sure to evenly spread it out.

After you have finished sprinkling the cinnamon mixture over the dough start rolling the dough into a long cylinder. Once you are finished start cutting the giant roll into a half, then in half again, finally cut those halves into thirds.

Then grease a medium-large pan and start putting the rolls in. Lightly cover with plastic wrap then put a towel on top and leave to rise for 1-1 1/2 hours.

Preheat the oven to 350 degrees Fahrenheit

Bake for about 20-25 minutes or until golden brown.

About halfway through the cooking time start to prepare the frosting. Add the cream cheese, and butter in a medium-large bowl. Beat with a mixer until light and fluffy, like fluffy clouds. Add the rest of the ingredients and mix for about 3 minutes. Then set aside.

Take the rolls out of the oven and while they are still warm spread cream cheese frosting over them. Leave them to cool for about 5-10 minutes. Serve and enjoy.

Before the rolls cool down to much move them to another pan. Or else the filling will harden and be such a pain to clean and get the leftovers out. If you end up with leftovers store them in the refrigerator to keep them from going bad.