Copycat Cinnabon Cinnamon Roll Recipe

We love Cinnabon Cinnamon Rolls. I found a recipe that I loved and claimed to be the cinnabon recipe. Lucky for me I then married “John from Cinnabon.” Yes that was my husbands job as a teenager. He has confirmed that the frosting and filling recipe is the same. I did cut down on the butter in a few places, but no worries it doesn’t effect the flavor at all!

Here is the recipe:

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Dough
½ c warm water
2 eggs
2 pkgs yeast
2Tbsp sugar
3 ½ oz instant vanilla pudding
1 tsp salt
½ c melted butter
6 c flour

Filling
½ c butter
2 c brown sugar
4 tsp cinnamon

Frosting
8 oz cream cheese
½ c butter
1 Tbsp milk
1 tsp vanilla
2 c powdered sugar

Mix water yeast, and sugar and let proof for 5 minutes.

Mix pudding according to directions and add butter, eggs, salt, sugar, and mix well. Add to yeast mixture and blend, gradually adding flour and knead until smooth. Place in a large greased bowl and let rise for an hour. Punch down and roll out onto a floured surface.

Melt butter and spread over the top. Mix the sugar and cinnamon and sprinkle over the top of the butter evenly. Roll up tight and cut into 2-inch intervals. Place on greased cookie sheet or 9×13 pan and let rise again until doubled (or put in refrigerator and let sit overnight). Bake at 350° for 15-20 minutes or golden brown.

Cream the cream cheese and the butter. Add milk and vanilla and mix well. Whip in sugar until mixed thoroughly. Frost.

*These can be frozen and saved. After you place them in 9×13 pans cover the top with greased saran wrap and place in freezer before allowing them to rise a second time. The night before you want to eat them just put them in the fridge to thaw overnight. Then bake as directed in the morning.

 Enjoy!