If you only try one new recipe this week, or heck even the rest of the year, let it be this one!
As always, I won’t delay the goodness with fifteen paragraphs attempting to convince you to try the best cinnamon rolls you’ll ever eat. I’ll let the results speak for themselves!
P.S. – the icing recipe makes plenty, which means you’ll have enough for family and friends who have an extra sweet tooth.
So, let’s jump in..
COPYCAT (Cinnabon) CINNAMON ROLLS
Cinnamon Roll Ingredients
- 2 (17.5 oz.) cans refrigerated cinnamon rolls (Grands or similar)
- 1 cup heavy whipping cream
- 6 Tablespoons salted butter, melted
- ¾ cup brown sugar
- 2 teaspoons ground cinnamon
Icing Ingredients
- Icing from cinnamon roll cans
- 4 ounces cream cheese, softened
- 4 Tablespoons salted butter, softened
- 1 teaspoon vanilla extract
- 2 cups powdered sugar
Directions
1. Preheat oven to 350°F and lightly grease a 9×13 baking dish.
2. Arrange cinnamon rolls in prepared pan and set aside icing from cans.
3. Pour heavy whipping cream over and around the cinnamon rolls, ensuring that it also covers the bottom of the pan.
4. In a small bowl, combine melted butter, brown sugar, and ground cinnamon, mixing well. Spoon the mixture over each cinnamon roll. Cover the pan with aluminum foil.
5. Bake for 30-35 minutes, until lightly browned on top and cooked through. Remove foil and bake an additional 5-7 minutes or until tops are golden brown. *Make icing (directions 6 & 7) while the rolls are baking.
6. Beat softened cream cheese and butter in stand mixer until creamy. Add vanilla extract and the icing from the cinnamon roll cans, mixing well. Mix in the powdered sugar until smooth.
7. After cinnamon rolls are done baking, spread desired amount of icing over each cinnamon roll and use any remaining for dipping. Serve and enjoy!
Of course you can tweak the recipe to suit your family’s preferences. Let me know if you try them!
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