The Slow Roasted Italian - Printable Recipes: Cinnabon Cinnamon Rolls Copycat

By KitchenGnome

Ingredients

• Rolls
• 2 1/4 teaspoons active dry yeast
• 1 cup water warm (110-120°F)
• 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 kosher salt
• Filling
• 1/2 cup unsalted butter, softened
• 1 1/2 cups light brown sugar, packed
• 2 tablespoons ground cinnamon
• 1 teaspoon cornstarch
• Frosting
• 4 ounces cream cheese, softened
• 1/4 cup unsalted butter, softened
• 1 cups powdered sugar
• 1/2 tablespoon fresh lemon juice
• 1 teaspoon vanilla extract
• 1/2 teaspoon kosher salt

Details

Servings 12
Adapted from theslowroasteditalian-printablerecipe.blogspot.com

Preparation

Step 1

makes 12 cinnamon rolls

Pour water and sugar into the bowl of a stand mixer fitted with a dough hook, sprinkle yeast over top and stir. Allow yeast to bloom for 5-10 minutes. Once it is
nice and foamy, it is ready. *It should look like the 'head' of a beer
poured too quickly and smell yeasty.

In the meantime: melt 6 tablespoons of butter in a microwave safe bowl.

Once
yeast mixture is aromatic and looks like the head of a beer, add
buttermilk, eggs and butter to bowl of stand mixer. Mix on low and add 4
cups of flour, one cup at a time. Add salt. Once flour is mixed in,
add remaining flour slowly until dough becomes a ball. Mine takes 5 ½
cups total. Knead dough on medium-high for 5 minutes. Add
more flour a tablespoon at a time as needed, if bread is too sticky to
come together. Dough should be tacky when you pull it out of the mixer,
not sticky.

Lightly dust countertop with flour. Turn dough out onto countertop. Knead a few turns, shape dough into a ball.

Add
1 tablespoon butter to bowl and heat in microwave until melted. Place
dough into bowl upside down, flip dough over and cover loosely with
plastic wrap and drape bowl with a towel. Set bowl in a warm place in
your kitchen. Allow dough to rise for 60-90 minutes until nearly
doubled in size.

Meanwhile combine light brown sugar,
cinnamon and corn starch in a medium bowl. Stir with as fork until well
combined. Set aside.

Sprinkle
buttered dough with brown sugar mixture, leaving the bottom 1”
uncoated. Use your rolling pin to gently press sugar mixture into the
dough (so it doesn't fall out as you roll it).

Starting
at the top, tightly roll dough toward you, using the last 1” to seal
roll. Cut dough roll in half and then cut those halves in half, giving
you 4 pieces. Cut each of those pieces into 1/3rd. You will have 12
pieces.

Grease (2) 9”x13” baking dishes. Place rolls
in pans evenly spaced out, 2 rows of 3 rolls in each. Make sure to put
the end pieces upside down. Loosely cover with plastic wrap and drape a
towel over pans. Set pans in a warm place and allow rolls to rise
another 60-90 minutes until rolls have doubled in size.

Preheat oven 350°F.

In
the meantime prepare frosting; add cream cheese and butter in a large
mixing bowl. Beat with an electric mixer (or stand mixer) until light
and fluffy. Add remaining ingredients. Beat until mixture is light and
fluffy, about 3-5 minutes. Set aside.

Remove rolls from oven. Spread ¼ of frosting over each pan of rolls. Allow to cool slightly and repeat. Serve and enjoy!