To make Cinnabon cinnamon rolls just like Cinnabon, start by making the dough. Combine warm milk and yeast in a bowl. If using active dry yeast, let it proof for 10 minutes. Next, whisk in eggs, unsalted butter, and sugar until smooth. Gradually add flour and salt, mixing until the dough is soft and elastic. If it’s too sticky, add more flour; if too dry, add more milk. Let the dough rise in a greased bowl for about an hour until it doubles in size.
Prepare the cinnamon filling by mixing softened butter, brown sugar, and ground cinnamon until smooth. Set this mixture aside. Roll out the dough on a floured surface into a 14×24 inch rectangle. Spread the cinnamon mixture evenly over the dough, leaving a small border on one long edge. Roll the dough tightly into a log, starting from the cinnamon-covered edge. Cut the log into 12 equal pieces.
Preheat your oven to 375°F. Place the rolls in a greased 9×13 inch pan and pour heavy cream around them. Bake the rolls for 21-22 minutes or until they are golden brown. While the rolls are baking, prepare the cream cheese frosting. Beat softened cream cheese, unsalted butter, powdered sugar, and vanilla extract until smooth and fluffy.
Once the rolls are baked, spread the frosting over the warm rolls. For best results, use room temperature ingredients and avoid overmixing to keep the dough and frosting light and fluffy. The heavy cream trick helps create a gooey, caramelized base that makes these cinnamon rolls irresistible. Enjoy your homemade Cinnabon-style cinnamon rolls!