To make Cinnabon rolls at home, start by activating the yeast. Dissolve 2¼ teaspoons of active dry yeast in 1 cup of lukewarm milk with a teaspoon of sugar. Let it sit for 5-10 minutes until it becomes foamy. If it doesn’t foam, the yeast is dead, and you need new yeast.
Next, make the dough by combining the yeast mixture with ½ cup granulated sugar, ⅓ cup softened butter, 1 teaspoon salt, 2 eggs, and 4 cups flour. Mix until smooth. Knead for 5-10 minutes until the dough is smooth and elastic. Cover it with oil and plastic wrap, letting it rest for 15 minutes.
For the filling, mix 1 cup packed brown sugar with 3 tablespoons ground cinnamon. Roll the dough into a 16-inch rectangle. Spread ⅓ cup softened butter on the dough and sprinkle with the sugar-cinnamon mix. Roll the dough into a log and cut into 12 even rolls.
Place the rolls in a greased 9×13 pan. Cover them with plastic wrap and a tea towel, letting them rise until nearly doubled, about 45 minutes. Preheat your oven to 375°F and bake the rolls for 20-22 minutes until lightly golden brown.
While the rolls bake, make the cream cheese frosting. Beat 6 tablespoons softened butter, 1½ cups powdered sugar, ¼ cup room-temperature cream cheese, ½ teaspoon vanilla extract, and ⅛ teaspoon salt until fluffy and smooth. Spread the frosting on the warm rolls and enjoy.
For extra flavor, pour heavy cream over the unbaked rolls to create a caramel sauce. Ensure all frosting ingredients are at room temperature for the best texture. Adjust the cinnamon to your taste and use a thermometer to check the rolls are cooked to 190°F in the center. Enjoy your delicious homemade Cinnabon rolls!