To make Cinnabons just like Cinnabon, start by making the dough. First, activate the yeast by combining warm milk with yeast in a large mixing bowl. Let it sit for 10 minutes if using active dry yeast. Next, add eggs, unsalted butter, and granulated sugar to the milk and yeast mixture. Whisk until it’s smooth. Gradually add all-purpose flour and salt. Mix until the dough is soft and elastic. If it’s too sticky, add flour; if too dry, add milk.
Now, prepare the filling. In a small bowl, mix together brown sugar, softened butter, cinnamon, and nutmeg until smooth. Roll out the dough on a floured surface to a 14-inch by 24-inch rectangle. Spread the cinnamon sugar mixture evenly over the dough, leaving a 1.5-inch border on one long edge. Roll the dough tightly towards the uncovered edge to form a log, and cut it into 12 equal pieces.
Place the rolls in a greased 9×13-inch pan. Cover them and let them rise for 30 to 40 minutes. Preheat your oven to 375°F. Pour heavy cream around the rolls and bake for 21 to 22 minutes, or until they turn golden.
For the cream cheese frosting, beat softened cream cheese, unsalted butter, vanilla extract, and powdered sugar until smooth. Spread half the frosting over the warm rolls and let it seep into the cracks. Add more frosting if desired.
Use unsalted butter for the best flavor. Adjust the cinnamon to your taste and pour heavy cream over the unbaked rolls for a gooey caramel sauce. Enjoy your homemade Cinnabons with breakfast fruit pizza, oven-baked bacon, or French toast.