To make cinnamon rolls that rival Cinnabon’s, start by gathering your ingredients. For the dough, you’ll need warm water, active dry yeast, granulated sugar, buttermilk, an egg, canola oil, all-purpose flour, and salt. For the filling, have softened butter, light brown sugar, ground cinnamon, and cornstarch. Finally, for the cream cheese frosting, you’ll need cream cheese, butter, powdered sugar, and vanilla extract.
Begin by proofing the yeast. Mix warm water with active dry yeast and let it sit until frothy. Next, combine the sugar, buttermilk, egg, canola oil, flour, and salt. Knead the dough until it becomes smooth and elastic. Place the dough in a greased bowl, cover it, and let it rise in a warm place until it nearly doubles in size.
While the dough rises, prepare the filling by mixing softened butter, brown sugar, cinnamon, and cornstarch. Once the dough has risen, roll it out and spread the butter and sugar mixture evenly across it. Roll up the dough and cut it into 2-inch rolls. Place these rolls in a greased pan, cover, and let them rise for another 1-2 hours.
Bake the rolls at 350°F for 17-20 minutes or until they turn golden brown. While they bake, prepare the cream cheese frosting by mixing cream cheese, butter, powdered sugar, and vanilla extract. Once the rolls are out of the oven, slather the frosting on the warm rolls and again after they have cooled for the best taste.
For extra tips, use buttermilk for a unique flavor and a stand mixer with a dough hook for easy kneading. A serrated knife helps cut the rolls cleanly. Store the rolls at room temperature for 1-2 days or in the refrigerator for up to 5 days. Reheat them in the microwave to enjoy them soft and gooey again.