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Sourdough Discard Cinnamon Rolls (Cinnabon Copycat)

Soft, fluffy Sourdough Discard Cinnamon Rolls (Cinnabon Copycat) made with instant yeast so you get that pillowy rise in just a few hours. This true Cinnabon copycat is packed with rich cinnamon sugar swirl and finished with a creamy, dreamy cream cheese frosting. Save this for when the Cinnabon craving hits!
5 from 1 vote
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Prep Time 1 hour
Cook Time 30 minutes
Servings 6 rolls

Equipment

  • Stand mixer with dough hook (or strong hands!) - for mixing dough.
  • Mixing bowls - for brown sugar filling and cream cheese icing.
  • Saucepan or small pot - for mixing tangzhong.
  • Whisk - for stirring tangzhong.
  • Long ruler or measuring tape (optional) - - to measure dough for even rolls.
  • Rolling Pin - to roll dough out.
  • 9x13-inch baking dish - for baking buns. I love this 9x13 baking pan from USA Bakeware.
  • spatula or frosting knife - for spreading cinnamon filling and frosting.
  • Pizza wheel or pastry wheel - - to cut rolls into even strips.
  • Digital scale - recommended for accurate measurements.
  • Kitchen thermometer (optional)- - helpful for tangzhong and checking internal temperatures. This is my go-to kitchen thermometer.
  • hand beaters - to beat cream cheese icing.

Ingredients
  

Tangzhong:

  • 2 (20g) Tbsp all-purpose flour
  • 1/3 (100g) cup whole milk

Dough:

  • All the tangzhong
  • 1/2 (120g) cup sourdough discard (100% hydration)
  • 2 large eggs
  • 1/2 (100g) cup whole milk
  • 1/4 (50g) cup granulated white sugar
  • 3 1/2 (450g) cups all-purpose flour
  • 1 3/4 (10g) tsp fine sea salt
  • 8 (113g) Tbsp unsalted butter softened
  • 1 tsp 4g vanilla extract
  • 2 1/4 (7g) tsp instant dry yeast see FAQ's on using active dry yeast

Brown Sugar Cinnamon Filling:

  • 1/2 (113g) cup unsalted butter softened
  • 3/4 (150g) cup brown sugar, packed
  • 2 (30g) Tbsp all-purpose flour
  • 1 1/2 Tbsp cinnamon
  • 1/8 tsp salt

Cream Bath:

  • 1/4 (60g) cup heavy cream

Cream Cheese Glaze:

  • 4 (112g) oz cream cheese softened
  • 1/4 (56g) cup unsalted butter softened
  • 1 3/4 (225g) cups powdered sugar
  • 1/2 tsp vanilla
  • 1/8 tsp salt
  • 1-2 Tbspn heavy cream as needed

Instructions
 

Step 1: Mix the Tangzhong

  • Before you get started on mixing your dough, you'll make your tangzhong. Whisk milk and flour together in a small saucepan.
    2 (20g) Tbsp all-purpose flour, 1/3 (100g) cup whole milk
  • Cook the tangzhong over medium/low heat, stirring constantly, until it thickens into a paste that is similar to pudding (about 2–3 minutes). For precision, use your digital thermometer and heat to 148-155 F. Do not overheat, or your mixture will be too thick.
  • Scrape into a bowl immediately to prevent further cooking, cover, and let cool to room temperature before adding to your dough.

Step 2: Mix the Dough

  • In a large bowl or stand mixer bowl, add the tangzhong, sourdough discard, eggs, whole milk, white sugar, instant dry yeast, and vanilla. Whisk all the wet ingredients until smooth.
    All the tangzhong, 1/2 (120g) cup sourdough discard (100% hydration), 2 large eggs, 1/2 (100g) cup whole milk, 1/4 (50g) cup granulated white sugar, 1 tsp 4g vanilla extract, 2 1/4 (7g) tsp instant dry yeast
  • Add the flour and salt to the wet ingredients, and transfer to the stand mixer and knead on Speed 1 or knead by hand for about 3-4 minutes until the dough comes together.
    3 1/2 (450g) cups all-purpose flour, 1 3/4 (10g) tsp fine sea salt
  • Once the dough has come together, add the softened butter slowly by the Tablespoon. Once you've mixed in a Tablespoon, add another until all of the butter has been worked into the dough.
  • Mix the butter into the dough with the stand mixer set to Speed 1, or you can do this by kneading the butter in slowly by hand. The dough should me smooth and slightly sticky.
    8 (113g) Tbsp unsalted butter

Step 3: Bulk Fermentation

  • Spray a clean mixing bowl large enough for the dough to double in size with cooking spray, and transfer the dough to the bowl covering it with a lint-free kitchen towel or lid. Allow the dough to rest 20 minutes.
  • After the 20 minute rest, knead the dough by hand for a minute or two to get the dough even softer and to work the gluten. Once you've finished this kneading step, cover the bowl again.
  • Allow the dough to rest about 1 1/2 hours at room temperature and the dough is ~75–90% risen. You don't want this dough to proof double fully at this rising point.
  • If the dough proofs sooner than the time I mentioned, shape it. You want to watch the dough to make sure it doesn't overproof at this stage!

Step 4: Make the Cinnamon Sugar Filling

  • Make sure your butter is completely softened before mixing the cinnamon sugar filling.
    1/2 (113g) cup unsalted butter
  • Add the butter to a mixing bowl, then add the brown sugar, cinnamon, flour, and salt.
    3/4 (150g) cup brown sugar, packed, 2 (30g) Tbsp all-purpose flour, 1 1/2 Tbsp cinnamon, 1/8 tsp salt
  • Using a spatula, combine all of the ingredients until you have a smooth spreadable paste. If the butter is really hard to mix, pop it in the microwave for about 10 seconds (not longer) to soften it to make the filling easier to mix.

Step 5: Shape the Cinnamon Rolls

  • On a lightly floured surface, roll the dough into a 12x15-inch rectangle with the 12-inch edges being the bottom and top. Use a tape measure or ruler if needed to measure. Trim any excess edges if needed to get a clean line.
  • Spread the cinnamon sugar filling over the top of the rectangle of dough, leaving a 1/2 inch border at the top of the dough.
  • Mark the bottom edge (12-in edge) every 2 inches to create 6 strips. Use a knife or pizza wheel to cut 6 clean long strips.
  • Starting at the bottom of each strip, roll up each strip to form your cinnamon roll as pictured below.
  • To make 12 rolls: The measurements listed are for 6 jumbo rolls. If you'd like to adjust this recipe to make a dozen rolls, use the 15-in edge as the bottom and top edge, with the 12-inch edge being the sides. Cut into 12 (1 1/4 inch wide) strips and form your rolls. Proceed with recipe as listed.
  • Place rolls into a greased 9x13-inch pan to proof. Cover with plastic.
  • Optional Shape Ahead Instructions: At this point you can shape your rolls and place in the pan and cover with plastic then refrigerate overnight to save yourself an additional step the next morning.
  • Do not allow rolls to proof at this point and place directly into refrigerator covered with plastic. Continue with final proof the next morning. This may take longer as your dough will be cold. Do not do this if you have already refrigerated dough overnight, as you will run the risk of over proofing you rolls.

Step 6: Final Proof

  • Cover rolls with plastic wrap and let rise at warm room temp (74–78°F) for 1-2 hours, or until noticeably puffy, kissing, and nearly doubled as pictured. This is the time to let them get really nice and puffy for a soft roll!

Step 7: Bake Rolls

  • Preheat oven to 350°F (175°C).
  • Right before you bake your rolls, pour the heavy cream over the tops to give them extra moisture.
    1/4 (60g) cup heavy cream
  • Bake rolls for 30-40 minutes, or until tops are golden and firm. Because these rolls are thicker, it's important to make sure the center portion of the roll has reached the proper temperature to avoid an underbaked roll. Internal temperature of center of roll should read 200–205°F.
  • If rolls are browning too quickly, tent loosely with foil during the last 10–15 minutes.
  • While rolls bake, whip up your cream cheese icing.

Step 8: Make the Cream Cheese Icing

  • In a bowl, add the cream cheese and butter. Cream together until pale and fluffy with hand beaters on high for 2-3 minutes.
    4 (112g) oz cream cheese, 1/4 (56g) cup unsalted butter
  • Add the powdered sugar, vanilla, and salt to the bowl. Beat into the frosting until smooth.
    1 3/4 (225g) cups powdered sugar, 1/2 tsp vanilla, 1/8 tsp salt
  • If the frosting is too thick to spread, add 1 Tablespoon of heavy cream at a time to reach your desired consistency.
    1-2 Tbspn heavy cream
  • Scoop cream cheese icing evenly on top of the warm rolls, and spread with a spatula or frosting knife.
  • Serve warm rolls immediately for the best flavor and texture.
  • Yields 6 jumbo rolls or 12 regular sized cinnamon rolls

Notes

How to Store:
Room Temperature- Store frosted rolls in an airtight container up to 1 day.
Refrigerator- Keep up to 4 days in refrigerator covered or in an air tight container, gently rewarming before serving in microwave for 10 seconds.
Freezer- Freeze unfrosted rolls, tightly wrapped, for up to 1 month. Thaw overnight in fridge, warm, then frost with fresh icing.
Can I use active dry yeast instead of instant yeast?
Yes! Swap it 1:1 (2 1/4 tsp or 7g). Bloom the active dry yeast first by mixing it with the milk from the recipe and a pinch of the sugar. Make sure you warm the milk first in the microwave until warm to touch. Add the yeast and whisk, then let it sit 5–10 minutes until foamy, then add it in with the wet ingredients and continue as written. The dough may take slightly longer to rise (about 15–30 minutes more), but the texture will still be soft and fluffy.

Nutrition

Serving: 1rollCalories: 820kcalCarbohydrates: 105gProtein: 12gFat: 38g
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