Any time we’re traveling, I always end up at the airport with a fresh Cinnabon cinnamon roll. I just can’t help it! We have a few different cinnamon roll recipes on our site (like these or these), but I tweaked them to be a bit more cinnabon-y. They were a HUGE hit and we will be making them again and again.
Mix yeast, sugar, eggs, milk, butter and salt together in a large bowl, all at once. Add 4 cups of all-purpose flour. Mix well with a spoon, cover bowl with plastic wrap and allow dough to rise 4-6 hours or overnight in the refrigerator. Do not knead the dough.
Roll out dough into a long, thin rectangle on a lightly floured surface. Spread on softened butter.
Mix together brown sugar and cinnamon, and spread evenly over the dough.
Tightly roll into a jellyroll shape, starting at the long end of the dough. Use a string or floss to cut dough into 1-inch pieces and place into a greased 9x13-inch baking pan (I placed 15 rolls in a 9x13-inch pan so the rolls were touching). Cover and let raise an additional 30 minutes.
Preheat oven to 375 degrees F and bake for 20-25 minutes or until golden brown. In a bowl, mix together frosting ingredients and spread over baked rolls.