Copycat Whataburger Cinnamon Rolls
Fluffy, oversized cinnamon rolls are filled with a buttery cinnamon-sugar mixture and topped with rich cream cheese frosting to recreate Whataburger's beloved breakfast treat.
Ingredients
- 4 cups all-purpose flour
- 1 package 2¼ teaspoons active dry yeast
- 1 cup warm milk
- ⅓ cup granulated sugar
- ⅓ cup butter melted
- 1 teaspoon salt
- 2 large eggs
For Filling & Frosting
- 1 cup packed brown sugar
- 2½ tablespoons ground cinnamon
- ⅓ cup butter softened
- 4 ounces cream cheese softened
- ¼ cup butter softened
- 1½ cups powdered sugar
- ½ teaspoon vanilla extract
- ⅛ teaspoon salt
Instructions
For the Dough:
- Start by warming milk to about 110°F – it should feel warm but not hot on your wrist, like baby bath water.
- In a large bowl, mix warmed milk with the yeast and about a tablespoon of the sugar. Let it sit for about 5-10 minutes until it gets foamy – this tells you that yeast is alive and ready to work.
- Add the remaining sugar, melted butter (make sure it’s not too hot), eggs, and salt. Mix these wet ingredients together until well combined.
- Gradually stir in the flour, about a cup at a time. The dough will start looking shaggy at first – that’s perfect. Once it’s too thick to stir, turn it out onto a floured surface.
- Knead the dough for about 8-10 minutes. You’ll know it’s ready when it feels smooth and elastic – if you poke it with your finger, it should slowly spring back. If it’s sticking to your hands too much, dust with a little more flour.
- Place the dough in a lightly greased bowl, cover with a damp cloth, and let it rise in a warm spot for about an hour, or until it’s doubled in size. I like to put it near (not on) a warm oven.
For the Filling:
- While the dough rises, mix your brown sugar and cinnamon in a bowl. Make sure the butter is really soft – leave it out for at least an hour before using.
- Once the dough has doubled, punch it down and roll it out on a floured surface into a rectangle about 16×20 inches. The dough should be about ¼ inch thick.
- Spread softened butter evenly over the dough, getting right to the edges – a silicone spatula works great for this. Sprinkle the cinnamon-sugar mixture evenly over the butter.
- Starting from the long side, roll the dough up tightly – think about rolling it like a sleeping bag, keeping it snug but not squishing it. Pinch the seam to seal it.
- Cut the roll into 12 equal pieces (about 1½ inches each). I like to mark the roll first to ensure even pieces. Use unflavored dental floss or a sharp knife to cut – slide the floss under the roll, cross the ends over the top, and pull.
- Place the rolls in a greased 9×13 inch baking pan, leaving some space between each for rising. Cover and let rise again for about 30 minutes, or until they’re puffy and touching each other.
- Preheat your oven to 350°F. Bake for 20-25 minutes, or until the tops are golden brown.
For the Frosting:
- While the rolls are baking, beat the softened cream cheese and butter until fluffy and smooth – no lumps!
- Gradually mix in the powdered sugar, vanilla, and salt until creamy. If it’s too thick, add a tiny splash of milk.
- Let the rolls cool for about 10 minutes before frosting – you want them warm but not hot, so the frosting melts slightly but doesn’t completely liquify.