My Cinnabon Cinnamon Rolls Recipes

CINNABONS CINNAMON ROLLS

Steps:

• For the rolls, dissolve the yeast in the warm milk with a tsp of sugar (you can take a tsp out of the 1/2 cup of sugar) in a large bowl. Let it sit for about 5 minutes. If the yeast is good, it will start to froth up.
• To the bowl of your mixer add the sugar, butter or margarine, salt, eggs, and flour and mix until well incorporated.
• Pour the milk/yeast mixture over the flour mixture and using the dough hook, mix well until well incorporated and the dough comes clean from the side of the bowl.
• Place the dough into an oiled bowl, cover and let rise in a warm place about 1 hour or until the dough has doubled in size.
• Combine the brown sugar and cinnamon in a bowl.
• Grease a 9x13 inch baking dish with cooking spray or butter.
• Roll the dough out on a lightly floured surface, until it is approximately 16 inches long by 12 inches wide. It should be approximately 1/4 inch in thickness.
• Spread the 1/3 cup of butter evenly over the dough, then sprinkle with the sugar evenly over the surface of the dough.
• Working carefully, from the long edge, roll the dough down to the bottom edge.
• Cut the dough into 1 1/2 inch slices, and place in a lightly greased baking pan. You can also use floss to cut into slices, as seen in the video. Place the cut rolls in the prepared pan. Cover with a clean kitchen towel or plastic wrap and let them rise for another 30 minutes, or until doubled in size.
• Preheat oven to 350°F.
• Place the baking pan in the oven and bake for 20 minutes or until golden brown. Cooking time can vary greatly!
• While the rolls are baking make the icing by mixing all the icing ingredients and beat well with an electric mixer until fluffy and smooth.
• When the rolls are done, spread generously with icing.

CINNABON® CINNAMON ROLL CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
• Mix 3 cups flour, milk, white sugar, eggs, baking powder, 2 teaspoons vanilla extract, and salt together in a large bowl until well-combined. Stir in 1/4 cup melted butter. Pour batter into the prepared baking pan.
• Beat 1 cup softened butter, brown sugar, 2 tablespoons flour, and cinnamon together in a large bowl until smooth. Drop by spoonfuls over the batter in the baking pan. Swirl the top layer into the bottom layer with a knife to create a marble effect.
• Bake in the preheated oven until a toothpick inserted into the center comes out nearly clean, 25 to 30 minutes.
• Mix confectioners' sugar, milk, and 1 teaspoon vanilla extract in a large bowl until smooth. Drizzle over warm cake.

CINNABON CINNAMON ROLLS

Steps:

• to prepare the rolls.dissolve yeast in warm milk in large bowl.
• add the sugar, margarine, salt, eggs, and flour.mix well.
• knead dough into large ball.
• using your hands dusted lightly with flour.
• put in bowl, cover and let rise in warm place about 1 hour or doubled.
• Roll the dough out on lightly floured surface.
• roll the dough flat.
• about 21" long and 16" wide.
• preheat oven to 400°F.
• combine filling ingredients and spread over dough.
• roll up from long side.
• cut with dental floss and place 6 at a time in lightly greased pan.
• Bake for 10 minutes or lightly browned.
• combine icing ingredients and coat each roll while still a little warm.

MY CINNABON CINNAMON ROLLS

Steps:

• Making the Dough- In the bowl of a stand mixer fitted with a dough hook, pour in water, yeast and 1 tablespoon of the granulated sugar. Stir and proof 5 minutes. Once mixture looks bubbly and frothy, pour in remaining sugar and salt. Stir on low for 15-20 seconds. In a small bowl, measure buttermilk, oil and egg. Whisk ingredients together until egg is incorporated to other two ingredients. Pour contents into the water and yeast mixture. Stir another 20 seconds in the mixer. Pour 2 cups of flour into mixer and stir on low until incorporated. Sprinkle flour in by 1/4 cup increments until dough cleans the sides and bottom of the bowl. Dough should be sticky but not sticky enough to stick to your hands when touched. Once it has reached this stage, turn mixer on and knead for 5 minutes. Remove dough from bowl, grease and replace back into same mixing bowl {since it's practically clean anyways.} Cover with plastic wrap and a dish towel. Rise 1-2 hours or until dough has doubled in size.
• Filling and Cutting Rolls- In a medium size bowl, stir brown sugar, cinnamon and cornstarch together until combined. Set aside. Punch down dough. Flour a large clean table liberally with flour. Lightly flour dough as well. Roll dough out to be a 20x30 rectangle {or as close to that as possible} while moving dough around to ensure it's not sticking to your work surface. If it's a little short or uneven, feel free to cut off the edges to even it all out. {FYI-I cut off some dough on one side and filled in a spot that needed more dough on the other side to make a more even rectangle.} Spread softened margarine over dough, being sure to go right to the edges leaving a 1-inch strip untouched on one of the longer sides of dough. Dump brown sugar mixture onto the middle of the dough and spread with your hands, creating an even layer over top of the margarine, still leaving that 1-inch strip of dough untouched. If you have any filling that falls off the sides of the dough, use a bench scraper to replace. Lightly press the sugar mixture into the margarine using a rolling pin. Roll the dough up into a tight log, finishing with the plain dough on the bottom to seal the entire thing together. Cut off the uneven ends to even out the log. Score log every 2 inches and then slice your rolls using those marks. Place into parchment paper lined, margarine greased pans. 12 into a 9x13, 3 remaining into a loaf pan, or 8x8 with the small ends. Cover pans with plastic wrap and dish towels. Let rolls rise another 1-2 hours or until they are touching and have risen almost double. My rolls always spread out more than up, so just be aware that they will most likely spread out more than up. Bake in a preheated 350 degree for 17 minutes, or until tops start to brown. Watch them carefully!
• For the Frosting- While the rolls are baking, whip cream cheese and margarine together. Stir in vanilla, corn syrup and lemon juice. Scrape sides and mix again. Pour in powdered sugar and stir slowly until it starts to incorporate. Then mix on high for 5 minutes or until frosting starts to lighten in color. Scrape sides and mix again briefly. Once rolls have been removed from the oven, frost using half the amount made. Then after they have cooled a few more minutes, frost again with remaining frosting. The first frosting will melt down into the rolls and the second layer should stay put. Serve warm.

CINNABON CINNAMON ROLLS

Steps:

• Rolls: In a large bowl, dissolve yeast in the warm milk. Stir. Add the sugar. Stir. Add the melted butter, salt and eggs. Stir well. Gradually add the flour and mix well.
• Knead the dough about 5 - 10 minutes. Form into a ball. Lightly dust the dough with flour. Place dough in a bowl, cover it with a damp towel and let it rise in a warm place for about an hour or until doubled in size.
• Preheat oven at 400 degrees.
• Roll the dough on lightly floured surface with a rolling pin. Roll flat until about ¼ inch thick, approximately 21 inches long, 16 inches wide.
• Filling: Combine brown sugar and cinnamon in a bowl. Spread softened butter over the entire surface of the dough. Sprinkle cinnamon and brown sugar mixture even over the dough. Spread with your hands until dough is completely covered with the mixture. Roll the dough up as tightly as possible. You should get about 3 - 5 rings. Cut dough into 1 ¾ inch slices. Place slices into 9 x 13 pans lined with parchment paper. You can only do 6 in each pan. Let rise for about a half hour.
• Icing: Blend softened butter and cream cheese in a bowl. Add the vanilla, whole milk. Blend. Gradually add the powdered sugar until icing is smooth and fluffy. Place in refrigerator until you are ready to spread it on the cinnamon rolls.
• Bake cinnamon rolls for about 10 minutes. Watch them as some ovens cook quicker than others. They will be golden brown when they are done. Let them cool about 10 minutes, then coat them generously with icing. If you are making them the day before you serve them, let them cool completely and then spread the icing on. Heat the cinnamon roll for about 15 - 20 seconds in the microwave.