The clone of a Cinnabon. Do we need anymore explanation? Well, in case you do, I want you to know that you have to go try these. There is no option. You must. It is a command. These are the most absolute, melt in your mouth, oooey-gooey, most perfect, wonderful, scrumptious, and every other fabulous word that you can think of that can describe food, cinnamon rolls. These are the closest you will ever get to Cinnabon's cinnamon rolls, and I am proud to have this recipe in my box.
Cinnabons
Dough:
2 and 1/2 tsp yeast
1/2 c warm water
1/3 c plus 1/2 tsp sugar
1/2 c warm milk
1/3 c butter, melted
1 tsp salt
1 egg, lightly beaten
3 and 1/2 to 4 c flour (we use whole wheat and they are still super soft, can hardly tell the difference)
Filling:
1/2 c melted butter, divided
2/3 c sugar
1 and 1/2 Tbsp cinnamon
Icing:
1/2 c butter, softened
4 oz cream cheese, softened
1/2 lb powder sugar
1/2 tsp lemon juice
1/2 tsp vanilla
Mix water, yeast, and 1 tsp sugar. Set aside. Mix milk, remaining 2/3 c sugar, melted butter, salt, and eggs. Stir well and add the yeast mixture. Add half of flour and beat till smooth. Stir in enough flour until dough is slightly stiff (will be sticky). Turn out on well floured surface. Knead 5-10 minutes. (I use my bread machine.) Place in well greased bowl, cover, and rise until doubled, about 1-2 hours. Punch down and rest 5 minutes.
Roll out 15x20" rectangle. Spread dough with 1/2 c melted butter. Mix 1 and 1/2 c sugar and cinnamon. Sprinkle over butter. Roll up and cut in 12-15 slices. Pour rest of melted butter in bottom of 9x13" pan. Sprinkle with rest 1/4 c sugar. Place rolls in pan and rise until doubled about 45 minutes.
Preheat oven 350 degrees. Bake for 25-30 minutes or until lightly browned. Cool slightly.
Mix icing ingredients together and spread over warm rolls. Serve. Faint from sheer blissdom.
Dough:
2 and 1/2 tsp yeast
1/2 c warm water
1/3 c plus 1/2 tsp sugar
1/2 c warm milk
1/3 c butter, melted
1 tsp salt
1 egg, lightly beaten
3 and 1/2 to 4 c flour (we use whole wheat and they are still super soft, can hardly tell the difference)
Filling:
1/2 c melted butter, divided
2/3 c sugar
1 and 1/2 Tbsp cinnamon
Icing:
1/2 c butter, softened
4 oz cream cheese, softened
1/2 lb powder sugar
1/2 tsp lemon juice
1/2 tsp vanilla
Mix water, yeast, and 1 tsp sugar. Set aside. Mix milk, remaining 2/3 c sugar, melted butter, salt, and eggs. Stir well and add the yeast mixture. Add half of flour and beat till smooth. Stir in enough flour until dough is slightly stiff (will be sticky). Turn out on well floured surface. Knead 5-10 minutes. (I use my bread machine.) Place in well greased bowl, cover, and rise until doubled, about 1-2 hours. Punch down and rest 5 minutes.
Roll out 15x20" rectangle. Spread dough with 1/2 c melted butter. Mix 1 and 1/2 c sugar and cinnamon. Sprinkle over butter. Roll up and cut in 12-15 slices. Pour rest of melted butter in bottom of 9x13" pan. Sprinkle with rest 1/4 c sugar. Place rolls in pan and rise until doubled about 45 minutes.
Preheat oven 350 degrees. Bake for 25-30 minutes or until lightly browned. Cool slightly.
Mix icing ingredients together and spread over warm rolls. Serve. Faint from sheer blissdom.
7 sweet comments!:
Hi Holly,
These sound and look so good !
Thanks for sharing this recipe,
have a truly blessed day.
thanks for the receipe these sound and look so good surely i can do it, I love to cook and LOVE cinnamon rolls
I make pretty much identical ones with the same topping minus the lemon juice...Amazing huh? There is nothing like them. I use brown sugar in my filling and I just soften the butter and spread it around on the dough.
I love cinnamon rolls, these look great.
These look fantastic! Thanks for sharing the recipe with us.
~Susan
Sounds yummy! We love cinnamon rolls!
this is my first visit to your blog...but oh how
I love cinnamon rolls....Hope you will stop by and visit me...
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