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Cinnabons Cinnamon Rolls
! 2 hours 10 minutes
4.57 from 2616 votes
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Cinnabons Cinnamon Rolls – a cinnabon
copycat recipe, about the closest you’ll get
to the real thing. Super easy to make.
Cinnabons
Who doesn’t love the cinnabons at the
malls? Just walking by their stores and
smelling these cinnabons baking, drives
me up the walls. It’s very hard to keep on
walking and not stop and spend $5 on a
cinnabon.
Not to worry my friends! I have found the
precious cinnabon recipe. I came across
this book, More Top Secret Recipes: More
Fabulous Kitchen Clones of America’s
Favorite Brand-Name Foods
, and inside it I found the copycat recipe
for cinnabons. This book is great, it has a
lot of copycat recipes of popular food
items and this recipe for cinnabons was
one of them. You can also check out Todd
Wilbur’s website here.
I have to admit I was a bit skeptical at !rst,
but as I was making them they were
looking like the real thing. I have to tell
you, they are about as close to the real
thing as you’re going to get.
Oh My Goodness!! These are the
best homemade Cinnamon Buns
Cinnamon Rolls
The cinnamon rolls are out of this world,
and they cost a whole lot less. They’re
huge, and they taste exactly the same. I
felt like I hit the jackpot.
Although they’re not as big as the ones
you buy because I wanted to make a
dozen with this recipe, so I cut each roll so
that’ it’s 1 1/2 inch in height whereas the
original ones are 2 1/2 inches.
As these cinnabons were baking, the
house smelled amazing, just like it does
at the mall when you walk by the
cinnabon store. I was so excited. And of
course, you cannot have cinnabons
without the yummy cream cheese icing.
Amazing recipe!! I’ve made it a
couple of times at home, and the
buns have been absolutely
delicious every time!
Ingredients In Cinnabons
There are 3 parts to this recipe. The
dough, the !lling the that delicious
cream cheese icing. Make sure to scroll
down for the complete printable recipe.
Here’s what you’ll need:
Dough:
● Active dry yeast – You can use
instant yeast if that’s what you have. If
you use instant, you won’t need to
bloom it !rst, but it’s a good idea to
test if it’s still alive. If your yeast
doesn’t foam up your yeast is dead
and the bread won’t turn out.
● Milk – make sure the milk is
lukewarm. Lukewarm basically means
the milk is between 98 and 105
degrees Fahrenheit (36.5 to 40.5 C). I
used whole milk (3.25%) but you can
use whatever is in your fridge.
● Sugar – granulated sugar is !ne, we
just need a bit to sweeten the dough.
● Butter – unsalted as always. Unsalted
butter gives us control on how much
sodium is in our food.
● Salt – we always need to add a bit of
salt to our baked goods, to bring out
all the "avors. Salt basically makes
everything taste better.
● Eggs – Use large eggs for this recipe.
● Flour – I used all-purpose "our for
this.
Filling:
● Brown sugar – I prefer to use dark
brown sugar. Make sure it’s packed.
● Cinnamon – the key ingredient in
cinnamon rolls!
● Butter – unsalted again. You’ll want to
make sure this is softened. Margarine
can be used as well.
Cream Cheese Icing:
● Butter – unsalted butter is what you’ll
want to use.
● Powdered sugar – this is also known
as icing sugar or confectioner’s sugar.
● Cream cheese – at room
temperature. I always use
Philadelphia cream cheese.
● Vanilla extract – just a bit to add a
touch of vanilla in the icing.
● Salt – a little bit is all you need to
bring out all the "avors.
How To Make Cinnamon
Rolls
1 Bloom the yeast: Dissolve the yeast
in the warm milk. You can add a tsp of
sugar from the sugar needed for the
dough to help activate the yeast. Let it
sit for 5 to 10 minutes until it has
foamed up nicely. If your yeast doesn’t
get foamy, don’t move forward. Buy a
new jar and store it in the freezer so it
lasts longer.
2 Make the dough: To the bowl of your
mixer add the sugar, butter or
margarine, salt, eggs, and "our and
mix until well incorporated. Pour the
milk/yeast mixture over the "our
mixture and using the dough hook,
mix well until well incorporated. 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.
3 Prepare !lling: Combine the brown
sugar and cinnamon in a bowl.
How To Roll Cinnamon
Rolls
1 Assemble cinnamon rolls: Roll the
dough out on a lightly "oured 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
"oss to cut into slices, as seen in the
video. Place the cut rolls in buttered
pan. Cover with a clean kitchen towel
or plastic wrap and let them rise for
another 30 minutes, or until doubled
in size.
2 Bake the cinnamon rolls: Bake them
in a preheated 350 F degree oven for
20 minutes or until golden brown.
3 Make icing: While the rolls are baking
make the icing by mixing all the icing
ingredients and beat well with an
electric mixer until "u#y and smooth.
When the rolls are done, spread
generously with icing.
Tips For Making The Best
Cinnabons
1 Make sure your yeast has not
expired. The number 1 question I get
from my readers is “Why didn’t my
dough rise?”. The answer always lies
with your yeast. Test the yeast !rst
before wasting ingredients. Try and
bloom it and if it doesn’t get foamy,
your yeast is no good.
2 Don’t overheat your milk! Using milk
that is too hot will kill your yeast and
this will also prevent your dough from
rising. Make sure your milk is
between 98 and 105 degrees
Fahrenheit (36.5 to 40.5 C).
3 Use room temperature butter. This is
for both the dough and the !lling. To
do this, take the butter out of the
fridge a few hours before you plan to
make the dough. Give it enough time
to soften.
Make Ahead Cinnamon
Rolls
These cinnamon rolls are great because
they could be made ahead. Prepare
everything as stated in the recipe up until
step 10 where you place the rolls in the
baking pan. Simply cover them up tightly
with plastic wrap and store them in the
fridge overnight.
The rolls should continue to rise in the
fridge but if by morning they have not
doubled in size, turn your oven on to 200
F degrees until it warms up, then turn it
o#. Place the pan in the oven for about 30
to 45 minutes until the rolls double in size.
Then you can bake them as instructed.
Can You Freeze Cinnamon
Rolls
Absolutely! Prepare everything as stated
in the recipe up until step 10 where you
place the rolls in the baking pan. Wrap
the pan in two layers of plastic wrap.
Freeze for 8 hours up to 6 weeks. The
night before you want to bake the rolls,
thaw them out in the refrigerator, still
wrapped. They will thaw overnight. Finish
the rest of the steps to bake them.
Craving More Cinnamon
Roll Recipes? Try These
● Finnish Cardamom Rolls
● Strawberry Rolls with Cream Cheese
Icing
● Sweet Potato Cinnamon Rolls
● Apple and Pecan Cinnamon Rolls
● No Knead 1 Hour Cinnamon Rolls
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CINNABONS CINNAMON ROLLS
4.57 from 2616 votes
Prep: 20 mins Cook: 20 mins
Rising time: 1 hr 30 mins
Total: 2 hrs 10 mins
Author: Joanna Cismaru Serves: 12
' $ (
Print Pin Rate
Cinnabons Cinnamon Rolls – A Cinnabon
copycat recipe, adapted from Todd Wilbur’s
“More Top Secret Recipes” cookbook. About
the closest you’ll get to the real thing. Super
easy to make.
EQUIPMENT
KitchenAid Classic 4.5 Quart Stand Mixer
Glass Mixing Bowl Set (3 piece)
9x13-inch Baking Pan (set of 2)
INGREDIENTS
Dough
2 1/4 tsp active dry yeast or instant yeast
1 cup milk lukewarm
1/2 cup granulated sugar
1/3 cup butter unsalted, softened, or
margarine
1 tsp salt
2 eggs
4 cups all-purpose "our
Filling
1 cup brown sugar packed
3 tbsp cinnamon
1/3 cup butter unsalted, softened, or
margarine
Cream cheese icing
6 tbsp butter unsalted, softened, or
margarine
1 1/2 cups powdered sugar also known
as icing sugar, or confectioner's sugar
1/4 cup cream cheese at room
temperature
1/2 tsp vanilla extract
1/8 tsp salt
US CUSTOMARY - METRIC
INSTRUCTIONS
1 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.
2 To the bowl of your mixer add the sugar,
butter or margarine, salt, eggs, and "our
and mix until well incorporated.
3 Pour the milk/yeast mixture over the
"our mixture and using the dough hook,
mix well until well incorporated and the
dough comes clean from the side of the
bowl.
4 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.
5 Combine the brown sugar and
cinnamon in a bowl.
6 Grease a 9x13 inch baking dish with
cooking spray or butter.
7 Roll the dough out on a lightly "oured
surface, until it is approximately 16
inches long by 12 inches wide. It should
be approximately 1/4 inch in thickness.
8 Spread the 1/3 cup of butter evenly
over the dough, then sprinkle with the
sugar evenly over the surface of the
dough.
9 Working carefully, from the long edge,
roll the dough down to the bottom
edge.
10 Cut the dough into 1 1/2 inch slices, and
place in a lightly greased baking pan.
You can also use "oss 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.
11 Preheat oven to 350 degrees.
12 Place the baking pan in the oven and
bake for 20 minutes or until golden
brown. Cooking time can vary greatly!
13 While the rolls are baking make the
icing by mixing all the icing ingredients
and beat well with an electric mixer until
"u#y and smooth.
14 When the rolls are done, spread
generously with icing.
VIDEO
RECIPE NOTES
1 Prep time does not include time to let
the dough rise.
2 Always check the expiration date on
your yeast and make sure it hasn't
expired. All your yeast products
whether it’s in a jar or a package
should be stamped with a “Best if
Used by” date. Always make sure you
check this date, even when you
purchase the yeast, who knows it
could have been on the shelf past its
expiry date.
3 To keep your yeast fresh and longer
lasting, unopened yeast packages or
jars should be stored in a cool or dry
place such as your cupboard.
However, you can also store your
yeast in the fridge or freezer. If you
do store it in the freezer and need to
use yeast for your baking, make sure
you take out the amount you need
and let it sit at room temperature for
at least half hour before using.
4 Once your yeast package or jar has
been opened, you must refrigerate
the yeast or freeze it in an airtight
container.
5 One thing to remember about your
yeast, is that it is a living organism
and over time it will lose activity,
even if you’ve never opened the jar or
package. So if you don’t bake often,
buy the smaller yeast packages
rather than a big jar of yeast.
