Best Cinnabon Cinnamon Rolls Recipes

"CINNABON" CINNAMON ROLLS (USING BREAD MACHINE)

Steps:

• 1. DOUGH: Place ingredients in bread pan in order they are listed. Set on 2 lb loaf and select the dough cycle.
• 2. Once the bread machine had done the work, turn dough out onto a floured surface. Cover with a clean dish towel and let rest for 10 minutes.
• 3. Meanwhile, mix brown sugar and cinnamon together, cover; set aside.
• 4. Once dough has rested for 10 minutes, roll out into a 16 x 21-inch rectangle. Spread dough evenly with 1/3 cup softened butter and sprinkle evenly with brown sugar/cinnamon mixture. If desired sprinkle with nuts and raisins (or diced apples).
• 5. Roll dough up (starting with long edge) tightly; slice (using sharp knife) into 12 rolls. Place rolls into a lightly greased 9 x 13-inch baking pan. Cover and let rise until nearly doubled (about 30 minutes). NOTE: You can cover and put in refrigerator over night. They will rise in the refrigerator and this will take a lot of prep time off the next morning. IF baking the next day, take rolls out of the refrigerator 30 minutes prior to baking.
• 6. Preheat oven to 400 degrees. Bake for 20 to 23 minutes. After 15 minutes when rolls had lightly browned, I tented with a piece of foil to keep from over browning. NOTE: the original recipe called for 15 minutes baking time, however, this was not long enough for the centers of rolls to cook completely in my oven. Watch and check after 15 minutes; add addtional time as needed for your oven.
• 7. FROSTING: mix all ingredients until creamy. Can store in the refrigerator. Divide evenly; spread over warm rolls.

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.

" BETTER THAN CINNABON" CINNAMON ROLLS

Steps:

• Combine warm water, sugar and yeast. Set aside.
• In microwave, melt butter.
• When butter is melted, add milk and warm to take the chill off.
• Add beaten egg and yeast mixture (it should be foamy by now) mix gently and pour into pan of bread machine.
• Add flour to bread machine pan, one half of the pudding mix and salt.
• Place pan in machine and allow to complete dough cycle. (If dough is sticky add a 1/4 to a half cup of flour during kneading.
• When dough cycle is complete, roll out dough to approximately 17"x10".
• Spread dough evenly with 1/2 cup softened butter and sprinkle with brown sugar and cinnamon.
• Roll up dough starting with the long side. Cut into approximately 16 even pieces and place in a 9x13 pan (they will be snug)
• At this point you can cover and refrigerate until the next day or let rise 45 minutes.
• Bake at 350F for 20 minutes until golden brown on top.
• Make frosting, beat together cream cheese, butter, powdered sugar, remaining pudding mix and milk to a spreading consistency.
• Frost rolls after the have cooled slightly.
• Serve immediately for best results.
• It is my understanding that this recipe does not freeze well.

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.

CINNAMON ROLLS (LIKE CINNABON)

Steps:

• For the Rolls: Dissolve yeast in milk that is between 100-110 degrees F. Add the sugar and let sit (proof) for 5 mins until slightly foamy.
• Melt the butter in the microwave.
• In large bowl, add flour, salt, melted butter, and yeast mixture. (Can also use KitchenAid with dough hook attachment). Mix ingredients on low, adding eggs one at a time, continue mixing until dough ball is formed, knead for about 3-5 minutes, then set aside in bowl covered with moist towel and let rise for 1 hour.
• Now make the filling: Combine brown sugar, flour, corn starch, and cinnamon in small bowl. Mix well.
• After dough has risen, punch down dough and roll out on lightly floured surface until it's abou 20-24 inches long and 16 inches wide. (should be about a 1/4 inch thick).
• Spread softened butter (or Smart Balance Spread) over dough. Top with brown sugar mixture. Working from the long side, roll the dough (like a jelly roll), I go from bottom to top, but do whatever's easiest for you.
• Cut the rolled dough in half, then in quarters. Now you should have 4 equal logs of dough. Cut each log into 3 equal pieces giving you 12 rolls.
• Place 6 rolls on lightly greased 9 x 13 inch pan (so you should have 2 pans of 6 rolls each).
• Cover pans with moist towel (any clean kitchen towel will do) and let rise in a warm place for another hour.
• At this point, you can also refrigerate (covered with plastic wrap) and keep for the next day- just take out of fridge at least 30-45 minutes before baking).
• Preheat oven to 400 degrees F.
• Bake rolls for 15-20 minutes until they are lightly golden on top.
• While the rolls bake, prepare the icing by creaming the cream cheese along with the other ingredients using an electric mixer (I use hand mixer). Combine until smooth and creamy.
• When rolls are done, remove from oven and cool for about 4 minutes, then spread icing on top of rolls. Enjoy.

CINNABON-ISH CINNAMON ROLLS (GLUTEN-FREE)

Steps:

• Dissolve the yeast in large mixing bowl with warmed milk. Let bubble for a few minutes.
• Add sugar, butter, oil, and vanilla to milk/yeast mixture. Stir to combine.
• Add egg and combine thoroughly.
• Sift together salt, potato starch, cornstarch, millet flour, baking soda, baking powder, and xanthan gum.
• Slowly add flour mixture to mixing bowl. Stir until well combined. If the dough appears too sticky/wet, add more flour as necessary.
• Remove dough from mixing bowl and place in a greased container and put in a warm place to rise for 45-60 minutes. The dough will be extremely sticky, do not worry, this is normal.
• Preheat oven to 400°F.
• Roll dough to 1/4" thick 13 x 13 square between 2 pieces of well floured parchment paper.
• Remove top sheet of paper from rolled dough and spread softened butter on top of dough.
• Combine brown sugar and cinnamon and sprinkle over buttered dough surface. Leave a 2" strip of dough uncovered at one end of square. Some reviewers have commented that there is too much filling, if so, don't use it all ;).
• Using bottom sheet of parchment paper has an aid, roll the dough into a log. Start at the end opposite of that which you left uncovered.
• Carefully cut into 8 equal pieces using a serrated knife. Place rolls in a greased baking dish, leaving about half an inch between rolls to allow for expansion. Put any remaining cinnamon/sugar mixture in the bottom of the dish.
• At this point you can either bake them or allow them to rise a bit longer.
• Bake in oven for ~18-22 minutes until tops are golden brown and delicious. Check for doneness by running a knife between rolls in the center of the dish. Dough should not easily stick to the knife.
• While the rolls are baking, whip together frosting ingredients until soft and creamy. Try not to eat it all before the rolls are done!

CINNABON CINNAMON ROLLS FOR THE ABM

Steps:

• Roll: Place ingredients in the machine following manufacturer's instructions and set for dough cycle.
• After completion of cycle, remove from machine and roll out to 17x10-inch rectangle.
• Filling: Mix together brown sugar and cinnamon.
• Spread softened butter over dough and sprinkle brown sugar/cinnnamon mixture over the top.
• Roll tightly from long end, pinching edges closed when finished.
• Slice into sizes of your choice (I usually get 12 rolls from this).
• Place on greased cookie sheet and let rise until doubled.
• Bake at 350F for 15-20 minutes, until golden-DO NOT OVERBAKE!
• Frosting: Mix together and spread over hot rolls.
• Enjoy!

COPY CAT CINNABON CINNAMON ROLLS WITH CREAM CHEESE FROSTING

Steps:

• 1. Measure into a mixing bowl: 1/2 C. warm water and add in 2 pkgs of active dry yeast. Stir until dissolved. Stir in 1 1/2 C. of lukewarm milk, 1/2 C. sugar, 2 tsp. salt, 2 eggs, 1/2 C. of room temperature butter. Mix with spoon and begin adding flour to handle easily (1 cup and then 1/2 cup at a time). Keep dough soft and almost sticky, just so you can handle it. This will keep the dough from ending up hard or tough. Mix by hand and then turn out on a floured counter top. Knead until smooth and elastic (about 5 min). Round up in a greased bowl, grease lightly on top and cover with plastic wrap. Let rise in a cold rise (4 hours @ 36-40 degrees or a warm rise at 75-85 degrees until double in size.
• 2. Roll out the dough on a lightly floured surface to 18" x 24" wide (use a ruler because it is important to get it this size. Keep the corners as square as possible. The rolled out dough should resemble a 18x24" rectangle. Spread 1/2 pound of soft butter or margarine over the surface except for the bottom 1 " of dough. Spread the brown sugar mixture (2 C. brown sugar, 3 tbsp. cinnamon) over the butter and roll tightly from the top down towards yourself. It is very important that you roll it very evenly and tightly. Roll dough all the way down to the unbuttered seam. Measure and cut into 12 equal 2" wide rolls. Use a ruler to measure this in order to have them all cook evenly.
• 3. Line your 2 pans with parchment paper. Paper should hang over all side an inch or two. Place 6 rolls (2 rows of 3) into each of the 2- 12x8" high side pans. The pans must have high sides in order for the rolls to have something to adhere to while they bake. You can also use a 11x17" or 13x9" pan if a 12x8 " is not available.
• 4. Warm rise at 110 degrees(a warm oven with a pan of water), for 45 minutes or until the rolls fill the pans.
• 5. Preheat over to 310 degrees and bake for at least 15 minutes. Depending on your oven, you may need to make them up to 40 minutes. I have made this recipe in different kitchens and ovens vary so much that you will have to keep checking to make sure the center is done. The rolls will be golden brown on top, have a firm crust, and not sink down to the touch.
• 6. Frost with the cream cheese frosting when hot(4 ounces of cream cheese, 4 ounces of butter or margarine at room temperature, 2 cups of powdered sugar, 1/2 tsp vanilla, 1/4 tsp lemon extract. Cut between rolls in pan and allow to cool before removing.
• 7. These cinnamon rolls are time consuming to make, but your family will love you for it. I make these for breakfast on Christmas morning. What a delicious way to start your day!

CINNAMON ROLLS - A CLONE OF CINNABON

Steps:

• For the rolls, dissolve the yeast in the warm milk in a large bowl.
• Add the sugar, margarine, salt, eggs, and flour, and mix well.
• Knead the dough, using your hands dusted lightly with flour (I am lazy and use a stand mixer). After kneading, roll the dough into a ball, place in large bowl and let rise in a warm place for about 1 hour, or until the dough has doubled in size.
• Roll the dough out on a lightly floured surface until it is ~ 21" long and 16" wide. It should be ~ ¼ " thick.
• For the filling, combine brown sugar and cinnamon in a bowl. Spread softened margarine evenly over the surface of the dough, and then sprinkle the cinnamon and sugar evenly over the surface.
• Working carefully from the top (a 21" side) roll the dough down to the bottom edge.
• Cut the rolled dough into 1 ¾ " slices and evenly place them in a lightly greased baking pan. Place them with 1.5 " of space on all sides to allow for additional rising. (Your pan will look very empty, trust me...if you space them, they will grow).
• Place your baking pan in a warm place for at least one hour. (the longer you allow them to rise this time the larger the rolls will rise, and the lighter and fluffier the dough will become, I let them rise to fill the pan (a couple of hours)).
• Preheat oven to 400 degrees.
• Bake rolls for ~10 min or until lightly browned on top. (remember residual heat will continue to bake the rolls after you take them out of the oven).
• While the rolls bake, combine icing ingredients. Beat well with electric mixer until fluffy.
• Generously coat the rolls with icing while the rolls are still hot, this will cause the icing to melt into the roll.
• * Vietnamese Cassia Cinnamon - This may seem to be a trivial point, however, this cinnamon is what takes your cinnamon rolls to the next level; one trip to the spice store and smelling the differences in the cinnamon and you'll know why. I am sure its available at several stores, I pick it up at Penzey's Spices.

CINNABON CINNAMON ROLLS CLONE

Steps:

• 1. BREAD MACHINE: ADD INGREDIENTS IN ORDER IN THE BREAD MACHINE. PUT IT ON DOUGH CYCLE. WHEN DONE, REMOVE DOUGH AND PLACE ON A LIGHTLY FLOURED SURFACE. ROLL OUT DOUGH TO A 18X30 INCH RECTANGULAR SHAPE.
• 2. IN A SMALL BOWL COMBINE YOUR FILLING INGREDIENTS (EXCEPT BUTTER). SMEAR BUTTER ON DOUGH AND THEN SPRINKLE CINNAMON SUGAR MIXTURE OVER DOUGH. ROLL UP DOUGH TIGHTLY INTO A LOG. CUT DOUGH EVERY 2 INCHES.
• 3. GREASE A LARGE BAKING PAN AND PLACE ROLLS SLIGHTLY APART. COVER AND ALLOW TO DOUBLE IN SIZE.
• 4. BAKE ROLLS AT 350 FOR 15 TO 20 MINUTES OR UNTIL GOLDEN BROWN.
• 5. FROSTING: IN A SMALL BOWL, MIX CREAM CHEESE, BUTTWER VANILLA AND MILK. ADD POWDERED SUGAR & CINNAMON. MIX WELL UNTIL SMOOTH. SPREAD FROSTING ON WARM ROLLS AND SERVE.

CINNABON CINNAMON ROLLS

Steps:

• Preheat oven to 400°F.
• Combine dry ingredients in mixing bowl. Heat milk and water, then add butter to melt.
• In another bowl, whip eggs until very fluffy, then gradually add the hot milk/water mixture to the eggs as you keep the mixer going. When blended, gradually add to the dry ingredients and mix well.
• Knead for 5 minutes. The dough texture will be very wet. Add VERY tiny amounts of flour if needed, no more than 1/2 cup. Kneading helps the texture to become more dry and elastic.
• Let rest til double in size.
• Roll out to 1/4 inch thick and 21"x16", or smaller and thicker for thicker cinnamon rolls.
• Spread softened butter over the dough. Sprinkle with filling mixture.
• Roll lengthwise to 21" roll. Cut in 1 3/4" slices, 6 to a baking sheet. Do not put these too close together, as they will spread.
• Bake 10 minutes or until light brown.
• As soon as you take them out of the oven, top with a spoonful of the icing mixture. Don't worry that the icing is super thick, it will melt and spread out.
• Icing- Cream butter and cream cheese together until well blended. Add vanilla and mix. Add salt, and gradually add powdered sugar until well incorporated.

CINNAMON ROLLS (CINNABON COPYCAT)

Steps:

• Add the first 7 ingredients, in the order listed, to a bread machine baking pan. Insert pan into bread machine and start the "dough" cycle on machine. Process dough according to the manufacturer's instructions.
• When the dough is finished, turn it out onto floured rolling board and allow it to sit for ten minutes. When ready, roll the dough out into a 16" wide and 21" long rectangle, with a dough thickness of about 1/4 inch. Allow to sit again.
• In a small bowl, combine the next two ingredients(brown sugar and cinnamon). Stir well until the ingredients are thoroughly mixed. Then, spread the softened butter over the surface of the dough and sprinkle cinnamon sugar mixture evenly over the dough surface. Use all of the cinnamon sugar and completely coat the dough.
• Preheat the oven to 400 degrees. Roll up the sheet of dough jelly-roll fashion along the 16" wide side of the rectangle (lengthwise). Then, cut the dough roll into 12 slices.
• Spray a 9" by 13" baking pan with non-stick cooking spray. Arrange these 12 rolls into the baking pan. Cover and let rise until nearly doubled. Place into the preheated oven. Bake for approximately 15 minutes, or until lightly browned on top.
• While the rolls bake, combine the last 5 ingredients in a medium sized mixing bowl. Stir until everything is well blended. The mixture should form a thick icing.
• When the rolls are fully cooked, remove the baking pan from the oven. Frost the rolls immediately with the icing, while they are still in the pan. Then, allow the rolls to cool until they are able to be handled.
• For best results, the rolls should be served within 30 minutes of baking.
• Makes 12 cinnamon rolls.

CINNABON CINNAMON ROLLS COPYCAT RECIPE MAKES 12 CINNAMON ROLLS

Steps:

• Cinnaman buns In the bowl of a stand mixer fitted with a dough hook; add water, sugar and yeast. Swirl to combine. Allow yeast to bloom, about 5-7 minutes. In the meantime: melt 6 tablespoons of butter in a microwave safe bowl. Combine buttermilk, eggs and butter. Beat with a fork until eggs are mixed. Once yeast mixture is bubbly and frothy, add buttermilk mixture to bowl of stand mixer. Mix on low and add 4 cups of flour, one cup at a time. Add salt. Once flour is mixed in, add remaining flour slowly until dough becomes a ball and completely pulls away from the walls of the mixer. Your perfect dough ball will clean the bowl. Mine takes 5 ½ cups total. Knead dough on medium-high for 5 minutes. Lightly dust countertop with flour. Turn dough out onto countertop. Knead a few turns, shape dough into a ball. Add 1 tablespoon butter to bowl and heat in microwave until melted. Place dough into bowl upside down, flip dough over and cover loosely with plastic wrap and drape bowl with a towel. Set bowl in a warm place in your kitchen. Allow dough to rise for 60-90 minutes until nearly doubled in size. Meanwhile combine light brown sugar, cinnamon and corn starch in a medium bowl. Stir with as fork until combined. Set aside. Turn dough out onto a lightly floured surface. Knead the dough a few turns, then using a rolling pin, roll out into an 18" tall x 24" wide rectangle. Spread softened butter around dough leaving leaving the bottom 1" uncoated. Sprinkle buttered dough with brown sugar mixture, leaving the bottom 1" uncoated. Press sugar mixture into dough by gently rolling with your rolling pin. Starting at the top, tightly roll dough toward you, using the last 1" to seal roll. Cut dough roll into12 pieces. Grease (2) 9"x13" baking dishes. end pieces upside down -make icing - cool and ice, yummy

BETTER THAN CINNABON CINNAMON ROLLS RECIPE - (4.5/5)

Steps:

• In the bowl of a stand mixer fitted with a dough hook; add the water, sugar and yeast. Swirl to combine. Allow yeast to bloom, about 5-7 minutes. This is important. Make sure your water is between 110 and 120 degrees F. In the meantime: Melt 6 TB of butter in a small saucepan over low heat. Combine buttermilk, eggs and butter. Beat with a fork until eggs are mixed. The butter may start to cool and chunk up, this is normal and OK. Once the yeast mixture is bubbly and frothy, add the buttermilk mixture to bowl of stand mixer. Mix on low and add 4 cups of flour, one cup at a time. Add the salt. Once flour is mixed in, add remaining flour slowly until dough becomes a ball and completely pulls away from the walls of the mixer. Your perfect dough ball will clean the bowl. Mine takes 5 ½ cups total. Knead dough on medium-high for 5 minutes. Ol' Blue (my KA mixer) has a tough time staying locked during this step, so I have to hold it down and I typically only knead it for 2-3 minutes in the mixer and do the rest by hand, about 2 minutes by hand. Lightly dust a large cutting board with flour. Turn dough out onto the floured cutting bard and knead a few turns, shape dough into a ball. Coat the inside of a large bowl with the remaining 1 TB of room temperature butter. Place dough into bowl upside down, flip dough over and cover loosely with plastic wrap and drape bowl with a towel dampened with warm water and another towel draped over the damp towel to seal in heat. Set bowl in a warm place in your kitchen. Allow dough to rise for 60-90 minutes until nearly doubled in size. Meanwhile combine brown sugar, cinnamon and organic corn starch in a medium bowl. Stir with as fork until combined. Set aside. Turn dough out onto a lightly floured surface. Knead the dough a few turns, then using a rolling pin, roll the dough into a 18" tall x 24" wide rectangle. Spread softened butter around dough leaving the bottom 1" unbuttered. IMPORTANT that you do leave a 1-inch section of the dough unbuttered. Sprinkle buttered dough with brown sugar mixture, leaving the bottom 1" uncoated. Press sugar mixture into dough by gently rolling with your rolling pin. Starting at the top, tightly roll dough toward you, using the last 1" to seal roll. Cut dough roll in half and then cut those halves in half, giving you 4 pieces. Cut each of those pieces into 1/3rd. You will have 12 pieces. I use a bench knife/scraper to "Cut" the dough into sections. Grease (2) 7"x 11″ baking dishes. Place rolls in pans evenly spaced out, 2 rows of 3 rolls in each. Make sure to put the end pieces upside down. Loosely cover with plastic wrap and drape a towel over pans. Set pans in a warm place and allow rolls to rise another 60-90 minutes until rolls have doubled in size and are touching. You can use 9×13″ pans, but the rolls don't rise enough to where they touch, and they don't taste as good unless the rolls get smooshed together. This is why I use smaller 7″x11″ pans. Preheat oven 350°F. Bake for approximately 20 minutes until golden brown and cooked through. In the meantime prepare frosting; add cream cheese and butter in a large mixing bowl. Beat with an electric mixer until light and fluffy. Add sugar, lemon juice (and zest if using), vanilla and salt. Beat until mixture is light and fluffy, about 5 minutes. Set aside. Remove rolls from oven. Spread 1/3 of the frosting over each pan of rolls, leaving a third left to slather on each time you decide to eat one of these babies. Allow to cool slightly and enjoy. These will last up to 4 days in the fridge. But I doubt they'll last that long in your house! ;)

CINNABON CINNAMON ROLLS

Steps:

• 1. Preheat oven to 400 degrees F.
• 2. For the rolls, dissolve the yeast in the warm milk in a large bowl.
• 3. Add the sugar, margarine, salt, eggs, and flour, and mix well.
• 4. Knead the dough into a large ball, using your hands dusted lightly with flour. Put in a bowl, cover, and let rise in a warm place abut 1 hour or until doubled in size.
• 5. Roll the dough out on a lightly floured surface. Roll the dough flat until it is about 21 in. long and 16 in. wide (about 1/4" thick).
• 6. For the filling, combine the brown sugar and cinnamon in a bowl. Spread the softened margarine evenly over the surface of the dough, and then sprinkle the cinnamon and sugar evenly over the surface.
• 7. Working carefully from the 21" side, roll the dough.
• 8. Cut the rolled dough into 1-3/4" slices and place 6 at a time, evenly spaced, in a lightly greased baking pan. Bake for 10 min. or until light brown on top.
• 9. While the rolls bake, combine the icing ingredients. Beat well with an electric mixer until fluffy.
• 10. When the rolls come out of the oven, coat each generously with icing.