Best Copycat Cinnabons Recipes

CINNABON COPYCAT CINNAMON ROLLS

Steps:

• Mix together warm water, yeast, and 1 teaspoon sugar in a small bowl. Set the mixture aside for 5 minutes for the yeast to activate. It should get foamy.
• In a large bowl, mix milk, remaining 2/3 cup sugar, melted butter, salt, and eggs. Stir well to combine.
• Add yeast mixture and half the flour. Beat until smooth.
• Stir in enough of the remaining flour until the dough is slightly stiff (dough will be sticky).
• Turn the dough out onto a well-floured board and knead for 5 to 10 minutes.
• Place the dough in a well-buttered glass or plastic bowl. Cover and let rise in a warm place, free from drafts, until doubled in bulk, about 1 to 1 1/2 hours.
• When doubled, punch down the dough and let it rest for 5 minutes.
• Roll out the dough on a floured surface into a 15 x 20-inch rectangle.
• Spread ½ cup melted butter on the dough.
• Mix together 1 1/2 cups sugar and cinnamon and sprinkle it over the buttered dough.
• Sprinkle walnuts and raisins on the dough, if desired.
• From the long edge, roll up the dough and pinch the edge to seal.
• Cut the dough into 12 to 15 slices.
• Coat the bottom of a 13-by-9-inch baking pan and an 8-inch square pan with the remaining 1/2 cup melted butter.
• Sprinkle the remaining 1/4 cup sugar in the pans.
• Place the cinnamon roll slices cut-side down close together in pans.
• Let rise in a warm place until dough is doubled in bulk, about 45 minutes.
• Preheat oven to 350 degrees while the dough is rising.
• Bake for 25 to 30 minutes, or until rolls are nicely browned.
• Cool rolls slightly.
• In a medium bowl, mix melted butter, powdered sugar, and vanilla.
• Add hot water 1 tablespoon at a time until the icing reaches a spreadable consistency.
• Spread icing over slightly cooled rolls.

COPYCAT CINNABONS!

Steps:

• 1. Whisk together the yeast, water and tsp sugar. Once proofed (if you do that) place in mixer. I use a KitchenAid but you can do this by hand. Stir in each of the remaining dough ingredients one at a time until a dough has been formed. Kneed for 5 minutes on medium in the mixer.
• 2. Cover in an oiled bowl in a warm place and let rise until doubled.
• 3. Once your dough has risen. Take a baking pan (at least the next size up from 9 x 11. And add the melted butter and sugar evenly over the bottom.
• 4. Roll out dough to a rectangle, about 1/4 inch thick. Spread the rectangle with the filling, starting with the butter and ending with the nuts. Roll from the long side. Slice into 1/4 inch rounds and carefully set in the baking pan on the melted butter and sugar bed.
• 5. Cover and set in warm place to rise. They should puff up really nicely and be tight in the pan, forcing the nice bubble top on each roll.
• 6. Preheat oven to 350 and bake for 25-30 minutes, until lightly browned.
• 7. When cool, add either a cream cheese frosting or the powdered sugar/milk/butter streusal topping.

CLONE OF A CINNABON

Steps:

• Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select dough cycle; press Start.
• After the dough has doubled in size turn it out onto a lightly floured surface, cover and let rest for 10 minutes. In a small bowl, combine brown sugar and cinnamon.
• Roll dough into a 16x21-inch rectangle. Spread dough with 1/3 cup butter and sprinkle evenly with sugar/cinnamon mixture. Roll up dough and cut into 12 rolls. Place rolls in a lightly greased 9x13 inch baking pan. Cover and let rise until nearly doubled, about 30 minutes. Meanwhile, preheat oven to 400 degrees F (200 degrees C).
• Bake rolls in preheated oven until golden brown, about 15 minutes. While rolls are baking, beat together cream cheese, 1/4 cup butter, confectioners' sugar, vanilla extract and salt. Spread frosting on warm rolls before serving.