I had been searching for 6 months to find the perfect Cinnabon Cinnamon Rolls recipe. I must admit, I am a Cinnamon Roll rookie. I was always intimidated by trying to match Cinnabon’s perfect, fall apart, stick to your fingers, amazingness. But it is a lot easier than I thought! It’s a good Sunday project, when you are home relaxing and patient enough to let the dough rise.
The dough rises initially for a hour. Then you roll out the dough into a rectangle shape. Spread the cinnamon butter all over the dough (use your fingers if you need to!). Roll up the dough and slice into 12 disks. Use a bench knife to help you lift the dough if needed.
Make sure you turn the dough out onto a well floured work surface and dust the pin! I can’t stress that part enough.
Place the rolls in a buttered 9×13 pan and let them rise again (about 45 min) or until they double in size.
While these bake at 350 for 20-25 minutes, your oven will start to smell like a scented candle.
Whisk together a fluffy cream cheese frosting…
Spread the goodness around and lick the spatula on the way to the sink.
Enjoy warm! Nothing beats a cinnamon roll thats been out of the oven for 10 minutes. Like, nothing.
- 1 package active dry yeast, 2 1/4 tsp or 1/4 oz or 7 g
- 1 cup warm milk, 250 mL
- 1/2 cup granulated sugar, 100 g
- 1/3 cup margarine, 75 g, I used softened butter
- 1 tsp salt, 5 mL
- 2 eggs
- 4 cups all purpose flour, 500 g
- 1 cup packed brown sugar, 200 g
- 3 tbsp cinnamon, 45 mL
- 1/3 cup margarine, softened, 75 g
- 6 tbsp margarine, 113 g, I used butter
- 1 1/2 cups powdered sugar, 187 g
- 1/4 cup cream cheese, 55 g
- 1/2 tsp vanilla extract, 3 mL
- 1/8 tsp salt
- For the rolls, dissolve the yeast in the warm milk in a large bowl.
- Add sugar, butter, salt, eggs, and flour to the bowl of a mixer and mix well.
- Pour the milk/yeast mixture in the bowl and using the dough hook, mix well until well incorporated.
- Place dough into an oiled bowl, cover and let rise in a warm place about 1 hour or until the dough has doubled in size.
- Roll the dough out on a lightly floured surface, until it is approx 16 inches long by 12 inches wide. It should be approx 1/4 inch thick.
- Preheat oven to 350 F degrees. Grease a 9x13 inch baking pan.
- To make filling, combine the butter or margarine, brown sugar and cinnamon in a bowl.
- Spread the mixture evenly over the surface of the dough. Alternatively you can spread the butter first on the dough and then the brown sugar and cinnamon mixture.
- Working carefully, from the long edge, roll the dough down to the bottom edge. The roll should be about 18 inches in length. Cut the roll into 1 1/2 inch slices. You might find it easier if you use a piece of floss vs a knife.
- Place the cut rolls in the prepared pan. Cover them with a damp towel. Let them rise again for another 30 minutes until they double in size.
- Bake for 20-25 minutes or until light golden brown. Cooking time can vary greatly!
- While the rolls are baking make the icing by mixing all ingredients and beat well with an electric mixer until fluffy.
- When the rolls are done, spread generously with icing.
You could prepare this the day before up until step 10. Cover the pan with plastic wrap and place it 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 off. 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.
You can also use rapid rise yeast.
This recipe is from one of my favorite food bloggers – Jo Cooks