how to make cinnamon roll

Written By Unknown on Wednesday, July 6, 2016 | 8:36 AM

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.

Unbelievable! They 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.

I have to admit I was a bit skeptical at first, 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.

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.

You will want to try these. I’m so glad I came across this book, I’ll definitely have to try some other recipes from there. I hope you try them and let me know if you liked them as much as I did. Oh and by the way, if you can’t eat them all in one day they last quite a while in the fridge, even 5 days later, just microwave them for 30 seconds and they taste like you just pulled them out of the oven.

I have made this recipe many times over the years and have used both butter and margarine. I believe Cinnabons are originally made with margarine, so if you want to have a true copycat recipe use margarine. Honestly they taste the same to me so it’s your choice, butter or margarine.

ingredients

Dough

1 (2¼ tsp or ¼ ounce or 7 g) package active dry yeast
1 cup (250 mL) warm milk
½ cup (100 g) granulated sugar
⅓ cup (75 g) margarine (I used softened butter)
1 tsp (5 mL) salt
2 eggs
4 cups (500 g) all purpose flour

Filling

1 cup (200 g) packed brown sugar
3 tbsp (45 mL) cinnamon
⅓ cup (75 g) margarine, softened

Cream cheese icing

6 tbsp (113 g) margarine (I used butter)
1½ cups (187 g) powdered sugar
¼ cup (55 g) cream cheese
½ tsp (3 mL) vanilla
⅛ tsp salt

instructions

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 ¼ 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 1½ 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 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.