This Cinnabon Copycat Recipe is one amazing recipe that is easy and super delish. Perfect for breakfast, dessert or snack. If you love cinnabon’s you’ll love this.
Instructions
1. First, make the dough. If you have a bread machine that is the easiest way. Or you can hand mix it or use a kitchen aid. We hand mixed and kneaded it ourselves—but a bread machine would’ve resulted in a better dough. When using your bread machine follow the manufacturer instructions.
If you make the dough yourself then add the yeast to warm/hot milk (at least 100 F) mix. Add eggs, margarine, salt, sugar, and flour. Stir and knead well. While kneading it, turn the oven on to 200 F.
When the dough is ready turn the oven off and covers the dough in with a damp paper towel, put the bowl in the oven and let rise till double the size (one hour).
Be sure to use margarine and bread flour for best results (ingredients are below).
2. While the dough is rising make this AMAZING cream cheese frosting (the best) here.
3. Refrigerate the frosting. Then prep the area where you plan to roll out the dough. Clean and dry the surface well. Sprinkle with flour and have flour nearby to use while rolling the dough out.
4. Once the dough is ready turn it out on the prepared surface, cover it with a towel and let it rest 10 minutes.
6. Melt and spread butterover it. Sprinkle evenly with the cinnamon sugar mix. And roll over it so it stays in place. Leave 1/4 inch of the outside long edge clear of butter and cinnamon sugar so it will adhere well and stick dough-to-dough when rolling them up.
7. Then use dental floss and wrap under and pull to cut into 12 equal pieces (the kids were helping so we didn’t get equal pieces—oh well).
8. Lightly grease a 9×13 baking pan/glass dish and cover until the rolls have risen to twice their size. You can also use a cookie sheet if you want them to stand alone and not have square edges.
9. Bake at 400 F for 20 minutes or until brown. If you don’t like a doughy roll make sure the dough has risen and doubled in size before putting them in the oven and that the rolls are baked well before removing them from the oven.
10. Spread the frosting on the rolls when they are hot and it will melt into the roll. Once they are cooled top them with another dab of frosting.
An amazing recipe that tastes just like a Cinnabon!
Ingredients
1 cup warm milk (110 degrees F/45 degrees C)
2 eggs, room temperature slightly beaten
1/3 cup margarine, melted
4 1/2 cups bread flour
1 teaspoon salt
1/2 cup white sugar
2 1/2 teaspoons bread machine yeast -regular yeast if you make the dough without a machine
1 cup brown sugar, packed
2 1/2 tablespoons ground cinnamon
1/3 cup butter, softened
Frosting ingredients from the link provided to my 'Best Cream Cheese Frosting' post.
Instructions
First, make the dough. If you have a bread machine that is the easiest way. Or you can hand mix it or use a kitchen aid. We hand mixed and kneaded it ourselves—but a bread machine would've resulted in a better dough. when using your bread machine follow the manufacturer instructions.
If you make the dough yourself. Add the yeast to warm/hot milk (at least 100 F) mix. Add eggs, margarine, salt, sugar, and flour. Stir and knead well. While kneading it, turn the oven on to 200 F. When the dough is ready turn the oven off and cover the dough in with a damp paper towel, put it in the oven and let rise till double the size (one hour).
While the dough is rising make this AMAZING cream cheese frosting (the best) found on my website at https://livelikeyouarerich.com/the-best-cream-cheese-frosting/
Refrigerate the frosting. Then prep the area where you plan to roll out the dough. Clean and dry the surface well. Sprinkle with flour and have flour nearby to use while rolling the dough out.
Once the dough is ready turn it out on the prepared surface, cover it with a towel and let it rest 10 minutes.
Roll the dough into 16x 21 rectangle.
Spread melted butter on top. Sprinkle evenly with the cinnamon sugar mix. And roll over sugar mix it so it stays in place. Leave 1/4 inch of the outside long edge clear of butter and cinnamon sugar so it will adhere well and stick dough-to-dough when rolling them up.
Then use dental floss and wrap under, cross, and pull to cut into 12 equal pieces.
Lightly grease a 9x13 baking pan/glass dish and cover until the rolls have risen to twice their size. You can also use a cookie sheet if you want them to stand alone and not have square edges.
Bake at 400 F for 12-20 minutes or until brown. If you don't like a doughy roll make sure the dough has risen and doubled in size before putting them in the oven and that the rolls are baked well before removing them from the oven. If you like doughy rolls put them in slightly before they are done rising.
Spread the frosting on the rolls when they are hot and it will melt into the roll. Once they are cooled top them with another dab of frosting.
Enjoy!
Did you make this recipe?
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Similar post that you may also like:
Best Freezable Rolls – This Homemade Roll recipe is my absolute favorite, not only because it is wonderful to eat straight out of the oven, but because it also freezes amazingly well.
My Best Vanilla Bean Frosting
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This special Indonesian cinnamon, called Makara, is trademarked by Cinnabon. And because of that trademark, you won't find this product in your local grocery store spice aisle.
If so: These are made of yeast-leavened dough which is quite soft. (Yeast-leavened dough is also part of toast, pizza, bagels, some kinds of donuts etc.) In addition, it's a kind of not-so-fine puff pastry (Danish pastry): Between two layers of dough there is a layer of solid fat (like butter).
That honor is reserved for the Caramel Pecanbon. The Caramel Pecanbon contains a whopping 1,080 calories, 51 grams of fat and 146 grams of carbs, only 3 of which are fiber (15). What's more, 75 of those 146 grams of carbs come from added sugars.
Under the canopy of the tropical forests in Indonesia, the cassia tree produces the sweet, luscious flavor that is exclusively known as Cinnabon® Makara® Cinnamon. It creates a one-of-a-kind experience you can smell and taste.
Structurally, cinnamon buns share the same spiral shape. They are sometimes thinner and more delicate. The most significant difference between cinnamon rolls and cinnamon buns is the inclusion of nuts. Cinnamon buns often have pecans, walnuts, or even raisins in the filling.
⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀ This ensures to getting ULTRA MOIST rolls. This should be used at room temperature and is poured over the rolls after they have risen for the second time, just before baking.
A Cinnabon Classic contains 880 calories and 36 grams of fat, 17 of which are saturated. By comparison, a Big Mac contains 550 calories and 29 grams of fat, 10 of which are saturated. Don't forget that this is a dessert, however, so there's nearly 60 grams of sugar, the equivalent of nearly two cans of co*ke.
SUGAR: As noted earlier, a Cinnabon Classic Cinnamon Roll is a straight-up sugar factory. Inside, you'll find four different types of the insulin-spiking ingredients: brown sugar, powdered sugar, high fructose corn syrup (glucose-fructose) and molasses.
Instead of letting the rolls rise at room temperature and baking them, you'll cut and arrange the rolls in the baking pan, tightly cover them with plastic wrap, immediately transfer them to the fridge and let them rest overnight. (Do not leave them out at room temperature for any longer than needed.)
If there are no buns in the oven, some store operators warm baking sheets of cinnamon and brown sugar to strengthen the aromas. "Aroma is who we are," Bill Gellert, president of Gellfam Management Corp., a restaurant franchisee that owns several Cinnabon restaurants, told WSJ. "It is our greatest asset."
That superior flavor and unmistakable, far-reaching aroma comes from Makara® Cinnamon, which originates in the mountains of West Sumatra, Indonesia. Combined with our smooth, tender dough and fluffy signature frosting, this isn't your average cinnamon roll.
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