Cinnabon Cinnamon Rolls

15
Servings
40m
Prep Time
25-30m
Cook Time
1h 5m
Ready In


"I've made a few Cinnabon cinnamon buns in the past that were a disaster, this one turned out amazing, they are just like the ones sold at the malls, if these turned out so well for me they will for anyone who makes them. The amounts for the cream cheese frosting makes a large amount I just freeze what I don't use or you could reduce amounts by half"

Original recipe yields 15 servings
OK
  • DOUGH
  • FILLING
  • CREAM CHEESE ICING
  • FOR PAN COATING

Nutritional

  • Serving Size: 1 (245.3 g)
  • Calories 896.8
  • Total Fat - 39.2 g
  • Saturated Fat - 19.7 g
  • Cholesterol - 106.5 mg
  • Sodium - 665.9 mg
  • Total Carbohydrate - 131.3 g
  • Dietary Fiber - 8.5 g
  • Sugars - 84.7 g
  • Protein - 15 g
  • Calcium - 189.6 mg
  • Iron - 3 mg
  • Vitamin C - 0.6 mg
  • Thiamin - 0.5 mg

Step 1

For the dough: In a small bowl or a cup mix 1 teaspoon of sugar for a few seconds in 1 cup warm (not hot). Sprinkle in the yeast and mix for a second. Allow the yeast to proof until foamy, about 8 minutes or a little more.

Step 2

In a large bowl, mix milk, 2/3 cup sugar, 2/3 cup melted butter, 2 teaspoons of salt and eggs; stir well and add yeast mixture. Add half the flour and beat until smooth. Stir in enough of the remaining flour until dough is slightly stiff (dough will be sticky). Turn out onto a well-floured board; knead 5-10 minutes. (if your using a heavy mixture switch to a dough hook). Place in well-buttered glass or plastic bowl, cover and let rise in warm place, free from drafts, until doubled in bulk, about 1 to 1 1/2 hours.

Step 3

When dough has doubled, punch down dough and let rest 5 minutes. Roll out on floured surface into a 15x20" rectangle.

Step 4

For the Filling: brush 1/2 cup very soft butter over the dough rectangle.

Step 5

Mix together 1 1/2 cups sugar and 3 tablespoons cinnamon; sprinkle over buttered dough rectangle, then sprinkle with walnuts and raisins, if desired. Roll up jellyroll-fashion and pinch the two edges together to seal. Cut into 15 slices.

Step 6

Coat bottom of a 13x9 inch baking pan and a 8 inch square pan with 1/2 cup melted butter, then sprinkle with 1/3 cup or more of sugar.

Step 7

Place cinnamon roll slices close together in pans. Cover with a clean dry tea towel.

Step 8

Let rise in warm place until dough is doubled in bulk, about 45 min.

Step 9

Preheat oven to 350 degrees F.

Step 10

Bake 25-30 minutes, or until rolls are nicely browned.

Step 11

Cool rolls completely before you ice them.

Step 12

For the cream cheese icing: Combine all the ingredients in a mixing bowl until smooth and well blended.

Step 13

Frost cooled rolls with icing while rolls are still in the baking pan.

Tips & Variations


  • 13x9 inch pan
  • 8-inch pan

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