- 15
Ingredients
- Dough***
- 2 packages active dry yeast
- 1 cup warm water (105-115 degrees F)
- 2/3 cup sugar, PLUS"PLUS" means this ingredient in addition to the one on the next line, often with divided uses
- 1 teaspoon sugar
- 1 cup warmed milk
- 2/3 cup butter
- 2 teaspoons salt
- 2 eggs, slightly beaten
- 7 cups flour, or more if needed
- Filling***
- 1 cup melted butter, divided
- 1 3/4 cup sugar, divided
- 3 tablespoons cinnamon
- 1 1/2 cup chopped walnuts, optional
- 1 1/2 cup raisins, optional
- Creamy Glaze***
- 2/3 cup melted butter
- 4 cups powdered sugar
- 2 teaspoons vanilla
- 6 tablespoons hot water, more as needed
Preparation
Step 1
Serves/Makes: 15
"PLUS" means this ingredient in addition to the one on the next line, often with divided uses
, slightly beaten
Dough: In a small bowl mix together warm water, yeast and sugar and set aside.
In a large bowl, mix milk, remaining 2/3 Cup sugar, melted butter, 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. Place in well-buttered glass or plastic bowl, cover and let rise in warm place, free from drafts, until doubled in bulk, about 1-1 1/2 hours. When doubled, punch down dough and let rest 5 minutes. Roll out on floured surface into a 15x20" rectangle.
Filling: Spread dough with 1/2 Cup melted butter. Mix together 1 1/2 Cup sugar and cinnamon; sprinkle over buttered dough. Sprinkle with walnuts and raisins, if desired. Roll up jellyroll-fashion and pinch edge together to seal. Cut into 15 slices.
Coat bottom of a 13x9 inch baking pan and a 8 inch square pan with remaining melted butter, then sprinkle with remaining sugar. Place cinnamon roll slices close together in pans. Let rise in warm place until dough is doubled in bulk, about 45 min. Preheat oven to 350
Creamy Glaze: Meanwhile, in medium bowl, mix melted butter, powdered sugar and vanilla; add hot water 1 Tablespoon at a time until glaze reaches desired spreading consistency. Spread over slightly cooled rolls.
This recipe from CDKitchen for Cinnabon Cinnamon Roll serves/makes 15
I LOVE LOVE LOVE this recipe!!!!!! My first attempt at making cinnamon rolls turned out terrible! The recipe I used first used biscuit mix & they tasted like sweet biscuits! YUCK! This recipe did make a lot of dough but they didn't last long so I'm glad I made all of them! They were just delicious! I got my confidence back with this recipe! Thank you thank you thank you for sharing!
These are exactly what I was looking for in a cinnamon roll recipe! I have been using this recipe for about 4 years now and it is what everyone requests for family get togethers. I make my own buttercream frosting instead of the glaze and find it easier to use softened butter than melted for the filling. The rolls themselves are very soft and fluffy, not hard and dry like some I have tried. They aren't quite like cinnabon, but most of the people that have eaten them (including me) think they are better than cinnabon
Seriously awesome. I am a lover of cinnabon and these are very close. I will definately make them again and again.
My daughter and I made these cinnamon buns and it was easy and very fun doing. I will always use this recipe and recommend it to everyone that will want to make cinnamon Buns. They were delicious and very fattening but worth every bite. Ty
I love Cinnabons and this was the closest I ever got to making some. In fact, this was better, I had to add more flour and I am not a chef, cook, or baker, but these came out wonderful that I was asked by friends to bake more, I ate two myself, Thank you for the recipe!!! and if you are thinking of this recipe to do, DO IT, you'll love it!!!
There are a couple of errors/omissions in the recipe. For the dough, it says "...mix together warm water, yeast and sugar...." without specifying HOW MUCH sugar. Then step 2 says "remaining 2/3 cup sugar." Rolls turned out great (4 of us ate over 1/2 at the first sitting!).
im just 11 and i was able to make these 5 times and everytime they turned out delicious!!!