Clone of a Cinnabon

By Addie

"You have got to try these. The first time I made them, I thought of how much money I could save by making my own!" — Marsha Fernandez

Ingredients

• 1 cup warm milk (110 degrees F/45 degrees C)
• 2 eggs, room temperature
• 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
• 1 cup brown sugar, packed
• 2 1/2 tablespoons ground cinnamon
• 1/3 cup butter, softened
• 1 (3 ounce) package cream cheese, softened
• 1/4 cup butter, softened
• 1 1/2 cups confectioners' sugar
• 1/2 teaspoon vanilla extract
• 1/8 teaspoon salt

Details

Servings 12
Preparation time 20mins
Cooking time 35mins
Adapted from allrecipes.com

Preparation

Step 1

Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select dough cycle; press Start.

After the dough has doubled in size turn it out onto a lightly floured surface, cover and let rest for 10 minutes. In a small bowl, combine brown sugar and cinnamon.

Roll dough into a 16x21 inch rectangle. Spread dough with 1/3 cup butter and sprinkle evenly with sugar/cinnamon mixture. Roll up dough and cut into 12 rolls. Place rolls in a lightly greased 9x13 inch baking pan. Cover and let rise until nearly doubled, about 30 minutes. Meanwhile, preheat oven to 400 degrees F (200 degrees C).

Bake rolls in preheated oven until golden brown, about 15 minutes. While rolls are baking, beat together cream cheese, 1/4 cup butter, confectioners' sugar, vanilla extract and salt. Spread frosting on warm rolls before serving.
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REVIEWS: (4941)

Someone wanted to know how to make this without a bread machine, here is how. Dissolve the yeast in the warm milk in a large bowl. Mix in the sugar, margarine, salt, and eggs. Add flour and mix well. Knead the dough into a large ball, using your hands dusted lightly with flour. Put in a bowl, cover and let rise in a warm place about 1 hour, or until doubled in size. Then pick up with rolling out the dough. Hope this helped!

These are fantastic! It's a fairly quick and easy recipe as far as cinnamon buns go, and you definitely DON'T NEED A BREAD MACHINE to make them. Just use an 8 gram pack of dry active yeast instead of the bread machine yeast and knead the dough with your hands and a rolling pin. Then heat the oven to 200 degrees and then TURN IT OFF. COVER the dough with a moist paper towel over the bowl, and put in the oven for around 1 hour (the dough will almost double in size) then roll out and fill. Use dental floss to cut buns into 12 pieces (1 and 3/4 inch thick). Also, some reviews mentioned that there was too much brown sugar and cinnamon, but i would recommend sticking with what the recipe calls for...double the amount of icing though!! Also, you can use butter or margarine in the recipe, both are equally as good (i use both when i make them). When you bake them, line your pan with wax paper that has been greased with butter or margarine, and remove them immediately after baking, or they will stick. Bake at 350 for 20 minutes and they will turn out perfect. This recipe rocks : )

These are really good. I experimented with my batch and found that after shaping the rolls and placing them in the greased pan, they could rest, covered, in the fridge overnight. In the morning, simply place them into the preheated oven to bake--a very fast breakfast. The unbaked rolls also freeze well (I used 2 8-inch square disposable pans and put 6 rolls in each pan.) The night before, simply put the pan into the fridge. In the morning, they're ready for the oven. Easy and great to have on a cold morning. I was a little concerned that they didn't look doubled before I baked them this way, but they rose perfectly in the oven. Sure beats having to get up 3 hours before breakfast!

I make these to the point where they are placed in the baking dish, then I cover them with plastic wrap and put them in the refrigerator for the night. The next day, they go into a COLD oven (minus the plastic wrap!). Turn up the heat to 350 and bake for 25-30 minutes. There is no need to let them sit out. I do this with other yeast rolls and breads. Also, I made the frosting (used Neuchatel cheese - less fat), dropped it by spoonfuls (enough for 1-2 rolls) onto wax paper, froze them, then removed the frosting drops and wrapped them individually in plastic wrap. These all went into a plastic bag and back to the freezer until needed. This way you can use all of the 8 oz package of creamed cheese (2/3 c butter, 4 c powdered sugar, 1-1/2 tsp vanilla, 1/3 tsp salt). The extra rolls, if you have any, are frozen and reheated in the microwave (these are really good reheated). This is where the frozen frosting comes in handy. It doesn't take much heat to thaw the frosting.

Not a cinnabon, but very good! We have already made this recipe twice and I just downloaded it three days ago! I have a few suggestions though...1 T. of cinnamon was plenty. Also, we did one batch in a glass dish and the other in a metal cake pan and the glass dish batch turned out better. Finally, we mixed the butter with the cinnamon and sugar and then spread it on in our first batch. They turned out great and it was easier to do it this way. The batch where we spread the butter on first and then sprinkled the sugar mixture over the top wasn't as good because the sauce ran out the bottom and crystalized on the bottom of the pan. Still good, but not as good. The icing was delicious! I licked every spoon and beater clean!

I loved this recipe! Since I don't have a bread machine, (mainly because I like to make a lot at once), I doubled this recipe. I dissolved the milk and sugar then added the yeast. I let that get foamy on the top, then added the salt, eggs, and oil. I used a regular mixer to mix that mixture in with the flour a little at a time. Then, switched to bread hooks to continue kneading. When it was mixed well enough, I finished kneading by hand. A good trick to keep it from sticking or becoming too dry is to use butter flavored cooking spray instead of flour. After it was ready, I let it rise and continued with the rest of the recipe as usual. They were so delicious and soft. Freeze cinnamon rolls. Then you can pop them out of the freezer, put them in the microwave, and they taste fresh from the oven!!

My skinny father in law ate 6 batches of these in a little over a week. They're really good and have made me a popular gal at potlucks and brunches. I do like to cut down a little on the sugar in the dough. Be careful when substituting all purpose flour for bread flour! The all purpose has less protein and absorbs less fluid which means you'll need to add a little more to keep the dough from being too soft. Also, don't over-rise your all purpose dough. It's not as strong as dough made with bread flour and falls easier. Also, I have experimented with butter vs margarine. Since margarine has hydrogenated oil and butter doesn't, the margarine lightens the texture of the bread. If you're out of margarine, try using some shortening. It works better than butter. They came out lightest when they were baked on a pizza stone.

This recipe is simply amazing!I read the reviews first since I dont own a bread machine,and this is how I made them:Dissolve an 8 g packet of dry active yeast in warm milk and 1/4 c sugar. Let it stand for 10 minutes,till yeast is foamy.Then add the remaining wet ingredients.In the end add the flour and mixed with the dough hooks of my beater till dough ball is formed .Heated oven 200F,and turned it off.Cover dough with moist kitchen towel over bowl.Put in oven for 1 hour.By then the dough will have doubled in volume.Then roll out the dough in rectangle shape.Spread butter,and then sprinkle brown sugar and cinammon mixture on top.Roll it,slice in 12 pieces and put in greased 9 x 13 in glass baking dish.Cover for 30 more minutes.Then bake in 350 F oven for 20-25 minutes,(Set pan on lower rack to bake-i read this but forgot it.will try itnext time and see the difference.)Also someone mentioned that right after taking it out of oven invert the pan so that the drippings recoat the buns.SInce I didnt have much drippings didnt do it. Thanks for this deliciously and easy recipe.

I don't have a bread machine but they still turned out great! I just used a packet of rapid rise yeast, mixed it by hand, covered it, and put it in my oven heated to 200 degrees then truned off. I also assembled them the night before and covered them with plastic wrap and foil and stuck them in the fridge. In the morning I let them sit out about 30 minutes and then baked as directed. It worked out perfect! Thanks Marsha!

Prevent leaky filling! From a former Cinnabon employee...Leave a 1/4" margin at the far side of dough b4 buttering. This will allow a better seal (dough-to-dough) when done rolling. After spreading the filling over the soft butter, use rolling pin and roll over the sugar/ cinn mix a couple times before rolling up your rolls. Then make sure to roll up tightly, under-tucking after each completed rollover. Work from middle to edges as you roll. Lining your pan w/ parchment allows you to scrape up the juices (we always had people who wanted extra goo instead of xtra frosting!) A tip on frosting...1/2 of the frosting went on hot rolls, as soon as they came out. They sat for a few minutes and then got the rest of it. That makes for the sticky/ moist roll w/ intact frosting that so many know and love.

This really is the ultimate cinnamon roll.... You do need to cook them for longer at a lower temperature (20-25 minutes at 350) and if you want each roll to be round and nicely shaped, I'd recommend using a jumbo-sized muffin pan so each roll can rise and bake individually instead of being smushed together in a 13x9 pan and coming out square when you cut it. Just a personal preference on the appearance, but these are yuuuuummmmmmmy!!!

This is an excellent recipe! Since there only 2 in our household, after I slice the rolls, I place them in a single layer in a greased pan and freeze them. Once frozen I transfer them to a freezer bag and am able to cook them 1 or 2 at at time by taking them out the night before and letting them rise.

These are AWESOME! HUGE ROLLS! I wasn't sure if I was supposed to start on the long side or short side rolling these up, the cinnamon rolls I usually make I roll from the long side, but since these were only supposed to be cut in 12 rolls I decided to roll them from the short side so I had more layers in the rolls. (If you like smaller rolls roll from the long side and and cut twice as many.) This was the ticket. They looked beautiful-don't roll too tight though or they will burst out in the center like cones. (I doubled the recipe and made 4 batches of 6 rolls for a bake sale, but we had to eat one batch-too good!). I roll these out on a silicone baking mat 15.5"x23.5". It is the perfect size to stretch this dough thin enough to make great rolls and rolling them up is a breeze. Roll on the smooth side, put the rough side down so it doesn't slide around-again, roll loosly. Be ready to roll up your sleeves though, this is not easy to roll this thin especially if you are a novice at baking-it is definately worth the effort! YUMMY! By the way, I have never used a bread machine for this, but there are plenty of good reviews here to explain that process if you don't know how.

This is a wonderful recipe and is easily adjustable if, like me, you don't have a bread machine. I used my kitchen aid stand mixer with the dough hook. If you make it this way, dissolve the yeast in the warm milk and let stand for 8-10 minutes. Put this is the mixer bowl and add the other ingredients adding the flour last. I then turned my oven on to warm and put the dough into the oven covered with a damp towel. After about 20 minutes I turned the oven off and left the dough for another 40 minutes. When I took it out it had doubled. For the filling, I melted the butter and brushed it on the rolled out dough and used my hands to spread the brown sugar on the dough and then sprinkled with the cinnamon. These will make your entire house smell wonderful. After baked, they freeze really well too. Just don't add the frosting to the ones you will freeze(frosting is freezable too). This really is an easy recipe, it just takes time.