Breakfast · christmas · cinnamon rolls

Clone of a Cinnabon

Clone of a Cinnabon
Clone of a Cinnabon by Rumbly in my Tumbly
Clone of a Cinnabon by Rumbly in my Tumbly

When I was a high school girl who hung out at the mall all the time, I ate a lot of Cinnabons.  That was back when I could eat whatever I want and I never gained any weight.  Then, I turned twenty.

Clone of a Cinnabon by Rumbly in my Tumbly
Clone of a Cinnabon by Rumbly in my Tumbly

Now, my Cinnabons are few and far between, snuck here and there in between diets, but I still maintain that they are worth every calorie. 🙂

Clone of a Cinnabon by Rumbly in my Tumbly
Clone of a Cinnabon by Rumbly in my Tumbly

This recipe, which is readily available on allrecipes, really does EXACTLY dulicate a Cinnabon.

Clone of a Cinnabon by Rumbly in my Tumbly
Clone of a Cinnabon by Rumbly in my Tumbly

They are a lot of work, but you really can’t tell the difference.  The original recipe calls for a bread maker.  I did not use one.  I used my kitchenaid mixer and my dough hook and regular dry active yeast. 🙂  It’s my  turn to host my play group’s weekly play date this this morning, and I thought these would go perfectly with the lattes and tea I’m going to serve. 🙂

Clone of a Cinnabon by Rumbly in my Tumbly
Clone of a Cinnabon by Rumbly in my Tumbly

Ingredients

1 cup warm milk (110 degrees F/45 degrees C)
2 eggs, room temperature
1/3 cup butter, melted
4 1/2 cups all purpose flour
1 teaspoon salt
1/2 cup white sugar
2 1/2 teaspoons dry active yeast

1 cup brown sugar, packed
3 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

Directions

Place flour, yeast, salt, and white sugar into your mixer or bowl. Mix together.  Add milk, eggs, and butter to mixture and mix until combined.  If you are using a kitchenaid mixer, you can knead the dough on the dough hook for 5 minutes.  If you are using a regular bowl, remove the dough from the bowl and knead it on a floured surface for 5 minutes.  Place dough under a large bowl and let it rise for about 20 minutes, or until it has doubled in size.
While dough is rising, in a small bowl, combine brown sugar and cinnamon.

On a floured surface, roll dough into a 16×21 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 9×13 inch baking pan. Cover and let rise until nearly doubled, about 30 minutes. Meanwhile, preheat oven to 400 degrees F.
Bake rolls in preheated oven until golden brown, about 12-15 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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11 thoughts on “Clone of a Cinnabon

  1. So, I panicked when I thought I killed my yeast because my milk may have been a bit too hot. My first rise didn't rise at all. But I rolled the dough out anyway and rolled it up. They came out perfect! I was so relieved. And of course they tasted superb!So, I actually made the dough the night before and put the pan in the fridge. I didn't want to get up at 5am to make these. I let them sit in a warm oven for half an hour to rise before baking them. (Thank heavens for two ovens.)Thanks for this awesome recipe. My family loved them!

  2. Cinnabons were a major high school favourite of mine, too!After my semi-fiasco a couple a weeks ago from killing the yeast with hot milk, resulting in very disappointing rolls, I tink I'm ready to try again, but with this recipe now. 🙂

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