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?
Please leave a comment on the blog or share a photo on Pinterest
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
Breadsticks Out Of Frozen Bread Dough – Making breadsticks out of frozen bread dough is a very simple and quick way to make a meal more gourmet. Give them a try and let me know what you think.
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It might not shock you to find out that the cinnamon used in the Cinnabon offerings is the key ingredient. But this isn't just any cinnamon. This special Indonesian cinnamon, called Makara, is trademarked by Cinnabon.
Use brown sugar or granulated sugar in the filling: I used to use granulated sugar in the cinnamon sugar filling, but recently switched to brown sugar for extra flavor. Brown sugar doesn't necessarily make the filling more moist—there's so much butter, so it's moist and gooey either way. Use whichever sugar you prefer.
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).
Classic Cinnabon cinnamon rolls are large and dense, rich in fat and carbs and contain 880 calories each (15). But these are not even the most unhealthy item on the menu. That honor is reserved for the Caramel Pecanbon.
Cinnabon's creators set out to find the most flavorful and aromatic cinnamon possible, and settled on "Korintje" or "Makara," a variety that can only be harvested from cassia trees in the mountains of Indonesia. It's considered the gold standard of the spice.
Of course, any cinnamon roll is going to have cinnamon flavor, but Cinnabon doesn't use just any cinnamon. The proprietary blend, trademarked "Makara," is from the Korintjie region of West Sumatra in Indonesia, and it makes all the difference.
Most cinnamon roll recipes on the internet call for filling the rolls with butter, but Cinnabon's secret to the perfect shape is actually margarine. The dough is made with butter, but before adding the original blend of cinnamon and brown sugar, employees smear margarine across the dough.
In our opinion, the best variety of cinnamon for cinnamon rolls is Saigon cinnamon. It's true that it's not the special type of Makara cinnamon that Cinnabon uses. But, the reality is that this type of cinnamon really isn't necessary.
Why you shouldn't refrigerate Cinnabon. According to Serious Eats, after baking, the starch molecules in bread begin to recrystallize and harden, which is how bread goes stale. Refrigeration only accelerates that process.
Cinnabon doesn't skimp when it comes to the components of their famous rolls. From the rich cream cheese frosting to the Indonesian cinnamon that gives them their signature taste, each element contributes to the cost. Another factor is the in-store experience.
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. They occasionally have nuts sprinkled on top after baking.
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.
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."
Cinnabon's secret to their signature taste lies in the type of cinnamon they use. Unlike the common cinnamon varieties found in grocery stores, Cinnabon sources a special cinnamon called Makara.
Where Can You Buy It? Although Makara cinnamon is grown in Sri Lanka, you can purchase it online or at some specialty spice stores. If you want to make Cinnabon-style cinnamon rolls at home, you'll need Makara cinnamon as it's the key ingredient in their secret recipe. You can find Makara cinnamon on Amazon.
Introduction: My name is Dan Stracke, I am a homely, gleaming, glamorous, inquisitive, homely, gorgeous, light person who loves writing and wants to share my knowledge and understanding with you.
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