Cinnabon Clone Frosting Recipes

CINNABONS CINNAMON ROLLS

Steps:

• For the rolls, dissolve the yeast in the warm milk with a tsp of sugar (you can take a tsp out of the 1/2 cup of sugar) in a large bowl. Let it sit for about 5 minutes. If the yeast is good, it will start to froth up.
• To the bowl of your mixer add the sugar, butter or margarine, salt, eggs, and flour and mix until well incorporated.
• Pour the milk/yeast mixture over the flour mixture and using the dough hook, mix well until well incorporated and the dough comes clean from the side of the bowl.
• Place the dough into an oiled bowl, cover and let rise in a warm place about 1 hour or until the dough has doubled in size.
• Combine the brown sugar and cinnamon in a bowl.
• Grease a 9x13 inch baking dish with cooking spray or butter.
• Roll the dough out on a lightly floured surface, until it is approximately 16 inches long by 12 inches wide. It should be approximately 1/4 inch in thickness.
• Spread the 1/3 cup of butter evenly over the dough, then sprinkle with the sugar evenly over the surface of the dough.
• Working carefully, from the long edge, roll the dough down to the bottom edge.
• Cut the dough into 1 1/2 inch slices, and place in a lightly greased baking pan. You can also use floss to cut into slices, as seen in the video. Place the cut rolls in the prepared pan. Cover with a clean kitchen towel or plastic wrap and let them rise for another 30 minutes, or until doubled in size.
• Preheat oven to 350°F.
• Place the baking pan in the oven and bake for 20 minutes or until golden brown. Cooking time can vary greatly!
• While the rolls are baking make the icing by mixing all the icing ingredients and beat well with an electric mixer until fluffy and smooth.
• When the rolls are done, spread generously with icing.

HEALTHIER CLONE OF A CINNABON

Steps:

• Place milk, eggs, margarine, bread flour, white sugar, and yeast in the pan of bread machine in recommended order by manufacturer. Select dough cycle; press Start.
• Turn dough out onto a lightly floured surface after it has doubled in size. Cover and let rest for 10 minutes. Combine brown sugar and cinnamon in a small bowl.
• Roll dough into a 16x21-inch rectangle. Spread dough with 2 tablespoons butter and sprinkle evenly with sugar mixture. Roll up dough and cut into 12 rolls. Place rolls in a lightly greased 9x13-inch baking pan. Cover and let rest until nearly doubled, about 30 minutes.
• Preheat oven to 400 degrees F (200 degrees C).
• Bake rolls in preheated oven until golden brown, about 15 minutes.
• Beat together Neufchatel cheese, 1/4 cup butter, confectioner's sugar, and vanilla extract in a small bowl. Spread frosting on warm rolls before serving.

THE BEST CINNABON CINNAMON ROLL RECIPE WITH FROSTING WITHOUT CREAM CHEESE

Steps:

• A) For the Cinnamon Rolls
• Step 1 - Soak the yeast in the warm water for 10 minutes. This will reactivate the yeast so that it is ready for the bread, creating what is called "a sponge".
• Step 2 - Heat up milk until just about to boil and pour it over the shortening to melt it. Incorporate the dissolved yeast and egg. Add the sugar and salt and combine everything together. Let it cool until lukewarm.
• Step 3 - Add 4 cups of sifted flour one at a time, combining everything after each one. You should now have a dough that is soft but firm enough to handle with your hands. Prepare yourself to knead!
• Step 4 - Flour a board or your tabletop. Try for it not to be marble, as it is too cool for the dough. Knead for about ten minutes, until it is elastic and smooth. We need a soft dough so try and avoid adding too much extra flour.
• Step 5 - Oil up a bowl that is big enough for the dough to rise in. Make a ball with the dough and place it inside. Cover with a tablecloth and let prove for 1 ½ hour.
• Step 6 - On top of a big floured surface, place the risen ball of dough and press down on it. Divide it into pieces if need be, so that you are able to handle it, and roll it out into a rectangle.
• Step 7 - Melt the butter and spread it evenly over the rectangle of dough. Place the brown sugar on top of it.
• Step 8 - Sprinkle cinnamon to the desired amount. If you would like it to have raisins and/or walnuts, this is the moment to put a layer in!
• Step 9 - Time to roll! Roll the dough so that it forms a long cylinder. Cut it using a thread, scissors or sharp knife into 1 ½ inch thick slices.
• Step 10 - Place the slices in a 9 inch greased cake pan. Starting with a slice in the middle, add more slices to the side of it until the pan is covered. Once they are all positioned, cover with a tablecloth again and let rise for another hour.
• Step 11 - In a 350ºF oven, bake for about 15 to 20 minutes. If the top is getting too brown for your liking, you can add a tinfoil cover until they are done in the middle.
• Step 12 - Once out of the oven, tip the pan over a plate so that the rolls come out in one piece. Flip again onto another plate for them to be right side up.
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• B) For the Frosting
• Step 1 - In a medium bowl, mix the sugar, butter and vanilla extract.
• Step 2 - Stir in the milk or cream and mix until smooth. If you use cream, the frosting will be thicker. With milk, it will be thinner.
• Step 3 - Cover the rolls with the frosting while still warm. This way, the frosting will melt a bit and run into the rolls, which we love!

CINNABON'S CINNAMON ROLL CLONE

Steps:

• Combine water, yeast and sugar in large mixing bowl; let stand 5 minutes.
• Add butter to cooling milk to soften.
• When cool, add milk mixture to yeast mixture and stir well.
• Add eggs and salt and stir again.
• Add all-purpose flour; mix well.
• Add raisins.
• Add 2 1/2 cups of the whole wheat pastry flour.
• Mix until dough is quite sticky and begins to leave sides of bowl.
• Sprinkle 1/2 cup of remaining whole wheat pastry flour onto board.
• Knead dough about 10 minutes until dough is smooth, adding more flour if needed. (Dough should still be soft and almost sticky.)
• Shape dough into a ball and place in large greased bowl, turning to grease top.
• Cover with damp towel and let rise until double in bulk, about 45 minutes.
• Turn dough onto large floured board.
• Roll out into a 24 x 20-inch rectangle. (Dough will be thin).
• Filling: Mix together melted butter, brown sugar and cinnamon.
• Spread entire rectangle of dough with mixture.
• Sprinkle with walnuts.
• Roll rectangle tightly from long side.
• Make sure you end with seam side on bottom.
• Shape with hands to make uniform in size from end to end.
• With very sharp knife (or a long piece of dental floss) cut roll into 16 equal slices.
• Place side by side in two well greased 13 x 9 x 3-inch metal baking pans.
• Cover with warm, damp towel and let rise in warm place for 30 to 40 minutes until almost doubled in size.
• Bake at 350°F until nicely browned and filling is bubbly, about 35 minutes.
• When you remove from oven, invert onto serving platter or baking sheet to allow syrup to drip from pan onto rolls.

CLONE OF A CINNABON

Steps:

• 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.

CINNABON CLONE FROSTING

Steps:

• Soften butter and cream cheese.
• Whip butter and cream cheese together.
• Add sugar and vanilla and whip until light and fluffy.