Copycat Cinnabons 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.

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.

COPYCAT CINNABON FROSTING (SEE MY CINNABON RECIPE)

Steps:

• Allow margarine and cream cheese to reach room temperature.
• Beat cream cheese and margarine together in a bowl with a mixer.
• Slowly add in all powdered sugar.
• Once all of the sugar is in the bowl mix for at least an additional 12 minutes.
• When almost done, add in the extracts.
• Enjoy!

CINNABON COPYCAT CINNAMON ROLLS

Steps:

• Mix together warm water, yeast, and 1 teaspoon sugar in a small bowl. Set the mixture aside for 5 minutes for the yeast to activate. It should get foamy.
• In a large bowl, mix milk, remaining 2/3 cup sugar, melted butter, salt, and eggs. Stir well to combine.
• Add yeast mixture and half the flour. Beat until smooth.
• Stir in enough of the remaining flour until the dough is slightly stiff (dough will be sticky).
• Turn the dough out onto a well-floured board and knead for 5 to 10 minutes.
• Place the dough in a well-buttered glass or plastic bowl. Cover and let rise in a warm place, free from drafts, until doubled in bulk, about 1 to 1 1/2 hours.
• When doubled, punch down the dough and let it rest for 5 minutes.
• Roll out the dough on a floured surface into a 15 x 20-inch rectangle.
• Spread ½ cup melted butter on the dough.
• Mix together 1 1/2 cups sugar and cinnamon and sprinkle it over the buttered dough.
• Sprinkle walnuts and raisins on the dough, if desired.
• From the long edge, roll up the dough and pinch the edge to seal.
• Cut the dough into 12 to 15 slices.
• Coat the bottom of a 13-by-9-inch baking pan and an 8-inch square pan with the remaining 1/2 cup melted butter.
• Sprinkle the remaining 1/4 cup sugar in the pans.
• Place the cinnamon roll slices cut-side down close together in pans.
• Let rise in a warm place until dough is doubled in bulk, about 45 minutes.
• Preheat oven to 350 degrees while the dough is rising.
• Bake for 25 to 30 minutes, or until rolls are nicely browned.
• Cool rolls slightly.
• In a medium bowl, mix melted butter, powdered sugar, and vanilla.
• Add hot water 1 tablespoon at a time until the icing reaches a spreadable consistency.
• Spread icing over slightly cooled rolls.