Skip to main content

Cinnabon Clone Cinnamon Rolls

In honor of my friend Nikki, who had a terrible craving for cinnamon rolls while she was pregnant, I am posting this cinnamon roll recipe.  It is supposed to be a clone of the famous Cinnabon Cinnamon rolls and while I can't say they taste the same to me, I can say that these are the best cinnamon rolls I have ever made, ever, without a doubt, seriously delicious!  I dare you to eat only one because I don't think it is possible. 

The cream cheese frosting is rich and buttery, there is a perfect cinnamon to sugar ratio going on and the dough itself, well it is wonderfully delicate and light while being full of rich flavor.  I would highly suggest making a double batch to ensure everyone can have seconds!


Cinnabon Clones
Recipe Source: All Recipes.com

Dough

1 cup warm milk (110 degrees F/45 degrees C)
2 eggs, room temperature
1/3 cup margarine, melted and cooled
4 1/2 cups bread flour
1 teaspoon salt
1/2 cup white sugar
2 1/2 teaspoons bread machine yeast

Filling
1 cup brown sugar, packed
2 1/2 tablespoons ground cinnamon
1/3 cup butter, softened

Icing
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

Place the dough ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select dough cycle; press Start. Or you can mix everything in your mixer or by hand.  After ingredients come together, knead for 3-5 minutes and allow to rise, covered in a warm place.

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 (or more if you want smaller rolls.  I cut mine into 16). 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 (Mine took 18 minutes, I like them a little more well done). 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.

Total Cost-Does it really matter?  I know the whole pan cost less than buying store made cinnamon rolls and that makes me feel good.
Labels:

Comments

  1. NikkiSeptember 7, 2010 at 8:29 PM

    mmmm, I still don't tire of that yumminess! I so wish I could go make a pan right now! Thank you! Maybe this weekend.....

    ReplyDelete
  2. MichelleSeptember 8, 2010 at 3:29 PM

    Yum. . .I have such found memories of cinnamon rolls.

    ReplyDelete
  3. UnknownJanuary 2, 2015 at 9:06 AM

    These were fantastic! Thanks for sharing.

    ReplyDelete
  4. AnonymousJanuary 9, 2015 at 6:57 PM

    In the process right now of making them. First time ever making some, so far dough looks good. Thanks for the easy to follow recipe.

    ReplyDelete

Post a Comment

Popular posts from this blog

The Best Ever Blueberry Muffins

Last week a co-worker's husband called work and when I answered the phone he started raving about the muffins his wife had made the night before.  He told me they were the best muffins she had ever made, which is saying a lot because she is a fabulous cook.  Later in the day I asked her for the recipe and she quickly printed it for me. Let's me just say, that these are definitely the best muffins I have ever made.  They have a light, cake like texture that isn't too sweet.  The best part about them is the wonderful blueberry swirl that combines with the whole berries.  And let's not forget the lemon sugar topping or the streusel topping, I made both because I couldn't decide which would be better--both are equally wonderful on top of these muffins.  Inadvertently, bought the wrong size container of blueberries at my store, so I didn't have as many as the recipe calls for, but it didn't matter they were still FABULOUS!  I plan on making more of...
139 comments
Read more

Balsamic and Onion Pot roast

Whenever we get a beef we go through the meat in a certain order, steaks are gone first, followed by the burger and stew meat, and lastly we always have roasts.  It isn't that we don't like a good roast, but rather that I don't have a lot of experience producing a roast that is moist and juicy and flavorful.  I don't want to waste a good cut of meat on experimenting, so I usually wait until there are no other choices left and then make the roasts. When this happened recently, I turned to Pinterest for inspiration.  If you have not checked this site out I am urging you to do so very soon.  It is a plethora of ideas of ALL kinds, but my favorite are the food boards.  I found this recipe that someone pinned from Kalyn's Kitchen .  It is a slow cooker roast recipe that is moist, tender, and full of flavor.  I LOVE the depth of flavors created by the balsamic vinegar and beef broth along with the sweet roasted onions.  We served it w...
90 comments
Read more

Peanut Butter Struesel Brownies

I have to start with the disclaimer I didn't make these delectable little bites of chocolate peanut butter dellciousness. Br2, my seven year daughter who has inherited my love of making yummy food, made these babies all by herself.  She found the recipe, prepared the recipe, and with hardly any guidance from me she baked these brownies to take to Thanksgiving dinner so that she had her very own dish to bring like, "all the other girls."  They are rich, delicious, and a great addition to any dessert buffet!  We used a brownie mix because at the last minute I discovered I was all out of cocoa, but this brownie recipe  (minus the mint candy) or your favorite recipe would work beautifully with the peanut butter struesel topping.  Enjoy!
1 comment
Read more