The Best Cinnabons You Will EVER Taste!

Ratings:
Yields: 15 Servings Difficulty: Medium Prep Time: 20 Mins Cook Time: 20 Mins Total Time: 40 Mins

The Best Cinnabons You Will EVER Taste! Exactly Like the Original – These are the best cinnabons you will ever taste. Exactly like the cinnabons you buy at the mall. Easy to make and so delicious.

Cinnabons

If you’re like me you can’t help but stop and indulge in a cinnabon whenever you’re at the mall. When I walk by their store and smell these cinnabons baking, it drives me crazy!

I couldn’t believe how amazing the house smelled while these cinnabons were baking. I felt like I died and went to heaven!

 

Ingredients In Cinnabons

DOUGH:

  • Active dry yeast – You can use instant yeast if that’s what you have. If you use instant, you won’t need to bloom it first, but it’s a good idea to test if it’s still alive. If your yeast doesn’t foam up your yeast is dead and the bread will not rise.

  • Milk – make sure the milk is lukewarm. Lukewarm basically means the milk is between 98 and 105 degrees Fahrenheit (36.5 to 40.5 C). I used whole milk (3.25%) but you can use whatever you have.

  • Sugar – granulated sugar is fine, we just need a bit to sweeten the dough.

  • Butter – you’ll want to use unsalted butter.

  • Eggs – Use large eggs for this recipe.

  • Flour – I used all-purpose flour but you can also use self-rising flour

FILLING:

  • Brown sugar – you can use light or dark brown sugar. Make sure it’s packed.

  • Cinnamon – the key ingredient in cinnamon rolls!

  • Butter – you’ll want to use unsalted butter. Margarine is the best! Make sure it is softened.

CREAM CHEESE ICING:

  • Butter – unsalted butter is what you’ll want to use.

  • Powdered sugar – this is also known as icing sugar or confectioner’s sugar.

  • Cream cheese – Philadelphia Cream Cheese is best but you can use any brand. Make sure it’s room temp.

  • Vanilla extract – just a bit to add a touch of vanilla in the icing.

  • Salt – don’t forget the salt. It brings out the flavors in the icing.

How To Make Cinnamon Rolls

  1. Bloom the yeast: dissolve the yeast in lukewarm milk with a tsp of sugar (you can take a tsp out of the 1/2 cup of sugar) in a large bowl and set aside. Let it sit for about 5 minutes. Once you see the yeast mixture start to get frothy you know the yeast is good.

  2. Make the dough: In a large bowl add the sugar, butter or margarine, salt, eggs, and flour and mix until well incorporated with a mixer or hand mixer. Pour the milk/yeast mixture over the flour mixture and mix well until well incorporated and the dough comes clean from the side of the bowl. You can use a dough hook or your hands. Feel free to kneed the dough for 4 to 5 minutes to make sure it is well mixed. Place the dough into an oiled bowl, turn the dough over a couple times and cover with a clean towel or saran wrap. Let rise in a warm place about 1 hour or until the dough has doubled in size.

  3. Prepare filling: For the sugar mixture, combine the brown sugar and cinnamon in a bowl.

How To Roll Cinnamon Rolls

  1. Assemble cinnamon rolls: After the dough has doubled in size, 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 softened butter evenly over the dough, then sprinkle with the sugar evenly over the entire surface of the dough. Cover the dough completely with the sugar mixture. Working carefully, from the long edge, roll the dough down to the bottom edge.

  2. Cut the dough into 1 1/2 inch slices, and place in a lightly greased baking pan. You can also use a large sharp knife or dental floss to cut the rolls. (See 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.

      3. Bake the cinnamon rolls: Preheat oven to 350 degrees. Place the baking pan in the oven and                 bake for 20 minutes or until golden brown. Cooking time can vary greatly!

      4. Make icing: While the rolls are baking make the icing by mixing the butter, powdered sugar,               cream cheese, vanilla and salt and beat well with an electric mixer until fluffy and smooth.                  When the rolls are done, spread generously with icing. Let them cool for about 15 minutes                    before icing them.

My Best Tips

  1. Make sure your yeast has not expired. Always check the expiration date on your yeast to make sure it hasn’t expired and you are using it according to the “best when used by” date. Once opened be sure to store it in the refrigerator or in an air tight container in the freezer. If you don’t bake often then buy the smaller yeast packages. After waiting 5-10 minutes after you’ve added the milk to the yeast, if it doesn’t get frothy then your bread will not rise.

  2. Don’t overheat your milk! Make sure your milk is not hot because it will kill the yeast and your dough will not rise. Add only lukewarm milk to the yeast. The ideal temperature for the milk should be between 105 F degrees and 110 F for proofing. While 95 F degrees is the best temperature for yeast to multiply, that’s not warm enough for proofing active dry yeast.

  3. Use room temperature butter. This is for both the dough and the filling. To do this, take the butter out of the fridge a few hours before you plan to make the dough. Give it enough time to soften.

  4. To get your dough to rise faster. Set your oven temperature on 200 degrees and once your oven has warmed up, shut off the oven. Set your bowl of covered dough in the oven (keep the oven off) and allow the dough to rise in the warm oven. This will allow your dough to rise very quickly.

~Watch the video for easy step by step instructions~

 

Make Ahead Cinnamon Rolls

To prepare the cinnabons a day before, do all of the steps up to step 8 (complete step 8).

  1. Cover your cinnabons with saran wrap or a clean kitchen towel and place in the refrigerator over night. They will continue rising in the refrigerator.

       2. The next day if they have not risen, simply turn your oven on 200 degrees, turn oven off,                        place your rolls in the oven and allow to finish rising (about 35 to 40 minutes).

       3. Once they have doubled in size bake as directed.

Can You Freeze Cinnamon Rolls

  1. To freeze the unbaked rolls, do all of the steps up to step 8 (complete step 8).

       2. Double cover with saran wrap and place in the freezer. They will keep in the freezer 8 hours                to 6 weeks.

       3. Let them thaw out overnight the day before you want to bake them. Leave them covered.

       4. The next day, after they thaw out, if they have not doubled in size you can place in a warm                    oven to allow them to rise. Once they have doubled in size bake as directed.

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Ingredients

0/15 Ingredients
Adjust Servings
    Dough
  • Filling
  • Cream Cheese Icing

Instructions

0/10 Instructions
  • ~Prep time does not include time to let the dough rise.~ For the rolls, dissolve the yeast in the luke 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, 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 9×13 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 mixture 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. 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 degrees.
  • 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. Allow the cinnabons to cool for 15 minutes before icing them.

Notes

  1. Make sure your yeast has not expired. Always check the expiration date on your yeast to make sure it hasn't expired and you are using it according to the "best when used by" date. Once opened be sure to store it in the refrigerator or in an air tight container in the freezer. If you don't bake often then buy the smaller yeast packages. After waiting 5-10 minutes after you've added the milk to the yeast, if it doesn't get frothy then your bread will not rise.

  2. Don’t overheat your milk! Make sure your milk is not hot because it will kill the yeast and your dough will not rise. Add only lukewarm milk to the yeast. The ideal temperature for the milk should be between 105 F degrees and 110 F for proofing. While 95 F degrees is the best temperature for yeast to multiply, that's not warm enough for proofing active dry yeast.

  3. Use room temperature butter. This is for both the dough and the filling. To do this, take the butter out of the fridge a few hours before you plan to make the dough. Give it enough time to soften.

  4. To get your dough to rise faster. Set your oven temperature on 200 degrees and once your oven has warmed up, shut off the oven. Set your bowl of covered dough in the oven (keep the oven off) and allow the dough to rise in the warm oven. This will allow your dough to rise very quickly.

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