Clone of the Cinnabon Rolls

Since my kids spring break is this week, my hubby decided to take Monday and Tuesday off, so we could all do some fun activities around the area. Yesterday, while my son was taking an art class, my hubby decided to make these cinnamon rolls for us, from scratch!! What a guy, right?? Since my entire family loves a yummy cinnamon roll, everyone was excited to see how they would turn out. When we bit into the first one, we knew immediately, these were now our new favorite cinnamon rolls! Out with the packaged ones, in with the homemade ones! They tasted EXACTLY like the Cinnabon rolls!!! Hope you enjoy them as much as we do!!!

Ingredients:
  • 1 quart whole milk
  • 1 cup butter
  • 1 cup sugar
  • 2 packages active dry yeast, .25 oz packets
  • 8 cups all purpose flour + 1 cup
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 tbsp salt
  • Melted Butter
  • 2 cups brown sugar ( +2 more cups)
  • Ground Cinnamon
Frosting:
  • 3 oz cream cheese, softened
  • 1/4 cup butter, softened
  • 1 1/2 cups powdered sugar
  • 1/2 tsp vanilla extract
  • 1/8 tsp salt
Β 
Directions:
  1. Mix the quart of milk, 1 cup butter, and 1 cup sugar in a pan.
  2. Bring almost to a boil, just “scald” the milk.
  3. Remove from heat and allow to cool until just warm.
  4. Add in the 2 packages of yeast.
  5. Transfer liquid mixture to a bowl and add in the 8 cups flour, baking soda, baking powder, and salt.
  6. Cover bowl with a towel and allow to rise for an hour.
  7. After it has risen, turn out onto a floured surface and add in one more cup of flour, kneading it all in.
  8. Take about 1/2 the dough and roll it out into a rectangle.
  9. Cover with a thin layer of melted butter, sprinkle liberally with the brown sugar and ground cinnamon.
  10. Starting with the long side away from you, Β roll the dough up towards you. Fold the dough up and pinch it closed. Take a knife and cut about 2 1/2 inch sections.
  11. Place them into a greased pan, almost touching each other.
  12. Follow same process with other half of dough.
  13. Once they are all cut and placed into the pan, allow them to rise for an additional 20 minutes.
  14. Bake in a preheated oven, 400, for about 15 minutes!
  15. While cooking, combine the cream cheese, butter, powdered sugar, vanilla, and salt in a bowl.
  16. Once cinnamon rolls are baked, remove from oven and frost immediately! Serve!!
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25 comments

  1. wabbitz says:

    I am wondering if you have a short cut to do these ?? I do love to bake, but my problem now a days, is I broke my back and can no longer stand for a long time. Maybe 15 minutes tops. So if you have a short cut, I would love to see it. Thank you for sharing with all of us.

  2. Kristin and Adriana says:

    Unfortunately I do not know a short cut πŸ™
    The only thing that may cut down the time would using a bread machine on the dough cycle to make the dough instead of kneading it and mixing πŸ™‚
    I’m so sorry to hear about your back and hope you recover quickly!

  3. Teresa Armstrong says:

    Just wondering about the first three ingredients – it says in the list “3/4 cup sugar” but in the directions it says “1 cup sugar.” And where it lists brown sugar, why the “+2 more cups?” Just don’t want to go to the trouble and not have them turn out right! Thank you!

  4. Kristin says:

    Hi Teresa! We have corrected the sugar typo, that was a misprint, sorry about that!! As for the brown sugar, it is 2 cups, plus two more cups because the recipe has you cut the dough in half and sugar each half. One half will use 2 cups brown sugar, the other half with use the other 2 cups. Hope that helps!! Let us know how they turn out!! πŸ™‚

  5. Kristin says:

    We actually didn’t measure the cinnamon, we just shake on enough to cover the dough entirely. Some people prefer lots of cinnamon, while others prefer just a small amount. It really is based on preference, πŸ™‚

    Hope that helps!! Enjoy!!

  6. Josh says:

    Cz obviously doesn’t know how to bake, beside I have made these many times and they are delicious each time! They really do taste just like a Cinnabon without all of the preservatives and chemicals that are used in a Cinnabon!!

  7. CJL says:

    Found the recipe just before the holidays but didn’t get around to making them until today. Surprised there were no eggs in the recipe?
    Mine didn’t rise like the picture showed. Cooked too doughy IMO but they tasted ok.
    Wish you had listed how many rolls this makes so I didn’t have to scroll through the comments to find it. 6 pictured in one pan….I’ve been baking all darn day!!

  8. Heather says:

    Has anyone tried freezing unbaked rolls for future use? This is a huge recipe for our family of three but would be totally worth it if I could freeze them and bake later.

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