Friday, November 8, 2013

Cinnabon Cinnamon Rolls Copycat Recipe


Cinnabon Cinnamon Roll Copycat Recipe will make you take a second thought, can it really be that good?  A sweetened roll with a thick cinnamon-sugar filling and a cream cheese frosting that you are likely to remember long after the cinnamon roll is gone!

Although there is probably a Cinnabon in every mall and airport across the country, I wasn't introduced to them until I moved to Arizona.  I guess I always thought, "so what...  It's a cinnamon roll".  Boy, was I wrong.  Shortly after I moved to Arizona my (then) friend Chad and I went to the mall to pick up a few things.  When we walked by the food court he about melted.  He asked if I want to get a Cinnabon and I said, "Sure... I guess".  He looked at me like I had two heads and said "you guess?"  I explained that I had never had one before.

That was the last time I would ever reply, "sure...  I guess" when I was offered a Cinnabon Cinnamon Roll.  That's for certain.  Eating a cinnamon roll nearly the size of your head is a whole new experience.  A soft, sweet roll with thick brown sugar cinnamon filling and the most scrumptious cream cheese frosting you have ever eaten.

It wasn't long after that day at the mall, when Chad and I fell in love.  Was it the cinnamon roll?  Who knows, but it sure didn't hurt!  15 years later I still remember that first decadent Cinnabon cinnamon roll and the complete and utter feeling of satisfied indulgence; eye's rolling to the back of your head with a chorus of mmmm's and aaaahhhhhh's!

Finally, all these years later I am so excited to have recreated that Cinnabon cinnamon roll in my own home.  A fabulous soft, sweetened bread with made with egg and buttermilk is the base for Cinnabons classic treat and its also the base for ours.  We filled ours with butter, cinnamon, brown sugar and a little corn starch to thicken up the filling (so it doesn't all ooze out).  The frosting is of course the star of the show; a vanilla cream cheese frosting with a hint of lemon to really make it stand out.  It's enough to make your thoughts linger long after you have devoured your first cinnamon roll.

I am sure we will still get our Cinnabon cinnamon roll at the airport when we travel, as it is tradition.  But I am so excited to be able to enjoy these anytime, without ever having to leave my house.

Dinner's Breakfast's Ready!

With love from our kitchen table to yours!  XO

RECIPE AT BOTTOM

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Check out these spectacular bread recipes!  Click on the link or the photo to open in a new window.

http://www.theslowroasteditalian.com/2013/10/copycat-texas-roadhouse-rolls-recipe.htmlCopycat Texas Roadhouse Rolls - fabulous tender sweet rolls slathered in butter that are perfect enough to be a meal in itself. 


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Pretzel Buns are the best of both worlds, tastes like a pretzel and is soft and bread like. Perfect for burgers, sandwiches or dinner rolls.

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Cinnabon Cinnamon Rolls Copycat Recipe
makes 12 cinnamon rolls

Rolls
2 ¼ teaspoons active dry yeast
1 cup water warm (110-120)
½ cup granulated sugar
¼ cup buttermilk
2 eggs
7 tablespoons butter, divided
5 ½-6 cups all-purpose flour
2 teaspoons kosher salt

Filling
½ cup butter, softened
1 ½ cups light brown sugar, packed
2 tablespoons ground cinnamon
1 teaspoon cornstarch

Frosting
4 ounces cream cheese, softened
¼ cup unsalted butter, softened
1 cups powdered sugar
½ tablespoon fresh lemon juice
1 teaspoon vanilla extract
½ teaspoon kosher salt

In the bowl of a stand mixer fitted with a dough hook; add water, sugar and yeast.  Swirl to combine.  Allow yeast to bloom, about 5-7 minutes. 

In the meantime:  melt 6 tablespoons of butter in a microwave safe bowl.  Combine buttermilk, eggs and butter. Beat with a fork until eggs are mixed.

Once yeast mixture is bubbly and frothy, add buttermilk mixture to bowl of stand mixer.  Mix on low and add 4 cups of flour, one cup at a time.  Add salt.  Once flour is mixed in, add remaining flour slowly until dough becomes a ball and completely pulls away from the walls of the mixer.  Your perfect dough ball will clean the bowl.  Mine takes 5 ½ cups total.  Knead dough on medium-high for 5 minutes.

Lightly dust countertop with flour.  Turn dough out onto countertop.  Knead a few turns, shape dough into a ball. 

Add 1 tablespoon butter to bowl and heat in microwave until melted.  Place dough into bowl upside down, flip dough over and cover loosely with plastic wrap and drape bowl with a towel.  Set bowl in a warm place in your kitchen.  Allow dough to rise for 60-90 minutes until nearly doubled in size.

Meanwhile combine light brown sugar, cinnamon and corn starch in a medium bowl.  Stir with as fork until combined.  Set aside.

Turn dough out onto a lightly floured surface.  Knead the dough a few turns, then using a rolling pin, roll out into an 18” tall  x 24” wide rectangle.  Spread softened butter around dough leaving the bottom 1” uncoated. 

Sprinkle buttered dough with brown sugar mixture, leaving the bottom 1” uncoated.  Press sugar mixture into dough by gently rolling with your rolling pin.

Starting at the top, tightly roll dough toward you, using the last 1” to seal roll.  Cut dough roll in half and then cut those halves in half, giving you 4 pieces.  Cut each of those pieces into 1/3rd.   You will have 12 pieces.

Grease (2) 9”x13” baking dishes.  Place rolls in pans evenly spaced out, 2 rows of 3 rolls in each.  Make sure to put the end pieces upside down.  Loosely cover with plastic wrap and drape a towel over pans.  Set pans in a warm place and allow rolls to rise another 60-90 minutes until rolls have doubled in size and are touching.

Preheat oven 350°F. 

Bake for approximately 20 minutes until golden brown and cooked through.  Halfway through baking time rotate the pans.

In the meantime prepare frosting; add cream cheese and butter in a large mixing bowl.  Beat with an electric mixer until light and fluffy.  Add sugar, lemon juice, vanilla and salt.  Beat until mixture is light and fluffy, about 5 minutes.  Set aside. 

Remove rolls from oven.  Spread ¼ of frosting over each pan of rolls.  Allow to cool slightly and repeat.  Serve and enjoy!

PRINT RECIPE

Recipe developed by Donna Elick - The Slow Roasted Italian
Copyright ©2013 The Slow Roasted Italian – All rights reserved.

65 comments:

  1. Thank you so much for this copycat recipe. I hope I have time this weekend to give these a try .. and those Red Lobster biscuits. ohmy! ;)

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  2. Wow, these look delicious, can't wait to try them. I can't find butter milk where I live are there any substitutes for this, and which is the best cream cheese that you'd recommend.

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    Replies
    1. yes there is SUBSTITUTE for BUTTERMILK. 1 Cup of Whole milk and add 1Tablespoon vinegar. Let it set for 5 min und then use in place of buttermilk.

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  3. I love Cinnabons! These look just like them and I can't wait to give them a try!

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  4. a picture of the dough in the process and a picture of a cinnamon roll cut open would have been great.

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  5. Is it possible to put the 2nd batch in the freezer at any point? It is just my husband and myself and Lord knows, we don't need to eat up one pan of them, let alone two, LOL.

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    Replies
    1. I would be interested in freezing the 2nd batch as well....are you suggesting freezing them before or after baking?

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    2. I have not frozen them mid rise, but they freeze perfectly after cooked. Enjoy.

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    3. thanks! Also, I should have asked this too. Not being a bread baker or a yeast user, I wondered if these could be made the night before, popped in the fridge, and then baked in the morning. I would love to have these for breakfast, but I'm simply not that ambitious in the morning :)

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    4. Great to freeze but do not frost with frosting until taken from freezer, thawed and ready to serve.

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    5. also can freeze dough.

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  6. Gosh, I have everything I need to make these. Heading to the kitchen no!

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  7. I made these and find them to be a little bit on the harder side. How do i get them to say really soft and chewy?

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    Replies
    1. Sorry you hear you are having trouble. You could cover the pan to decrease the browning on the edges, cut down the cook time or lower oven temp to 325.,

      Hope that helps! Enjoy.

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  8. Haha... love the story about your first Cinnabon. On my husband and I's first date, Cinnabon was involved too. We were so awkward and didn't know what to do. He presented to me a pressed flower bookmark he made himself and I snuck away from the restaurant on the pretext of going to the loo and got him a box of Cinnabon. Because he said he liked them. We were so weird back then. It's been forever since my last batch of homemade cinnamon rolls. Maybe it's time to revisit these beauties!

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  9. thank you very much for this great recipe, everyone in my family loved it...as I am not into cream cheese, i made a simple glaze of 1/2 cup dark sugar, 70 g butter and 2 table spoon water

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  10. Is the recipe correct when it says it should be 18" tall??

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    Replies
    1. Roll the dough out to 18"x24". Yes, that is correct.

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  11. These look fab! I never have buttermilk on hand, and it being the day before Thanksgiving, I am not crazy enough to brave the stores. Here is a substitute I am going to use. http://joythebaker.com/2009/10/the-best-buttermilk-substitutions/

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  12. There is a powder buttermilk at the store in the powder rmilk aisle.

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  13. There is a powder buttermilk in the powder milk aisle of the grocery stores

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  14. I dont have a stand mixer, can you give instructions for mixing by hand? I always have a terrible time with yeast breads.

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  15. I don't have a stand mixer and I am too old to get one now. I don't think I can knead the dough by hand for 5 minutes. Do you have any suggestions for me?

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    Replies
    1. How can you be too old to get a stand mixer? Come on, just get yourself one! You deserve it and in my opinion, the older you are the more useful a stand mixer is!! It is never too late! My siblings and I bought one for my mom because she also thought she's too old to get one.. now she would never give it away! much love

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    2. I am 77 and just got my first Pro Kitchen aid stand mixer. I love it. I know I'll be gone before the mixer but I have already told my daughter to come and get it. I got the blue one because I know she will love it

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  16. The recipe doesn't tell you when to add the powder sugar to the frosting. Im in the midst of making it and not sure when to add it. Oh well I will hope for the best.

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    Replies
    1. Where the recipe states to "add sugar" is where the powdered sugar is added.

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  17. Great recipe! These turned out fabulous. Thanks for sharing.

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  18. Is it active dry yeast or fresh yeast?

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  19. Hi, is it active dry yeast that you're using?

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  20. Hi, is it active dry yeast that you're using?

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  21. Can you use a bread-maker to make the dough?

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    Replies
    1. I have never used a bread maker. I imagine you could mix the dough in it though. Let me know how it goes, our readers would love the extra option if it works out. Enjoy!

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    2. Yes I've made it in the bread machine & it turned out great on the "dough" setting

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  22. Do you have any tips on making this recipes without the use of a stand mixer?

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  23. Do you have any tips on making this recipe without the use of a stand mixer?

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  24. I also do not hae a stand mixer, so an alternate option would be great!

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  25. My son LOVES loves LoVeS!! Cinnabon. And I am sick and tired of paying the high price at the store (and now BurgerGross King) for them. Time to COOK my own!!

    I agree with Anon.: GET A STAND UP MIXER!! Go to the thrift store or craigslist or put it on your birthday wish list. I love mine. I wish I had more counter space since it weighs several stones but still, I wouldn't ever try to mix any heavy stuff with my shabby arms ever again.

    Printing this now and will wait for the weekend to cook.
    THANK YOU!!!!

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  26. Use Makara Cinnamon if you can find it. That is what the Cinnabon company uses ...its not the same as regular cinnamon. (some Cinnabon stores sell it at their locations)

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  27. I think you just helped me perfect my cinnamon rolls! I never thought to use corn starch to thicken up the filling, brilliant!!! Thanks so much!

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  28. I think you just helped me perfect my cinnamon rolls! I never thought to use corn starch to thicken up the filling, brilliant!!! Thanks so much!

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  29. How in the world do u get that dough to roll out to that size, I ended up cutting it in half and doing half at a time and still it keeps shrinking back on me grrrrrr HELP

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    Replies
    1. If it shrinks back that much it may need to rest. The gluten causes that snap back. I would lay a clean cloth over the dough and come back to it in 10 minutes. It can be frustrating. I hope it came out well. Let us know how it goes.

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  30. Hi! This recipe looks delicious! I can barely wait to give it a try. If you have time, would you consider this technical baking/prep question -- would be possible to freeze these in the middle phase (after the rolls are prepared, but before the second rising), then slow thaw/rise in refrigerator overnight, then wake and bake? I have three kids, and their patience starts to wane (especially if they can smell the cinnamon), so pre-making would spare them some of the agonizing wait time and would prevent rising at real bakers' hours to start the prep. I see, in the posts, that many have frozen after baking, but I'd like to serve them freshly baked, if possible, but there's no hope that A) I could get up at 3:30 to make sure kids have them while still getting out the door for school in time B) kids could wait 3 hours past the point of asking 'what are you making?' :) I'd hate to try it out and waste the first batch. Thanks in advance for your help!

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    1. Valerie, from my experience it seems perfectly rational that it would work. I have not tested it, though so I can only assume it would work. If you do give it a shot, let me know how it worked out and if I try it I will post about it. Enjoy!

      Delete
  31. How much table salt do I use if I dont have kosher?

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    Replies
    1. I highly recommend buying kosher salt. I love the way it is absorbed into the food and how easy it is to grab to season food. However, if you prefer table salt use 3/4 teaspoon for every 1 teaspoon of kosher salt. Enjoy!

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  32. When using your hands, keep kneeding till is squeaks and is nice and soft, like a babies bum

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  33. Did you get a chance to try it yet? I also wondered if you could use a bread maker.

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  34. I am making these now and I used my bread maker,and it seems to be working fine!! I just add the liquids first then dry.I set my machine on dough/knead and it does the hard stuff for me.I allow it to do the 2nd rise then take it out and shape it then let rise again. Hope this helps

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    Replies
    1. Awesome to hear the bread maker is a great options. Enjoy!

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  35. When I made this they where not as goosy as the cinnabon makes theys how can I make mine as goosy thanks

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    Replies
    1. What do you mean? The rolls or the topping? Can you tell me what pan you baked these in? If it is a dark pan that could effect the doneness of the final product. Email me and I can help you figure it out.

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  36. The recipe states it makes 12 cinnamon rolls. Yet in the directions it says to grease two 9" x 13" pans and place the rolls evenly 2 rows with 3 in a row. That's only 6 rolls in each pan? The picture shows it to have all 12 in one pan. I am confused. Please help.

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    Replies
    1. The photo is of one batch that I made. It was baked all in one pan but when I made them in 2(9x13) pans they were able to spread out properly. Follow the directions, they are accurate. Enjoy and let us know how it goes.

      Delete
  37. Your Cinnabon recipe sounds great and I'm excited to try it out! You said to use all purpose flour but I will use a bread machine. Should I replace it with baking flour?

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    Replies
    1. You should still use all purpose flour in a bread machine. If you use a different flour it would make it a different texture. If you read through the comments you will see other readers that have used bread machines. Enjoy and let us know how it goes.

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    2. Donna, thank you for the advice. Usually I use bread flour for the bread machine, but this time I tried it out with all purpose flour. I'm not sure what went wrong but the dough was too runny to roll so I decided to pour it in a cake pan and mixed in the filling. The texture was more like a cake but the taste is great! Next time, I will use the bread flour and see the difference.

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    3. How much flour did you add? There shouldn't be enough liquid to make this batter pourable. I would love to discuss the recipe and help you resolve the issues you encountered. Although, cinnamon roll cake sounds divine!

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    4. Yes, the cake was scrumptious and thanks for the great recipe! Now that you mentioned, I think I made a mistake and used 5 cups of flour. Next time, I will make sure I measure correctly.

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  38. These look delicious but I have one question: when you say to leave one inch free of butter and cinnamon sugar before rolling, is that an 18 inch edge or a 24 inch edge? In other words, how long is the finished roll before cutting into individual rolls, 18 inches or 24 inches? Thanks!

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  39. After reading your recipe and the amount of work involved to make the cinnabons, I went out to the store and bought them..............

    ReplyDelete

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