Cinnabon Cinnamon Rolls Recipes

CINNABON CINNAMON ROLLS

Steps:

• to prepare the rolls.dissolve yeast in warm milk in large bowl.
• add the sugar, margarine, salt, eggs, and flour.mix well.
• knead dough into large ball.
• using your hands dusted lightly with flour.
• put in bowl, cover and let rise in warm place about 1 hour or doubled.
• Roll the dough out on lightly floured surface.
• roll the dough flat.
• about 21" long and 16" wide.
• preheat oven to 400°F.
• combine filling ingredients and spread over dough.
• roll up from long side.
• cut with dental floss and place 6 at a time in lightly greased pan.
• Bake for 10 minutes or lightly browned.
• combine icing ingredients and coat each roll while still a little warm.

CLASSIC CINNAMON ROLLS

Steps:

• Make the rolls: Butter a 9-by-13-inch baking dish. Whisk the sugar and cinnamon in a bowl. On a floured surface, roll out the dough into a 10-by-18-inch rectangle. Spread the butter over the dough, leaving a 1-inch border on one of the long sides. Top with the cinnamon sugar. Brush the clean border with water. Tightly roll the dough into an 18-inch log, rolling toward the clean border; pinch the seam to seal.
• Slip a long taut piece of thread or unflavored floss under the roll, about 1 1/2 inches from the end. Lift the ends of the thread and cross over the roll, pulling tightly to cut off a piece. Repeat, cutting every 1 1/2 inches, to make 12 rolls. Place the rolls in the prepared baking dish.
• Cover the rolls loosely with plastic wrap and let rise in a warm place until doubled in size, about 1 hour, 10 minutes.
• Preheat the oven to 350 degrees F. Uncover the rolls and bake until they spring back when pressed, 25 to 30 minutes. Let cool 10 minutes in the pan. (You can freeze the baked rolls for up to 2 weeks. Cool completely before freezing, then thaw, warm up and glaze before serving.)
• Make the glaze: Whisk the confectioners' sugar, melted butter, milk, vanilla and salt in a bowl until smooth. Drizzle over the warm rolls.
• Warm 1/2 cup water and the milk in a saucepan over low heat until a thermometer registers 100 degrees F to 110 degrees F. Remove from the heat and sprinkle the yeast on top, then sprinkle with a pinch of the sugar; set aside, undisturbed, until foamy, about 5 minutes.
• Whisk the melted butter, egg yolk and vanilla into the yeast mixture until combined. In a large bowl, whisk the flour, the remaining sugar, the salt and nutmeg. Make a well in the center, then add the yeast mixture and stir with a wooden spoon to make a thick and slightly sticky dough. Turn out onto a floured surface and knead until soft and elastic, about 6 minutes. Shape into a ball.
• Brush a large bowl with butter. Add the dough, turning to coat lightly with the butter. Cover with plastic wrap and let rise at room temperature until the dough is doubled in size, about 1 hour, 15 minutes.
• Turn the dough out of the bowl and knead briefly to release excess air; re-form into a ball and return to the bowl. Lightly butter a large piece of plastic wrap and lay it directly on the surface of the dough. Cover the bowl tightly with plastic wrap and refrigerate at least 4 hours or overnight.

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.

HOW TO MAKE CINNAMON ROLLS RECIPE BY TASTY

Steps:

• Make the dough: In a large bowl, whisk together the warm milk, sugar, and melted butter. The mixture should be just warm, registering between 100-110˚F (37-43˚C). If any warmer, allow to cool slightly.
• Sprinkle the yeast evenly over the milk mixture, stir, and let sit in a warm place for about 10 minutes until the yeast has bloomed.
• Add 4 cups (500 g) of flour to the milk mixture and stir with a wooden spoon until just combined.
• Cover the bowl with a kitchen towel or plastic wrap and let rise in a warm place for 1 hour, until nearly doubled in size.
• Generously butter 2 9-inch (23 cm) round baking pans and set aside.
• Make the filling: In a medium bowl, combine the brown sugar, butter, and cinnamon. Mix well, then set aside.
• Remove the plastic wrap from the dough and add the remaining cup of flour, baking powder, and salt. Stir well, then turn out onto a clean surface. Leave a bit of flour nearby to use as needed, but try not to incorporate too much.
• Knead the dough for at least 10 minutes, adding more flour as necessary, until the dough just loses its stickiness and does not stick to the surface or your hands. The dough should be very smooth and spring back when poked.
• Roll the dough out into a large rectangle, about ½-inch (1 cm) thick. Fix the corners with a bench scraper or a spatula to make sure they are sharp and even.
• Spread the filling evenly over the dough.
• Starting from one short end, roll up the dough into a log and pinch the seam closed. Place seam-side down. Trim any uneven ends.
• Using unflavored dental floss, cut the log into evenly pieces, about 1½ inches (8cm) thick. Place the cinnamon rolls in the prepared pans, 1 in the center and about 5 around the sides. Cover with a towel and let rise in a warm place for 35-45 minutes, until expanded by about half of their original volume. If you're saving the cinnamon rolls for later, cover with plastic wrap and freeze for up 3 months.
• Preheat the oven to 350˚F (180˚C).
• Bake the cinnamon rolls for 25-30 minutes, until golden brown.
• While the cinnamon rolls are baking, make the frosting: In a medium bowl, whisk together the cream cheese, melted butter, milk, and vanilla extract until smooth. Gradually add the powdered sugar and whisk until homogenous and runny.
• When the cinnamon rolls are finished, let cool for about 10 minutes.
• Drizzle the frosting over the cinnamon rolls, using the back of a spoon to spread if desired.
• Enjoy!

BEST CINNAMON ROLLS

Steps:

• Dissolve yeast in warm milk. In another bowl, combine sugar, butter, eggs, salt, yeast mixture and 2 cups flour; beat on medium speed until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky)., Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour., Mix brown sugar and cinnamon. Punch down dough; divide in half. On a lightly floured surface, roll 1 portion into an 11x8-in. rectangle. Brush with 2 tablespoons butter; sprinkle with half the brown sugar mixture to within 1/2 in. of edges. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Cut into 8 slices; place in a greased 13x9-in. pan, cut side down. Cover with a kitchen towel. Repeat with remaining dough and filling. Let rise in a warm place until doubled, about 1 hour. Preheat oven to 350°., Bake until golden brown, 20-25 minutes. Cool on wire racks., For frosting, beat butter, cream cheese, vanilla and salt until blended; gradually beat in confectioners' sugar. Spread over tops. Refrigerate leftovers.

EAT YOUR HEART OUT, CINNABON: CINNAMON ROLLS

Steps:

• Preheat the oven to 200 degrees.
• Cook milk over med heat till a skin forms on top. Make sure not to boil the milk though!
• Pour the hot milk over the 7 oz. packet of active dry yeast. Dissolve the yeast completely by stirring constantly. Make sure it is fully dissolved though before moving on to next step.
• Put this mixture of yeast and milk into mixer with the paddle attachment. Add butter, then add sugar, salt, and pudding mix and mix till combined, Add both eggs 1 at a time, mixing for 30 sec or till just fully combined. Add flour 1 cup at a time, mix well- the dough is ready when it forms a ball around the paddle attachment and the sides of the bowl are almost fully free of any dough. If it is so sticky that you can't get it off your fingers, then add more flour- 1 tbsp at a time, until the dough is smooth, but still a little sticky. Put this ball of dough into a slightly oiled casserole dish and cover it with a damp paper towel. Put into preheated oven and turn oven off. Let double in size (about an hour).
• While the dough is rising, mix together the melted butter, brown sugar and vanilla ice cream in a pot over med heat. Stir constantly so it doesn't burn. When the mixture thickens and is bubbling, remove from heat and pour into a 9 x 13 GLASS pan (slightly greased).
• When dough has doubled, (1 hour) put dough onto lightly floured surface and roll out to approximately 16 x 21. Have the filling ready (melted butter in one bowl and the cinnamon and brow sugar mixed together in a separate bowl) and spoon melted butter over entire surface of the top of the rolled out dough. Make sure the entire surface is covered. Crumble the cinnamon/brown sugar mix over top evenly. Start on edge of one of the longest sides and start to roll fairly tightly. Cut into 12 rolls and place them 1" apart in the prepared 9 x 13 pan with the caramel sauce already in the bottom. Place back in oven for 1 hour to let double again. (I usually re-heat to 200 and turn off again when I replace the rolls into the oven to double for the second time)It may take more than an hour, but it needs to double in size to get the fluffy texture.
• At this point place into oven at 350 degrees for 20 to 30 minutes. Make sure to check the middle rolls though before taking them out of the oven. Sometimes the middle ones don't cook as evenly as the exterior ones do -- raw middle rolls are icky.
• As the rolls are baking -- make the frosting and frost the rolls when you are ready to serve (WARM) (serve shortly after you remove them from the oven) -- enjoy- these are sinful.
• PS- You don't want to refrigerate these overnight in my opinion- I tried that and was disappointed in the lack of fluffiness. They still tasted wonderful, but just weren't as fluffy as I wanted them.

GRANDMOM'S CINNAMON ROLLS

Steps:

• Prepare dough: Heat milk in a saucepan over medium heat until just about to boil, 3 to 4 minutes. Add sugar, shortening, and salt; remove from heat and let cool to lukewarm, about 10 minutes.
• While the milk mixture is cooling, sprinkle yeast over water and let sit for 10 minutes.
• Pour lukewarm milk mixture into a bowl; add 1 cup flour and beat well. Beat in yeast mixture and egg. Gradually beat in remaining 2 1/2 cups flour. Cover and let rise until doubled in size, about 1 hour. Test by pressing a finger into the dough; a fingerprint should stay.
• Preheat the oven to 375 degrees F (190 degrees C). Grease two 9-inch square baking pans.
• Prepare filling: Mix sugar, melted butter, and cinnamon together in a bowl.
• Turn dough out onto a lightly floured board and divide in half. Roll one piece into a 16x8-inch rectangle. Spread 1/2 of the filling over top. Start at the long edge of the rectangle and roll up as for a jelly roll. Cut into eight 1-inch slices and place cut-sides down into one prepared baking pan. Repeat with remaining rectangle.
• Bake in the oven until golden brown, 20 to 25 minutes.
• Meanwhile, prepare frosting by mixing confectioners' sugar and water together in a bowl.
• Remove rolls from the oven. Transfer to a large serving plate and spread frosting over top.