Cinnabon Cinnamon Rolls Recipe Easy Recipe For Shrimp

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.

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.

CLONE OF A CINNABON

Steps:

• Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select dough cycle; press Start.
• 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. 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. 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.

EASY HOMEMADE CINNAMON ROLLS

Steps:

• Heat milk and 1/3 cup butter together in a microwave-safe container in a microwave on high power for 30 seconds. Stir and repeat until mixture reaches 120 to 130 degrees F (49 to 54 degrees C). If too cool, microwave for 15 seconds more; if too hot, let cool to proper temperature.
• Whisk eggs lightly in a small bowl, adding a small amount of milk mixture at a time to temper eggs until thoroughly combined. Pour mixture into the bowl of an electric stand mixer.
• Mix 3 cups flour, sugar, yeast, and salt together in a large mixing bowl. Add to milk mixture and beat on low speed using a dough hook, scraping down the sides of the bowl using a rubber spatula as needed.
• Add remaining flour slowly, 1 tablespoon at a time, until dough begins to pull away from the sides of the bowl. Continue to knead on low speed until dough looks smooth, 7 to 10 minutes; dough will be sticky and the bottom will remain stuck to the bowl.
• Pour vegetable oil over dough and turn to coat. Cover and let rest for 10 minutes.
• Turn dough out onto a lightly floured surface and use your hands to shape into a small rectangle. Roll dough out into a rectangle that is about 1/4-inch thick.
• Mix brown sugar and cinnamon together in a small bowl. Spread 1/3 cup softened butter over dough and sprinkle with cinnamon-sugar mixture. Roll dough into a log and cut into 12 equal pieces.
• Place rolls, cut-side down and almost touching, into a greased 9x13-inch pan. Cover loosely with plastic wrap and let rise until doubled in size, 30 to 40 minutes.
• Preheat the oven to 400 degrees F (200 degrees C).
• Bake in the preheated oven until golden, 15 to 20 minutes. Remove from the oven and immediately turn out onto a tray or plate to cool; this allows the inside mixture to drip back into the rolls as they cool.

OVERNIGHT CINNAMON ROLLS I

Steps:

• Heat the milk in a small saucepan until it bubbles, then remove from heat. Add the butter and stir until melted; let cool until lukewarm.
• In a large mixing bowl, dissolve the yeast in the milk mixture. Add the sugar, 3 cups of flour, salt and eggs; stir well to combine. Add the remaining flour, 1/2 cup at a time, stirring well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and supple, about 8 minutes.
• Lightly oil a large mixing bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
• Deflate the dough and turn it out onto a lightly floured surface and roll into a 10x 14 inch rectangle. Lightly brush the far edge with water. In a small bowl combine the cinnamon and 3/4 cup brown sugar and sprinkle over the rectangles. Then sprinkle the raisins and chopped nuts over the dough. Roll up the dough into a log and seal the seam.
• Cut the dough into 12 equal pieces; place the pieces in a greased 9x13 inch baking pan, or 12 inch deep dish pizza pan. Cover with plastic wrap and place in the refrigerator to rise overnight.
• The next morning, preheat oven to 375 degrees F (190 degrees C). Take the rolls out of the refrigerator and let stand at room temperature for 30 minutes.
• Bake the rolls for 25 to 30 minutes or until golden. Meanwhile, combine the corn syrup with the vanilla in a small bowl. Whisk in the powdered sugar and enough cream to make a thick glaze; set aside. Drizzle the glaze over the rolls and serve warm.

CINNABON® CINNAMON ROLL CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
• Mix 3 cups flour, milk, white sugar, eggs, baking powder, 2 teaspoons vanilla extract, and salt together in a large bowl until well-combined. Stir in 1/4 cup melted butter. Pour batter into the prepared baking pan.
• Beat 1 cup softened butter, brown sugar, 2 tablespoons flour, and cinnamon together in a large bowl until smooth. Drop by spoonfuls over the batter in the baking pan. Swirl the top layer into the bottom layer with a knife to create a marble effect.
• Bake in the preheated oven until a toothpick inserted into the center comes out nearly clean, 25 to 30 minutes.
• Mix confectioners' sugar, milk, and 1 teaspoon vanilla extract in a large bowl until smooth. Drizzle over warm cake.

EASY CINNAMON ROLLS

Steps:

• Lightly grease 2 round cake pans with butter.
• Roll bread dough out to an 6x18-inch rectangle. Brush with melted butter. Combine brown sugar, walnuts, and cinnamon in a small bowl; sprinkle over butter. Roll dough into a log, starting at the long edge. Moisten edge with water and seal. Cut log into 20 slices; arrange rolls, cut sides down, in prepared cake pans. Cover with a towel and let rise in a warm place until doubled in volume, about 90 minutes.
• Preheat oven to 350 degrees F (175 degrees C). Pour heavy cream over dough.
• Bake in preheated oven until golden brown, about 25 minutes.
• Mix confectioners' sugar, milk, and vanilla extract in a small bowl; drizzle over warm cinnamon rolls to serve.

CINNABON CINNAMON ROLLS

Steps:

• Rolls: In a large bowl, dissolve yeast in the warm milk. Stir. Add the sugar. Stir. Add the melted butter, salt and eggs. Stir well. Gradually add the flour and mix well.
• Knead the dough about 5 - 10 minutes. Form into a ball. Lightly dust the dough with flour. Place dough in a bowl, cover it with a damp towel and let it rise in a warm place for about an hour or until doubled in size.
• Preheat oven at 400 degrees.
• Roll the dough on lightly floured surface with a rolling pin. Roll flat until about ¼ inch thick, approximately 21 inches long, 16 inches wide.
• Filling: Combine brown sugar and cinnamon in a bowl. Spread softened butter over the entire surface of the dough. Sprinkle cinnamon and brown sugar mixture even over the dough. Spread with your hands until dough is completely covered with the mixture. Roll the dough up as tightly as possible. You should get about 3 - 5 rings. Cut dough into 1 ¾ inch slices. Place slices into 9 x 13 pans lined with parchment paper. You can only do 6 in each pan. Let rise for about a half hour.
• Icing: Blend softened butter and cream cheese in a bowl. Add the vanilla, whole milk. Blend. Gradually add the powdered sugar until icing is smooth and fluffy. Place in refrigerator until you are ready to spread it on the cinnamon rolls.
• Bake cinnamon rolls for about 10 minutes. Watch them as some ovens cook quicker than others. They will be golden brown when they are done. Let them cool about 10 minutes, then coat them generously with icing. If you are making them the day before you serve them, let them cool completely and then spread the icing on. Heat the cinnamon roll for about 15 - 20 seconds in the microwave.

FAMOUS CINNABON ROLLS

Steps:

• ROLLS: In a bowl combine water, yeast and sugar.
• Stir until dissolved.
• Set aside.
• In large bowl, take pudding mix and prepare according to package directions.
• Add margarine, eggs and salt.
• Mix well.
• Then add yeast mixture.
• Blend.
• Gradually add flour; knead until smooth.
• Place in a greased bowl.
• Cover and let rise until doubled.
• Punch down dough and let rise again.
• Then roll out on floured board to 34 x 21" size.
• Take 1/2 cup soft margarine and spread over surface.
• In bowl, mix 2 cups brown sugar and 4 teaspoons cinnamon.
• Sprinkle over top.
• Roll up very tightly.
• With knife, put a notch every 2".
• Cut with thread or knife.
• Place on lightly greased cookie sheet 2" apart.
• Take hand and lightly press down on each roll.
• Cover and let rise until double again.
• Bake at 350 15-20 minutes.
• Remove when they start to turn golden.
• DON'T OVER BAKE.
• To make frosting, mix all ingredients until smooth.
• Frost warm rolls with Cream Cheese Frosting.

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.

CINNAMON ROLLS (CINNABON COPYCAT)

Steps:

• Add the first 7 ingredients, in the order listed, to a bread machine baking pan. Insert pan into bread machine and start the "dough" cycle on machine. Process dough according to the manufacturer's instructions.
• When the dough is finished, turn it out onto floured rolling board and allow it to sit for ten minutes. When ready, roll the dough out into a 16" wide and 21" long rectangle, with a dough thickness of about 1/4 inch. Allow to sit again.
• In a small bowl, combine the next two ingredients(brown sugar and cinnamon). Stir well until the ingredients are thoroughly mixed. Then, spread the softened butter over the surface of the dough and sprinkle cinnamon sugar mixture evenly over the dough surface. Use all of the cinnamon sugar and completely coat the dough.
• Preheat the oven to 400 degrees. Roll up the sheet of dough jelly-roll fashion along the 16" wide side of the rectangle (lengthwise). Then, cut the dough roll into 12 slices.
• Spray a 9" by 13" baking pan with non-stick cooking spray. Arrange these 12 rolls into the baking pan. Cover and let rise until nearly doubled. Place into the preheated oven. Bake for approximately 15 minutes, or until lightly browned on top.
• While the rolls bake, combine the last 5 ingredients in a medium sized mixing bowl. Stir until everything is well blended. The mixture should form a thick icing.
• When the rolls are fully cooked, remove the baking pan from the oven. Frost the rolls immediately with the icing, while they are still in the pan. Then, allow the rolls to cool until they are able to be handled.
• For best results, the rolls should be served within 30 minutes of baking.
• Makes 12 cinnamon rolls.

CINNABON CINNAMON ROLLS

Steps:

• Preheat oven to 400°F.
• Combine dry ingredients in mixing bowl. Heat milk and water, then add butter to melt.
• In another bowl, whip eggs until very fluffy, then gradually add the hot milk/water mixture to the eggs as you keep the mixer going. When blended, gradually add to the dry ingredients and mix well.
• Knead for 5 minutes. The dough texture will be very wet. Add VERY tiny amounts of flour if needed, no more than 1/2 cup. Kneading helps the texture to become more dry and elastic.
• Let rest til double in size.
• Roll out to 1/4 inch thick and 21"x16", or smaller and thicker for thicker cinnamon rolls.
• Spread softened butter over the dough. Sprinkle with filling mixture.
• Roll lengthwise to 21" roll. Cut in 1 3/4" slices, 6 to a baking sheet. Do not put these too close together, as they will spread.
• Bake 10 minutes or until light brown.
• As soon as you take them out of the oven, top with a spoonful of the icing mixture. Don't worry that the icing is super thick, it will melt and spread out.
• Icing- Cream butter and cream cheese together until well blended. Add vanilla and mix. Add salt, and gradually add powdered sugar until well incorporated.