Homemade Cinnabon Cinnamon Rolls Recipe Recipe Cards

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.

BEST CINNAMON ROLLS RECIPE (BETTER THAN CINNABON)!

Steps:

• Warm milk in the microwave milk for 45-60 seconds. It should be warm but not hot to the touch (about 105 degrees F).
• Place milk into the bowl of your standing mixer, then add 1 TBS sugar and 1 TBS yeast to the warm milk. Stir and let it sit (proof) for five minutes or until it becomes foamy.
• Add the ½ cup sugar, butter, eggs, and vanilla to the mixture in the bowl of your standing mixer. Use a dough hook to stir until combined
• Add 4 cups flour, salt and cinnamon and stir the dough hook, starting on low and increasing to high.
• Knead dough in the standing mixer until a large ball is formed. The dough should be smooth and only slightly tacky to the touch. If the dough seems too sticky and is not forming a ball, add more flour 1 TBS at a time until a smooth ball is formed.
• Transfer dough to a floured surface and knead with your hands until it is smooth and elastic (about 3-5 minutes). Form it into a ball.
• Grease a large bowl and place the dough inside.
• Cover the bowl with a warm, damp towel and put the bowl in a warm place to rise.
• Let the dough rise in a warm place about 1 hour or until dough has doubled in size.
• While the dough is rising, make the filing. In a small bowl, combine butter, brown sugar and cinnamon until mixture is homogenous (uniform throughout). Set aside.
• Alternately, you can combine the cinnamon and sugar. Then melt the butter and brush it on the rolled dough, then sprinkle the cinnamon sugar on the butter-brushed dough. (I think this way is easier)!
• Assemble Cinnamon Rolls
• Sprinkle a large work surface with flour.
• Gently press the gas out of the dough and form it into a rectangle.
• Roll the dough into a 24x12" rectangle, about 1/4 inch thick.
• Spread the filling all over the dough using greased hands or a greased spatula. This process can seem difficult but it gets easier as you spread it. (Alternately: if you only combined the cinnamon and sugar, then melt the butter and use a pastry brush to spread the melted butter all over the dough. Then sprinkle the dough with cinnamon sugar and pat it down gently to insure it sticks).
• Roll up dough cut into 12 equal sized rolls (feel free to measure and cut each roll to be 2" long).
• Line a 9x13 inch glass baking dish with parchment paper and lightly grease. Then place rolls in 4 rows of three, evenly spaced.
• Cover and let rise until nearly doubled, about 30 minutes and preheat the oven to 350 degrees F
• Bake Cinnamon Rolls
• Once rolls are doubled in size, bake them in the preheated oven until golden brown, about 18-20 minutes. They will rise more in the oven. (NOTE: Check the center cinnamon rolls and make sure they are baked through. If your oven bakes cool or unevenly you may need to increase the baking time up to 10 minutes longer. If the top starts to brown before the center is baked, tent the baking pan with foil to prevent further browning).
• While rolls are baking, beat together cream cheese, butter, powdered sugar, vanilla extract and salt. Do NOT chill the frosting. Keep it at room temperature until the cinnamon rolls are baked.
• Once the cinnamon rolls have bene removed from the oven, spread the cream cheese frosting on them while they are still warm.
• Cool & Serve!
• Let cool and serve warm.

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.