Homemade Cinnamon Rolls (Copy Cat Cinnabon Recipe)

Homemade Cinnamon Rolls (Copy Cat Cinnabon Rolls that you can’t stop eating…ask me how I know)

This is the recipe you’ve all been waiting for. I have mixed and matched numerous cinnamon roll recipes and this is amazing. It takes a bit more time, but if you have a machine, you can hustle this process along.

Dough Ingredients:

1 1/2 cups granulated sugar
3 Tbls. ground cinnamon
(2) .25 oz. pks. active dry yeast (I use 2 TB instant yeast)
1 tsp. granulated sugar
1 cup 110 degree water (approximately)
1 cup warm milk
2/3 cups granulated sugar
2/3 cup melted butter OR margarine
2 tsp. salt
2 eggs – slightly beaten
Up to 8 cups all-purpose flour
1/2 cup melted butter OR margarine
1 1/2 cups chopped walnuts or pecans – optional
1/2 cup melted butter OR margarine
1/3 cup granulated sugar

• Mix together 1 1/2 cups sugar and the cinnamon; set aside (this will be used later to spread on dough)
• In a small bowl, dissolve yeast and 1 tsp. sugar in warm water; set aside (if using instant yeast, you can skip this step)
• In a large bowl, mix together milk, 2/3 cup sugar, 2/3 cup melted butter, salt, and eggs; add yeast mixture and 4 cups of flour to mixture; beat until smooth; stir in enough flour to form a slightly stiff dough.
• Turn dough out onto a well-floured surface and knead for 8 minutes. I always know when my dough is finished kneading (either by hand or machine) when it can stretch quite well. It must be elastic enough.

• Place dough into a large greased bowl, cover, and allow to rise in a warm place until doubled in size, about 1 – 1 1/2 hours. (Note to self: that had definitely doubled in size. )

• Punch down dough and let rest for 5 minutes.
• Roll dough out onto a floured surface into a 15″ X 20″ rectangle.
• Brush 1/2 cup melted butter over dough; sprinkle cinnamon sugar evenly over dough; sprinkle nuts evenly over dough, if desired.
• Tightly roll up dough and pinch edges together to seal; cut the roll into 12 – 15 slices using dental floss or thread.
• Coat the bottom of a 13″ X 9″ X 2″ baking pan with 1/2 cup melted butter; sprinkle 1/3 cup sugar evenly in the bottom of the pan. ( When attempting to make these a little bit of a lower fat version, I do not do this. If I do, then make sure after they are done baking, that you flip the pan over so that all the delicious drippings go onto the rolls.)
• Place cinnamon roll slices close together in the prepared pan; cover pan and allow to rise in a warm place for about 45 minutes or just eye ball them.
• Bake rolls in a 350 degree oven for 25 – 30 minutes, or until golden brown.

And remember, setting aside the perfection aspect and allowing the kids to cook along side you IS a good thing (even if the rolls look like they were rejected by “Martha.”

Cinnabon like Frosting

• 8 oz. cream cheese
• 8 ounces margarine
• 1 tsp. vanilla ( I love using almond extract for variety)
• 1/2 tsp lemon
• 16 oz. powdered sugar

Beat together, margarine, sugar, and vanilla. Spread frosting on warm rolls and eat until you are stuffed.

Initially, I made these on my bulk baking day. I tripled the recipe,which I only recommend if you’re an experienced baker…it was a TON, and then separated some into freezer bags. We’ve been pulling out 7-8 every day, thawing them the night before and popping them in the microwave. Typically, “day old” bakery can be dry, but heating it for about 30 seconds (with the frosting) makes it taste fresh out of the oven.

***Note the new little feature I added at the end of each post. You can print this recipe and make it easy on yourself. It gives you the option to remove the pictures and save on ink. Enjoy!

Posted at: Kimba’s