Comments on: Homemade Cinnamon Rolls (Copy Cat Cinnabon Recipe)

By: annie

annie — Fri, 13 Jan 2012 02:13:51 +0000

These were VERY delicious and flavorful. Thank you for sharing the recipe and I can’t wait to check out your blog. I used Penzey’s Cinnamon from http://www.penzeys.com. I also mixed in a box of vanilla instant pudding into the warm milk and whipped it with a mixer and folded it in. It was actually a little too much dough for my Kitchen Aid mixer to handle so I ended up kneading by hand.

I would recommend using TWO 9x13x2 pans instead of one. I used one 9x13x2 and one 8×8. The rolls in the 8×8 pan came out beautifully but the rolls in the 9x13x2 were very overcrowed and were very misshapen. Many of them turned inside out and some of the edges on those were overdone compared to the inside. I had to take them all out and bake them on a large cookie sheet to get the insides done. Not a very good result but I am sure they will taste good. I added a little heavy cream to icing for flavor. very very yummy.

By: kathy

kathy — Mon, 02 Jan 2012 19:07:42 +0000

anthony, how does the bread flour affect the rolls. are they lighter, denser etc. thanks

By: Anthony

Anthony — Mon, 02 Jan 2012 17:01:42 +0000

Dear Jen, I have tried every cinnamon roll recipes available on the internet. I must say, this one really is the best! Thank you for sharing this with us. The only thing I would change is the flour. I’ve decided to use bread flour instead of all purpose flour and then turned out great!

By: Marararar

Marararar — Sun, 01 Jan 2012 18:22:39 +0000

I’ve made these so many times! Best recipe ever! For the sugar cinnamon mixture, I substituted half of the granulated sugar for brown sugar. I’m making them right now! So excited to eat them!

By: Jen

Jen — Wed, 21 Dec 2011 16:03:05 +0000

You have the choice to freeze them raw (after you have them in bun shaped form. If you do this, take them out of the freezer, let them thaw and rise for the second rise). They are fine freezing baked as well. Frosting goes after they are baked.

By: Alethea Crossman

Alethea Crossman — Wed, 21 Dec 2011 05:36:16 +0000

To freeze, do I freeze them raw or baked? Do I frost raw rolls or save frosting for after they bake?

By: Mel

Mel — Tue, 20 Dec 2011 20:59:38 +0000

I made these today! So yummy. I will be making them again!!!!

By: Herb

Herb — Tue, 20 Dec 2011 16:01:33 +0000

I made these for Thanksgiving breakfast; the kids loved them! Two of my wife’s friends also tried them and fell in love. Will be making these again to eat during Channukah!

By: kathy

kathy — Mon, 19 Dec 2011 04:56:56 +0000

cant imagine pillsbury dough tasting like this, so light and fluffy. stored these in a glass bowl covered with saran wrap and 3 days later they were just as good. didnt have to warm them up. this dough is worth the effort

By: kayla

kayla — Mon, 19 Dec 2011 00:35:29 +0000

i havent tryed this but im sure it works and tastes great. but the true cinnabon recipe is so much easier than this. i use to work there.
you get dough, just regular dough from the store. like pilsbary or something.
smoosh the dough and role it flat into a rectangle longer sides laying horizontal.
spread butter all over the dough.
put the cinnamon brown sugar mixture all over the top, leaving about an inch at the bottom without
cinnamon brown sugar mixture being, 1 tbsp to every 1 cup brown sugar

when you bake,
bake at about 350 and for 10 to 14 minutes
and dont bake with butter on bottem of the pan, be sure to use wax paper.

to make them rise,
heat up oven. after oven is at temperature turn it off and wait about 5 minutes,
after that place cinnamon rolls in the oven for 5 to ten minutes. then turn on oven and bake.

hope it works out for you the same way it does for us.

P.S. gas ovens cook faster.