Top Review by angelina ballerina
The dough was fabulous and so easy to work with. The results were fabulous and delicious. I reduced the butter in the filling and didnt add the icing as I noticed the fat content on the nutritional info, but it was still very tasty. I love cinnamon.
- 2 packages active dry yeast
- 1 cup water (105-115 degree)
- 2⁄3 cup granulated sugar
- 1 teaspoon granulated sugar
- 1 cup warmed milk
- 2⁄3 cup butter
- 2 teaspoons salt
- 2 eggs, slightly beaten
- 7 cups all-purpose flour (or more if needed, up to 8)
- 1 cup melted butter, , divided
- 1 3⁄4 cups granulated sugar, divided
- 3 tablespoons ground cinnamon
- 1 1⁄2 cups chopped walnuts (optional)
- 1 1⁄2 cups raisins (optional)
- 2⁄3 cup melted butter
- 4 cups powdered sugar
- 2 teaspoons vanilla
- 4 -8 tablespoons hot water
Directions See How It's Made
- To prepare dough: In a cup, combine yeast, warm water and 1 tsp sugar, stir and set aside.
- In a large bowl, mix milk, remaining 2/3 cup sugar, melted butter, salt and eggs; stir well and add yeast mixture.
- Add half the flour and beat until smooth.
- Stir in enough of the remaining flour until dough is slightly stiff (dough will be sticky).
- Turn out onto a well-floured board; knead 5-10 minutes.
- Place in well-buttered glass or plastic bowl, cover and let rise in warm place, free from drafts, until doubled in bulk, about 1 to 1 1/2 hours.
- When doubled, punch down dough and let rest 5 minutes.
- Roll out on floured surface into a 15 x 20 inch rectangle.
- To prepare filling: Spread dough with 1/2 cup melted butter.
- Mix together 1 1/2 cups sugar and cinnamon; sprinkle over buttered dough.
- Sprinkle with walnuts and raisins, if desired.
- Roll up jellyroll-fashion and pinch edge together to seal.
- Cut into 12 slices.
- Coat bottom of a 13-by-9-inch baking pan and an 8-inch square pan with remaining 1/2 cup melted butter, then sprinkle with remaining 1/4 cup sugar.
- Place cinnamon roll slices close together in pans.
- Let rise in warm place until dough is doubled in bulk,about 45 minutes.
- Preheat oven to 350 degrees.
- Bake 25 to 30 minutes, or until rolls are nicely browned.
- Cool rolls slightly.
- To prepare glaze: Meanwhile, in medium bowl, mix melted butter, powdered sugar and vanilla; add hot water 1 Tbsp at a time until glaze reaches desired spreading consistency.
- Spread over slightly cooled rolls.
- These will taste most like the originals if you use Makara Cinnamon (available at the Cinnabon Stands) instead of conventional powdered cinnamon from the supermarket.