Cinnabon's Cinnamon Roll Clone
photo by Juenessa
- Ready In:
- 2hrs 35mins
- Ingredients:
- 14
- Yields:
-
16 large rolls
ingredients
-
Dough
- 236.59 ml water
- 3 (21.26 g) package active dry yeast (or 3 5/8 oz fresh yeast cakes)
- 118.29 ml granulated sugar
- 78.78 ml butter, softened
- 236.59 ml milk, scalded and cooled
- 3 large eggs
- 6.16 ml salt
- 828.06 ml all-purpose flour, sifted
- 118.29 ml raisins (optional)
- 828.06 ml whole wheat pastry flour, unsifted
-
Filling
- 473.18 ml butter, melted
- 709.77 ml dark brown sugar, packed
- 88.74 ml cinnamon
- 177.44 ml chopped walnuts (optional)
directions
- Combine water, yeast and sugar in large mixing bowl; let stand 5 minutes.
- Add butter to cooling milk to soften.
- When cool, add milk mixture to yeast mixture and stir well.
- Add eggs and salt and stir again.
- Add all-purpose flour; mix well.
- Add raisins.
- Add 2 1/2 cups of the whole wheat pastry flour.
- Mix until dough is quite sticky and begins to leave sides of bowl.
- Sprinkle 1/2 cup of remaining whole wheat pastry flour onto board.
- Knead dough about 10 minutes until dough is smooth, adding more flour if needed. (Dough should still be soft and almost sticky.)
- Shape dough into a ball and place in large greased bowl, turning to grease top.
- Cover with damp towel and let rise until double in bulk, about 45 minutes.
- Turn dough onto large floured board.
- Roll out into a 24 x 20-inch rectangle. (Dough will be thin).
- Filling: Mix together melted butter, brown sugar and cinnamon.
- Spread entire rectangle of dough with mixture.
- Sprinkle with walnuts.
- Roll rectangle tightly from long side.
- Make sure you end with seam side on bottom.
- Shape with hands to make uniform in size from end to end.
- With very sharp knife (or a long piece of dental floss) cut roll into 16 equal slices.
- Place side by side in two well greased 13 x 9 x 3-inch metal baking pans.
- Cover with warm, damp towel and let rise in warm place for 30 to 40 minutes until almost doubled in size.
- Bake at 350°F until nicely browned and filling is bubbly, about 35 minutes.
- When you remove from oven, invert onto serving platter or baking sheet to allow syrup to drip from pan onto rolls.
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Reviews
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This is a great recipe! I used to make these all the time,after rolling out and adding filling.Roll up and cut ( with dental floss) . Then spray a cooking sheet with non-stick oil, arrange slices on sheet,put in freezer.When frozen solid take off sheet and put them in a Ziploc bag.Freeze.<br/><br/>Make icing and freeze in small Ziploc bowls.<br/><br/>The night before you want the rolls in the am,spray a pan put in amount of rolls you want.Cover with sprayed plastic wrap.Set out that night,in the am they will have risen.Put a container of icing in the fridge the night before.<br/><br/>That am when you get up preheat oven,then while you are dressing the smell of Cinnamon Rolls fills the house...yummmmm! After baking ,let sit for a minute than cover with icing.<br/><br/>Make once and enjoy these anytime!
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i just made the cinnabon and it came out great!!!!! i used instant yeast instead of active dry yeast. i love the recipe. in the future, i would use 1/4 less butter for the filling and instead of melting the butter, i would just spread the soften butter onto the dough and spread the sugar/cinnamon mixture onto the dough. it provides an easier way to roll and to keep all the sugar mixture in place. LOVED IT!!!!
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These cinnamon rolls are excellent. They are extremely tender and moist. There is not one bite that doesn't have a juicy, buttery, brown sugary, cinnamony flavor on it! Since I was already loading up on calories, I decided to frost them with a cream cheese icing as follows: 4 ounces cream cheese, softented; 1/2 cup butter softened; 1 1/2 t. vanilla extract; and 1 3/4 cups powdered sugar. Mix all those ingredients with a hand mixer and spread on rolls hot out of the oven. Absolutely sinful! These took time to make but were worth it. Thanks for a wonderful recipe, Andrea. I think these are better than Cinnabon!
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Tweaks
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i just made the cinnabon and it came out great!!!!! i used instant yeast instead of active dry yeast. i love the recipe. in the future, i would use 1/4 less butter for the filling and instead of melting the butter, i would just spread the soften butter onto the dough and spread the sugar/cinnamon mixture onto the dough. it provides an easier way to roll and to keep all the sugar mixture in place. LOVED IT!!!!
RECIPE SUBMITTED BY
Andrea
United States
I love to cook. I love to eat. What more can I say?