Update on February 16, 2008. I just wanted to say that I followed this recipe exactly and found that I only needed the 6 cups of flour and found the amount of frosting perfect. I will definitely make this cinnabon recipe my favorite cinnamon roll recipe. Follow Lennie's directions and you will be rewarded with beautiful cinnabons. These are delicious. I am out of practice with yeast and my rolls did not rise because I killed the yeast with too hot of water. Other than that, I followed the recipe exactly and I will make these better next time! I highly recommend these cinnamon rolls.
Wow! These were exceptional. I just pulled three cookie sheets full of HUGE cinnamon rolls out of the oven. Thanks for the recipe!
Great recipe! And they're really huge! The frosting makes a big difference. And it's really best to eat them right out of the oven. :)
Excellent!!!!!!! These were the best cinnamon rolls I have ever tasted. They truly tasted exactly like Cinnabon's. They are worth every minute I spent in the kitchen.
Wow, this recipe is dangerously close to the mall-variety! Wonderfully soft and cinnamony! I had to add about 1 cup more flour to make the dough manageable. I shared the rolls I baked with my family and about 4 friends...they all agreed that this is the best cinnamon roll recipe ever!
I made these almost exactly as written, the only differences were that I used quick yeast and only had 3/4 of an ounce instead of the whole ounce and I added about an extra cup of flour while the dough was in the mixer because it wasn't setting up to be rolled out. My friend who was assisting me said that they weren't done after the 20 minute mark, but I insisted that the directions said "Do NOT overbake" and pulled them out of the oven--PERFECT. They were baked through, not dry, soft and chewy. These came out perfect, just like Cinnabon.
Thank you so much!! Best cinnamon rolls we have had in a while! By far! They did take about 4 hours in total, with the rising, as others have said, though. I did add an additional stick of butter to the frosting and blend it with the blender for 12 minutes, as someone else suggested. And this did make the frosting just like Cinnabon's :) it is the first time I've worked with yeast/rising dough and I found it easy by looking up specifics on how to punch the dough and how to know it was done after the first and second rising online and so worth it! Here are the sources I used for that info: https://m.youtube.com/watch?v=SQc7aVtCTUE And http://redstaryeast.com/yeast-baking-lessons/baking-steps-guide/proofing-ripe-test-second-rise/
I adore cinnamon, but I didn't know that recipe at all..thanks!! :)
These have become one of my signature recipes. My family loves these! They are very good, very bad for you, very good, and also VERY GOOD!
These are SO GOOD, it should be illegal!
The weird thing is, I halved the serving size to 10 and i still came up with 18 buns..and they were BIG! I did have to add more flour over and above the 3 cups (for 10) - my guess is around 6-7 cups of flour.
They turn out AMAZING!
Heads up: do NOT bake these on the bottom level of your oven - if you have too many to fit on 1 tray, bake them in shifts or else you will get burned bottoms...err..I'm referring to the cinnabons... ;)