Cinnabon's Cinnamon Roll Clone

Recipe by Andrea
READY IN: 2hrs 35mins




  • 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.