How to Make Cinnamon Rolls Like Cinnabons

Wherever you are reading this I hope you are lucky enough to have a Cinnabons somewhere near you. Not so close of course that it becomes a dangerous addiction and you are like, going there everyday because that would be bad but close enough that you can treat yourself from time to time.

We used to have a Cinnabons at our local shopping centre, about 20 minutes away (perfect distance really) but sadly they closed down a few years ago. I was DEVASTATED.

Until… I found a copycat recipe on the internet to make them! Do not be intimidated! These are easy peasey! If you can throw ingredients into a bowl and you own a rolling pin then you’ve got this. A super soft dough is rolled into a rectangle, sprinkled with cinnamon and brown sugar and butter, roll it up into a log, slice and bake, drizzle with icing. It’s that easy. AND you can freeze these. Take them out one at a time (and if you are patient) wait for them to come to room temperature OR pop them into the microwave for around 20 seconds and you have a treat that tastes just as fresh as the day you baked them. Perfect for unexpected visitors. Or just all for yourself.

I made a batch of these for my husband’s annual golf trip two years ago and they pretty much told him he wasn’t welcome again if he didn’t bring more (it’s a sleep-over thing and apparently very good hangover cures also).

Dough Ingredients

2 x 7g packets of yeast

1 tsp sugar

1 cup lukewarm water
1 cup warm milk

2/3 cup white sugar

2/3 cup melted butter

2 tsp salt

2 eggs – slightly beaten

6-8 cups plain flour

Filling Ingredients

1/4 cup melted butter

1 cup white sugar

2 tbsp ground cinnamon
1 cup chopped walnuts or pecans (optional)

Base of Pan

1/4 cup melted butter
1/4 cup white sugar

Glaze

4 cups icing sugar

1/2 cup melted butter

2 tsp vanilla

6 tbsp hot water (approx)

Dough: In a small bowl, dissolve yeast and 1 tsp sugar in warm water; set aside.

In a large bowl, (you can do this by hand or use the dough hook with an electric mixer) mix together milk, 2/3 cup sugar, melted butter, salt and eggs; add yeast mixture and 4 cups of flour to mixture; beat until smooth; stir in enough flour to form a slightly stiff dough (I used just under an additional 2 cups adding gradually).

Turn dough out onto a well floured surface and knead for 8 minutes – adding more flour as you go until the dough is not sticky (this can be up to a further 2 cups).

Place dough into a large greased bowl, cover, and allow to rise in a warm place until doubled in size, about 1 1/2 hours.

Punch down dough and let rest for 5 minutes.

Roll dough out onto a floured surface into a 15″ x 20″ rectangle.

Filling: Mix together sugar and cinnamon. Brush dough with melted butter, then sprinkle cinnamon/sugar mixture over the top and then sprinkle over the chopped nuts if you are using.

Tightly roll up dough and pinch edges together to seal.

Cut the roll into 16 slices using a sharp knife (I rubbed my knife with flour and using a sawing motion).

Coat the bottom of a 13″ x 9″ x 2″ baking pan with 1/4 cup melted butter and sprinkle the sugar evenly on top. Lay cinnamon roll slices close together in the prepared pan, cover pan and allow to rise in a warm place for 45 minutes.

Bake rolls in a 160C oven for 25-30 minutes, or until golden brown. Cool slightly then top with glaze.

Glaze: Stir together icing sugar, melted butter and vanilla; gradually add hot water one tbsp at a time until the glaze reaches desired spreading consistency.

Spread icing over slightly cooled rolls.

Yum

How to Make Cinnamon Rolls Like Cinnabons

Ingredients

Dough Ingredients
2 x 7g packets of yeast
1 tsp sugar
1 cup lukewarm water
1 cup warm milk
2/3 cup white sugar
2/3 cup melted butter
2 tsp salt
2 eggs – slightly beaten
6-8 cups plain flour
Filling Ingredients
1/4 cup melted butter
1 cup white sugar
2 tbsp ground cinnamon
1 cup chopped walnuts or pecans (optional)
Base of Pan
1/4 cup melted butter
1/4 cup white sugar
Glaze
4 cups icing sugar
1/2 cup melted butter
2 tsp vanilla
6 tbsp hot water (approx)

Instructions

Dough: In a small bowl, dissolve yeast and 1 tsp sugar in warm water; set aside.
In a large bowl, (you can do this by hand or use the dough hook with an electric mixer) mix together milk, 2/3 cup sugar, melted butter, salt and eggs; add yeast mixture and 4 cups of flour to mixture; beat until smooth; stir in enough flour to form a slightly stiff dough (I used just under an additional 2 cups adding gradually).
Turn dough out onto a well floured surface and knead for 8 minutes – adding more flour as you go until the dough is not sticky (this can be up to a further 2 cups).
Place dough into a large greased bowl, cover, and allow to rise in a warm place until doubled in size, about 1 1/2 hours.
Punch down dough and let rest for 5 minutes.
Roll dough out onto a floured surface into a 15″ x 20″ rectangle.
Filling: Mix together sugar and cinnamon. Brush dough with melted butter, then sprinkle cinnamon/sugar mixture over the top and then sprinkle over the chopped nuts if you are using.
Tightly roll up dough and pinch edges together to seal.
Cut the roll into 16 slices using a sharp knife (I rubbed my knife with flour and using a sawing motion).
Coat the bottom of a 13″ x 9″ x 2″ baking pan with 1/4 cup melted butter and sprinkle the sugar evenly on top. Lay cinnamon roll slices close together in the prepared pan, cover pan and allow to rise in a warm place for 45 minutes.
Bake rolls in a 160C oven for 25-30 minutes, or until golden brown. Cool slightly then top with glaze.
Glaze: Stir together icing sugar, melted butter and vanilla; gradually add hot water one tbsp at a time until the glaze reaches desired spreading consistency.
Spread icing over slightly cooled rolls.

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