Cinnabons made by Cinnabon are some of best cinnamon rolls around. These intensely flavored cinnabons, or cinnamon rolls blend together the perfect amount of cinnamon and sweet. Want to impress everyone with a special breakfast? You can make Cinnabons rolls, it will make your guests and family so happy.
Do you love Cinnabon cinnamon rolls? You will enjoy this recipe. There is nothing like a fresh hot cinnamon roll when it comes fresh out of the oven. With this recipe for cinnamon rolls you can enjoy freshly baked cinnamon rolls. These are simply delicious.
Don’t forget to serve this with plenty of the Cinnabon icing, you won’t want to miss out on this recipe. Hot fresh cinnamon rolls are the perfect addition to your weekend.
Cinnabons – Buns from Heaven
You can recreate these well-known cinnamon rolls at home.
- 2 package active dry yeast
- 1 cup milk warm (105-115 degree)
- 1 cup water warm (105-115 degree)
- 2/3 cup sugar
- 2/3 cup butter
- 2 teaspoon salt
- 2 eggs slightly beaten
- 7-8 cup all-purpose flour or more if needed
- 8 ounces butter melted, divided use
- 1 3/4 cup sugar divided use
- 3 tablespoon cinnamon
- 1 1/2 cup walnuts chopped, and optional
- 1 1/2 cup raisins optional
- 2/3 cup butter
- 4 cup powdered sugar
- 2 teaspoon vanilla
- 4 tablespoon water hot, this may need up to 4 more tablespoons
In a small bowl mix together warm water, yeast, and sugar 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 a 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 to 15 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 a medium bowl, mix melted butter, powdered sugar, and vanilla; add hot water 1 Tbsp. at a time until glaze reaches desired to spread consistency. Spread over slightly cooled rolls. This recipe was adapted by using a recipe that was originally published in the Portland newspaper as their best shot at Cinnabons, I think you will find this pretty darn close. Thanks to Judy Hilman, pointed us in the right direction for this recipe. Yield: approximately 24 cinnamon rolls