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.
Cinnabons
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.
Print Pin RatePrep Time: 2 hours
Cook Time: 30 minutes
Total Time: 2 hours 30 minutes
Servings: 24
Calories: 532kcal
Ingredients
Dough
- 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
Filling
- 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
Creamy Glaze
- 2/3 cup butter
- 4 cup powdered sugar
- 2 teaspoon vanilla
- 4 tablespoon water hot, this may need up to 4 more tablespoons
Instructions
- 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
Nutrition
Calories: 532kcal | Carbohydrates: 77g | Protein: 5g | Fat: 23g | Saturated Fat: 12g | Cholesterol: 48mg | Sodium: 360mg | Potassium: 174mg | Fiber: 2g | Sugar: 40g | Vitamin A: 11.4% | Vitamin C: 0.8% | Calcium: 4.2% | Iron: 12.5%
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chris says
December 2, 2013 at 8:01 amI have an old copy of this recipe. 1 cup warmed milk is missing from the dough ingredients.
KatieKat says
May 22, 2013 at 6:06 amDo you substitute any dry ingredients when adding the dry milk and vanilla pudding, though? And I would trade out granulated sugar for packed brown sugar as the filling blend.
Karen says
May 6, 2013 at 2:37 pmHow much milk do we use for the dough? A little confused here =/
Rob Hunt says
March 30, 2013 at 6:17 pmGlad I thought to look at Comments regarding the missing milk ingredient and saw about the pudding, too!!
Dee Jones says
March 6, 2013 at 2:38 pmIn the dough it says to add milk sugar melted butter and eggs. How much milk?
Wade Meyer says
December 5, 2012 at 10:34 pmThe most critical ingredient is cinnamon. Don’t use the cheap stuff. Buy Penzy Spices cinnamon or makara.
http://www.americanspice.com/korintje-makara-cinnamon-ground/
The link to the Cinnabon clone recipe on that page no longer works.
Alwilson43723 says
August 19, 2012 at 6:39 amIt doesn’t say how much milk??
Kathi says
December 6, 2012 at 4:58 amIf you mean to the glaze you have to add the milk a little at time to get it to the right consistency.
Lita9281 says
October 23, 2011 at 12:49 amvanilla pudding box should be added to the dough(unmade pudding) thats whats in original recipe of cinnabon
Jim Macdougall says
August 23, 2011 at 2:17 pmThese are excellent…………. I normally use a biscuit base…………… never tried the bread base before………… with a little patience………… these are better than mine!!!!
ThanX!!!
lita says
January 18, 2011 at 4:56 pmoh my gosh, one very important ingredient was not mentioned here, and thats a box of vanilla instant pudding, for this large recipe, you would use the whole box. believe me it totally matters, a friend is related to original recipe owner of cinnabon. and also i just noticed, dry milk powder, for this recipe would be 1/4 cup to a 1/2. cup in addition to the milk, sorry, just had to say something
Mplenivy says
September 8, 2011 at 6:09 pmyou didn’t say if the box of instant pudding and the dry milk powder was for the dough or the filling
Wsue02 says
November 6, 2011 at 3:52 amThe Vanilla pudding is for the dough ingredients. Add it to your dry mixture before you add the wet ing.
Lita9281 says
November 7, 2011 at 7:37 amboth for the dough
NickJack says
February 25, 2010 at 6:07 amOMG! YUM!