Cinnabons made by Cinnabon are some of the best cinnamon rolls around. These intensely flavored cinnamon buns blend together the perfect amount of cinnamon and sweet. They truly are buns from heaven! Want to impress everyone with a special breakfast? You can make Cinnabons, 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 icing.
You won’t want to miss out on this recipe. Hot fresh cinnamon rolls are the perfect addition to your weekend.
More Cinnabon recipes to try:
Cinnabons – Buns from Heaven
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 tablespoons 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
Rachael Smith says
I have been making this exact recipe for over 10-15 years now. I make these up on Christmas Eve, let them rise overnight in the refrigerator and cook them up while my kids open presents Christmas morning. These are hands down the BEST cinnamon rolls ever!!! So delicious! My family requests them every year.♥️
Chrissy says
These were great!
Davey Jones says
My kids loved these.
Wade Meyer says
The 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
It doesn’t say how much milk??
Kathi says
If you mean to the glaze you have to add the milk a little at time to get it to the right consistency.
Lita9281 says
vanilla pudding box should be added to the dough(unmade pudding) thats whats in original recipe of cinnabon
Jim Macdougall says
These 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
oh 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
you didn’t say if the box of instant pudding and the dry milk powder was for the dough or the filling
Wsue02 says
The Vanilla pudding is for the dough ingredients. Add it to your dry mixture before you add the wet ing.
Lita9281 says
both for the dough
NickJack says
OMG! YUM!