You must try this recipe for Cinnabon. When I initially made these rolls, I considered how much money I could save if I made them myself.
| Prep Time: | 20 mins |
| Cook Time: | 15 mins |
| Additional Time: | 2 hrs 25 mins |
| Total Time: | 3 hrs |
| Servings: | 12 |
| Yield: | 12 rolls |
Ingredients
- 1 cup warm milk (110 degrees F/45 degrees C)
- 2 eggs, room temperature
- ⅓ cup margarine, melted
- 4 ½ cups bread flour
- 1 teaspoon salt
- ½ cup white sugar
- 2 ½ teaspoons bread machine yeast
- 1 cup brown sugar, packed
- 2 ½ tablespoons ground cinnamon
- ⅓ cup butter, softened
- 1 ½ cups confectioners’ sugar
- ¼ cup butter, softened
- 1 (3 ounce) package cream cheese, softened
- ½ teaspoon vanilla extract
- ⅛ teaspoon salt
Instructions
- Prepare dough: Place milk, eggs, margarine, flour, salt, white sugar, and yeast in the pan of a bread machine in the order recommended by the manufacturer. Select dough cycle; press Start.
- When dough has doubled in size, turn it out onto a lightly floured surface. Cover it with a kitchen towel or plastic wrap and let it rest for 10 minutes.
- Roll dough on a lightly floured surface to a 16×21-inch rectangle.
- Prepare filling: Combine brown sugar and cinnamon in a small bowl. Spread softened butter over the dough, then sprinkle cinnamon-sugar mixture evenly over top.
- Starting at the longer end, roll up the dough; cut into 12 rolls. Place rolls in a lightly greased 9×13-inch baking pan. Cover and let rise until nearly doubled, about 30 minutes.
- Meanwhile, preheat the oven to 400 degrees F (200 degrees C).
- Bake rolls in the preheated oven until golden brown, about 15 minutes.
- While rolls are baking, prepare icing: Beat confectioners’ sugar, butter, cream cheese, confectioners’ sugar, vanilla, and salt until creamy.
- Spread icing on warm rolls before serving.
Nutrition Facts
| Calories | 502 kcal |
| Carbohydrate | 77 g |
| Cholesterol | 64 mg |
| Dietary Fiber | 2 g |
| Protein | 8 g |
| Saturated Fat | 9 g |
| Sodium | 388 mg |
| Sugars | 43 g |
| Fat | 19 g |
| Unsaturated Fat | 0 g |
Reviews
My family and friends Love this recipe! Thank you!
This recipe is amazing! These taste as good as Cinnabon Cinnamon rolls used to taste before they cheapened their ingredients about 15 years ago. I make these every year for Christmas and Easter morning. They are a huge hit!
Yeast breads can be very difficult, especially in a humid environment. I have some experience with bread, but am still a novice. I was pleasantly surprised that this recipe was much easier than I expected. I don’t have a bread machine, so I had to adapt it to a stand mixer with a dough hook and proofing in my oven. The dough was sticky, but fairly easy to handle. My oven is a little slow, so I had to cook the rolls an extra four minutes. They turned out soft and fluffy and the icing was smooth and delicious. I like the idea of keeping them in the refrigerator overnight and baking the next morning. I will try that next time.
This is the only recipe I use for cinnamon rolls. The kids are even reheating them daily til they are gone! I think these are better than Cinnabon because they are cooked through better. The icing is absolutely to die for, and I usually double it.
Amazing. Just amazing!!
Wow…..was done in my bread maker. They were so soft and way cheaper than the store. I didn’t put the icing.
These tasted great. The only things I did differently was the shape and I glazed them with dulce de leche.
Made it once before and its was outstanding
These were easy to make using a bead machine. This is the second time I have made them. These were really good. I love this recipe. I did not have bread flour just all purpose and that was fine. I also baked at at 390 degrees.
This is the first time that I made these cinnamon rolls and they turned very nice. I did make some adjustments after reading the comments from others. . I did use my Breadman Pro bread machine to make the dough which did a great job. Here are the adjustments that I did and I hope they are helpful. 1) after the dough was done and seeing that I was not in a hurry, I placed the dough in an oiled bowl and let it rise for approx 45 min. 2) to slice the dough I did use dental floss and crossed it to cut through the dough. 3) I used 5 oz of cream cheese but kept the confed sugar the same. 4) seeing as how I used a glass baking dish I set the oven at 350 and baked for 25 min. 5) after the buns were cut and placed to rise and just before I place them in the oven I poured about 3/4 cups or so of heavy cream over the buns, I think that helped in making them a little bit gooeyer 6) just after they came out of the oven I spread half the icing over them and after they cooled completely I spread the rest of the icing over them. I am definitely going to make these again
This was bomb! Nice and fluffy, perfectly sweet!
I make 16 “smaller” rolls so the kids can get their own. Everyone who has tried my rolls loves them. I get requests to make them all the time. I substitute either orange or almond flavor for the icing and I use a touch of nutmeg in the brown sugar mixture. I highly recommend this recipe if you like the name brand.
Tastes exactly like a cinnabun! One thing we did was ensure we got frosting in between so it was on top and throughout just like cinnabun! So soft so fluffy simple amazing!
I loved the recipe, it was easy to make, absolutely loved it. Thank you
Even though I don’t have a bread maker I made these with a mixer. I added the yeast to the warm milk first. Then I put the dry ingredients together then added the wet items. My family loved them. They taste as good as the one at the mall!
I made these tonight for the first time and OHHHHH my!! The very best i ever tasted! They turned out perfect and the only thing different i did was make extra icing for the tops
This recipe is absolutely remarkable! I tweaked it a bit, putting a twist on the filling and icing. I also made buttery candied pecans for the topping which took the rolls to another level! It was so delicious and everyone raved about them. They tasted better than ones we used to buy at the mall. Making a batch now for the weekend, I’m looking forward to a warm bun with a great cup of tea for our breakfast treat! Thanks for sharing! I give it 10 stars!!!
These turned out well. I made them the night before and put them in the fridge prior to rising/baking. I took them out of the fridge the next morning and let rise for an hour and a half. My house is cooler but they didn’t rise a lot. They taste great and got rave reviews but they weren’t “fluffy”. I’d say they were a little tough. My dough was tough and difficult to stretch/roll out to the right dimensions. Anybody have a tip to make them lighter/fluffier?
It is so light and fluffy. So tasty. It was my first time making it. I need to pratrice on rolling the dough tightly yup. But this recipe so easy, I made it with ought a bread machine. Turned out so good.
Came out so yummy . Will definitely be using this recipe again, the only thing I did differently was use regular flour but the texture was still great.