BEST CINNAMON ROLLS RECIPE (BETTER THAN CINNABON)!
This is the Best Homemade Cinnamon Rolls Recipe EVER! These gooey cinnamon rolls are even better than Cinnabon cinnamon rolls, and are topped with the best cream cheese frosting! They're easy to make and can be prepared the day before and left to rise overnight in the refrigerator.
Provided by Laura
Time 2h40m
Number Of Ingredients 17
Steps:
- Warm milk in the microwave milk for 45-60 seconds. It should be warm but not hot to the touch (about 105 degrees F).
- Place milk into the bowl of your standing mixer, then add 1 TBS sugar and 1 TBS yeast to the warm milk. Stir and let it sit (proof) for five minutes or until it becomes foamy.
- Add the ½ cup sugar, butter, eggs, and vanilla to the mixture in the bowl of your standing mixer. Use a dough hook to stir until combined
- Add 4 cups flour, salt and cinnamon and stir the dough hook, starting on low and increasing to high.
- Knead dough in the standing mixer until a large ball is formed. The dough should be smooth and only slightly tacky to the touch. If the dough seems too sticky and is not forming a ball, add more flour 1 TBS at a time until a smooth ball is formed.
- Transfer dough to a floured surface and knead with your hands until it is smooth and elastic (about 3-5 minutes). Form it into a ball.
- Grease a large bowl and place the dough inside.
- Cover the bowl with a warm, damp towel and put the bowl in a warm place to rise.
- Let the dough rise in a warm place about 1 hour or until dough has doubled in size.
- While the dough is rising, make the filing. In a small bowl, combine butter, brown sugar and cinnamon until mixture is homogenous (uniform throughout). Set aside.
- Alternately, you can combine the cinnamon and sugar. Then melt the butter and brush it on the rolled dough, then sprinkle the cinnamon sugar on the butter-brushed dough. (I think this way is easier)!
- Assemble Cinnamon Rolls
- Sprinkle a large work surface with flour.
- Gently press the gas out of the dough and form it into a rectangle.
- Roll the dough into a 24x12" rectangle, about 1/4 inch thick.
- Spread the filling all over the dough using greased hands or a greased spatula. This process can seem difficult but it gets easier as you spread it. (Alternately: if you only combined the cinnamon and sugar, then melt the butter and use a pastry brush to spread the melted butter all over the dough. Then sprinkle the dough with cinnamon sugar and pat it down gently to insure it sticks).
- Roll up dough cut into 12 equal sized rolls (feel free to measure and cut each roll to be 2" long).
- Line a 9x13 inch glass baking dish with parchment paper and lightly grease. Then place rolls in 4 rows of three, evenly spaced.
- Cover and let rise until nearly doubled, about 30 minutes and preheat the oven to 350 degrees F
- Bake Cinnamon Rolls
- Once rolls are doubled in size, bake them in the preheated oven until golden brown, about 18-20 minutes. They will rise more in the oven. (NOTE: Check the center cinnamon rolls and make sure they are baked through. If your oven bakes cool or unevenly you may need to increase the baking time up to 10 minutes longer. If the top starts to brown before the center is baked, tent the baking pan with foil to prevent further browning).
- While rolls are baking, beat together cream cheese, butter, powdered sugar, vanilla extract and salt. Do NOT chill the frosting. Keep it at room temperature until the cinnamon rolls are baked.
- Once the cinnamon rolls have bene removed from the oven, spread the cream cheese frosting on them while they are still warm.
- Cool & Serve!
- Let cool and serve warm.
Nutrition Facts : ServingSize 0.5 cinnamon roll, Calories 295 kcal, Carbohydrate 44 g, Protein 4 g, Fat 12 g, SaturatedFat 7 g, Cholesterol 45 mg, Sodium 211 mg, Fiber 1 g, Sugar 25 g, TransFat 0.3 g, UnsaturatedFat 4 g
CINNABON CINNAMON ROLLS
Make and share this Cinnabon Cinnamon Rolls recipe from Food.com.
Provided by grandma2969
Categories Yeast Breads
Time 55m
Yield 12 serving(s)
Number Of Ingredients 15
Steps:
- to prepare the rolls.dissolve yeast in warm milk in large bowl.
- add the sugar, margarine, salt, eggs, and flour.mix well.
- knead dough into large ball.
- using your hands dusted lightly with flour.
- put in bowl, cover and let rise in warm place about 1 hour or doubled.
- Roll the dough out on lightly floured surface.
- roll the dough flat.
- about 21" long and 16" wide.
- preheat oven to 400°F.
- combine filling ingredients and spread over dough.
- roll up from long side.
- cut with dental floss and place 6 at a time in lightly greased pan.
- Bake for 10 minutes or lightly browned.
- combine icing ingredients and coat each roll while still a little warm.
Nutrition Facts : Calories 441.5, Fat 12.6, SaturatedFat 3.6, Cholesterol 39, Sodium 366.2, Carbohydrate 75.8, Fiber 2, Sugar 41.1, Protein 7.4
CINNABONS CINNAMON ROLLS
Steps:
- For the rolls, dissolve the yeast in the warm milk with a tsp of sugar (you can take a tsp out of the 1/2 cup of sugar) in a large bowl. Let it sit for about 5 minutes. If the yeast is good, it will start to froth up.
- To the bowl of your mixer add the sugar, butter or margarine, salt, eggs, and flour and mix until well incorporated.
- Pour the milk/yeast mixture over the flour mixture and using the dough hook, mix well until well incorporated and the dough comes clean from the side of the bowl.
- Place the dough into an oiled bowl, cover and let rise in a warm place about 1 hour or until the dough has doubled in size.
- Combine the brown sugar and cinnamon in a bowl.
- Grease a 9x13 inch baking dish with cooking spray or butter.
- Roll the dough out on a lightly floured surface, until it is approximately 16 inches long by 12 inches wide. It should be approximately 1/4 inch in thickness.
- Spread the 1/3 cup of butter evenly over the dough, then sprinkle with the sugar evenly over the surface of the dough.
- Working carefully, from the long edge, roll the dough down to the bottom edge.
- Cut the dough into 1 1/2 inch slices, and place in a lightly greased baking pan. You can also use floss to cut into slices, as seen in the video. Place the cut rolls in the prepared pan. Cover with a clean kitchen towel or plastic wrap and let them rise for another 30 minutes, or until doubled in size.
- Preheat oven to 350°F.
- Place the baking pan in the oven and bake for 20 minutes or until golden brown. Cooking time can vary greatly!
- While the rolls are baking make the icing by mixing all the icing ingredients and beat well with an electric mixer until fluffy and smooth.
- When the rolls are done, spread generously with icing.
Nutrition Facts : ServingSize 1 roll, Calories 493 kcal, Carbohydrate 76 g, Protein 6 g, Fat 18 g, SaturatedFat 11 g, Cholesterol 74 mg, Sodium 269 mg, Fiber 2 g, Sugar 42 g
CINNABON COPYCAT CINNAMON ROLLS
You can recreate these well-known cinnamon rolls at home with this copycat recipe.
Provided by Stephanie Manley
Categories Breakfast
Time 2h30m
Number Of Ingredients 17
Steps:
- Mix together warm water, yeast, and 1 teaspoon sugar in a small bowl. Set the mixture aside for 5 minutes for the yeast to activate. It should get foamy.
- In a large bowl, mix milk, remaining 2/3 cup sugar, melted butter, salt, and eggs. Stir well to combine.
- Add yeast mixture and half the flour. Beat until smooth.
- Stir in enough of the remaining flour until the dough is slightly stiff (dough will be sticky).
- Turn the dough out onto a well-floured board and knead for 5 to 10 minutes.
- Place the dough in a well-buttered glass or plastic bowl. Cover and let rise in a warm place, free from drafts, until doubled in bulk, about 1 to 1 1/2 hours.
- When doubled, punch down the dough and let it rest for 5 minutes.
- Roll out the dough on a floured surface into a 15 x 20-inch rectangle.
- Spread ½ cup melted butter on the dough.
- Mix together 1 1/2 cups sugar and cinnamon and sprinkle it over the buttered dough.
- Sprinkle walnuts and raisins on the dough, if desired.
- From the long edge, roll up the dough and pinch the edge to seal.
- Cut the dough into 12 to 15 slices.
- Coat the bottom of a 13-by-9-inch baking pan and an 8-inch square pan with the remaining 1/2 cup melted butter.
- Sprinkle the remaining 1/4 cup sugar in the pans.
- Place the cinnamon roll slices cut-side down close together in pans.
- Let rise in a warm place until dough is doubled in bulk, about 45 minutes.
- Preheat oven to 350 degrees while the dough is rising.
- Bake for 25 to 30 minutes, or until rolls are nicely browned.
- Cool rolls slightly.
- In a medium bowl, mix melted butter, powdered sugar, and vanilla.
- Add hot water 1 tablespoon at a time until the icing reaches a spreadable consistency.
- Spread icing over slightly cooled rolls.
Nutrition Facts : Calories 532 kcal, Carbohydrate 77 g, Protein 5 g, Fat 23 g, SaturatedFat 12 g, Cholesterol 48 mg, Sodium 360 mg, Fiber 2 g, Sugar 40 g, ServingSize 1 serving
CLONE OF A CINNABON
You have got to try these. The first time I made them, I thought of how much money I could save by making my own!
Provided by Marsha Fernandez
Categories Bread Yeast Bread Recipes
Time 3h
Yield 12
Number Of Ingredients 15
Steps:
- Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select dough cycle; press Start.
- After the dough has doubled in size turn it out onto a lightly floured surface, cover and let rest for 10 minutes. In a small bowl, combine brown sugar and cinnamon.
- Roll dough into a 16x21-inch rectangle. Spread dough with 1/3 cup butter and sprinkle evenly with sugar/cinnamon mixture. Roll up dough and cut into 12 rolls. Place rolls in a lightly greased 9x13 inch baking pan. Cover and let rise until nearly doubled, about 30 minutes. Meanwhile, preheat oven to 400 degrees F (200 degrees C).
- Bake rolls in preheated oven until golden brown, about 15 minutes. While rolls are baking, beat together cream cheese, 1/4 cup butter, confectioners' sugar, vanilla extract and salt. Spread frosting on warm rolls before serving.
Nutrition Facts : Calories 502.3 calories, Carbohydrate 77.3 g, Cholesterol 64.1 mg, Fat 18.5 g, Fiber 2 g, Protein 8.2 g, SaturatedFat 8.7 g, Sodium 387.7 mg, Sugar 42.7 g
CINNAMON BUNS
These sweet buns are way easier than you'd think. This is the perfect recipe for a weekend brunch.
Provided by Food Network Kitchen
Categories dessert
Time 6h55m
Yield 12 buns
Number Of Ingredients 19
Steps:
- Combine the water and milk in a medium saucepan and warm over low heat until it is about 100 degrees F (but no more than 110 degrees). Remove from heat and sprinkle the yeast over the surface over the liquid. Sprinkle a pinch of the sugar over the top and set aside without stirring, until foamy, about 5 minutes.
- Whisk the butter, egg yolk and vanilla into the yeast mixture.
- Whisk the flour, the sugar, salt and nutmeg in a large bowl. Make a well in the center of the flour and stir in the yeast mixture with a wooden spoon to make a thick and slightly sticky dough. Turn dough onto a floured work surface and knead until soft and elastic, about 6 minutes. Shape into a ball.
- Brush the inside of a large bowl with butter. Put dough in the buttered bowl, turning to coat lightly with butter. Cover bowl with plastic wrap, trace a circle the size of the dough on the plastic, and note the time. Let rise at room temperature until doubled in size, about 1 hour 15 minutes.
- Turn dough out of the bowl and knead briefly to release excess air; reform into a ball and return to the bowl. Lightly butter a large piece of plastic wrap and lay it on the dough. Cover the entire bowl tightly with plastic and proof in the refrigerator for 4 hours or overnight.
- To fill and form the rolls: Butter a 9-by-13-inch baking pan. Whisk the sugar and cinnamon together in a small bowl. Turn prepared dough onto a floured work surface and press, then roll into 10-by-18-inch rectangle, with a long edge facing you. Spread the softened butter evenly over the surface of the dough, leaving about an inch border on the side opposite you. Evenly scatter the cinnamon-sugar over the butter. Starting from the long side facing you, roll the dough up into a tight cylinder. Lightly brush the clean edge of the dough with water. Press the open long edge to the dough to seal the cylinder.
- Slip a long taut piece of string or dental floss under the roll, about 1 1/2 inches from the end. Lift and cross the string ends over the roll, then pull the ends tightly in opposite directions to cut a single roll. Repeat, cutting every 1 1/2 inches, to make 12 rolls. Place the rolls cut-side-down in the prepared pan, leaving 1 inch of space between them. Cover the rolls loosely with plastic wrap. Set aside in a warm place to rise until rolls double in size, about 1 hour 10 minutes.
- Position the rack in the center of the oven and preheat to 350 degrees F.
- Bake buns until golden brown and the tops of the buns spring back when pressed lightly, about 30 minutes. Cool in the pan for 10 minutes.
- To make the glaze: Sift the confectioners' sugar into a medium bowl. Whisk in the condensed milk, butter, and lemon juice to make a smooth, slightly loose icing. Add the vanilla and cinnamon. Drizzle the icing over warm buns. Serve.
CINNAMON BUNS
This recipe was a campus "secret" at my old university - thankfully one of the food service employees gave it up and I have been using it ever since. These are the big, soft kind (where the centre is so moist and yummy!!!). I sometimes add extra filling to mine. They can also be iced, but I like them just the way they are.
Provided by RavJJ
Categories Yeast Breads
Time 1h10m
Yield 24 serving(s)
Number Of Ingredients 12
Steps:
- Scald milk and stir in 6 tbsp butter, 6 tbsp sugar and salt.
- Cool to lukewarm.
- Dissolve 1 tsp sugar in warm water.
- Sprinkle yeast over water mix.
- Let stand in a warm place for 10 minutes.
- Stir once this is done.
- In a large mixing bowl, combine lukewarm milk mix and eggs.
- Stir in yeast mix.
- Add four to five cups of flour and mix well.
- With wooden spoon add remaining flour.
- Place dough in a well greased bowl.
- Roll dough over to grease top.
- Cover with a damp cloth and allow to double in size for one hour.
- Punch down and turn out onto floured surface.
- Divide into two, roll each section into rectangles.
- Sprinkle on filling (filling: 1 cup melted butter, 1 1/4 cup sugar and 2 tbsp cinnamon- divided between two rectangles).
- Roll up and slice (a good way to slice pieces is to use a piece of string, place it on the underside of the roll and cross over opposite ends at top, cutting the piece).
- Grease cookie tray with melted butter.
- Place slices in tray, leaving enough space to allow them to expand, but not enough that the filling melts out.
- Place greased waxed paper over slices and allow to double in size again for one hour.
- Bake in 350 degree oven for 35 to 45 minutes.
- Remove immediately from tray.
- If desired, buns can be iced.
Nutrition Facts : Calories 345.9, Fat 12.6, SaturatedFat 7.6, Cholesterol 49.9, Sodium 387.9, Carbohydrate 51.6, Fiber 1.7, Sugar 13.9, Protein 6.7
CINNABONS - CINNAMON BUNS FROM HEAVEN
Make and share this Cinnabons - Cinnamon Buns From Heaven recipe from Food.com.
Provided by RecipeNut
Categories Breads
Time 2h30m
Yield 12 serving(s)
Number Of Ingredients 18
Steps:
- To prepare dough: In a cup, combine yeast, warm water and 1 tsp sugar, stir 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 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 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 medium bowl, mix melted butter, powdered sugar and vanilla; add hot water 1 Tbsp at a time until glaze reaches desired spreading consistency.
- Spread over slightly cooled rolls.
- These will taste most like the originals if you use Makara Cinnamon (available at the Cinnabon Stands) instead of conventional powdered cinnamon from the supermarket.
HONEY CINNAMON BUNS WITH CREAM CHEESE FROSTING
What a great recipe!! I'm so proud of myself for making this! It started out with a friend of mine asking me to make her some cinnamon buns for her husband, note that I normally use other peoples recipes, so I decided to finally make my own. And guess what! They were great! What a wonderful thing to take to work with you too. Thank you for trying them. ENJOY!
Provided by MizEmerilLagasse
Categories Yeast Breads
Time P1DT15m
Yield 15 cinnamon rolls
Number Of Ingredients 16
Steps:
- In a medium sized mixing bowl stir together the warm milk, yeast, and teaspoon of honey.
- Let stand for 5 minutes or until foamy.
- Add the egg, 1/4 cup honey, and buttermilk and stir until combined.
- Stir in the salt and flour until the dough forms a ball and pulls away from the edges.
- Place in a greased bowl, flipping dough once to coat both sides, cover with plastic wrap and let stand for 1 hour.
- Place dough in the refrigerater and let rise over night.
- In the morning, in a small bowl, stir together all the filling ingreidents and set aside.
- Remove the dough from the refrigerator and punch down.
- Roll the dough out on a lightly flour surfuse until it is an 1/8-1/4 of an inch thin RECTANGLE.
- Spread the butter cinnamon mixture evenly over the top of it and roll it long ways in a jelly roll form.
- Cut off the ends and then cut into 1 inch slices.
- Place slices slightly apart in a 9"-13" baking dish, cover with plastic wrap, and let rise for about 1-1 1/2 hours.
- Preheat oven to 350F and baking for 10-15 minutes or until lightly golden brown.
- In the meantime, in a small bowl, stir together the cream cheese and the powdered suger then stir in the buttermilk, set aside.
- After baking the cinnamon rolls, remove them from the oven and let them stand for 10 minutes before spreading on the frosting.
- **Youcan make an orange frosting for these buns by changing the buttermilk to 3 tablespoons orange juice and adding 1/2 teaspoon finely grated orange zest.
- Serving Suggestions: Coffee, tea, oatmeal, coke (hehehe).
CINNABONS - CINNAMON BUNS FROM HEAVEN
Fantastic - don't really need the glaze unless you want them super sweet!
Provided by ellbee21
Categories Breakfast
Time 1h
Yield 12
Number Of Ingredients 21
Steps:
- To prepare dough: In a cup, combine yeast, warm water and 1 tsp sugar, stir 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 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 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 medium bowl, mix melted butter, powdered sugar and vanilla; add hot water 1 Tbsp at a time until glaze reaches desired spreading consistency. Spread over slightly cooled rolls. These will taste most like the originals if you use Makara Cinnamon (available at the Cinnabon Stands) instead of conventional powdered cinnamon from the supermarket.
Nutrition Facts : Calories 1232 calories, Fat 76.4815983077144 g, Carbohydrate 131.497413974674 g, Cholesterol 177.160795148334 mg, Fiber 6.03495005468001 g, Protein 13.3315698104342 g, SaturatedFat 42.9817478109267 g, ServingSize 1 1 Serving (266g), Sodium 1407.17538025826 mg, Sugar 125.462463919994 g, TransFat 5.8828849160024 g
CINNAMON BUNS FROM HEAVEN
From THE 150 BEST AMERICAN RECIPES. When I made these, I left out half the butter and sugar in the filling, and all of the butter in the topping and they were still absolutely amazing. I used skim milk because that's all I had, and light butter in the filling. They were well worth making!! Add 1 1/2 cups chopped walnuts and 1 1/2 cups raisins in the filling stage if desired.
Provided by wife2abadge
Categories Breads
Time 1h
Yield 18 buns, 18 serving(s)
Number Of Ingredients 16
Steps:
- To make the dough, combine water, yeast, and 1 tsp sugar in a cup and set aside. In a large bowl, combine the milk, remaining 2/3 cup sugar, butter, eggs, and salt. Stir well and add the yeast mixture. Add 3 1/2 cups flour and beat until smooth. Stir in enough of the remaining flour until the dough is slightly stiff -- it will be sticky.
- Turn out the dough onto a well-floured surface and knead for 5-10 minutes, adding just enough flour to keep the dough from sticking. Place in a well-buttered bowl, cover, and let rise in a warm place free from drafts until doubled in volume, 1- 1/4 hours. Punch down and let rest for 5 minute Roll out on a lightly floured surface into a 15x20-inch rectangle.
- To make the filling, spread half of the melted butter on the dough. In a small bowl, combine 1 1/2 cups of the sugar and cinnamon. Sprinkle over the dough, then sprinkle with walnuts and raisins if using. Roll up like a jelly roll and pinch the edges together to seal. Cut the roll into 12 or 18 slices.
- If making 12 buns, use the remaining butter to coat the bottoms of a 9x13-inch baking pan and an 8-inch baking pan. If making 18 buns, use 2 9x13-inch pans. Sprinkle the pans with the remaining 1/4 cup sugar. Place the cinnamon bun slices close together in the pans. Cover and let rise until doubled, about 45 minutes.
- Bake at 350 degrees for 25-30 minutes, or until the buns are nicely browned. Let cool slightly before glazing.
- To make the glaze, combine the melted butter, sugar, and vanilla. Add the water 1 T at a time until you have a spreadable glaze. Spread over buns and serve.
ALMOST-FAMOUS CINNAMON BUNS
Provided by Food Network Kitchen
Categories dessert
Time 2h5m
Yield 6 servings
Number Of Ingredients 16
Steps:
- Make the dough: Warm the milk in a medium saucepan over low heat until it reaches about 100. Remove from the heat and sprinkle in the yeast and 1/4 teaspoon sugar (don't stir). Set aside until foamy, 5 minutes. Whisk in the melted butter, egg yolk and vanilla.
- Whisk the flour, the remaining 1/4 cup sugar, the salt and nutmeg in the bowl of a stand mixer. Make a well in the center and pour in the yeast mixture. Mix on low speed with the dough hook until thick and slightly sticky. Knead on medium speed until the dough gathers around the hook, 6 minutes. (Add up to 2 more tablespoons flour if necessary.)
- Remove the dough and shape into a ball. Butter the mixer bowl and return the dough to the bowl, turning to coat with butter. Cover with plastic wrap and let rise until doubled, 1 hour 15 minutes.
- Roll out the dough, fill and cut into buns (see Cook's Note). Butter a 9-by-13-inch baking pan; place the buns cut-side down in the pan, leaving space between each. Cover with plastic wrap and let rise until doubled, 40 minutes. Preheat the oven to 325.
- Bake the buns until golden brown, about 35 minutes. Cool in the pan 15 minutes. Meanwhile, make the glaze: Sift the confectioners' sugar into a bowl, then whisk in the cream and melted butter. Transfer the buns to a rack and spoon the glaze on top while still warm.
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- ~Prep time does not include time to let the dough rise.~ For the rolls, dissolve the yeast in the luke warm milk with a tsp of sugar (you can take a tsp out of the 1/2 cup of sugar) in a large bowl. Let it sit for about 5 minutes. If the yeast is good, it will start to froth up.
- To the bowl of your mixer add the sugar, butter or margarine, eggs, and flour and mix until well incorporated.
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- In the bowl of a stand mixer fitted with a dough hook, pour in water, yeast and 1 tablespoon of the granulated sugar. Stir and proof 5 minutes.
- In a medium-size bowl, stir brown sugar, cinnamon, and cornstarch together until combined. Set aside.
- While the rolls are baking, whip cream cheese and butter together. Stir in vanilla, corn syrup and lemon juice. Scrape sides and mix again. Pour in powdered sugar and stir slowly until it starts to incorporate. Then mix on high for 5 minutes or until frosting starts to lighten in color. Scrape sides and mix again briefly.
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- Set aside a 9 x 13 inch quarter sheet pan. Add warm water to a small bowl and sprinkle yeast over the top and set aside.
- Add milk and butter to a small saucepan and pop on a low heat, to warm the milk and melt the butter. Once the butter is melted, remove the milk from the heat.
- If the milk is hot to the touch, leave to cool for a minute or two. You want the milk to be warm but you should be able to stick your finger in there without it burning. Also check that your yeast has reacted and started to bubble a little on the edges.
- Add sugar and salt to a large mixing bowl of an electric mixer fitted with a dough hook. Add eggs and milk mixture. Slowly start to mix together using a dough hook. Add flour.
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