Cinnamon Rolls Cinnabon Copycat Food

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.

BEST CINNAMON ROLLS RECIPE (BETTER THAN CINNABON)!

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.

COPYCAT CINNABON CINNAMON ROLLS

Steps:

• In a bowl of a standup mixer, fitted with a dough hook pour water and sugar in, sprinkle yeast over top and stir. Let stand for 5-10 min. until the mixture becomes foamy.
• Meanwhile melt 6 Tbsp. of butter in a microwave safe bowl, set aside to cool.
• When the yeast mixture is ready add the milk, eggs and 6 Tbsp. melted butter. Mix on low adding in 4 cups of flour, one cup at a time. Now add in remaining flour slowly until the dough becomes a ball. Knead on medium high for 5 min. The dough should be tacky but not sticky.
• Lightly dust a work surface and take dough out and knead a few times by hand.
• Add the last Tbsp. of butter to a large bowl and microwave. Place dough into bowl and then turn over to coat with the butter. Cover loosely with plastic wrap and drape over a towel. Set bowl in a warm spot in the kitchen and let dough rise until doubled, about 60-90 min.
• While the dough is rising mix together the brown sugar, cinnamon and cornstarch for the filling and set aside.
• When the dough is ready turn it onto a lightly floured work surface. Knead the dough a few times and then roll it out into an 18"x24" wide rectangle. Spread on the 1/2 cup softened butter. Leave a 1" border around the edge.
• Sprinkle the dough with the brown sugar mixture and press in with a rolling pin. Now take the top long end and roll towards yourself. Run a bead of water on the last 1" of dough to seal. Cut the dough in half and then each half in halves, you will now have 4 pieces. Cut each of the four pieces into thirds. You will have 12 rolls now.
• Grease two 8x11" pans and 6 place rolls swirl side up into each pan. Place end pieces upside down. Again, loosely cover with plastic wrap and drape with a kitchen towel. Let stand in a warm spot in the kitchen and let rise until doubled aobut 60-90 min.
• Preheat oven to 350F. Bake for 20 min. or until golden brown and cooked through. Rotate pans halfway.
• While the rolls are baking make the icing. In a clean bowl of a standup mixer add in the butter and cream cheese and beat until light and fluffy. Add the rest of the ingredients and continue to beat for another 3-5 min. Set aside.
• When the rolls are baked let cool for 5 min. then spread on 1/2 the icing. Let cool further and spread on the additional icing.

CINNAMON ROLLS (CINNABON COPYCAT)

Steps:

• Add the first 7 ingredients, in the order listed, to a bread machine baking pan. Insert pan into bread machine and start the "dough" cycle on machine. Process dough according to the manufacturer's instructions.
• When the dough is finished, turn it out onto floured rolling board and allow it to sit for ten minutes. When ready, roll the dough out into a 16" wide and 21" long rectangle, with a dough thickness of about 1/4 inch. Allow to sit again.
• In a small bowl, combine the next two ingredients(brown sugar and cinnamon). Stir well until the ingredients are thoroughly mixed. Then, spread the softened butter over the surface of the dough and sprinkle cinnamon sugar mixture evenly over the dough surface. Use all of the cinnamon sugar and completely coat the dough.
• Preheat the oven to 400 degrees. Roll up the sheet of dough jelly-roll fashion along the 16" wide side of the rectangle (lengthwise). Then, cut the dough roll into 12 slices.
• Spray a 9" by 13" baking pan with non-stick cooking spray. Arrange these 12 rolls into the baking pan. Cover and let rise until nearly doubled. Place into the preheated oven. Bake for approximately 15 minutes, or until lightly browned on top.
• While the rolls bake, combine the last 5 ingredients in a medium sized mixing bowl. Stir until everything is well blended. The mixture should form a thick icing.
• When the rolls are fully cooked, remove the baking pan from the oven. Frost the rolls immediately with the icing, while they are still in the pan. Then, allow the rolls to cool until they are able to be handled.
• For best results, the rolls should be served within 30 minutes of baking.
• Makes 12 cinnamon rolls.

CINNABON COPYCAT CINNAMON ROLLS

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.

THIS COPYCAT CINNABON RECIPE WILL TRANSPORT YOU RIGHT BACK TO THE MALL FOOD COURT

Steps:

• For the rolls, dissolve the yeast in the warm milk with a teaspoon of sugar (you can take a teaspoon out of the 1/2 cup of sugar) in a large bowl. Let it sit for about five minutes. If the yeast is good, it will start to froth or bubble up.
• Add the sugar, butter, salt, eggs, and flour to an electric mixer and mix until well combined.
• Pour the milk and yeast mixture over the flour mixture and using the dough hook, mix well until 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 one hour or until the dough has doubled in size. Mine took an hour and a half.
• Combine the brown sugar and cinnamon in a small bowl.
• Grease a 9x13-inch baking dish with cooking spray or butter.
• Roll the dough out on a lightly floured surface until it's 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 the cinnamon sugar over it. Make sure you get the edges!
• Working carefully from the long edge, roll the dough into a log.
• Using a very sharp knife, cut the dough into 12 slices and place in the greased baking pan.
• Cover with a clean kitchen towel or plastic wrap and let them rise for another 30 minutes, or until doubled in size.
• Once they've doubled in size, preheat the oven to 350 degrees. Place the baking pan in the oven and bake for 20 minutes or until golden brown. Mine took about 25 minutes.
• While the rolls are baking, make the icing by mixing all the icing ingredients with an electric mixer until fluffy and smooth. It might not look like a lot of icing but I promise it's the perfect amount.
• When the rolls are done, cover with icing and enjoy.

COPYCAT CINNABON CINNAMON ROLLS RECIPE

Steps:

• To start the rolls dissolve the yeast in the warm milk in a large bowl. In a separate bowl, add sugar, butter, salt, eggs, and flour, mix well. Pour the milk/yeast mixture in the bowl and if using a stand mixer you will want to use the dough hook. Mix well until well incorporated. Place dough into an oiled bowl, cover and let rise in a warm place about 1 hour or until the dough has doubled in size. Roll the dough out on a lightly floured surface, until it is approx 16 inches long by 12 inches wide. It should be approx ¼ inch thick. To make cinnamon filling, combine the butter or margarine, brown sugar and cinnamon in a bowl. Spread the mixture evenly over the surface of the dough. Alternatively you can spread the butter first on the dough and then the brown sugar and cinnamon mixture. Carefully starting from the long edge, roll the dough down to the bottom edge. The roll should be about 18 inches in length. Cut the roll into 1½ inch slices. Place the cut rolls into an oiled 13×9 inch pan Cover them with a damp towel. Let them rise again for another 30 minutes until they double in size. Preheat oven to 350 degrees and bake for 20 minutes or until golden brown (Prepare for your house to smell AMAZING!) While the rolls are baking make the icing but mixing all ingredients and beat well with an electric mixer until fluffy. When the rolls are done, spread generously with icing. Enjoy!!!