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Monday, December 26, 2011

Cinnabon Clone Cinnamon Rolls

Printable Recipe


Rolls
1 cup warm milk (110 degrees F/45 degrees C)
2 eggs, room temperature
1/3 cup margarine, melted
4 1/2 cups flour
1 teaspoon salt
1/2 cup white sugar
2 1/2 teaspoons yeast

Filling
1 cup brown sugar, packed
2 1/2 tablespoons ground cinnamon
1/3 cup butter, melted

Place all ingredients together in a kitchenaid and using a bread hook, let it all mix for about 10 minutes.  Cover and let it rise. (You can also use your bread maker on the dough cycle.)

After the dough has doubled in size turn it out onto a lightly floured surface, cover and let it 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. (After I cut the rolls, I dip the tops in melted butter and more cinnamon/sugar before placing them in the pan.  I then sprinkle the remaining cinnamon/sugar mixture over the top of the pan.)  Place rolls in a lightly greased 9x13 inch baking pan. Cover and let rise until nearly doubled, about 30 minutes.

Bake rolls in preheated 400 degree oven until golden brown, about 15 minutes.

While rolls are baking, mix together the frosting of your choice:

Cream Cheese Frosting:
1 (3 ounce) package cream cheese, softened
1/4 cup butter, softened
1 1/2 cups confectioners' sugar
1/2 teaspoon vanilla extract
1/8 teaspoon salt

Homemade Frosting
6 T. butter, softened
~3 cups powdered sugar
1/3 cup milk
1 t. vanilla

After removing rolls from oven, immediately invert the pan onto a serving plate and let all that cinnamon/buttery goodness recoat the rolls.

Spread frosting on warm rolls before serving.


Holly's Note:
I love Pinterest.  Seriously. I have found so many awesome ideas and recipes there and many I have actually used or tried, including this cinnamon roll recipe, which originally came from Allrecipes.  The original recipe calls for a breadmaker,but I just mixed it in my Kitchenaid.  This dough is super easy to use and it makes 12 large rolls.  Although, I would like to make them smaller next time and do 24 instead.  

I made these Christmas Eve and just let them slow rise in my fridge.  I pulled them out Christmas morning and let them rise in a warm oven for about 40 minutes before baking and they were just perfect.

My kids aren't cream cheese fans, so I use my handy dandy Homemade Frosting recipe instead. I had made a batch of it the day before to use on cookies and had some leftover that I used on the rolls.  I just softened it in the microwave so it was very soft, but not melted.

I was afraid that 2 tablespoons of cinnamon would be too much, but it wasn't. In fact, after I cut the rolls, I dip the tops in melted butter and more cinnamon/sugar before placing them in the pan.  I then sprinkle the remaining cinnamon/sugar mixture over the top of the pan.

A big key here also, is to invert the pan of rolls onto a serving plate to let all the cinnamony goodness recoat the rolls, instead of staying in the pan.



6 comments:

Barbara Bakes said...

Love the tip to turn them upside down. They look fabulous!

R. Miller said...

I love that you let the rolls sit in the frige overnight and baked them in the morning so they were fresh and warm for breakfast! They look fantastic!

Bree said...

yummy. I finally attempted homemade yeast cinnamon rolls this fall. Now I must try your recipe.

Carole said...

Holly, great that you linked this in to Food on Friday: Christms. Thank you

Booklogged said...

I am going to make these for Valentine's for my kids and grandkids. These look like how my mother's did. I love Pinterest, too.

Karin Mann said...

Just made these! They are awesome and I didn't even have quite enough yeast! They are just like the Cinnabon ones. Yum!