I first tried the FAMOUS Clone of a Cinnabon Recipe for New Year’s Eve and it was a smashing success. Many people do variations on this recipe but this is the exact recipe from All Recipes. I have always wanted to try this one and surprise surprise it was AMAZING. Why do Cinnamon Rolls smell so darn good? It is amazing. They will fill your home with warmth and tummies with ooey gooey-ness. By popular demand, I was asked to make a tutorial on how to make these rolls. I have listed out step-by-step on how to successfully clone the infamous Cinnabon….Muwhahahah let us begin, IGOR!
You will need a Bread Machine. HELP: I don’t own a bread machine! No problem. There is a very helpful review on All Recipes by ANDYTAMI She provides great directions on how to make these without a bread machine.
Recipe Yield: 12 Rolls
Cinnamon Roll Ingredients:
- 1 cup warm milk (110 degrees F/45 degrees C)
- 2 eggs, room temperature
- 1/3 cup margarine, melted
- 4 1/2 cups bread flour
- 1 teaspoon salt
- 1/2 cup white sugar
- 2 1/2 teaspoons bread machine yeast
Not in the Bread Machine Ingredients. Spread over the dough once dough is done:
- 2 1/2 tablespoons ground cinnamon
- 1 cup brown sugar, packed
- 1/3 cup butter, softened
Cream Cheese Frosting Topping Ingredients:
- 1 (3 ounce) package cream cheese, softened
- 1/4 cup butter, softened
- 1 1/2 cups confectioners’ sugar
- 1 teaspoon vanilla extract
- 1/8 teaspoon salt
Mix all of your Bread Machine Ingredients into the pan of your bread machine
First, add your 1 cup of warm milk. I warmed my 1 cup of milk for approximately 1 minute in the microwave. Once done, pour into the pan of your bread machine.
Add in your two eggs
Select the Dough/Pasta Option on your Bread Machine. My timer automatically set itself to 1 hour 30 minutes. HELP: I don’t own a bread machine! No problem. There is a very helpful review on All Recipes by ANDYTAMI She provides great directions on how to make these without a bread machine.
After your dough has finished in the bread machine, place it on a flour-covered cutting board and cover.
Punch your dough out about 10 times and cover to let rest. Do not mess with our dough too much. Let all of the active ingredients naturally do the work!
Meanwhile mix together our cinnamon and brown sugar. Make sure it is all mixed evenly.
Grease your oven-safe dish for your rolls. I always use good ole’ Crisco to grease my pans. I am old school like that. It is how I was taught and it works like a charm. ; ) You will need a 9×13 inch pan and this recipe will yield 12 rolls.
Roll your dough out onto a lightly floured surface. You will want to make exactly 12 rolls at 1 and 3/4 inch thick. I have a nifty trick below ; )
Take your softened (not melted) butter and spread it out evenly over your dough.
Next spread your brown sugar and cinnamon mix over the butter. Roll your dough about 4 times over.
My fool proof method to get 12 exact rolls. Make marks in your dough with a knife so you don’t create them until you can see you have 12 even rolls. And by the way, you don’t need dental floss to create these, just get a knife and slice them up!
Add the rolls to your per-greased baking dish.
Cover and let rise for 30 minutes.
While your rolls rise, heat your oven to 400 degrees F (200 degrees C). Now let’s make the cream cheese topping!
Beat together your 1 package of cream cheese, softened, 1/4 cup butter, softened 1 1/2 cups confectioners’ sugar 1 teaspoon vanilla extract, 1/8 teaspoon salt
Beat together until you have a light fluffy texture.
Place your pan of cinnamon rolls (without the cream cheese topping) into the oven at 400 degrees F (200 degrees C).
Place in the center rack and bake for approximately 15 minutes. Not a minute more. Remove and let cool completely. Spread your cream cheese frosting all over the tops of the rolls and ENJOY! I truly hope this Clone of a Cinnabon Recipe: Tutorial helped anyone trying this recipe out. XOXO