This is as close to a perfect copy-cat recipe as you'll ever find, especially since Cinnabon guard their secret so well. One of life's guiltiest pleasures, Cinnabons are definitely worth the nutritional sacrifice!
Preparation Time: 120 minutes (don't be intimidated by the time, most of it is just letting dough rise)!
Cooking Time: 20 minutes
Makes: 12 servings
Cinnabon Cinnamon Roll Dough 1 cup warm milk
2 eggs, room temperature
1/3 cup butter, melted
4 1/2 cups all purpose flour
1 teaspoon salt
1/2 cup white sugar
1 package yeast (7g)
Cinnabon Cinnamon Roll Filling 1 cup brown sugar, packed
2 1/2 tablespoons ground cinnamon
1/4 cup butter, softened
Spread for Cinnamon Roll Dough 1/4 cup butter, softened
Cinnabon Cinnamon Roll Icing 85g cream cheese, softened
4 tablespoons butter, softened
1 1/2 cups confectioners' sugar (pure icing sugar)
1/2 teaspoon vanilla extract
pinch of salt
Cinnabon Cinnamon Roll Dough
Microwave the milk for 45 seconds. Dissolve yeast in warm milk in a large bowl.
Add sugar, butter, salt, eggs and mix well. Add flour and mix until combined.
Hand knead the cinnamon roll dough into a large ball.
Put the ball of dough into a bowl. Cover tightly with cling wrap and lay a tea towel on top.
Let the dough rise in a warm place for 1 hour or until dough has doubled in size. Heat generation from the top of an oven is sufficient if there is no sun.
Cinnabon Cinnamon Roll Filling
In a small bowl, combine brown sugar, cinnamon, and butter and mix well.
Lay down a sheet of baking paper and place the ball of dough on it. Squash down the dough a little, to make it easier to roll out. Lay another sheet of baking paper on top of the dough. This makes it much easier to roll out the dough without it sticking everywhere, and without making the dough too dry with extra flour.
Roll out the dough into a roughly 40cm x 53cm rectangle, about half a centimetre thick.
Spread a 1/4 cup of softened butter onto the dough.
Evenly spread the cinnamon roll filling across the dough.
Preheat oven to 180 degrees C (350F).
Roll up the dough. Try not to let too much filling squeeze out, but at the same time, try to keep your rolls tight.
Cut into 14 pieces (the ends will not turn out too well, so you will end up with 12 good pieces).
Place rolls into a greased and lined 28cm x 38cm oven-proof dish. Cover with aluminium and allow to rise for 30 minutes.
When rolls have risen, bake for 20 minutes or until slightly browned. The dough should still be soft, though fully cooked.
Cinnabon Cinnamon Roll Icing
While cinnamon rolls bake, beat together cream cheese, butter, confectioners' suger, vanilla extract and salt.
Drizzle evenly over cinnamon rolls shortly after being taken out of the oven. The icing will melt into the rolls, just the way Cinnabons are.
Thank you for this fabulous recipe. I made it last night....turned out perfect...just like Cinnabon Rolls in North America. We don't live in NA and can't get Cinnabon so this is such a treat for us. Everyone in our family and extended family wanted the recipe..thank you Kristin.