If you're like me, you start to feel weak in the knees when you smell that delicious cinnamon sweetness as you near a Cinnabon store in the mall. I can never resist buying one (or half a dozen). This time around I thought I'd give this homemade version a try.
I ran across this recipe by JoCooks and thought it's worth a shot. She swears they taste just like the real thing. Being a true Cinnabon connoisseur I had to try and judge for myself. Well ladies and gentlemen, I am here to let you know that this recipe does not disappoint. It is SPOT ON!! The house smelled liked that delicious nook in the mall, the rolls were pillowy soft, and the icing was perfectly gooey. I made a few very minor tweaks to the recipe, original recipe can be found here. Thank you Jo for this amazing recipe, I'm so excited to share it with you all!
Don't need the step by step with pictures? Skip to just the recipe at bottom of the page.
Ingredients:
Dough:
2 1/4 tsp active dry yeast or instant yeast (this is one of those little packets)
1 cup milk
1 tsp granulated sugar
1/2 cup granulated sugar
1/3 cup salted butter
2 eggs, room temperature
4 cups all-purpose flour
Filling:
1 cup brown sugar packed
3 tbsp cinnamon
1/3 cup salted butter, softened
Cream cheese icing:
6 tbsp salted butter, softened
1 1/2 cups powdered sugar
1/4 cup cream cheese, room temperature
1/2 tsp vanilla extract
1 tbsp milk
Directions:
Heat the milk up in the microwave for 40 seconds, the ideal temperature is between 100 F and 110 F, if you have a thermometer. Don't overheat the milk, yeast is a living organism and if the milk is too hot it will die and won't work. Milk should be lukewarm to the touch, not hot.
Add the yeast and 1 tsp sugar to the milk and stir until dissolved. Cover with a towel and let it sit for 5 minutes. After 5 minutes it should be sort of frothy or bubbly.
Using the paddle attachment of your mixer, mix the sugar and butter until smooth. Add the eggs, and flour and mix until well incorporated. At this point your dough mixture should be a course crumbly texture.
***Note: I like to have the eggs at room temperature otherwise the coldness of the egg will harden the butter and cause it not to incorporate as well***
Change the paddle attachment to the dough hook. Pour the milk/yeast mixture over the flour mixture and mix well (approximately 1 full minute). Scrape down the sides and bottom and mix again for 30 seconds.
Place the dough into a lightly oiled bowl. Flip the dough over to cover all sides in oil, cover with plastic wrap and let it sit in a warm place for 1 hour or until the dough has doubled in size.
While your dough is rising, prepare the filling by combining the brown sugar and cinnamon in a bowl.
Grease a 9x13 inch baking dish with with oil or cooking spray.
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 butter over the dough using a butter knife or angled spatula. Sprinkle the cinnamon sugar over the entire surface of the dough.
Working lengthwise, from the edge closest to you, roll the dough up towards the edge furthest from you.
Cut the dough into 2 1/2 inch slices, and place in a lightly greased baking pan. Cover with plastic wrap and place a kitchen towel on top, Let it rise for 30 minutes, or until doubled in size.
While the rolls are rising preheat oven to 350 F.
Place the rolls in the oven and bake for 20 minutes or until golden brown.
While the rolls are baking make your icing.
Using the paddle attachment of your mixer, mix the cream cheese and butter on low speed until smooth. Scrape down the sides, add the powdered sugar, milk, and vanilla, mix on low until well combined (approximately 2 minutes. Scrape down the sides and continue to mix at medium speed for another 2 minutes. The mixture should be light and fluffy. Set aside until the rolls are done.
Once the rolls are golden brown, remove them from the oven and immediately spread the icing over top so it can melt into all those delicious nooks and crannies.
Let the rolls cool slightly before enjoying. But they taste the best when they are slightly warm.
Have you tried these? What do you think? Do they taste like the real thing or what?
Just the Recipe:
Ingredients:
Dough:
2 1/4 tsp active dry yeast or instant yeast (this is one of those little packets)
1 cup milk
1 tsp granulated sugar
1/2 cup granulated sugar
1/3 cup salted butter
2 eggs, room temperature
4 cups all-purpose flour
Filling:
1 cup brown sugar packed
3 tbsp cinnamon
1/3 cup salted butter, softened
Cream cheese icing:
6 tbsp salted butter, softened
1 1/2 cups powdered sugar
1/4 cup cream cheese, room temperature
1/2 tsp vanilla extract
1 tbsp milk
Directions:
- Heat the milk up in the microwave for 40 seconds, the ideal temperature is between 100 F and 110 F, if you have a thermometer. Don't overheat the milk, yeast is a living organism and if the milk is too hot it will die and won't work. Milk should be lukewarm to the touch, not hot.
- Add the yeast and 1 tsp sugar to the milk and stir until dissolved. Cover with a towel and let it sit for 5 minutes. After 5 minutes it should be sort of frothy or bubbly.
- Using the paddle attachment of your mixer, mix the sugar and butter until smooth. Add the eggs, and flour and mix until well incorporated. At this point your dough mixture should be a course crumbly texture. ***Note: I like to have the eggs at room temperature otherwise the coldness of the egg will harden the butter and cause it not to incorporate as well***
- Change the paddle attachment to the dough hook. Pour the milk/yeast mixture over the flour mixture and mix well (approximately 1 full minute). Scrape down the sides and bottom and mix again for 30 seconds.
- Place the dough into a lightly oiled bowl. Flip the dough over to cover all sides in oil, cover with plastic wrap and let it sit in a warm place for 1 hour or until the dough has doubled in size.
- While your dough is rising, prepare the filling by combining the brown sugar and cinnamon in a bowl.
- Grease a 9x13 inch baking dish with with oil or cooking spray.
- 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 butter over the dough using a butter knife or angled spatula. Sprinkle the cinnamon sugar over the entire surface of the dough.
- Working lengthwise, from the edge closest to you, roll the dough up towards the edge furthest from you.
- Cut the dough into 2 1/2 inch slices, and place in a lightly greased baking pan. Cover with plastic wrap and place a kitchen towel on top, Let it rise for 30 minutes, or until doubled in size.
- While the rolls are rising preheat oven to 350 F.
- Place the rolls in the oven and bake for 20 minutes or until golden brown.
- While the rolls are baking make your icing.
- Using the paddle attachment of your mixer, mix the cream cheese and butter on low speed until smooth. Scrape down the sides, add the powdered sugar, milk, and vanilla, mix on low until well combined (approximately 2 minutes. Scrape down the sides and continue to mix at medium speed for another 2 minutes. The mixture should be light and fluffy. Set aside until the rolls are done.
- Let the rolls cool slightly before enjoying. But they taste the best when they are slightly warm.