How to Make Cinnamon Rolls Like Cinnabons
Wherever you are reading this I hope you are lucky enough to have a Cinnabons somewhere near you. Not so close of course that it becomes a dangerous addiction and you are like, going there everyday because that would be bad but close enough that you can treat yourself from time to time.
We used to have a Cinnabons at our local shopping centre, about 20 minutes away (perfect distance really) but sadly they closed down a few years ago. I was DEVASTATED.
Until… I found a copycat recipe on the internet to make them! Do not be intimidated! These are easy peasey! If you can throw ingredients into a bowl and you own a rolling pin then you’ve got this. A super soft dough is rolled into a rectangle, sprinkled with cinnamon and brown sugar and butter, roll it up into a log, slice and bake, drizzle with icing. It’s that easy. AND you can freeze these. Take them out one at a time (and if you are patient) wait for them to come to room temperature OR pop them into the microwave for around 20 seconds and you have a treat that tastes just as fresh as the day you baked them. Perfect for unexpected visitors. Or just all for yourself.
I made a batch of these for my husband’s annual golf trip two years ago and they pretty much told him he wasn’t welcome again if he didn’t bring more (it’s a sleep-over thing and apparently very good hangover cures also).
1 cup warm milk
6-8 cups plain flour
1 cup chopped walnuts or pecans (optional)
Base of Pan
1/4 cup white sugar
Filling: Mix together sugar and cinnamon. Brush dough with melted butter, then sprinkle cinnamon/sugar mixture over the top and then sprinkle over the chopped nuts if you are using.
Cut the roll into 16 slices using a sharp knife (I rubbed my knife with flour and using a sawing motion).
Bake rolls in a 160C oven for 25-30 minutes, or until golden brown. Cool slightly then top with glaze.
Glaze: Stir together icing sugar, melted butter and vanilla; gradually add hot water one tbsp at a time until the glaze reaches desired spreading consistency.
- Dough Ingredients
- 2 x 7g packets of yeast
- 1 tsp sugar
- 1 cup lukewarm water
- 1 cup warm milk
- 2/3 cup white sugar
- 2/3 cup melted butter
- 2 tsp salt
- 2 eggs – slightly beaten
- 6-8 cups plain flour
- Filling Ingredients
- 1/4 cup melted butter
- 1 cup white sugar
- 2 tbsp ground cinnamon
- 1 cup chopped walnuts or pecans (optional)
- Base of Pan
- 1/4 cup melted butter
- 1/4 cup white sugar
- 4 cups icing sugar
- 1/2 cup melted butter
- 2 tsp vanilla
- 6 tbsp hot water (approx)
- Dough: In a small bowl, dissolve yeast and 1 tsp sugar in warm water; set aside.
- In a large bowl, (you can do this by hand or use the dough hook with an electric mixer) mix together milk, 2/3 cup sugar, melted butter, salt and eggs; add yeast mixture and 4 cups of flour to mixture; beat until smooth; stir in enough flour to form a slightly stiff dough (I used just under an additional 2 cups adding gradually).
- Turn dough out onto a well floured surface and knead for 8 minutes – adding more flour as you go until the dough is not sticky (this can be up to a further 2 cups).
- Place dough into a large greased bowl, cover, and allow to rise in a warm place until doubled in size, about 1 1/2 hours.
- Punch down dough and let rest for 5 minutes.
- Roll dough out onto a floured surface into a 15″ x 20″ rectangle.
- Filling: Mix together sugar and cinnamon. Brush dough with melted butter, then sprinkle cinnamon/sugar mixture over the top and then sprinkle over the chopped nuts if you are using.
- Tightly roll up dough and pinch edges together to seal.
- Cut the roll into 16 slices using a sharp knife (I rubbed my knife with flour and using a sawing motion).
- Coat the bottom of a 13″ x 9″ x 2″ baking pan with 1/4 cup melted butter and sprinkle the sugar evenly on top. Lay cinnamon roll slices close together in the prepared pan, cover pan and allow to rise in a warm place for 45 minutes.
- Bake rolls in a 160C oven for 25-30 minutes, or until golden brown. Cool slightly then top with glaze.
- Glaze: Stir together icing sugar, melted butter and vanilla; gradually add hot water one tbsp at a time until the glaze reaches desired spreading consistency.
- Spread icing over slightly cooled rolls.