· Food & Recipes · Recipes · Clone of a Cinnabon
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Clone of a Cinnabon

I stumbled across this recipe a few weeks ago and it has been haunting me ever since.  I hear it calling to me…..”bake me! BAKE ME!” Seems like the PERFECT Sunday activity….and what do ya know!?  It’s Sunday! :-)

Clone of a Cinnabon By: Marsha Fernandez

Ingredients

Dough

  • 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

Filling

  • 1 cup brown sugar, packed
  • 2 1/2 tablespoons ground cinnamon
  • 1/3 cup butter, softened

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


Directions

Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select dough cycle; press Start.
After the dough has doubled in size turn it out onto a lightly floured surface, cover and let rest for 10 minutes. In a small bowl, combine brown sugar and cinnamon.
Roll dough into a 16×21 inch rectangle. Spread dough with 1/3 cup butter and sprinkle evenly with sugar/cinnamon mixture. Roll up dough and cut into 12 rolls. Place rolls in a lightly greased 9×13 inch baking pan. Cover and let rise until nearly doubled, about 30 minutes. Meanwhile, preheat oven to 400 degrees F (200 degrees C).

Bake rolls in preheated oven until golden brown, about 15 minutes. While rolls are baking, beat together cream cheese, 1/4 cup butter, confectioners’ sugar, vanilla extract and salt. Spread frosting on warm rolls before serving.

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Jill Nystul (aka Jillee)

Jill Nystul is an accomplished writer and author who founded the blog One Good Thing by Jillee in 2011. With over 30 years of experience in homemaking, she has become a trusted resource for contemporary homemakers by offering practical solutions to everyday household challenges.I share creative homemaking and lifestyle solutions that make your life easier and more enjoyable!

About Jillee

Jill Nystul

Jill’s 30 years of homemaking experience, make her the trusted source for practical household solutions.

About Jillee

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  • […] from AllRecipes.com’s Marsha Fernandez. My neighbor found it on the delicious blog, One Good Thing by Jillee. I’m going to share my neighbor’s modified version, but feel free to check out the […]

  • I just found your site..and love it!
    going to make the sos and breads… love all the diy info. Trying to stay away from chemicals and husband is enjoying homemade goodness. I am on a quest for yeast biscuits that are huge and light.. like a roll too. You can use dough been baking lots of different recipes, in hopes to find that one perfect biscuit.
    thanks for sharing all your ideas.
    Blessings, Tamara

    • Please let me know how I can make these without a bread machine. I’m so anxious to try these for my kids, but I don’t have a bread machine!! Can anyone give me instructions for this recipe without a bread machine.

  • Hi
    OK so I made these – wonderful by the way – but I have to share my tip. My kitchen is quite cold and it seems to affect my buns as they are rising. So came up with an idea to give it a little boost – after I wrapped the bowl in saran wrap and placing a tea towel over it I put my heating pad on top of that and it made for a mini proofer! Genious – made them rise in no time!

  • I can attest to the awesomeness of these cinnamon rolls. I have made them maybe 5 or 6 times now, and they might be my favorite thing in the world. I don’t own a bread machine, so I make them by hand. When I’m done glazing them, I stand back, look at my creation, and I feel like a pastry chef!

    • Please let me know how I can make these without a bread machine. I’m so anxious to try these for my kids, but I don’t have a bread machine!! Can anyone give me instructions for this recipe without a bread machine.

  • I have also been making this recipe for years and frequently make it with half king aurthur white whole wheat and half bread flour.

    I use real sugar in the dough but sub out splenda for the glaze and half splenda/brownsugar blend for the filing. They are really delicious.

    Super easy hint for cutting rolled dough: use unflavored dental floss. Measure out a good long lenth. Slide under the dough to where you want to cut, bring both ends around until they cross and pull tightly and swiftly. Sort of a dough garrotte. Floss is also a great way to cut sheet cakes on the go, like at a party.

    You can also let them raise overnight in the fridge and pull about a 1/2 hour before baking in the am.

  • Ok, I just thought of two more things I learned from Julia Child. After you roll the dough, put it on a cookie sheet and put in freezer for 15-30 minutes to firm it up. Mark where you want to cut each slice and slide waxed but non-flavored dental floss under and cross over the marks to cut each slice. Lot less messy and you don't get the smooshed rolls from sawing with a knife.

  • I've been making this recipe for years. I got it from the baker's forum on King Arthur Flour's web site. I would recommend using 3 tsp. yeast because sweeter doughs make the yeast sluggish. I use SAF gold yeast which is designed for sweet doughs and still use 3 tsp. Also, the key is using Vietnamese cinnamon which is one of the highest quality and strongest flavored. That's what Cinnabon uses. I use King Arthur Flour's cinnamon filling mix that you just add water to and slather on. It's amazing! I just made these a couple days ago. Oh, one more tip, if you want them more tender, try King Arthur Flour's Perfect Pastry Blend. A cross between an all-purpose and pastry flour. Similar to what southerners use.

    • Please let me know how I can make these without a bread machine. I’m so anxious to try these for my kids, but I don’t have a bread machine!! Can anyone give me instructions for this recipe without a bread machine.

  • My first job was working at cinnabon and I still make them at home today…The only thing I would add to the recipe is a little lemon to the cream cheese frosting. Yum. :)

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