Cinnabon Cinnamon Rolls

From: ~*~flour*power~*~

On Jul 2, 2008

Great recipe!! I made the icing out of powdered sugar, butter, vanilla and a little milk. It tasted mre simliar to the icing from the store bought cin buns; but since my dh doesn't like cream cheese, that was my comprimise. But these are so beautiful and yummy!! Thanks!!

From: Chef #766891

On Jun 25, 2008

These are insane. They are sooo good. I make these in the bread maker. Just combine your ingredients, make sure the milk is 75-85 degrees, and set it on the dough setting- it will be fine. Thanks soo much for posting. A keeper!

From: Ismy Echo

On Jan 3, 2007

These are indeed great cinnamon rolls. I have used this recipe of Todd Wilbur's before, although I do my usual tweaking to get it just right. A comment I just got on one of these rolls was a very enthusiastic "exquisite, ruined me for other cinnamon rolls forever." Cinnabon uses Korintje cinnamon, which is a high quality cinnamon you can purchase from them, if it is convenient. I prefer the mother of all cinnamons, Saigon ( an imported Vietnamese cinnamon), which has the highest essential oil levels,7%, of all the available cinnamons on the world market. McCormick markets it here in the states and can be found at some grocery stores, as well as Costco. Penzeys. com is another option, as they have a very extensive collection of spices available for all your recipzaar needs. Cinnamon that has been hanging out in your cupboard for years will work in these rolls, but you miss out on the finest of flavors and will be surprised what you have been missing. Take some time and a very small investment and get the finest cinnamon you can, you will be glad you did. I use real butter in this recipe, as that is what we prefer and it comes out great. I also add about 2 Tablespoons of flour to the brown sugar-cinnamon mixture, as this helps to keep it in the rolls and not spilling out into the pan. I use a 9X13 pan for these and it will hold the full dozen rolls. The problem is that the very two center rolls tend to not get baked as well in my oven. If you have someone to eat the middle rolls that like ultra-gooey, then you will have "doneness" to suit everyone. If you don't want gooey at all, use jumbo size muffin cups to bake these, or several small loaf pans, allowing about 3" or so in diameter in each direction for these to rise and bake. Once you find the right solution for you, this is a cinch. Do let these rolls rise double, or close to double, in the pan after shaping, as you get a much better product. It doesn't take very long for the second rise and will happen very quickly if set on the oven that you are preheating. I also bake them at a bit lower temp, in my case, 370, as 400 is a bit hot, but use your judgment on your oven and it's tendencies. If you experience any scorching on the bottom of the rolls, try AirBake pans or placing your pan on an AirBake cookie sheet, you shouldn't have as much problem with bottom scorching if you add the flour to the filling mixture, which helps it to stay in the roll itself. Bake these a good golden brown so you don't end up doughy, cover with foil for the last few minutes of baking if don't believe they are done but think they are too brown on top. These are truly easy to make with a stand mixer or bread machine to mix and knead, or with little helpers if doing by hand. Give these a try, even a novice yeast bread baker may find themselves with a signature dish they are famous for, no one will ever know you haven't been doing it for years and weren't trained at the finest pastry school. Happy Baking

From: tiger28

On Jan 18, 2006

this recipe is the best! i get requests for this every time i make them - i make the dough in the machine and it is so easy- also, i have made the dough and rolled it with the filling, wrapped it tight in plastic and put in fridge for 2 days, then brought to room temp, sliced and baked and they still came out awesome! great make ahead for overnight guests!