Cinnabon Cinnamon Rolls for the ABM

From: Chef #1429901

On Oct 29, 2009

Fantastic! I "press" the dough into shape rather than rolling it (makes a more tender roll because the gluten is less developed). I blend the sugar, cinnamon and butter together for the filling, and spread it on the dough with a 1" margin on one long side. I find it easier then to make a tight seam. To brighten the cinnamon flavor, add 1 Tablespoon of natural cinnamon extract to the filling (cinnamon extract used to make homemade candies). I also add about 1-2 tsp lemon juice to the frosting to accent the tang of the cream cheese (frosting should not taste overtly lemon-y). My family loves these cinnamon rolls!

From: JJarmer

On Aug 22, 2009

We like these thanks

From: LAURIE

On Aug 25, 2004

These were extremely good, not as good as cinnabons but very good just the same. They were huge and I had two cookie sheets of 6 each. Next time I think I will put them close together so that they will be slightly doughyer like the actual cinnabons. More like a pan type roll that can be cut individually not individual rolls is what I am looking for. Thanxs for a great recipe.

From: nanunanu

On Mar 29, 2004

these are PERFECT! I couldn't find my cookie sheet, so I made them in a 13x9 pan. Don't do that! (lol) the middle buns didnt get as cooked as the outer ones, dut the amount of butter in the brown sugar mix. (my fault, not yours) GOOD STUFF will make over and over and over...well, you get the idea!