262 Reviews of Cinnabon Cinnamon Rolls

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!

From: Brandyberry

On Oct 26, 2006

This is the recipe I use in my catering business for cinnamon rolls and I NEVER have leftovers (to my family's dismay). Worth more than 5 stars. If you like your cinnamon rolls gooey (we do) don't overbake - 10 min. is right on. Otherwise they tend to harden around the outside round quickly. This recipe does have a flaw in it as written - In Todd Wilbur's book it does say to let it raise a second time for 1/2hour or until doubled in size after you cut them and place them on the baking sheet.

From: SarahinWI

On Apr 8, 2006

I threw all the ingredients for the rolls in my bread machine and let it handle all the work of mixing. Then I rolled it out and added the filling, rolled it up and cut them with some unwaxed dental floss. Then, I left them to rise again for a while until they were nearly doubled in size - I think this is the key to getting the fluffy roll instead of a dense one. I followed the directions and baked at 400 for the 10 minutes but next time will reduce the heat to 350 or 375 and bake for longer, as these were not quite done in the middle. I let them cool slightly and then frosted them. These are SO rich! Definitely should be saved for a special treat and not a regular item since they are so chock full of butter, sugar, and cream cheese - but they are good!

From: Chef #424238

On Feb 18, 2007

Fantastic receipe, made this 3 times in the last 10 days and everyone loved it! My Tip: I place a long sheet of butcher paper on the counter, tape it down and roll out the dough on it. Then after I add filling and roll up I roll up in the butcer paper and let sit in the fridge overnight. Then simply open, slice, and bake in them morning!

From: Kzim4

On Oct 11, 2006

We make these by the dozens at christmas time! They are our traditional Christmas breakfast. We've started letting them rise a second time after putting them in the baking pan, and they are even better this way (is that possible?).

From: WonderMima

On Nov 9, 2005

I have been making this recipe for awhile now. In fact i used it for a small bakery i ran last winter in Alaska. I soon became known for the cinnamon rolls with people calling ahead to order them! I also let them rise again in the pan, until they are touching and fluffy, then i bake. AWESOME! I will be showing a friend how to make them today. She is going to love them.

From: Sara's Grandma

On Jan 1, 2006

My husband is a cinnabon lover and he asked if I could make some. I found this recipe and I can't begin to tell you how delicious they are. Easy to prepare. I submitted a correction on the yeast. It's .25 ounce yeast not 1.25 ounces. That would be 4 packages of yeast. I also added 1 teaspoon vanilla to the batter, seemed like a good idea. Love the recipe will make often.

From: YungB

On Jun 27, 2007

Excellent recipe. I've tried many and always come back to this one. The rolls came out light and fluffy and big. A definite keeper!!UPDATE: I made the following changes: Instead of using all AP flour, I used 2 cups of bread flour and 2 cups of AP flour. I also used 2 (1/4oz) packages of dry yeast. These changes produced a perfect bread crumb. For the icing, I added 2 Tablespoons of fresh lemon juice. This gave the icing a nice tangy not too sweet flavor. WOW, one of my friend came over and he ate 4 at once.

From: MilanzMom

On Jan 28, 2006

We LOVE this recipe! The only change I made to it was that I lowered the oven temperature to 375. At 400, it made my first batch a bit to crispy on the edges for my family's liking. Otherwise OUTSTANDING recipe! Thanks for sharing!