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Cinnabon Cinnamon Rolls Recipe


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     Cinnabon Cinnamon Rolls

Category   Desserts - Breads
Sub Category   None
Servings   6

24 ozs all-purpose flour, 2.5 ozs sugar,
3/4 tsp salt, 3/4 tsp rapid rise yeast,
1/8 tsp baking soda, 2 eggs, 1 cup water,
1 Tbl buttermilk, 2.5 ozs margarine
4 ozs (1 stick) margarine, softened
14 ozs dark brown sugar
2 Tbl Makara (Indonesian Korintje) cinnamon
1 Tbl xantham gum or guar gum
6 ozs unsalted butter
4 ozs cream cheese
6 ozs powdered sugar
1/2 tsp vanilla extract
1/4 tsp plus 1/8 tsp salt
2 drops lemon extract

Combine flour, sugar, salt, yeast and baking soda in a large bowl. Mix until combined. Beat the eggs in a separate bowl. Whisk in the water and buttermilk. Combine this wet mixture with the flour mixture, then add the margarine and beat with a paddle until all dry ingredients are moist. Use a kneading hook to knead the dough for 15 mins. Wrap dough in plastic and place in your refrigerator for 5-6 hours or until dough doubles in size. Remove the plastic and press dought out into a lightly floured surface. Flatten dough with your hand for a bit, then use a rolling pin to shape the dough into a 20-inch-high by 17-inch-wide rectangle. Use your hands to stretch the dough as necessary to the right dimensions. Spread 1 stick of softened margarine over the top of the dough, but leave the bottom 1 inch of dough uncoated with margarine.
Combine the brown sugar, cinnamon, and xantham gum (or guar gum), in a medium bowl. Pour the cinnamon/sugar on the margarine and use your hands to spread it to the edges, except leave the bottom 1 inch uncovered with cinnamon. Run a rolling pin over the filling to flatten it in the margarine. Roll the dough tightly starting at the top. Stretch the dough a little as you roll it down, so that you have 5 1/2 - 6 rotations by the time you get to the bottom. Brush a little water over the bottom 1 inch uncoated strip of dough and complete the rolling. Mark the approx middle of the dough roll, then use a ruler to mark 3 every 2 1/2 inches to the left of the middle mark and to the right. Use a serrated knife to cut at each mark to make 6 rolls (the ends can be tossed).
Place rolls evenly spaced out on parchment paper in a 9 x 13 inch baking pan. Place the pan in your oven along with a large bowl or pan full of boiling water. Rolls should proof for about 1 hr or until nearly full size in the pan. When rolls have proofed to almost full size, preheat a convection oven to 325 degrees F (350 degrees F if not convection). Bake for 16-20 mins or until light brown and rolls register around 170-175 degrees in the middle. Spin the pan around 180 degrees approximately halfway through the baking.
While dough bakes, whip butter, cream cheese, salt, vanilla extract and lemon extract for 10 mins on high speed with an electric mixer until fluffy. Add powdered sugar, the mix again (slowly at first, then on high speed), for 30 seconds. When the rolls comes out of the oven, immediately cover each with the frosting.

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