the best cinnamon rolls. ever. the end.

I Pinned a recipe for a near perfect clone to Cinnabon Cinnamon Rolls last week and knew I had to try them ASAP. I made them once last week and again yesterday. I couldn’t believe the reaction these got. Vin was drooling, the kids were trying to talk and smile between sticky, giant bites…. everyone loved them! Bonus: they are even tasty heated for about 20-25 seconds the next morning. Not a bad way to start your school day. ;)

Here is where we got the recipe from. I did not use a bread machine and I’ll post my own variation in a minute.

I had to scrap these photos from our very first batch because Grace was pretty excited about this project. This kid is going to make someone very happy one day with all of her cooking and baking skills. If she sees me in the kitchen, she immediately pulls up a stool and asks to help. She’s pretty good too! She knows how to make meatballs, meatloaf, Mommy’s sauce, chicken cutlets, frost the cupcake cakes we make for Cake Smashes and now, she makes a mean cinnamon roll.

Before you attempt to make these rolls, make sure you give yourself a good chunk of time. Like 2-3 hours. They aren’t hard but you are working with a yeast-based dough, so you need to leave ample time for rising (in two places).

First we mixed up our dough. We let it sit in a covered bowl in a warm spot for about 90 minutes until it doubled in size. Then it was time to roll.

We worked on our dining room table. I told Grace to just start spreading flour out and she couldn’t believe the mess I was letting her make!

After our dough was rolled into a rectangle shape, we spread butter on it and sprinkled it with our cinnamon / brown sugar mixture.

Then it looked delicious and cinnamony, like this:

I am a big fan of keeping things neat so when it came time to roll this dough up, I made sure we tucked in our edges first.

FYI- You are supposed to roll your dough into an approximate 16×21 inch rectangle. When rolling it up, you are rolling it on the longer side.

I found that lightly scoring the roll with my knife allowed me to make sure I had 12 even slices before cutting. You don’t want to make them thinner and try to get more slices out of your roll because they won’t fit in the pan.

Grace then took all of our sliced pieces and placed them in a greased 9×13″ baking dish. After they are all in there, you cover them up again (we just used a kitchen towel) and let them rise a bit more ~ for about 30 minutes. A few of your ends will look like they don’t want to stick. Pay no attention to these misbehaving pieces. They won’t have a chance to unravel once they start baking.

Pop them in the oven for baking.

In the meantime, whip-up some of the yummy icing! The first batch I made I doubled the icing and we had too much left over. When I made them yesterday, I used very generous helpings of the ingredients for one batch and it was perfect. Those are the measurements I have included in the recipe below.

Oh man, they are soooo good! Especially with a cup of coffee!  I might, however, recommend milk for the kids. ;)

Here’s my layout I did using these pictures.

Cinnamon Rolls

Credits are HERE.

Cinnabon Cinnamon Rolls

1 cup warm milk
1 packet of yeast (1/4 ounce)
2 eggs, room temp
1/3 cup of butter, melted
1/2 cup white sugar
1 teaspoon salt
4 1/2 cups bread flour

1 cup brown sugar, packed
2 1/2 TBSP cinnamon
1/3 cup butter, softened

4 ounces cream cheese, softened
5 TBSP butter, softened
1 1/2 generous cups of confectioner’s sugar
1/2 teaspoon vanilla
pinch of salt

1. Dissolve the yeast into your warm milk. Set aside as you mix the other roll ingredients. Add yeast/milk mixture last and start to stir by hand. You will end up using your hands and kneading the dough into a ball. It will be fairly sticky so you might want to add in a bit more bread flour. I maybe added another 1/4 cup during the kneading process. Cover your bowl with a dish cloth and set aside for an hour to an hour & a half. Leave it in a warm place and watch for the dough to double in size.

2. Mix the brown sugar and cinnamon together for your filing. Get your softened butter out.

3. Place dough on a well floured surface. Roll it out until it’s approximately 16×20″.

4. Spread butter onto dough. Sprinkle cinnamon sugar mixture.

5. Tuck in ends and roll dough up from the 21″ side. Lightly score 12 pieces with a knife.

6. Cut evenly spaced pieces and lay flat into a greased 9×13″ pan. Cover with a cloth and let rise for another 30 minutes. Oven should be heating to 400 degrees.

7. Bake rolls until golden brown ~ about 15 minutes.

8. While rolls are baking, beat all frosting ingredients until they come together and are smooth.

9. I let the rolls cool for maybe 5 minutes before using a spatula to cut them out and place them on a dish. Spoon frosting on top. Serve warm.

Since right-clicking is turned off on my Blog, I created a simple front and back 4×6 recipe card so that you can easily download and print off this recipe. CLICK HERE. Enjoy!






2 responses to “the best cinnamon rolls. ever. the end.”

  1. libbywilko Avatar

    They look SUPER yummy ! Thanks for the recipe card can’t wait to try them out.

  2. Jan Avatar

    Please, please, please send me your recipe! I am pretty much incompetent computer-wise and do not seem to be able to open the zip file to access your recipe. I really want to try making these to send with my kids and their friends on their trip to the coast this weekend. These 20-somethings would all love them. And I would too, but can’t have them around or I WOULD eat them all. So, is there another way for me to print out your recipe? I really don’t want to have to retype it or keep running to the computer to read each step. Thank you! And they look soooo delicious!

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