Yum! One of my favorite things to bake. I have a church Christmas Party tomorrow afternoon and I’m supposed to bring a dessert. I’m thinking that I will probably take a pan of cinnamon rolls.
Yesterday, I ran across a copycat recipe for Cinnabon cinnamon rolls (I love Pinterest). I’m going to try it. It looks pretty straight forward, like any other cinnamon roll recipe I’ve used. So it must be the proportions that are different? Or maybe they just have a magic touch. Well, we’ll see.
After trying this recipe, I find that the dough is a little spongier than the Betty Crocker recipe I’ve been using my entire life (well, since the 70s at least). After checking my old recipe, I find this one has a little less flour; about a cup overall.
And the finished product? Yum. The best cinnamon rolls I’ve ever made. I will be sticking with this recipe. (Sorry, Betty)
Here’s a picture taken before I put them in the oven. (Ignore the date: My camera doesn’t know what its talking about! I took this picture Friday, December 4. really.) I’m sorry; I forgot to take a picture after! Maybe next time.
My new favorite Cinnamon Roll Recipe (exactly as I found it on Jo Cooks):
Cinnabon Copycat Cinnamon Rolls
- 1 (2¼ tsp or ¼ ounce) package active dry yeast
- 1 cup warm milk
- ½ cup granulated sugar
- ⅓ cup margarine (I used softened butter)
- 1 tsp salt
- 2 eggs
- 4 cups flour
- 1 cup packed brown sugar
- 3 tbsp cinnamon
- ⅓ cup margarine, softened
- 6 tbsp margarine (I used butter)
- 1½ cups powdered sugar
- ¼ cup cream cheese
- ½ tsp vanilla
- ⅛ tsp salt
- For the rolls, dissolve the yeast in the warm milk in a large bowl.
- Add sugar, butter, salt, eggs, and flour to the bowl of a mixer and mix well.
- Pour the milk/yeast mixture in the bowl and using the dough hook, mix well until well incorporated.
- Place dough into an oiled bowl, cover and let rise in a warm place about 1 hour or until the dough has doubled in size.
- Roll the dough out on a lightly floured surface, until it is approx 16 inches long by 12 inches wide. It should be approx ¼ inch thick.
- Preheat oven to 350 F degrees. Grease a 9×13 inch baking pan.
- To make filling, combine the butter or margarine, brown sugar and cinnamon in a bowl.
- Spread the mixture evenly over the surface of the dough. Alternatively you can spread the butter first on the dough and then the brown sugar and cinnamon mixture.
- Working carefully, from the long edge, roll the dough down to the bottom edge. The roll should be about 18 inches in length. Cut the roll into 1½ inch slices. You might find it easier if you use a piece of floss vs a knife.
- Place the cut rolls in the prepared pan. Cover them with a damp towel. Let them rise again for another 30 minutes until they double in size.
- Bake for 20 minutes or until light golden brown. Cooking time can vary greatly!
- While the rolls are baking make the icing by mixing all ingredients and beat well with an electric mixer until fluffy.
- When the rolls are done, spread generously with icing.
Prep time does not include time to let the dough rise.
You could prepare this the day before up until step 10. Cover the pan with plastic wrap and place it in the fridge overnight. The rolls should continue to rise in the fridge but if by morning they have not doubled in size, turn your oven on to 200 F degrees, then turn it off. Place the pan in the oven for about 30 to 45 minutes until the rolls double in size. Then you can bake them as instructed.
1. I doubled the recipe and they came out great.
2. Since I buy my yeast in a jar rather than packets, I used a full tablespoon for each packet of yeast. Its a little more than is in a package, but not enough to make a real difference. It gives the dough a little more lift, but the amount is not significant enough to make the dough taste yeasty.
2. I like to add orange flavor to my cinnamon rolls. I added the zest of one orange to the cinnamon sugar mixture and 2 tablespoons of juice to the frosting. The orange flavor is there, but not very strong. I may add more zest next time. If I like it better, I’ll let you know.
3. The recipe calls for 20 minute baking time. In my oven it took 25 minutes and might have been able to go another five. The tops were just starting to brown. Be sure to check after 20 minutes, but use your judgment and bake longer if you need to. You know your oven best.
4. I think I put my rolls too close to each other and they didn’t have enough room to spread. The ones on the end were really huge compared to the others. Be sure to give them plenty of room.
5. I mixed the filling in my food processor, which worked OK but I think the butter was too soft. Next time I will either use butter straight out of the fridge and cut into slices before adding to the food processor OR I will use softened butter and mix it with my hand mixer instead. I will update the success of each of these.