Cinnabon Copy Cat Cinnamon Rolls from Somewhat Simple {Christmas Tradition Series}
Hi guys! I am Stephanie from Somewhat Simple and I am excited to be here today sharing my recipe for Cinnabon Copy Cat Cinnamon Rolls.
When I was a kid, we lived right around the corner from my grandma, so every Christmas morning we would open our presents at home, then head to grandma’s house! We’d spend the day playing with our cousins and eating delicious homemade cinnamon rolls! My grandma always made enough to feed an army, so I have fond memories of eating her cinnamon rolls pretty much all day long. We’d eat one, play for a bit, eat some more and then play again! (Oh to be young again!)
We’ve carried on this tradition of Christmas morning cinnamon rolls with my own family- it is definitely one of our favorite traditions. I love baking them on Christmas Eve with my kids… and indulging on 1 or 2 before bed is always a bonus! I found a recipe for Cinnabon Copycat Cinnamon Rolls that I’ve now made 3 times with a few adjustments.
Ps. I used to be terrified at the thought of baking cinnamon rolls until I got a great hands-on tutorial from my aunt. Now I love to make these and let me assure you that if I can do it, so can you!
Tell me how bad you’d like to bite into one of these?!
INGREDIENTS:
2 (1/4 ounce) packages dry yeast
2 cups very warm milk
1 cup granulated sugar
2/3 cup margarine
2 teaspoons salt
4 eggs
8 cups flour
5 tablespoons cinnamon
2/3 cup margarine, melted
3 cups powdered sugar
1/2 cup cream cheese
1 teaspoon vanilla
1/4 teaspoon saltCinnabon Copy Cat Cinnamon Rolls:
For the rolls, dissolve the yeast in the very warm milk in a large bowl. *If your yeast gets clumpy, go ahead and stir it using a wisk to make sure the clumps dissolve.
Add sugar, margarine salt, eggs, and flour, mix well.
Knead the dough into a large ball. I use my Kitchen Aide, but you can use your hands dusted lightly with flour.
Put ball of dough in a bowl, cover with a clean dish towel and let rise in a warm place until the dough has doubled in size. (This could take a while! Original recipe said 1 hour, every time I’ve made these it has taken 3!)
Roll the dough out on a lightly floured surface, until it is approx 1/4 thick. *Too much flour on your surface is no good. I usually coat my hands in flour, then briskly rib them together over the surface just to sprinkle flour over the work area. If your work area isn’t big enough for the entire batch, split the dough in half
Preheat oven to 400 degrees.
Meanwhile, combine the brown sugar and cinnamon in a separate bowl to make the filling.
Spread the melted margarine over the surface of the rolled out dough.
Then sprinkle the brown sugar mixture evenly over the surface.
Starting at the long edge, roll the dough down to the bottom edge.
Cut the dough into 2 inch slices, and place 12 rolls at a time in a lightly greased 13×9 inch baking dish.
Bake for 10 minutes if you like them still gooey, 12 minutes for softer centers, and 15 minutes if you like your dough baked nice and good. (My favorite is the 12 minute version!)
While the rolls are baking combine all the icing ingredients and beat well with an electric mixer until fluffy.
When the rolls are done, spread generously with icing.
Serve Warm & Enjoy!
- 2 (1/4 ounce) packages dry yeast
- 2 cups very warm milk
- 1 cup granulated sugar
- ⅔ cup margarine
- 2 teaspoons salt
- 4 eggs
- 8 cups flour
- FILLING
- 2 cups packed brown sugar
- 5 tablespoons cinnamon
- ⅔ cup margarine, melted
- ICING
- 1 cup margarine
- 3 cups powdered sugar
- ½ cup cream cheese
- 1 teaspoon vanilla
- ¼ teaspoon salt
- Dissolve the yeast in the very warm milk in a large bowl.
- Add sugar, margarine, salt, eggs and flour. Mix well.
- Knead the dough into a large ball.
- Put the dough into a bowl, cover with a clean dish cloth and let raise in a warm place until the dough has doubled in size.
- Roll the dough out on a lightly floured surface, approx ¼" thick.
- Preheat the oven to 400 degrees
- Combine the brown sugar and cinnamon in a separate bowl to make the filling.
- Spread the melted margarine over the surface of the rolled out dough, then sprinkle the brown sugar mixture over the surface.
- Starting at the long edge, roll the dough down to the bottom edge.
- Cut the dough into 2 inch slices and place 12 rolls at a time in a lightly greased 13x9 baking pan.
- Bake for 10 minutes if you like them still gooey or 12 minutes for softer centers, or 15 minutes if you like your centers fully baked.
- While the rolls are baking combine all the icing ingredients and beat well with an electric mixture until fluffy.
- When the rolls are done baking, spread generously with icing.
If you put your covered bowl in the oven with the light on it will warm the dough faster and will speed up the rising process. Just be sure you don’t turn your oven on while the dough is in there, lol. This from your friend Nonni Chick 🙂
How many rolls does this recipe make?
Oh my gosh, I love Cinnabon!
When I have dough that needs to rise, I set my bowl on top of my trusty old heating pad! It works GREAT & cuts back on my rise time!
This was the first time I made cinnamon rolls from scratch, and they came out so good. I kept them in the fridge and they kept well, still tasted good about a week later. I am definitely going to make them again. Thanks for the recipe.