Try this Cinnabons Cinnamon Rolls recipe, or contribute your own.
- 2 eggs
- 1 tsp salt
- 1/2 cup granulated sugar
- 1 cup packed brown sugar
- 1/8 tsp salt
- 1 cup warm milk
- 4 cups flour
- 1/4 cup cream cheese
- 1/2 tsp vanilla
- 11/2 cups powdered sugar
- 1 (1/4 ounce) package active dry yeast
- 1/3 cup margarine (i used butter)
- 3 tbsp cinnamon
- 1/3 cup margarine softened
- 6 tbsp margarine (i used butter)
- Carbohydrate 86.4467671357037 g
- Cholesterol 13.6587121257066 mg
- Fat 14.5659042186373 g
- Fiber 1.03710622234613 g
- Protein 2.45139203954156 g
- Saturated Fat 4.47757793641146 g
- Serving Size 1 1 Serving (167g)
- Sodium 180.689459609646 mg
- Sugar 85.4096609133576 g
- Trans Fat 0.857733415626514 g
- Calories 473 calories
Step-by-step
- 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 degrees.
- To make filling, combine the butter, brown sugar, margarine 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. My roll ended up being 18 inches in length, allowing me to cut each roll so that it's 1½ inches in height.
- Cut the dough into 1½ inch slices, and place in a lightly greased baking pan. You might find it easier if you use a piece of floss vs a knife. Place them in a baking pan, I used a 9x13 inches and 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 but mixing all ingredients and beat well with an electric mixer until fluffy.
- When the rolls are done, spread generously with icing.
Active dry yeast requires precise liquid temperatures between 105 and 110 degrees Fahrenheit to hydrate properly without thermal shock. Pouring milk that is too hot into the mixing bowl will kill the microorganisms entirely, resulting in dense dough that fails to rise during the initial one-hour proof. Maintaining a warm environment around 80 degrees Fahrenheit ensures the yeast consumes sugars efficiently and produces sufficient carbon dioxide gas.
Managing the Dough Dimensions
Rolling the fermented dough to a precise dimension of 16 by 12 inches creates the correct thickness for even spiral formation. Spreading softened fats and brown sugar across this surface requires a light touch to avoid tearing the gluten strands. Cutting the resulting log into one-and-a-half-inch portions is cleaner with unflavored dental floss than with a dull kitchen knife, preventing the soft layers from compressing unevenly.
Baking and Thermal Control
Bake the shaped rolls in a preheated 350-degree oven for approximately 20 minutes until the exterior achieves a pale golden hue. Watch the internal temperature closely if using a digital probe, aiming for roughly 190 degrees Fahrenheit in the center of the pan. Applying the cream cheese and powdered sugar frosting immediately upon removal from the oven allows the dairy solids to melt into the crevices while maintaining structural integrity.
