I cant believe how easy these ended up being to make!! I had a HUGE fear of Yeast and backed away from this recipe for way too long! Now the only problem is my family are looking for them all the time!!
these are excellent and worth all the work!!! Yummy make them then watch them disappear!
This is really a 4.5 start recipe. I would have given 5 stars if the recipe read: cook at 350 for 20 min. Also, a larger pan would allow the rolls to spread out and up, so they would have cooked more evenly. Anyway, I wish I had taken others advise about the temp before I made my first batch because we could not eat the ones in the center(too doughy). I did find that sprinkling the filling ingredients on and then going over them with the rolling pin a few times, really did help keep the filling in place and is a lot easier then mixing it with the butter and then spreading it on.
They aren't bad, a lot of work for what you get. I think I would just spend the money and save the time to get regular Cinnabons.
I have been looking for a great cinnamon roll recipe for years and this is it. I tried it for 2 reasons, A: no hand kneading! and B: when a recipe has been rated almost 2,000 times and has 5 stars, it has to be good! My husband was a pastry chef trained at Oxford College in Oxford, Enland and he couldn't stop eating these. I didn't have any problems with the filling running out, I wonder if it was because they rose until they were tightly packed together. Also, I baked them in stoneware, don't know if that helped. These are a family favorite and will be taken to every brunch and breakfast where I want to impress! FYI, I make them the night before and cover them. I take them out in the morning and still only let them rise about 30-45 min. and bake as directed.
Used a packet of yeast, regular flour and my stand mixer and it worked out great. The dough was very sticky so I had to liberally flour my silicone non-stick rolling mat and my hands. The cinnamon mix goes on so thick I was really just spreading it even with my hand instead of sprinkling, but the amount is perfect in the end. There was no mention which direction to roll and I'm glad I chose the short end because it created more spiral layers per roll. I think I liked it better than my husband and his friends, but should we really give their opinion much weight?
This is my go to machine bread cinnamon bun recipe and I have made this recipe several times. There's only abit of tweaking ... I do not melt the margarine and I also put the ingredients into the dough maker in the order recommended by the manufacturer of my bread machine. The only variation I have done is adding the grated rind of a lemon and 1 tsp of vanilla to the dough. I think there's a tasty difference. ... My advice towards rolling up the dough is the same as the others ..... roll tightly and none of the filling will fall out onto your pan.
Look no further than this recipe!!! I've made many cinnamon roll recipes and tweaked them myself trying to get as close as possible to cinnabons (and I'm a seasoned baker!) but this is it. I always try to follow new recipes exactly if I'm going to review them so I made this just about as-is except I used all butter. I also used King Arthur Flour's special dry milk and warm water instead of the regular milk (I do this when making yeast breads that call for milk, makes it lighter and moister) but that isn't necessary. For personal taste I doubled the frosting recipe (LOVE the frosting!) and smeared 1/2 on when they came out of the oven and the other half after they cooled a bit - this is something I always do when making my cinnamon rolls per a cinnabon ex-employee's suggestion. Makes them moist with some melty frosting and some thicker on top. Oh, and take a rolling pin over the cinnamon/sugar a couple times before you roll them up - definitely helps with filling issues. Just my personal touches as everyone else does but this recipe is awesome as written (with butter).
Yep, these are good. Very gooey, sweet, and buttery. Certainly not for the health conscious, but as an occasional treat; it's worth it. Bread machines are not necessary. I used my KitchenAid mixer fitted with a dough hook to knead the dough for about 3 minutes. I covered the bowl with plasticwrap and let it sit in a warm place for about 1hr. 15 min. From there on, I followed the directions.
FOR THE NON MORNING PEOPLE--- I have made these many times and everytime they turn out amazing. This last time after assembling the rolls and letting them rise I put them in a tin foil pan and in the freezer with foil ontop. Along whit it went a little ziplock baggy with frosting. This morning was the real test. The foil pan with frozen rolls went into the cold oven while it warmed up. Put the baggy of frosting ontop of the oven where the warmth defrosted it in time for the rolls to come out hot and wonderful just like I had made the dough this morning. It was awesome! Nothing like waking up Saturday morning with fresh home made cinnamon rolls and a cup of coffee. I'll be making tons of freezer packs for Christmas presents for the neighbors, family, friends, and families who just had babies. Who doesn't like home made cinnamon rolls?
These rolls are darn good. My hubby actually loves this the best compared to the other cinnamon rolls recipes I tried before. Although, ... I still vote for the Cinnamon Rolls III somehow... This one though makes a big size rolls that just impress everyone. heheh. I don't have a bread machine so what I did was warmed up the milk, stirred in 1/4C of sugar, then put in the yeast. Waited for 10 min until it foamed up. In another bowl, combine the flour and salt. Melted the butter, let it cool slightly (you wanna make sure everything is in room temp), and beat the eggs just until combined. Then, I mixed in the eggs, butter, and remained 1/4C of sugar into the yeast mixture, put in the flour mixture 1 C at a time, and knead. Try not to add too much flour during this process. Follow the directions afterwards. For the frosting, I used 4 ounce of cream cheese instead of 3 and 1 C of confectioners sugar instead of 1 1/2. It's the perfect taste and sweetness for me. Baked it at 350 for 20 -25 min. I luckily never experienced uncooked or dense dough in the middle. This is totally worth the effort and time. Thank you for the recipE!
In response to them not cooking through.... I cooked mine in a glass 9x13, at 350 for about 25 minutes. The very tips of the tops were pretty brown when I took them out- but every roll was cooked through perfectly. I think 400 degrees- as per the recipe is too high.
This recipe is now in my recipe book to stay. We just can't stop eating them, they are good even cold. I saw some reviews of people who had problems with the dough being too dense, and I hope I can help. The secret is the yeast. There are different kinds of yeasts, the yeast that you need when working with high sugar dough (more than 8% sugar content) is different than other yeasts, most brands of this particular kind of yeast contain polyoxyethylene sorbitan monolaurate and ascorbic acid in adition to the saccharomyces cerevisiae which is the yeast cultive. Don't let the names scare you, these are not horrible preservatives that will damage your body, they are just there to make sure that your yeast developes propperly in a high sugar content dough. Most instant and regular dry yeast in the market have a high sugar douhg version. This makes a world of difference. The only change I made to this recipe is the adition of 1 tablespoon of corn starch to the filling and I formed a paste with it to spread evenly, this prevents the sugar, butter and cinnamon from bleeding out of the rolls.
It's easy to make frozen cinnamon buns! I use this recipe to make about 12 dozen cinnamon buns for my church Christmas Bazaar. After rolling out the dough, spreading the butter and cinnamon/sugar on, and rolling it up, I wrap up the whole roll in plastic wrap and freeze it. A half-pipe shaped bread pan works well for holding the shape while it is freezing (so it won't be flat on the bottom). Once frozen and wrapped tightly, the cinnamon bun dough will keep in the freezer for quite a while; at least a month. When ready to make the buns, I measure and mark the frozen roll in 1-1/4" increments, cut the frozen dough with a very heavy knife, and place the individual rolls into a prepared pan. THen I spray them lightly with Pam and cover them with wax paper. It takes about 8 hours for the rolls to thaw and rise. Then they can be baked in accordance with the directions in the recipe. As a variation, I use caramel icing to frost them. I like to keep a roll of frozen dough in my freezer so I can take them out and make them on short notice as needed.
Great Recipe! One helpful hint I learnt from my Grandma, "cut" the roll with a piece of string, the thinner the better. (Dental Floss works as well, but I prefer sewing machine thread.) Cut the thread around 10 inches, slide it under the roll, criss cross ends over eachother and slice the bun! Perfect every time.
Delicious! A few things: I made two batches, one with active dry yeast and one with bread machine yeast (I have no bread machine) and they both turned out identical. Another reviewer mentioned not having fluffy texture and heavy dough. As for the texture, this happened to me too so I will try allowing the dough to rise longer (a few others said they let it rise overnight in the fridge). I only let it rise for about 1.5 hours. I also noticed that the dough was heavy, but the cinnabons came out perfect! I will say that the recipe DOES call for bread flour, and I used all-purpose since it was all I had on hand. Still the "bons" tasted so good that no on in my family seemed to give a hoot. I personally did not have to double the icing, but some may want to. With the original recipe, the icing does not cover the cinnabons as it shows in the picture...it allows for about half of the "bon" to be covered (probably a little bigger than a silver dollar, but not big enough to coat the ENTIRE top surface). Lastly, about the icing: I found it easier to make the icing with butter that had been melted and cooled to room temp as opposed to softened butter as called for in the ingredients (Note: I also used butter in the dough instead of margarine like the recipe calls for). Also I was a little skeptical about the icing, because I thought the cream cheese would give the icing a "cheesecake-like" flavor, but it didn't. All in all, it was absolutely heavenly.
Wonderful. Not that hard to make. I didn't use the bread machine, but a packet of yeast instead. I kneaded by hand for about 3 or 4 minutes and let rise in a warm place for an hour. Best with chopped pecans.
These made the most beautiful cinnamon rolls I've ever produced. They do wonderfully stored overnight; they don't really rise in the fridge, but they absolutely double in the hot oven. I took them out 30 minutes before I put them in the oven (350 for 20 minutes) and they baked up golden and soft. I made two batches, one with white wheat flour and one with bread flour, and they both came out nearly identical.
WOW were these good! I took someones suggestions by turning the pan upside down while cooling to let the rolls absorb the filling in the bottom of the pan. My family is already begging me to make these again!
I think I've given this recipe to everyone I know. I've made them about 5 times in 2 months and they are a hit. They disappear everytime.
Absolutely heavenly!! Many demands for these delicious cinnamin rolls.
DID NOT USE BREAD MACNINE ----Very easy-- I used my kitchen aide mixer with the bread dough hook--- dough came out fabulous-- extremely easy to make-- Used regular flour--- Mixed milk, yeast and sugar together FIRST until bubbly-- then mixed rest of ingred---added flour 1 cup at a time-- then ran mixer for about 5 more min to knead dough-- Wonderful
Wow...fantastic! I even cut down on the amount of butter in the recipe and used half whole wheat flour and they still turned out light and airy and melt in your mouth good. This recipe is a keeper!
2nd time making this recipe and it's as close to the real thing as it can be! I don't have a bread machine so had to make a few adjustments. I'd dissolved 1 packet of the instant dry yeast in 1 cup of warm milk (microwaved for 1 minute on high) and added 1 tablespoon of sugar to activate the yeast (whisked it to remove lumps). Then added the sugar, melted butter in the KitchenAid (used the paddle attachment), eggs then slowly added the flour (used plain flour). After the yeast mixture gets frothy (about 10min), I slowly added in the milk/yeast mixture and changed to the K hook attachment. After about 5 min, the dough is formed and I took it out, kneaded it with lightly floured hands and it rose beautifully an hour later (covered with a tea towel, left on top of stove counter). Followed the rest of the directions as is and voila, perfect cinnabons! The ones I couldn't finish, I baked it for 5 min, then froze the rest for the next time. Comes out perfect each time :)
I wish I could give this a 4.5 star. Everyone really loved them, but only a few people gave it a 5. I would give it a 5 on easiness. For made-from-scratch cinnamon rolls these were so easy. I didn't change anything in the recipe, I did everything as-is, and I think they turned out pretty good. I did take the advice of others and let them rise in the oven after the heat had been turned off of 200, and I think that made them rise faster than what a lot of people mentioned. I did let them rise about 40 minutes though instead of 30. They were a little doughy in the middle and they were really sweet, but I expect that from a cinnamon roll. I liked the reviewer on here who said that these were too unhealthy for them. I don't know what they expected from a cinnamon roll. If they wanted healthy maybe they should have made some granola.
As a professional baker for many years, I find this to be a very good recipe and there were some excellent tips, such as turning the pan over and letting the brown sugar mix seep back down into the rolls. Try adding some diced up apple pie filling for an added touch.
These are the best! I have never made bread of any type and this was incredibly simple. I have a bread machine, but decided to try it in my Kitchen Aid mixer. I simply put all the dough ingredients in the bowl in no particular order and used my dough hook to mix it. When it came to a nice ball I let it go for another minute, and voila, beautiful dough. I put non-stick spray on my hands to transfer it to another bowl for the rise. It was pretty sticky initially. I creamed together the butter, cinnamon, brown sugar, and left it at room temperature. That made it very easy to spread. I made these the day before, refrigerated them, let them sit a little this morning and baked for 22 minutes at 350. Perfect. I also halved the recipe, and it still came out delicious. The rolls looked small before cooking, but 6 rolls filled my 9x13 pan after they cooked. They were huge! So delicious.
My first few attempts were less than successful, but I kept trying because all the good reviews. My biggest problem was the outside rolls would get burnt and dry, while the middle didn't bake all the way through and sunk when cooled. My recent attempt turned out much better because I baked the rolls in a 9x9 stone dish at 350F instead of a 9X13 pan at 400F (I halved the recipe and made 9 smaller rolls). All the rolls baked evenly this time around. I also used less flour (1/4 C less for half recipe), and the rolls came more tender and moist. FYI: to figure out how much to cut each roll, for a full recipe (rolled out to 16X21) cut a 16 inch log into 1.3 inch sections with floss to make 12 rolls. For a half recipe, roll out dough into 12X15 rectangle. After rolling into a 12 inch log, cut 1.3 inch sections to make 9 rolls. In a 9X9 pan, you can fit 3 rolls across and 3 down. The icing is also super sweet for an already rich roll. I only use half the sugar, thin with a little milk, and drizzle on instead of covering the whole top with icing.
5 Star even using frozen bread dough! Yes, I used Rhodes frozen bread dough, let it thaw then rolled it out and proceeded from there. Oops, I didn't read the directions and I cut the softened butter into the brown sugar/cinnamon mixture. Made it a little hard to "spread", but it worked! As I don't measure much when I cook, I probably used 6 oz of cream cheese, 5 T butter and about 2 cups powdered sugar and 2 teaspoons vanilla. YUMMY!! The frosting was perfect (I actually had a little bit left over, but will pile it on top before the rest of these go into the freezer). I can't imagine these being any better so I doubt I will go to the trouble of making the dough. Try the frozen bread dough, you won't be disappointed! The filling was exactly what I was looking for...lots of ooey-gooey cinnamony goodness. :) Thanks for the recipe! Edit..I forgot to mention I made these at night, popped into the refrigerator, took them out when I got up the next morning, let them sit for about an hour then baked. Worked perfect and will be the recipe I go to for our Christmas morning cinnamon rolls!
Very easy to make and delicious! I added crushed walnuts to the inside and omitted the topping, as I wanted plain cinnamon rolls, and they tasted wonderful! Thanks for sharing!
Excellent recipe. This was the first time I made cinnamon rolls and they turned out perfect. I didn't have any bread flour so I used regular and it was perfect.
These were so good I had to make one big enough to use for a pillow so the delicious smell would permeate my dreams. Tomorrow I'm installing them in my car in replacement for the safety airbags, my insurance rates will probably go up but I know if I get into an accident it's gonna taste great!
WOW I am amazed at how many reviews this recipe has gotten I submitted this many many ...years ago and haven't been back til now, THANKS to the many people who have said thanks or took the time to make it. I also love the many adjustments many have made. I also leave bake the rolls for 12 min or cover them once they have browned with foil. Flipping them over once done is great! I also wanted to add that I take this SAME recipe and make doughnuts and/or dinner rolls. For the rolls just take a small piece at a time roll it up like a ball and place on your baking sheets ..cover with a light towel for maybe half hour and let them rise then bake for 10-12 min. You could even butter lightly ...For doughnuts do the same just fry them in oil and glaze with powered sugar mix or chocolate when done !!! Tastes so good !!!
These are the best cinnamon rolls I have ever made. I have made these a few times now. My husband & son both love them. The first time I made them they came out doughy in the middle, so I turned the heat down on my oven by about 25 degrees. :)
These were okay. I think I just prefer the Cinnamon Roll Recipe II better. This recipe took more work and the rolls were only okay. The frosting is good, though. I prefer the other recipes where they cinnamon rolls taste like the soft yeast kind that your grandmother used to make.
I made the mistake of taking these to Mom's group. Now I am not allowed to come without bringing these. They are amazing, I make them with whole wheat flour and no on know the difference
When I put the buns in the pan I put it in the fridge overnight with a damp towel over them. The next morning I set them in a warm place for half an our to do the second rising and baked them as directed. They were wonderful. I'm glad to know I don't have to do the whole thing in the morning. These are wonderful!!!
I LOVE, I LOVE, I LOVE, I LOVE this recipe!!! They really do taste just like Cinnabons. I don't own a bread machine, so I followed the advice found in some of the other comments. I used all purpose flour instead of bread flour, and I used 2 1/4 teaspoons of Fleischmann's Active Dry All Natural Yeast instead of the bread machine yeast. I also placed the kneaded dough in a oiled glass bowl covered with a damp cloth and let it rise in a 200 degree (F) oven for the first hour. I didn't change anything else in this recipe. My changes were only made due to a lack of the recommended equipement and ingredients. I LOVE this recipe! I made these yesterday. They turned out perfect! My boyfriend loved them so much, he ate 3 fresh out of the oven. I LOVE this recipe! Marsha, I just have to say that you have no idea how much I appreciate you putting this recipe out here. I have a Christmas tradition that I started with my sone the year my mother died. On Christmas morning, we each have a Cinnabon and a cup of English tea, and I always gave him the gift I felt was most special to open at that time. We've done this for 13 years - even while he was away in the Marine Corps (phones are wonderful). Now, we don't have to worry about trying to find a mall where we can buy Cinnabons. I emailed the recipe to him so that he can enjoy the cinnamony goodness you shared. Thank you so much! By the way, jsut in case I forgot, did I mention that I LOVE, I LOVE, I LOVE this recipe?
I just made these for the first time, and they are absolutely fantastic. Everyone absolutely loves them. I think I will try using a little more milk next time to make them fluffier, and glaze the tops with butter before baking.
fantastic! yumy! wonderful! nearly foolproof - except i cooked em just a tad too long at the end. next time i think ill add just a tad more sugar to the dough. Congrats whoever wrote this, you're a genius ;)
These cinnamon rolls are soooo good! My dad always brought us cinnabons home from the airport when he traved. Now he doesn't need to spend the money, and I can treat him instead!
These are wonderful. The real secret here is to leave the dough mixture to rise overnight, then roll out and add the cinnamon filling, shape and store in the fridge. Take out at night and leave again then bake them for breakfast. Long, slow rising is always the key to perfect breadmaking.
Pretty close to the real cinnabon, but mine were better than real Cinabons according to everyong who ate mine :)
Amazing recipe! I've already made this several times. I doubled the frosting so we could have extra and some leftovers. I would recommend cooking them in 2 pans so they all cook evenly and thoroughly. In one 9x13 pan the middle ones weren't cooked all the way while the edges were starting to burn. It worked much better cooking them in 2 8x8 pans or 2 pie pans. My husband's favorite!
I have tried the recipe 3 times and it always did not come out fluffy and soft, can someone please enlighten me what did I do wrong ?
I have to admit I was skeptical that these would taste like the real thing. Wow!!! This was the closest I've ever come to duplicating the Cinnabon recipe. I scored major points with my hubby with this one! I baked them at 350 for around 18 minutes (glass pan). I also doubled the frosting and whipped it for several minutes to make it fluffy like Cinnabon's. This one's a keeper! Thanks for sharing Marsha!
Just a side note on someone saying use a .8 gram package of yeast- for those of you using Active Dry Yeast- that is 3 teaspoons or 1 tablespoon of active dry yeast. This recipe calls for bread machine yeast. If you don't convert the measurement to active dry yeast, your dough will not rise properly, be hard to work with, and will be too dense. Also, as Jennifer said, be sure to flip the pan over to let the cinnamon sugar goodness to recoat the rolls.
Really good but to truly be like Cinnabon they need to be higher and fluffier. I make them with my Kitchen Aid mixer: I add 2 yeast packets and heat the milk to about 80 degrees. I preheat my bowl so it is warm as well, then let the yeast proof. I leave in a warm oven (turned it on then off quickly). I mix the butter and cinnamon and sugar together then spread it out - using double what the recipe says. Be sure to not overcook! Ice while hot being generous.
I made these with a stand mixer and my hands, not with a bread machine. They were awesome! I used 4 cups bread flour then the rest was all purpose flour for kneading and rolling. I also divided the dough in half and cut each log into 9 pieces for a total of 18 small buns rather than 12 huge ones - still baked in a 9x13 pan. This size was better especially when taking them to a potluck. Stand Mixer Method: Dissolve 1 tbsp of the sugar from the recipe in warm (100-110F) milk. Stir in yeast and leave to proof for 10 minutes. Using the dough hook, add beaten eggs and melted margarine. In a separate bowl, combine 4 cups bread flour, remaining sugar and salt. Gradually add this to the yeast mixture. If dough is still too wet, add additional all purpose flour to form a shaggy, slightly sticky dough. Turn dough out onto floured surface and knead a few times to form a smooth ball. Place in greased pan, turning to grease the top of the dough, cover and let rise. Continue with the recipe from this point on. **I let my dough rise in the oven (turned off, door closed, oven light on) with a pan of hot water underneath for moisture and warmth.**
Great recipe, but you don't need to use a bread machine. Just sub one packet of yeast for the bread machine yeast, and proceed from there. I mixed my dough in my Kitchenaid mixer with a dough hook for about 10 minutes, then let it rise till double. Make sure you use a 9X13 pan, otherwise the rolls won't have room to spread out when you let them rise the second time. I also doubled the frosting, and flipped the rolls as soon as they came out of the oven. Perfect!
im 14 and this is even easy for me alone! trust me, i did it! if i can do it, so can you. Its also a great baking recipe for kids to help with! 5 stars! *****
This recipe is EXCELLENT!! I made these the night before. After cutting I placed in a pan covered the top w/plastic wrap and placed in the refrigerator. Next morning place the rolls (STILL COVERED) in center oven rack, place a pan of boiling water under rolls. Rolls will double in size in 30-60 minutes. Remove rolls and water from oven. Follow directions for baking.
Yum, yum, yum!!! Hubby and the kids couldn't get enough, so I will be making these pretty often from now on. I have tried using a scone mixture instead of the dough, and that works well too. Plain sugar frosting is a less creamy option, which I've used when I didn't have cream cheese. Not quite Cinnabon anymore, but still yummy.
maybe it's just me but i didn't really like this, it is definitely already sweet enough without icing....and i made it fat free with free products and it was soft when it first came out of the oven but turned hard quickly, but that might be b/c i used fat free ingredients. other people liked it enough.
Amazing! Exactly like Cinnabon!! I followed the recipe exactly, except for margarine in the dough, I used Smart Balance, and I kneaded by hand. Didn't use all the cinnamon and sugar, but I did sprinkle some on the top before baking. I found the amount of frosting to be perfect. Definately follow the other suggestions about 350 for 20 mintues. Perfect and alot cheaper :)
Good recipe but I should have read all the reviews first. 400 for 15 mins is way to hot!!! They were nicely browned on top but borderline raw underneath and in the middle. So disappointing after all that work.
These are absolutly perfect, make them as a special treat for the family, or for my husband to take to work with him and they never disapoint. I have made them early in the morning, or made them all the way through rolling with the sugar cinnamon and cut them into rolls, then let rise in the fridge overnight take them out in the morning let sit at room temp for an hour and then cook them as directed. Works great!
This recipe really is great - I always try to add fiber and other nutrients to my recipes, so I put 2 cups of white flour and 2 1/2 cups of spelt flour. I also used butter instead of margerine...and I didn't have any cream cheese on hand, but a regular powdered sugar frosting was still great!!
I made my first successful cinnamon roll with one of the other recipes, but this recipe worked out unbelieveably great. Finally a cinnamon roll that I (a beginner) could make, and it came out awesome. One suggestion. Increase icing amount by 33%. That's 4 oz cream cheese, 1/3 cup butter, 2 cups powdered sugar and 2/3 teaspoon vanilla. I hate feeling like I have to ration ingredients, especially icing!!!!!!!!!
Soooo good! My husband just asked me if I could make about 5 dozen more for him to take to work on Monday. I put all the dough ingredients in the breadmaker last night before I went to bed so that the dough was ready when I got up this morning. Just rolled it out, put the filling on it, let it sit on the stove top for 30 minutes while the oven was preheating and baked for 15 min (they were a little more brown than I would have liked but that's my dumb oven's fault.) Great treat!! Thank you!
I found this recipe before Christmas, and really wanted to try it, but was intimidated about making the dough without a bread machine, so I asked my mother-in-law to get me one for Christmas. I have made these twice, and my 11 year old rated them, on a scale from 1 to 10, as a 12! He and my hubby love them and wish I would make them more often. The bread machine makes it very easy. You will NOT regret trying this recipe. The only change I made was to use canola oil in the dough instead of butter or margarine.
Super easy tip: You can buy bread dough in the freezer section of your grocery store. Simply defrost the loaf in the fridge (so it doesn't rise too much) and then roll it out & follow the rest of the recipe. Also, I found that after you sprinkle the cinnamon/sugar mix onto the dough, pat it down. It keeps the mix in the cinnamon roll! Great recipe, thanks!
This is one recipe I -Almost- wish I hadn't found. I cannot make these delectable little jewels fast enough for my kids or grandsons!!!They are just sweet enough,tender enough and even easy enough for most anyone to make with or without bread machine.Thanks Marsha Ferndanez for a sweet recipe that keeps my family calling *****
i just wanna say thank you guys !! i tried this and everyone in my family couldn't believe i made them they couldn't tell the diffrence between these and the ones we buy .. THIS IS DEFINITELY THE BEST RECIPE FOR CINNABON I EVER FOUND !!!
I made these Thanksgiving weekend and they were excellent. Extremely easy. Note: I've made these again, and if you don't have a really warm kitchen, let them do their final rise in pan overnight covered with plastic. They were twice as big as the first time I made them!
I made these for a neighborhood Easter brunch and they were AWESOME. Most people ate 2 and several ate 3! I don't have a breadmaker so I just made the dough in my mixer with a dough hook. I let the dough rise for about an hour, rolled it out added the cinnamon/sugar mixture, cut them and put in the glass casserole dish and kept them in the fridge overnight. Baked the next morning and they were perfect. No need to make the same day. Sitting in the fridge overnight did not hurt them at all. The only other thing I did differently was added softened butter to the cinnamon/sugar mixture. Thank you for a delicious recipe.
Cinnabon is better but these are still very good! My family enjoyed them very much.
This is a fabulous recipe and a wonderful indulgence. Instead of applying the butter to the rolled out dough and then sprinkling the sugar/cinnamon, I blend the sugar and cinnamon with the butter and then spread it on the dough with a metal spatula. It's a whole lot easier to roll this way and there is less mess and the cinnamon stays with the roll, not on the counter.
The dough was very elastic. I had to put it in the fridge for 30 minutes before rolling it. I think next time i'll bake it in muffin pans. Also, the icing was delicious but had little bits of lumpy cream cheese. i was too lazy to stand there and smooth it out. Very sweet, very yummy
WOW!!!!! These were awesome! I made them for company that we had over for the holidays, and they raved and raved that they were better than "that store in the mall". It's the icing that does it. I replaced 3/4 of the bread flour with whole wheat for extra fiber (will probably do all whole wheat next time, with the addition of vital wheat gluten to help the rise). I also used light cream cheese in the icing with no problems. To make these (up to one month)ahead of time, make and assemble the rolls as stated in the recipe, and then place them in the greased pan wrapped with plastic wrap and foil and place in the freezer. The night before baking them place them in a cold oven and let them sit overnight. In the morning they will have thawed and completed their second rise, and will be ready to bake. Take them out of the oven, unwrap, and place them back into a PREHEATED oven and continue to bake according to recipe instructions. Top with icing and devour. Your family will no doubt have a new found love and respect for you! Thanks for sharing this recipe!!!!!!!!!!!!
Sorry but to whomever said these were not good clearly did not make them correctly. I've been a chef 30 years. These came perfect. Just the right hardness to the outside and gooey but not doughey on the inside. The frosting was also excellent. Who puts pudding in cinnamon buns? Eeesh. Try these they are great. I put the milk and butter in my microwave first just enough to warm the two. Put them in the bread machine first. Then flour, then salt then eggs sugar and yeast last. The sugar feeds the yeast and will make the dough rise. Thank you for the recipe. This has been added to my recipe box. Photo of mine attached. :)
Under bake rather than over bake. Watch them like a hawk. They have to be soft to get that cinnabon texture. And as another commenter said, flip the pan upside down over a baking sheet while they cool to keep the syrup from pooling on the bottom of the pan. (and I don't use bread makers either) I make them night before then refrigerate. Rise in the morning and bake.
This recipe was delicious! I had to let them rise overnight and popped them in the oven in the morning and they were a perfect breakfast treat for the family!
This is the first recipe that ever came out for me... My husband LOVED them!! So easy and yummy!!!
I never thought I could make cinnamon rolls from scratch or add anything to this recipe that could make it better than it already was, well this recipe proved me wrong twice because not only did I made them, but I think I improve the taste by simply adding 1/4 tsp. of almond extract to the icing. It really gave it the final touch.
OMG. What a fantastic recipe. I didn't do them in a bread machine, but let them rise in a convential oven on the yeast rise cycle (100degrees). These were superb. My family loved them. Only once left, wonder who's gonna get that one. Thanks so much.
How do I make this without a bread machine?
These were not as easy to make as I had imagined from reading the other reviews: it's quite a work-out to roll out the dough, even though I let it relax for the recommended time. Granted, I have never made cinnamon buns before, and even though my dough was not a perfect rectangle, the rolls were still quite good as well as pretty after baking. I froze about half of them because there are only two of us at home, and I am looking forward to baking and eating them later on. I baked 6 of them, instead of the 12, in a round glass pie dish instead of the 9 x 13 pan. The dough also took quite a bit more time to rise than 30 minutes, actually more than double the time, but the result was still good.
This recipe is fantastic! My whole family and my fiance's family love them. I don't have a bread machine either but never need one. Just proof the yeast in the warm milk for 10 minutes, then add the rest of the ingredients and put the dough in a warm spot to rise. I followed another reviewer's tip and turn the oven on at 250 degrees for about a minute, then turn it off, cover the dough in a damp paper towel and put the bowl in the warm oven for an hour. Here's another tip my sister-in-law taught me: if you don't have bread flour, use regular flour (I use unbleached all-purpose) and add wheat gluten. 1 Tbls wheat gluten for every 1 cup of flour. Add the Tbls wheat gluten to your measuring cup, then fill the rest with flour. These turn out perfect every time!
I use the filling and frosting recipe from here and it is fabulous! A tip so that the filling does not run all over is to add 2 tsp. corn starch or xanthan gum to the brown sugar/cinnamon. It makes it gooey and it will stay inside the dough better.
Great Recipe! Thanks Marsha!Everyone loves these rolls. I have sent them on fishing trips with my hubby and others in my extended family have requested them for their freezers.! I bake at 375 degrees for 23 minutes exactly. I like someones suggestion of using a jumbo muffin tin so they can bake separately. I'll have to try it next time.
Superb! I usually make the dough and assemble/cut the buns the night before to save time in the morning. Just cover the pan with a damp cloth then plastic wrap. I then let them sit at room temp for approx. 10 minutes, then let them sit in the oven as it warms to bake. Compliments abound every time I have made them!
Ooooh (dissolving into cinammon roll heaven).. Seriously, this is probably the best recipe I've tried from this site. I was able to get 25 normal-sized rolls out of this recipe. I was concerned about what the texture of the rolls would be like, since I really don't like "bready" cinnamon rolls. But the texture was dead on - rich and sweet. The icing is wonderful, too. My ONLY gripe about this recipe is the oven temperature; I wouldn't bake them at more than 350 degrees, even if you have to increase the baking time.
THROW OUT ALL OF YOUR OTHER CINNAMON BUN RECIPES BECAUSE THIS ONE IS IT! What a hit it made with my hubby on Sunday morning! He said it tasted better than the original Cinnabon because he didn't have to trek to the mall to get it, and the aroma from the oven made the house smell so good! I used the suggestion of other raters by preparing the recipe the night before, just having to pop the pan into the oven in the morning. If you want to supersize the bun to emulate a Cinnabon, cut 6 to 8 slices instead of 12, and be sure to invert the pan onto a serving tray after baking to allow the cinnamon and sugar to drizzle down the sides. Thanks, Marsha, for sharing a wonderful recipe!
These are amazingly like the ones I can't resist at the mall! As I type I'm trying to resist having a second one. I made a couple minor changes- decreasing the temp. to 375 and increasing the bake time to 20 minutes. With no bread flour on hand I just used all purpose flour and they still turned out perfectly.
I've make these rolls 4 times without using a breadmachine or mixer & baking at 350 for 20-25 min.: the first 2 batches were sensational but the last 2 batches were just awful! The last 2 batches resulted in hard, dense rolls that didn't brown like they should have. I would suggest that you check the expiration date & proof your yeast before adding to the flour mixture. WEIGH your flour! 4.5 cups of flour equals about 558 grams. Kneaded dough should be "smooth and slightly shiny, almost satiny". My failed batches weren't... probably because of too much flour. Rolling the risen dough onto a surface sprayed with Pam was much easier & had a nicer result than rolling onto a floured surface. I cut 26 rolls out of the batch which was a mistake. You can definitely make these without any special equipment...try again if your batches haven't come out right. I would imagine it might be because either the yeast isn't activating because it's old or the liquid was too hot or cold, too much flour, or it hasn't risen enough before baking.
This recipe is truly incredible. It does take a while for the rising and the rolling out, but the effort is definitely worth it. Just be warned that when they come out of the oven they are VERY hot. The center of the rolls stays hot a lot longer than the outside. My husband has burnt his tongue several times since he's so eager to get at them.
Delicious and very easy! I had never made my own cinnamon rolls before and I can't believe how simple and quick it is to do. I did not use a bread machine but instead listened to reviewers who said you could do it without. I have made these three times. One of the great things about this recipe is the fact that I always have these ingredients on hand. I definitely think that 2½ tablespoons of cinnamon is too much; they tasted overwhelming spicy/burned cinnamon tasting. I prefer them with a ONE heaping tablespoon (but that is strictly my personal opinion) After cutting the rolls and placing them in your pan, make sure you let them rise for 30 minutes prior to baking. The first two times I made them I forgot this step. The last time I included this step and the resulting rolls were light/melt in your mouth delicious. I also make them with a butter/confectioners sugar/milk/vanilla glaze and not the heavy cream cheese icing. These rolls are too good to cover up with thick cream cheese. A+ recipe! Thank you.
I made this it was super yummy. By mistake I added to much salt to the icing :0(. I was so upset then I just went with it. I added more vanilla and it was good. I mean reallly good :0) I was so happy. Thanks for the recipe. I WILL MAKE IT AGAIN
Great! Finally made this to make comparisons with the other cinnamon rolls I've made and my family voted that the frosting to this is a keeper but the dough we love best goes to the cinnamon rolls lll (AR)...hands down.
These were really yummy, but very rich and sweet - neither my husband or I could eat more than one. I made them exactly as written and baked in a glass 13X9 pan. I do have a couple of hints 1) This makes a lot of dough, as much as a 2 lb. loaf. Be sure your bread machine can handle it or cut it in half. 2) I used King Arthur bread flour (my favorite) and had to add almost 1/4 cup water to get the dough to the right consistency. Be sure to add it only a tablespoon at a time. As it kneads, your dough should become soft and shiny - this makes tender bread. If your machine is struggling, you may need more liquid. 3) Like other reviewers, I mixed my butter, sugar and cinnamon mixture together before spreading over the rolled out dough. This worked to keep most of the filling inside the roll 3) After rolling up, cut off the ends of each roll to make them nice and straignt then cut roll into 1 1/2 inch buns. If you want to use the ends, put them together to make the "cook's sample" 4) I cooked mine about 17 minutes. You can tell they are done because the center of the roll should rise above the sides, but don't get them too brown! 5) Cool buns slightly before removing from pan and placing on waxed paper to ice
This recipe is sooo good. My weakness is cinnamon. And these are by far the best cinnamon rolls I've ever put in my mouth. The one thing I did to make my cinnamon rolls come out perfect is, I baked then in a glass baking dish, which made for nice done rolls with a bit of ooey gooey brown sugar on the bottom. YUM! When I baked them in a metal pan the brown sugar was too crusty and hard. This is a must try recipe. Thanks for the recipe!!!
Delicious! Tastes just like a Cinnabon.
Absolutely Fabulous! I've made these twice already and they come out perfect every time! I cut the frosting recipe in half. I also keep them in the frig and bake them the next morning.
