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Cinnabon Cinnamon Rolls

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“Absolutely to-die-for cinnamon rolls - this is the kind of food that you get that craving for. My mom passed this recipe on to me. I'm not sure where she got it, but it rocks. Try maple extract instead of vanilla as a tasty alternative.”
READY IN:
2hrs 12mins
YIELD:
12 rolls
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 400°F.
  2. Combine dry ingredients in mixing bowl. Heat milk and water, then add butter to melt.
  3. In another bowl, whip eggs until very fluffy, then gradually add the hot milk/water mixture to the eggs as you keep the mixer going. When blended, gradually add to the dry ingredients and mix well.
  4. Knead for 5 minutes. The dough texture will be very wet. Add VERY tiny amounts of flour if needed, no more than 1/2 cup. Kneading helps the texture to become more dry and elastic.
  5. Let rest til double in size.
  6. Roll out to 1/4 inch thick and 21"x16", or smaller and thicker for thicker cinnamon rolls.
  7. Spread softened butter over the dough. Sprinkle with filling mixture.
  8. Roll lengthwise to 21" roll. Cut in 1 3/4" slices, 6 to a baking sheet. Do not put these too close together, as they will spread.
  9. Bake 10 minutes or until light brown.
  10. As soon as you take them out of the oven, top with a spoonful of the icing mixture. Don't worry that the icing is super thick, it will melt and spread out.
  11. Icing- Cream butter and cream cheese together until well blended. Add vanilla and mix. Add salt, and gradually add powdered sugar until well incorporated.

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