Cinnamon Rolls – a Clone of Cinnabon

Name: Cinnamon Rolls – a Clone of Cinnabon
Prep time: 45 min
Cook time: 15 min
Total time: 1 h
Yield: 12 rolls, 12 serving(s)
Ingredients: 1/4 ounce active dry yeast; 1 cup warm milk (105 - 110F); 1/2 cup granulated sugar; 1/3 cup melted margarine; 1 teaspoon salt; 2 eggs; 4 cups bread flour (all purpose flour will do fine, bread flour helps them rise more); 1 cup packed brown sugar; 2 1/2 tablespoons vietnamese cassia cinnamon; 1/3 cup softened margarine; 8 tablespoons margarine, softened; 1 1/2 cups powdered sugar; 1/4 cup cream cheese; 1/2 teaspoon vanilla extract; 1/8 teaspoon salt

Submitted by Jason Weiser

"I have worked on this recipe for several years and have gotten as close as I can to the yummy delicious mess we have all grown to love the aroma and flavor of at the mall. Cinnebon uses Makara Cinnamon, I use Vietnamese Cassia Cinnamon, it just smells more like a cinnamon roll to me…personal taste. Enjoy"

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Ready In:: 1hr
Ingredients:: 15
Yields:: 12 rolls
Serves:: 12

ingredients

Rolls
¹⁄₄ ounce active dry yeast
1 cup warm milk (105 - 110F)
¹⁄₂ cup granulated sugar
¹⁄₃ cup melted margarine
1 teaspoon salt
2 eggs
4 cups bread flour (all purpose flour will do fine, bread flour helps them rise more)
Filling
1 cup packed brown sugar
2 ¹⁄₂ tablespoons vietnamese cassia cinnamon
¹⁄₃ cup softened margarine
Icing
8 tablespoons margarine, softened
1 ¹⁄₂ cups powdered sugar
¹⁄₄ cup cream cheese
¹⁄₂ teaspoon vanilla extract
¹⁄₈ teaspoon salt

directions

For the rolls, dissolve the yeast in the warm milk in a large bowl.
Add the sugar, margarine, salt, eggs, and flour, and mix well.
Knead the dough, using your hands dusted lightly with flour (I am lazy and use a stand mixer). After kneading, roll the dough into a ball, place in large bowl and let rise in a warm place for about 1 hour, or until the dough has doubled in size.
Roll the dough out on a lightly floured surface until it is ~ 21” long and 16” wide. It should be ~ ¼ ” thick.
For the filling, combine brown sugar and cinnamon in a bowl. Spread softened margarine evenly over the surface of the dough, and then sprinkle the cinnamon and sugar evenly over the surface.
Working carefully from the top (a 21” side) roll the dough down to the bottom edge.
Cut the rolled dough into 1 ¾ ” slices and evenly place them in a lightly greased baking pan. Place them with 1.5 ” of space on all sides to allow for additional rising. (Your pan will look very empty, trust me…if you space them, they will grow).
Place your baking pan in a warm place for at least one hour. (the longer you allow them to rise this time the larger the rolls will rise, and the lighter and fluffier the dough will become, I let them rise to fill the pan (a couple of hours)).
Preheat oven to 400 degrees.
Bake rolls for ~10 min or until lightly browned on top. (remember residual heat will continue to bake the rolls after you take them out of the oven).
While the rolls bake, combine icing ingredients. Beat well with electric mixer until fluffy.
Generously coat the rolls with icing while the rolls are still hot, this will cause the icing to melt into the roll.
* Vietnamese Cassia Cinnamon – This may seem to be a trivial point, however, this cinnamon is what takes your cinnamon rolls to the next level; one trip to the spice store and smelling the differences in the cinnamon and you’ll know why. I am sure its available at several stores, I pick it up at Penzey’s Spices.