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“We loved the cinnamon rolls we would get at Cinnabon. Unfortunately we no longer have a location here. I had watched them making the cinnamon rolls and they had a cinnamon/sugar/butter mixture already made up that they would spread on the dough. While I am sure they had some "secret" ingredient in there I came up with something that works quite well. I had only used 1 Tbsp of cinnamon in the batch I made for the pictures. I prefer more cinnamon so do use up to 2 Tbsp. I just use my regular bun dough, but you can use a sweeter dough if you prefer. Feel free to frost these with cream cheese icing. Please ignore the stats for this recipe. They have been calculated using 2 lbs of yeast, not 2 lbs of yeast dough. This is not a high fiber or high protein recipe.”
READY IN:
2hrs 30mins
SERVES:
12
YIELD:
12 cinnamon rolls
UNITS:
US

Ingredients Nutrition

Directions

  1. Cream butter, sugar, syrup & cinnamon for filling.
  2. Roll or pat dough into a 12 x 18 rectangle.
  3. Spread filling over dough.
  4. Roll up from long side.
  5. Cut into 12 equal pieces.
  6. Place in lightly greased or parchment lined baking pan.
  7. Cover & let rise 1 hour, or till dough is doubled in size.
  8. Bake at 350 for 25 - 30 minutes.
  9. Invert pan on parchment covered cookie sheet & cool on wire rack.

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