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Gluten Free and Quick Cinnabon Copycat Recipe

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READY IN:
45mins
SERVES:
12
YIELD:
12 Cinnabons
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat the oven to 400 degress.
  2. For the rolls, combine 4 cups flour, 2 tsps of salt, 2 tbsp of sugar and 8 tsps of baking powder in a medium bowl.
  3. Once combined add 1 quart of heavy cream.
  4. Stir together gently until a shaggy mass comes together. If it seems too wet, add more flour 1 tbsp at a time.
  5. Turn out onto a generously floured work service and knead until a semi cohesive mass comes together (maybe 30 seconds to a minute). Roll out with a floured rolling pin until it is roughly 16 inches long by 12 inches wide, should be approximately 1/4 inch thick).
  6. Combine brown sugar and cinnamon into a small bowl.
  7. Spread 1/3 cup of butter evenly over the dough, then sprinkle the cinnamon/sugar mixture evenly over the surface of the dough.
  8. Working carefully, from the long edge, roll the dough down to the bottom edge.
  9. After trimming the edges, cut the dough into 1.5 inch slices, and placed into a lightly greased baking dish with the edges touching. (or you can use a 1/2 sheet pan lined in parchment).
  10. Bake for 20-25 mins or until golden brown.
  11. While the rolls are baking, make the icing by mixing the powdered sugar, vanilla extract, butter, cream cheese and salt in a stand mixer until fluffy and smooth.
  12. When the rolls are done, spread generously with icing.

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