Saturday, September 13, 2008

"Cinnabon" Cinnamon Rolls

Ok guys- I finally got around to taking pictures of these. Most of the time they are never around long enough to do that- so yesterday I made it a point to get some pictures. Luke was the main photographer here. He regretted he couldn't capture the smell for you. :-)
Anyway, for those of you who keep asking if it's on my blog yet: this is for you!

These are so yummy- and do taste like Cinnabon. We don't have a Cinnabon in our mall, though I heard we were going to get one again- after 5 years or so without it. I really missed having one, so found a recipe online, though I have changed it a bit, so here's mine:
This makes 16 large rolls- two 9" x 13" pans full.

"Cinnabon" Cinnamon Rolls
2 c. warm milk
1 c. sugar
2 T. yeast
3/4 c. butter (room temp)
2 tsp. salt
4 eggs
6 c. white flour
2 c. whole wheat flour
Combine everything in the mixer (kitchenaid, bocshe, etc) and knead for 10 minutes. Let sit with the lid on and rise until it reaches the lid (this might take 45 minutes to an hour), then knead the dough for a minute or 2 and roll out on floured surface.

2/3 c. butter (room temp)
Spread the butter onto the rolled out dough.
2 c. sugar
1/4 c. molasses
--mix together then add:--
1/3 c. saigon cinnamon*
1/4 c. flour

Mix the sugar, cinnamon and flour together and sprinkle/spread over the butter.
Roll up Jelly-roll style and mark 16 even marks for the cuts on the roll. Cut out 16 pieces and put 8 in each 9" x 13" greased baking dish. (Two 9" x 13".)
Let rise until doubled and bake in 375 degree oven for 22-25 minutes. The tops will be brown. Frost while warm.

1 c. butter (room temp)
3 cups powdered sugar
1/2 c. (4 oz) cream cheese
1 teaspoon vanilla
1/4 teaspoon salt
blend thoroughly and then spread over warm cinnamon rolls.

*Or another high quality- don't use the generic that is just labled "ground cinnamon", this makes a big difference. I buy mine at Costco: $3. for a large container.
This counter is 21" x 25".

Spread the warm butter on the dough.

Mixing the sugar and molasses.

Mixing the cinnamon and flour into the sugar.

Spreading the sugar/cinnamon mixture over the buttered dough.

Start at one of the longer edges and roll the dough.

Mark out 16 even marks where you are going to cut.

Cut the roll.

Set 8 cinnamon rolls into each 9" x 13" greased baking dish.

Let rise until doubled before baking.

Rolls will be brown on the top, but still the soft doughy-ness we love in the middle, and not uncooked.

Mix the icing and spread over warm rolls.

These are really best served warm-- oh yummy!

Now I think I'll go eat the leftovers...


savvysuzie said...

oh. my. yummy. What I wouldn't give for decent counterspace! I'd be rolling these out every day :)

Rachel said...

You could always 1/2 the batch. :-)
I have to really be in the mood for sweet for these!

RPH said...

yum! these sound so good. i am gonna try them tomorrow. good thing it is a big recipe. i am taking them to family dinner. thanks!!

Rachel said...

Raygon- glad to see your still around, haven't heard from you in a while. :-) How did they turn out?
I have 2 friends that made them recently, so I told them they need to leave a comment on the blog and let me know how they were.
I've made them for our young adults group at church a couple times and I they are defiantly a favorite.

The little Hartzler Baby said...

I have made these quite a few times now, and everyone LOVED them, they are so fun to make too, thanks for sharing the love with us!!!! said...

OH MY!!! tottaly bookmarking this---gotta try it for sure!!

Sherri said...

Do you think it is possible to make a batch and freeze it (before cooking)? I want to be able to make some ahead of time and freeze for later. Please let me know your thoughts...

Rachel said...

They freeze great. Just make them up like normal, and freeze before letting them rise. I've done it in a foil pan and I've also frozen them on parchment paper and then stuck them in a ziplock after they were hard. Then what I have done is taken them out at night, left them in the cold oven to thaw and then in the morning turn the oven on and bake them. They may not be really big in the morning when you are ready to bake, but they will rise more while they are baking.
I've also made them in the evening, stuck them in the fridge to rise and baked them about 12 hours later.

Anonymous said...

These look great! Thanks too for the tips on freezing! Otherwise I'd sit down and eat them all!! LOL

luvmy4munchkins said...

I'm getting ready to make these now. I can't wait to try them. Thank you!

luvmy4munchkins said...

They turned out GREAT! I did add an extra tsp of vanilla to the frosting. Mine tasted really buttery. And, I used an entire 8oz cream cheese. They are awesome!!

Rachel said...

So glad you liked them! I've been using 8 oz of cream cheese too, just because I tend to not look at the recipe and forget. :-)

Anonymous said...

I just use bown sugar instead of molasses & sugar.... much easier and still same yummyness - Deanne

Anonymous said...

Is the 3/4 Cup butter included in the dough or is that to spread over the rolled dough before adding the filing?

Rachel said...

The 3/4 c. butter is put into the dough, then when you do the filling, you use another 2/3 c. of butter (to spread over the dough) and then more for the frosting.

I have the 3 separate recipes there- the dough first, then the filling, then the frosting.
Hope that helps!

Anonymous said...

Thank you for your prompt reply. I appreciate it. I had made this once before, and plan on making it tomorrow for my co-workers and got a little lost if you will in trying to figure out how much butter to leave out (it's been one of those..weeks). Regardless, everyone loved this recipe and I can't wait to browse your site to try out some others. Thanks for sharing the sweet love.

Rachel said...

You're more than welcome! I'm sure you will be quite popular tomorrow! :-)

Lindsay said...

Hi Rachel! Kristin told me about this recipe. I just got a KitchenAid stand mixer for Christmas, and this might be the first recipe I make!!! They look so good. Thanks for sharing it with the blog world. :)

Rachel said...

How fun Lindsay! Enjoy your mixer!! I'm sure the cinnamon rolls will be great!

Anonymous said...

I've never tried anything like this before but they were perfection the first time I made them. So yummy! Thanks for the pictures and step by step instructions!

Tina said...

making these again today! Thanks again for such a great recipe. :)

Rebecca said...

I've been hoarding a brick of cream cheese for a month now to make these for Christmas. We'll looking forward to a yummy Christmas morning breakfast.


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