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Cinnabon cinnamon rolls are studies in excess. Too much bread, too much sugar, too much cinnamon… In short, they’re heavenly. A single Cinnabon roll contains about 730 calories and 24 g of fat, which is almost half of most people’s daily alottment. While we wouldn’t recommend eating these everyday, we have to admit, sometimes you just ‘need’ a little luxury.
Dough
2 cups warm milk (110 degrees F/45 degrees C)
2 eggs, room temperature
2/3 cup margarine, melted
4 1/2 cups Better Batter Gluten Free Flour
1 tsp. salt
1/2 cup white sugar
2 1/2 tsp. active dry yeast
2 cups warm milk (110 degrees F/45 degrees C)
2 eggs, room temperature
2/3 cup margarine, melted
4 1/2 cups Better Batter Gluten Free Flour
1 tsp. salt
1/2 cup white sugar
2 1/2 tsp. active dry yeast
Filling
1 cup brown sugar, packed
2 1/2 tsp. ground cinnamon
1/3 cup butter, softened (VERY soft)
1 cup brown sugar, packed
2 1/2 tsp. ground cinnamon
1/3 cup butter, softened (VERY soft)
Topping
1 (3 ounce) package cream cheese, softened
1/4 cup butter, softened
1 1/2 cups confectioners’ sugar
1/2 tsp. vanilla extract
1/8 tsp. salt
1 (3 ounce) package cream cheese, softened
1/4 cup butter, softened
1 1/2 cups confectioners’ sugar
1/2 tsp. vanilla extract
1/8 tsp. salt
Instructions
Mix dough ingredients in your mixer on high speed for three minutes,
or until well combined. Set aside, covered in plastic wrap, in a warm
place for 30-45 minutes, or until doubled.
or until well combined. Set aside, covered in plastic wrap, in a warm
place for 30-45 minutes, or until doubled.
Lay out two sheets of plastic wrap to make a 16×24 inch surface. Flour
them lightly. Turn dough onto the plastic wrap and sprinkle flour on
the surface. Roll dough into a 16×21 inch rectangle. Spread dough with
1/3 cup butter and sprinkle evenly with sugar/cinnamon mixture. Roll
up dough and cut into 12 rolls. Place rolls in a lightly greased 9×13
inch baking pan. Cover and let rise until nearly doubled, about 30
minutes. Meanwhile, preheat oven to 400 degrees F (200 degrees C).
them lightly. Turn dough onto the plastic wrap and sprinkle flour on
the surface. Roll dough into a 16×21 inch rectangle. Spread dough with
1/3 cup butter and sprinkle evenly with sugar/cinnamon mixture. Roll
up dough and cut into 12 rolls. Place rolls in a lightly greased 9×13
inch baking pan. Cover and let rise until nearly doubled, about 30
minutes. Meanwhile, preheat oven to 400 degrees F (200 degrees C).
Bake rolls in preheated oven until golden brown, about 15 minutes.
While rolls are baking, beat together cream cheese, 1/4 cup butter,
confectioners’ sugar, vanilla extract and salt. Spread frosting on
warm rolls before serving.
While rolls are baking, beat together cream cheese, 1/4 cup butter,
confectioners’ sugar, vanilla extract and salt. Spread frosting on
warm rolls before serving.
Oh my gosh, I think I’ve died and gone to heaven! I haven’t eaten a good cinnamon roll in forever, and these were exactly like cinnabon’s! I made them dairy free by using soymilk and DF margarine, but still used the eggs, and they were perfect. I made them up to the point of putting them in the pan, but instead of letting them rise the second time I covered the pan tightly and refrigerated for at least 12 hours but not more than 48 hours, then baked as usual. They were perfectly risen and I didn’t have to get up at 5 am! I used tofutti cream cheese for the topping and served these to a bunch of folks who can eat dairy and gluten, and they didn’t even know they were DF and GF!
We just made these Cinnabon Clones-Fantastic. If my family figures out that I can cook I may never get out of the kitchen. Thanks So much for such great products and recipes.
Thanks Tina – very excited for you! Glad to be of service