(44 votes, average: 3.82 out of 5)
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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
Naomi-
I’m wondering if the margarine can be substituted for butter if it’s what happens to be on hand? Any luck with that?
Jennifer
good margarine is fine to add
I registered on this website JUST so I could come comment on this recipe. These cinnamon rolls were sooooooooo delicious!!! They actually taste just like the Cinnabons!! I was floored with how good these were!
Thanks! They’re our all time favorite recipe here at the site.
hello! this sounds great!!! just curious if this recipe and the others here are made up by better batter or if they are all from the gluten free on a shoestring book/site. I have had some difficulty with those recipes and wanted to know before i try this out. thanks!
these recipes are our recipes
The dough recipe calls for margarine. Will butter work as well?
yes, margarine will work!
it says margarine. I want to use butter…
By all means use butter!!!
Can I make the dough the night before if I am using this for monkey bread? If so can you give me details
Yes you can! Make it up to the rising part, cover well, and stick in the fridge. The next day let it come to room temp (probably half an hour) and then proceed