Cinnabon Cinnamon Rolls Recipe

 Cinnabon Rolls Cinnabon Kopicat is one of my favorite recipes of all time! I can eat a whole frying pan (and sometimes I do)! We make it for every birthday and every special occasion for breakfast, such as a cup of Snabon or Cinnabon ice cream. Bacon is wonderful with the smoothness of ice cream with the taste of butter and cinnamon

 

 Cinnabon Cinnamon Roll

I love making these rolls for breakfast because they can be made the night before and then put in the oven in the morning

I always serve these cinnamon rolls with this delicious breakfast dish alongside this hot cup of coffee to balance out the sweetness that can also be made the night before.

Yes, these rolls taste so much like the original that I almost got dizzy the first time I made Cinnabon rolls! Cinnabon Cinnamon Rolls are heavy with butter on the cinnamon which I love

I've learned over the years that you can even make it the night before and let it rise while you sleep! This is what I woke up to and it is ready to be prepared, and we save some time, so that it will be easier to prepare
Another secret is to frost them with half the garnish when they come out of the oven and the other half after they've been sitting for a few minutes.

In this way the frost type flows into all the cracks.

If you want to make it the night before, shape the rolls, cut them into strips, and let them rise on the covered counter overnight. Bake in the morning as directed.

Cinnabon

Cinnabon is known for its intense cinnamon taste. They use 2 tablespoons of cinnamon which is plenty. If you are not sure you can reduce it to 1 tablespoon of cinnamon.


** Rolls Cinnabon Cinnabon Copics **

Preparation time: 10 minutes
Cooking time: 30 minutes
Total time: 40 minutes

Copycat Cinnabon Cinnabon Rolls are one of my favorite recipes ever! I can eat a whole frying pan (and sometimes I do)!

**Ingredients**

    ¼ cup warm milk
    1 (1/4 ounce) package active dry yeast (about 2 1/4 teaspoons) (see note for instant yeast replacement)
    ¼ cup white sugar
    1/3 cup melted unsalted butter
    1 teaspoon salt
  6 eggs at room temperature
   1 kilo bread flour or plain flour (bread flour makes a lighter cinnamon roll)
2 teaspoons of Mohsen Al-Khubaiz
A big spoonful of cinnamon

Filling Ingredients:

    1 cup packed brown sugar
    1/4 cup 1 tablespoon ground cinnamon (see note)
  cup of soft unsalted butter

Frosting: (Topping sauce or white sauce)

   200 soft cream cheese
    100 cups soft unsalted butter
   100 cups of sugar
    1 teaspoon vanilla
 100 grams of milk 

Instructions

    Microwave milk for 45-60 seconds in the microwave (about 110 degrees F). Dissolve yeast in warm milk in a large bowl and let it bubble and react for about 5 minutes. Add sugar, butter, salt, eggs, and flour. Mix well. Knead dough into a large ball, using your hands dusted lightly with flour or with a stand mixer for about 5 minutes. Put in a bowl sprayed with cooking spray and cover tightly with plastic wrap. Let rise in a warm place about 1 hour or until dough has doubled in size.

    In a small bowl, thoroughly combine brown sugar and cinnamon. Spray surface with cooking spray or sprinkle flour on it. Roll dough into a 16x21 inch rectangle about 1/4 inch thick. Spread dough with softened butter and sprinkle evenly with sugar/cinnamon mixture. Roll up dough starting with the longer side and cut into 12 large rolls (or 18 smaller rolls). Place rolls in a lightly greased 9x13 inch glass baking dish (or you may need 2 dishes if you make smaller ones). Cover and let rise until nearly doubled, about 30-60 minutes. If making the night before I let them rise covered with a dish towel on the counter overnight.

    Meanwhile, preheat oven to 350 degrees. Bake rolls in preheated oven until golden brown, about 18-20 minutes or until center of the roll is cooked. Add more time if not cooked. While rolls are baking, beat together cream cheese, butter, confectioners' sugar, vanilla extract and salt. Spread half the frosting on them while they are still warm so that the frosting melts into the roll and the other half after they've sat for a couple of minutes. That's what the Cinnabon people do (I asked them). Makes 12-18 rolls.

Recipe Notes

Instant yeast substitution: If you are using instant yeast, reduce the yeast to  1 3/4 teaspoons of instant yeast and you do not need to proof the yeast, just add it to the dry ingredients.

If you want to make these the night before, shape the rolls and cut then into slices and let them rise on the counter covered overnight. Bake in the morning according to the directions.

Cinnabon is known for their intense cinnamon taste. 2 1/2 tablespoons of cinnamon is a lot but if you're not sure you can reduce it to 1 tablespoon of cinnamon.