CopyCat Cinnabons!

Recipe Rating:
 3 Ratings
Serves: at least 12
Prep Time:
Cook Time:


1/2 c warm water
1 pkg yeast (2 1/2 tsp)
1 tsp sugar
1/2 c milk
1/3 c sugar
1/3 c butter, melted
1 tsp salt
4 c flour
1/4 c butter, melted
3/4 c sugar
1 1/2 Tbsp cinnamon
3/4 c nuts, chopped (walnuts)
1/4 c butter, melted
1/8 c sugar

The Cook

Sherry Peyton Recipe
Well Seasoned
Las Cruces, NM (pop. 97,618)
Member Since Jul 2011
Sherry's notes for this recipe:
I've had this recipe for years, and no longer know where I got it. From the web undoubtedly. It proports to be an authentic copy of the famous Cinnabon. I've had both, and I don't think I can tell the difference. So put your apron on and get baking. These freeze well, so don't be daunted by the amount. If you like this recipe, see more at my website:
Make it Your Way...

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Whisk together the yeast, water and tsp sugar. Once proofed (if you do that) place in mixer. I use a KitchenAid but you can do this by hand. Stir in each of the remaining dough ingredients one at a time until a dough has been formed. Kneed for 5 minutes on medium in the mixer.
Cover in an oiled bowl in a warm place and let rise until doubled.
Once your dough has risen. Take a baking pan (at least the next size up from 9 x 11. And add the melted butter and sugar evenly over the bottom.
Roll out dough to a rectangle, about 1/4 inch thick. Spread the rectangle with the filling, starting with the butter and ending with the nuts. Roll from the long side. Slice into 1/4 inch rounds and carefully set in the baking pan on the melted butter and sugar bed.
Cover and set in warm place to rise. They should puff up really nicely and be tight in the pan, forcing the nice bubble top on each roll.
Preheat oven to 350 and bake for 25-30 minutes, until lightly browned.
When cool, add either a cream cheese frosting or the powdered sugar/milk/butter streusal topping.


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user Sherry Highbaugh sunspotbaby2U - Aug 25, 2012
looks yummy.. can't wait to try this one..!
user Trish Rx yummier - Aug 25, 2012
looks like the receipe i used since school bk in 62
user Janna Corliss MrsApricot - Aug 26, 2012
Making these for DH's birthday on Friday. Should they be touching when you place them in the pan to rise, or should I leave a space between them?
user Mona Smith lightitup - Aug 31, 2012
Yes they should be touching in the pan. That forces the center to bubble out.
user Kimberly W ibacatlvr - Dec 12, 2012
About how much time on the rise times?

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