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Cinnabon Cinnamon Rolls

Russ Myers


These are about as close to the Cinnabons you find in the malls


★★★★★ 3 votes

15 Rolls


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2 pkg
active dry yeast
1 c
warm water (105-115 f)
2/3 c
plus 1 teaspoon packed light brown sugar
1 c
warmed milk
2 tsp
2/3 c
eggs, slightly beaten
7 c


1 c
melted butter (divided)
1 3/4 c
packed light brown sugar
3 Tbsp
1 1/2 c
chopped walnuts (optional)
1 1/2 c
raisins (optional)


See my First-Rate Cream Cheese Frosting Recipe

How to Make Cinnabon Cinnamon Rolls


  • 1Dough: In a small mixing bowl combine warm water, yeast and 1 teaspoon sugar. Set aside.
  • 2In a large bowl, mix milk, 2/3 cup sugar, melted butter, salt, and eggs; stir well and add yeast mixture. Add half the flour and beat until smooth. Stir in enough of the remaining flour until dough is slightly stiff (dough will be sticky). Turn out onto a well floured board; knead 5 to 10 minutes. Place in a well buttered glass or plastic bowl, cover and let rise in a warm draft free place until doubled in bulk, about 1 1/2 hours
  • 3When doubled, punch down dough and let rest 5 minutes. Roll out on floured surface into a 15 x 20 rectangle.
  • 4Filling: Spread dough with 1/2 cup melted butter. Mix together 1 1/2 cups sugar and cinnamon; sprinkle over butter3ed dough. Sprinkle with walnuts and or raisins, if desired. Roll up jellyroll fashion and pinch edge together to seal. Cut into 15 slices
  • 5Coat bottom of a 13x9 inch baking pan and an 8 inch square pan with remaining melted butter, then sprinkle with remaining sugar. Place cinnamon roll slices close together in pans. Let rise in warm, draft free place until dough is doubled in bulk, about 45 minutes. Preheat oven to 350 degrees F. Bake 25 to 30 minutes, or until rolls are nicely browned. Cool rolls slightly.
  • 6Spread tops with First Rate Cream Cheese recipe, found in this program

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About Cinnabon Cinnamon Rolls

Main Ingredient: Flour
Regional Style: American

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