Easy Cinnamon Rolls Recipe – Cinnabon Cinnamon Rolls Recipe – Cinnabon Cinnamon Roll Recipe
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My DH and I have an addiction. I am embarrassed to talk about it. It started out that we would share one when we were at the mall. Then we started having one for ourselves. This upped to two each w/extra frosting. And then, well, then we started going to the mall just to satisfy our craving. We couldn’t last 2-3 days without a hit of its gooey center. It became our friend, there when we needed it. But then things changed when we left the country. None of the product is available south of the border. Our withdrawals were getting worse. It was either kick the habit for good or take things into our own hands.
So we started making the product at home. It was a scary endeavor, so many things could go wrong. Everything had to be perfect or it would be a complete bust. But alas! The time and energy spent was well worth it. Our Cinnabon Cinnamon Rolls were Delicious and satisfying. No other product can compare.
Delicious Rating: Yummy Yummy Time! If you are anything like my DH and I, you will finish the whole pan if not the same day than the next. These are better than Cinnabon and the easy recipe for extra frosting is free…and you can eat it right out of the bowl…These are also highly dangerous Cinnamon Rolls. You may become addicted. You’ve had your warning.
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Cinnabon Cinnamon Rolls
Yields: 12 Cinnamon Rolls
- 1 cup warm milk
- ½ cup white sugar
- 1 tsp salt
- 4 tsp yeast
- 1 egg
- ¼ cup buttermilk
- ⅓ cup vegetable oil
- ½ tsp vanilla extract
- 4 – 5 cups flour
- Filling: 1 cup brown sugar
- 3 tbsp cinnamon
- 2 tbsp cornstarch
- ½ cup butter, softened
- Frosting: 8 oz cream cheese, softened
- ¾ cup butter, softened
- 3 tsp vanilla extract
- 2 tbsp corn syrup
- 2 tsp lemon juice
- pinch of salt
- 3-4 cups confectioners’ sugar
- In a medium bowl, combine warm milk, white sugar, salt, and yeast together.
- Allow to sit for 10 minutes.
- Whisk in egg, buttermilk, oil, and vanilla.
- Add in 2 cups of flour and continue mixing and adding flour in ⅓ cup increments until dough is sticky but does not stick to your hands.
- Turn dough out onto a lightly floured surface and knead for 10 minutes or 5 in a stand mixer with a dough hook.
- Place dough in a lightly oiled large bowl, cover and let rise for 1-2 hours.
- Roll dough into a 16×21 rectangle.
- Combine brown sugar, cinnamon, cornstarch, and butter in a bowl and spread over dough.
- Roll dough up lengthwise and cut into 12 even rolls.
- Place in a lightly greased 9×13 baking pan.
- Cover and let rise for another hour.
- Preheat oven to 350 degrees F.
- Bake rolls for 20 minutes.
- While baking the rolls, whip together cream cheese and butter until light.
- Mix in vanilla, corn syrup, lemon juice, and salt.
- Slowly add in powdered sugar and whip until light and fluffy.
- Frost hot rolls with ⅓ of the frosting which will melt into all the layers, nooks, and crannies!
- Refrost with desired amount when served warm
Do this in a mixer with a dough hook if you have one.
I only added pecans to half the rolls. You can add them to all the rolls or omit them completely.
If you weren’t able to roll super tight, no worries, when they rise it will fill out.
This frosting is amazing! Do not be like me and eat the whole bowl!