A Classic CINNABON

The Classic Cinnabon

My favorite dessert recreated at Home.
Prep Time2 hrs
Active Time30 mins
Total Time2 hrs 30 mins
Course: Dessert
Keyword: Sweets
Yield: 10 Rolls

Equipment

  • Kitchen Aid Mixer

Materials

Dough

  • 2 1/4 Tsp Rapid/Instant yeast
  • 1 Cup Milk (Lukewarm) (100F-115F)
  • 1/2 cup Sugar
  • 1 Tbsp sugar
  • 2 eggs Large
  • 1 Tsp Salt
  • 6 Tbsp Butter (softened) Room temperature
  • 4 Cups All-purpose Flour

Filling

  • 1 Cup Dark Brown sugar
  • 3 Tbsp Cinnamon
  • 6 Tbsp Softened Margarine

Cream Cheese Icing

  • 1/2 cup Softened Butter
  • 1 1/2 cup Powdered sugar
  • 1/2 Pack Philadelphia cream cheese (Room temperature)
  • 1/2 Tsp Vanilla extract
  • 1/8 Tsp Salt (Pinch)

Instructions

  • Dissolve the yeast in the warm milk(110f-115F) with a tbsp of sugar in a small bowl. Let it sit for about 5 minutes. If the yeast is good, it will start to froth up.
  • In the mixer add the sugar, butter, salt, eggs, and flour and mix until well incorporated.
  • Next, pour the milk/yeast mixture over the flour mixture and using the dough hook, mix well until well incorporated and the dough comes clean from the side of the bowl. Do not over mix the dough. Remove as soon as it begins to form a ball of dough and is no longer sticking to the sides.
  • Place the dough into an oiled bowl, cover and let rise in a warm place about 1 hour or until the dough has doubled in size.
  • While the dough is rising. You can begin working on the filling Combine the brown sugar and cinnamon in a bowl.
  • Grease a 9×13 inch baking dish with cooking spray.
  • Roll the dough out on a lightly floured surface, until it is approximately 16 inches long by 12 inches wide. It should be approximately 1/4 inch in thickness.
  • Spread the margarine evenly over the dough, then sprinkle with the sugar evenly over the surface of the dough. Working carefully, from the long edge, roll the dough down to the bottom edge. (Do not use Real butter for the filling or else your rolls will be dry.) By using Margarine in the filling it has a higher melting temperature which allows it to create a cinnamon-sugar glaze whereas real butter begins to carmelize when it's baked with the cinnamon and sugar due to its lower melting temperature and how it reacts to the dough.
  • Using a piece of Thread or Dental floss slide under the rolled Cinnabon dough, cross the ends and pull apart to make clean Cut. Cut the dough into 1 1/2 inch slices, and place in the greased baking pan. Cover with plastic wrap and let them rise for another 30 minutes.
  • Preheat oven to 350 degrees. 
  • Place in the oven and bake for 20 minutes or until golden brown. Cooking time will vary depending on the type of Oven.
  • While the cinnamon rolls are in the oven, make the icing by mixing all the icing ingredients in the kitchen aid mixer. When the Cinnamon rolls are done spread generously and they are ready to serve.

Notes