July 24, 2009 by sugarmamabakingco
Clone of a Cinnabon; you can add frosting or eat them plain.
I’ve been making this recipe for a long, long time. I used to sell it, made-to-order, around the holidays. It makes the house smell great and I always got fabulous feedback…even from my girlfriend who bought a batch to take up to a family brunch 2 hours away…appearently, they were still warm, gooey and addictive even after a few hours in a car. You can’t really say that for the real Cinnabons, can you?
Logan,3, taste-testing the flour for the cinnamon rolls. I tried to tell him it didn’t taste like sugar, but he wanted to findout for himself.
Like every food on here, Cinnamon Rolls are special to me. My mom used to make them every Christmas Morning. My eldest cousin, Jennifer, and I used to split a Cinnabon at the mall and talk about boys and life; she is five years older than me and was always–ALWAYS–the cool person I wanted to be. So if Jennifer liked Cinnabons, then I knew I should, too.
…and even now as an adult, I still do. But I think it is cooler to make them myself. 🙂
Special Equipment: you will need a bread machine, rolling pin, a pastry brush, and some type of large baking dish with sides.
This recipe comes from allrecipes.com
INGREDIENTS:
- 1 cup warm milk (110 degrees F/45 degrees C)
- 2 eggs, room temperature
- 1/3 cup margarine, melted
- 4 1/2 cups bread flour
- 1 teaspoon salt
- 1/2 cup white sugar
- 2 1/2 teaspoons bread machine yeast
- 1 cup brown sugar, packed
- 2 1/2 tablespoons ground cinnamon
- 1/3 cup butter, softened
- 1 (3 ounce) package cream cheese, softened
- 1/4 cup butter, softened
- 1 1/2 cups confectioners’ sugar
- 1/2 teaspoon vanilla extract
- 1/8 teaspoon salt
DIRECTIONS:
- Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select dough cycle; press Start.
- After the dough has doubled in size turn it out onto a lightly floured surface, cover and let rest for 10 minutes. In a small bowl, combine brown sugar and cinnamon.
- Roll dough into a 16×21 inch rectangle. Spread dough with 1/3 cup butter and sprinkle evenly with sugar/cinnamon mixture. Roll up dough and cut into 12 rolls. Place rolls in a lightly greased 9×13 inch baking pan. Cover and let rise until nearly doubled, about 30 minutes. Meanwhile, preheat oven to 400 degrees F (200 degrees C).
- Bake rolls in preheated oven until golden brown, about 15 minutes. While rolls are baking, beat together cream cheese, 1/4 cup butter, confectioners’ sugar, vanilla extract and salt. Spread frosting on warm rolls before serving.
Pingback: RECIPE: Easy, addictive banana bread « Sugarmamabakingco’s Blog
But what happens when you don’t have a bread machine, because you foolishly let an ex take it when you parted ways?
Reply
If you click the link to the allrecipes website for this recipe, you’ll find this FANTASTIC tidbit of advice from a reviewer:
“Someone wanted to know how to make this without a bread machine, here is how. Dissolve the yeast in the warm milk in a large bowl. Mix in the sugar, margarine, salt, and eggs. Add flour and mix well. Knead the dough into a large ball, using your hands dusted lightly with flour. Put in a bowl, cover and let rise in a warm place about 1 hour, or until doubled in size. Then pick up with rolling out the dough. Hope this helped!”
…and don’t ever let exes have anything you might use one day! 🙂
Reply
Hi,
I am wondering…what is the difference between bread flour and regular all purpose flour and also bread machine yeast compared to regular yeast?Reply
Bread flour has more protein–which means a higher gluten content–than all-purpose flour. But not all all-purpose flours are created equal. In the US, northern all-purpose has a protein content of 11-12% which is very close to bread flour’s content of 12-13%….however…southern all-purpose flour is much more like cake flour with a lower protein at 7.5-9.5% (cake flour is 7-8%).
So, depending on where you are, you may or may not be able to swap out all-purpose flour for bread flour. The good news, I guess, is if you can’t swap your flour out for bread flour, you can swap it out for cake flour. 🙂
Bread Machine Yeast and other fast-acting yeasts are different from regular “dry active” yeast in two ways:
1) they are a different strain and according to breadworld.com are grown with more nutrients (how this impacts the end product I am unsure) and
2) (most important, I think) Regular Active Yeast is larger, meaning it takes more time and effort to rehydrate and activate than Bread Machine yeast. So, to use a regular yeast in a bread machine recipe, you’ll want to hydrate the yeast first in warm water (about 100-110 degrees F). So warm up the water called for in the recipe and dissolve the yeast in it…OR…just stick to bread machine yeast for best results. 🙂Reply
And thanks for asking! 🙂 I hope I answered your question OK! Since moving south from Idaho to Va I’ve found the all-purpose flours I use bake differently than they did back home, so this is actually a question I’ve thought a lot about! 🙂
Reply
Pingback: Easter Brunch « SugarMama Baking Company
I have made this several times and finally got around to copying recipe for my recipe box. Unfortunately, I left the amount of yeast off the card. This am I went to allrecipes.com and they have removed this recipe and replaced it with others. Thankyou for having it on your blog. I had everything all measured out waiting for eggs to get to room temp and was shocked when I saw no yeast on my card.
Reply
you have discovered my only gripe (and part of the reason for my blog) with allrecipes…I’m so glad I was able to help. 🙂 These are delicious.
Reply
Pingback: Recipe: Fully-Loaded Baked Sweet Potato « SugarMama Baking Company
Pingback: I’ve Got A Little List « Truth Before Dishonor
What size bread machine is this for?
Reply
I made mine per your instructions (selected 2# loaf size and dough) cooked them at your suggested length of time and temperature. Mine browned fine but after I frosted them (yummy!) they fell because the centers weren’t cooked.
My question: How can you tell if these are cooked or need more time? Mine looked beautiful and done.Reply
Yikes! My suggestion would be to insert a knife or toothpick in the center to see if its fully cooked. I do that with everything from muffins and brownies to cookies. Good luck!
Reply
I didn’t know you could do that with bread… Just thought that type test worked on cakes.
Next I’ll try “testing for doneness” with a toothpick.
The cinnamon rolls on the outside tasted great.Reply
Can you make these before you go to bed, leave in the fridge over night, then take out in the morning to bake? Or can they not go in the fridge? Will the dough fall?
Reply
Hi Jamie, That’s a great question…I’ve never attempted it that way. Would love to hear how it works for you!
Reply
Can they be made ahead and frozen?
Reply
Has anyone tried making them the night before yet?
Can these be frozen raw? If so would you bake frozen or thaw and then bake?Reply
