Cinnabon Cinnamon Rolls

Warning – This is not your diet friendly cinnamon roll! (Is there such a thing? Should there be such a thing?)  This recipe from RecipeZaar is a proposed recreation of the Cinnabon shop recipe, and I think they’ve done an amazing job of it. My girls have been after me for the longest time to make them cinnamon rolls, and when I came across this recipe I knew I had to give it a try. This is better than anything I’ve tried in the past, and with the amount of butter and sugar I’m not surprised. This is a no-holds-barred shot across the bow of diets everywhere, and it succeeds with creamy, buttery flair. My suggestion? Have lots of cold milk on reserve!



  • 1 (1/4 ounce) package dry yeast
  • 1 cup warm milk
  • 1/2 cup granulated sugar
  • 1/3 cup margarine
  • 1 teaspoon salt
  • 2 eggs
  • 4 cups flour


  • 1 cup packed brown sugar
  • 2 1/2 tablespoons cinnamon
  • 1/3 cup margarine, softened
  • 2 tablespoons flour


  • 8 tablespoons margarine
  • 1 1/2 cups powdered sugar
  • 1/4 cup cream cheese
  • 1/2 teaspoon vanilla
  • 1/8 teaspoon salt


For the rolls, dissolve the yeast in the warm milk in a large bowl. Add sugar, margarine salt, eggs, and flour, mix well. Knead the dough into a large ball, using your hands dusted lightly with flour. Place dough in a bowl, cover and let rise in a warm place about 1 hour or until the dough has doubled in size.

Roll the dough out on a lightly floured surface, until it is approx 21 inches long by 16 inches wide. It should be approx 1/4 thick.

Preheat oven to 400 degrees.

To make filling, combine the brown sugar, cinnamon and 2 tbsp flour in a bowl. Spread the softened margarine over the surface of the dough, then sprinkle the brown sugar and cinnamon evenly over the surface.

Working carefully, from the long edge, roll the dough down to the bottom edge. Cut the dough into 1 3/4 inch slices, and place in a lightly greased baking pan.   (NOTE: I learned long ago that slicing this rolled up dough can be difficult. A better plan is to use a piece of dental floss, 12-15 inches long. Wrap the floss around the roll at the point you wish to make the cut, then pull the ends. The floss will cut through the dough easily, and you’ll be much happier with the results!)

Bake for 10 minutes or until light golden brown.

While the rolls are baking combine the icing ingredients. Beat well with an electric mixer until fluffy. When the rolls are done, spread generously with icing.


2 Responses to Cinnabon Cinnamon Rolls

  1. Peggy says:

    What if you only have mint dental floss in the house? Do you think it’ll affect the flavor? ;-p

    I have seen this recipe before (on and although the reviews all say it’s a dead ringer for the real thing, I can’t imagine spending so much time on cinnamon rolls. I guess that’s why Pillsbury makes ready to bake cinnamon rolls for people like me. Unwrap, bake, ice and eat!

    Do Chad or Brett have the chef gene, or is it just you?

  2. Nate says:

    Hi Peg!

    Mint, now that’d be an interesting addition to the rolls, wouldn’t it? To be honest, they were so darned sweet I don’t think you could have found the mint at all! Interestingly enough, these really aren’t all that much work. If you’re in the mood for something to serve guests, this one is well worth it. And as for the boys, I think Brett serves up some good eats every once in a while, but around our house we’re more committed to the culinary arts. Probably explains why he’s trim and svelte while I’m… not so much. Sigh.

    Cinnamon rolls, anyone?

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