Cinnabon’s Cinnamon Roll Clone

Cinnabon’s Cinnamon Roll Clone

  • Prep Time: 2 hrs
  • Total Time: 2 hrs 35 mins
  • Yield: 16large rolls

    • About This Recipe

    “This is supposed to be Jerilyn Brusseau’s “real” recipe for the famous Cinnabon cinnamon rolls.”

    Ingredients

    Dough

  • 1cupwater
  • 3 (1/4 ounce) package active dry yeast( or 3 5/8 oz fresh yeast cakes)
  • 1/2 cupgranulated sugar
  • 1/3 cupbutter, softened
  • 1cupmilk, scalded and cooled
  • 3largeeggs
  • 1 1/4 teaspoonssalt
  • 3 1/2 cupsall-purpose flour, sifted
  • 1/2 cupraisins(optional)
  • 3 1/2 cupswhole wheat pastry flour, unsifted

    • Filling

  • 2cupsbutter, melted
  • 3cupsdark brown sugar, packed
  • 6tablespoonscinnamon
  • 3/4 cupchopped walnuts(optional)

    • Directions

  • Combine water, yeast and sugar in large mixing bowl; let stand 5 minutes.
  • Add butter to cooling milk to soften.
  • When cool, add milk mixture to yeast mixture and stir well.
  • Add eggs and salt and stir again.
  • Add all-purpose flour; mix well.
  • Add raisins.
  • Add 2 1/2 cups of the whole wheat pastry flour.
  • Mix until dough is quite sticky and begins to leave sides of bowl.
  • Sprinkle 1/2 cup of remaining whole wheat pastry flour onto board.
  • Knead dough about 10 minutes until dough is smooth, adding more flour if needed. (Dough should still be soft and almost sticky.)
  • Shape dough into a ball and place in large greased bowl, turning to grease top.
  • Cover with damp towel and let rise until double in bulk, about 45 minutes.
  • Turn dough onto large floured board.
  • Roll out into a 24 x 20-inch rectangle. (Dough will be thin).
  • Filling: Mix together melted butter, brown sugar and cinnamon.
  • Spread entire rectangle of dough with mixture.
  • Sprinkle with walnuts.
  • Roll rectangle tightly from long side.
  • Make sure you end with seam side on bottom.
  • Shape with hands to make uniform in size from end to end.
  • With very sharp knife (or a long piece of dental floss) cut roll into 16 equal slices.
  • Place side by side in two well greased 13 x 9 x 3-inch metal baking pans.
  • Cover with warm, damp towel and let rise in warm place for 30 to 40 minutes until almost doubled in size.
  • Bake at 350°F until nicely browned and filling is bubbly, about 35 minutes.
  • When you remove from oven, invert onto serving platter or baking sheet to allow syrup to drip from pan onto rolls.

    • Reviews

  • “This is a great recipe! I used to make these all the time,after rolling out and adding filling.Roll up and cut ( with dental floss) . Then spray a cooking sheet with non-stick oil, arrange slices on sheet,put in freezer.When frozen solid take off sheet and put them in a Ziploc bag.Freeze.Make icing and freeze in small Ziploc bowls.The night before you want the rolls in the am,spray a pan put in amount of rolls you want.Cover with sprayed plastic wrap.Set out that night,in the am they will have risen.Put a container of icing in the fridge the night before.That am when you get up preheat oven,then while you are dressing the smell of Cinnamon Rolls fills the house…yummmmm! After baking ,let sit for a minute than cover with icing.Make once and enjoy these anytime!”

  • “These rolls are delicious no doubt, but if you are looking for a cinnabon clone then you may need to try a different recipe. With the amount of wheat flour in this it gives it a unique flavor. Delicious? Yes! Cinnabon Clone? No”

  • “i just made the cinnabon and it came out great!!!!! i used instant yeast instead of active dry yeast. i love the recipe. in the future, i would use 1/4 less butter for the filling and instead of melting the butter, i would just spread the soften butter onto the dough and spread the sugar/cinnamon mixture onto the dough. it provides an easier way to roll and to keep all the sugar mixture in place. LOVED IT!!!!”

  • “These cinnamon rolls are excellent.They are extremely tender and moist.There is not one bite that doesn’t have a juicy, buttery, brown sugary, cinnamony flavor on it!Since I was already loading up on calories, I decided to frostthem with a cream cheese icing as follows:4 ounces cream cheese, softented; 1/2 cup butter softened; 1 1/2 t. vanilla extract; and 1 3/4 cups powdered sugar.Mix all those ingredients with a hand mixer and spread on rolls hot out of the oven.Absolutely sinful!These took time to make but were worth it.Thanks for a wonderful recipe, Andrea.I think these are better than Cinnabon!”

  • “These are very good!I did cut back on the filling by using only 1 cup of butter melted and decreasing the sugar to 1 1/2 cups as well as adding the clone frosting to the ones I made.They were enjoyed by all.”

  • “These were so good we had to freeze the majority to save ourselves from eating them all.Luckily I have a pregnant friend I was able to give most of them too.I’ve made them once since then and they were just as good. What a wonderful recipe!”

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