| How to Make Cinnabon Rolls Nov 12th 2012, 14:00 The odor of Cinnabon rolls lures you close and the taste keeps you wanting more. And while you might be fond of purchasing Cinnabon rolls, making your own is both enjoyable and delicious. Edit Ingredients Servings - This recipe makes about 20 very large rolls.
Rolls - 1/2 cup warm water
- 2 packages dry yeast
- 2 tablespoons sugar
- 3 1/2 oz / 100g pkg. vanilla pudding mix
- 1/2 cup margarine, melted
- 2 eggs
- 1 teaspoon salt
- 6 cups flour
- 1 cup of soft butter
- 2 cups brown sugar
- 4 tablespoons cinnamon
Cream cheese frosting - 8 oz / 226g cream cheese
- 1/2 cup margarine
- 1 teaspoon vanilla
- 3 cups confectioner's sugar
- 1 tablespoon milk
- Pour the water, sugar, and yeast into a small bowl. Stir and combine the ingredients until the sugar has dissolved. Set the bowl aside for now.
- Make the pudding mix in a large bowl. Read and follow the directions on the package. Mix the salt, margarine, and eggs in the pudding mix. Add the yeast mixture last and blend everything well together.
- Add the flour to the mix. It's highly recommended to add one cup of flour, mix, and then put in another cup. It's easier to mix all of the flour in with this method rather than dumping the entire 6 cups of flour at once.
- Knead the dough until it's smooth.
- Place and cover it in a greased bowl. Let the dough rise until it doubles in size. Smash or punch the dough down and allow it to rise again.
- Create a 34" x 21" (86cm x 53cm) size dough by rolling it on a floured board. Use the cup of softened butter and spread it (either with your hand or a knife) on the dough.
- Use a separate bowl to combine and mix the brown sugar with the cinnamon.
- Sprinkle the mix on top of the butter.
- Grab one end of the dough and roll it up very tightly (like a sleeping bag).
- Use a knife to put indentations in the dough every 2 inches (5cm). Go back and cut the dough in pieces, using your indentations as "markers".
- Put each dough piece on a lightly greased cookie sheet. Lightly press down on each piece with your hand. Let the pieces rise one more time.
- Bake the rolls for 15 to 20 minutes, at a temperature of 350ºF/180ºC. Remove from the oven when they are a golden brown color.
- Spread the cream cheese frosting on the rolls. To make the frosting:
- Combine all of the ingredients together in a bowl.
- Mix until you get a smooth consistency.
- Serve the Cinnabon-style rolls fresh. They are best eaten on the day of baking.
- Be sure not to over bake the rolls. If they burn, they won't taste nice.
- The amount of brown sugar and cinnamon determines the amount of "gooey"-ness that appears after the rolls have been baked.
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