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Cinnabon Cinnamon Rolls  (improved) copycat recipe by Todd Wilbur
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Cinnabon Cinnamon Rolls (Improved)


Score: 4.55. Votes: 11
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I made several discoveries on episode 2 of my CMT Show "Top Secret Recipe" that helped me improve significantly on the recipe for my first clone of Cinnabon Cinnamon Rolls that I first hacked many years ago in my book "More Top Secret Recipes". After interviewing the creator of the Cinnabon roll, Jerilyn Brusseau (aka "Cinnamom"), at her home in Seattle and visiting Cinnabon headquarters in Atlanta, I was able to sleuth out some important clues that make this recipe the closest formula you'll find. I learned about the unique gooey properties of a specific cinnamon found in Indonesia called Korintje cinnamon, which Cinnabon calls "Makara") and how to give the rolls their signature golden color (buttermilk and baking soda). I also discovered that the dough must rise in your refrigerator for at least 5 hours and that adding some xanthan gum to the filling will keep the filling from leaking down into the pan as the rolls bake.

Cinnabon master chefs allowed me to step into the development kitchen at Cinnabon headquarters for an up-close demonstration of the rolling and slicing techniques, so the instructions I have laid out for here come straight from the inside, and will give you beautiful rolls that look and taste just like those you get at the mall. In fact, if you follow these instructions carefully being sure to weigh the ingredients rather than measuring by volume, everyone will be shocked that the delicious finished product came out of your very own kitchen. 

Source: "Top Secret Recipes Step-by-Step" by Todd Wilbur.

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  • 24 ounces (5 1/4 cups) unbleached all-purpose flour
  • 2 1/2 ounces (5 tablespoons) sugar
  • ...

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Reviews
Average rating:

Score: 4.55. Votes: 11
Rating of votes (11)
5
 
 
9 customers
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1 customers
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0 customers
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0 customers
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1 customers
 
Veronica Brown
Oct 20, 2011, 22:00

Just made these tonight and it was a big success! The texture and flavor was outstanding!

Jacob Frank
Oct 17, 2011, 22:00

The recipe is better than the real thing . I will never go back. You are awesome Todd! Keep on going with the shows.

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