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Cinnabon Cinnamon Rolls

By Todd Wilbur

Score: 4.80. Votes: 44
In stock (9065 items available)
  • $0.79

In early 1985, restaurateur Rich Komen felt there was a specialty niche in convenience-food service just waiting to be filled. His idea was to create an efficient outlet that could serve freshly made cinnamon rolls in shopping malls throughout the country. It took nine months for Komen and his staff to develop a cinnamon roll he knew customers would consider the "freshest, gooiest, and most mouthwatering cinnamon roll ever tasted." The concept was tested for the first time in Seattle's Sea-Tac mall later that year, with workers mixing, proofing, rolling, and baking the rolls in full view of customers. Now, more than 626 outlets later, Cinnabon has become the fastest-growing cinnamon roll bakery in the world.

Source: More Top Secret Recipes by Todd Wilbur.

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  • 1 package active dry yeast (1/4-ounce size)
  • 1 cup warm milk (105 to 110 F)
  • 1/2 cup granulated sugar
  • 1/3 cup margarine, melted
  • 1 teaspoon salt
  • 2 eggs
  • 4 cups all-purpose flour
  • 1 cup packed brown sugar
  • 2 1/2 tablespoons ground cinnamon
  • 1/3 cup margarine, softened
  • 1/4 cup (1/2 stick) margarine, softened
  • 1/4 cup (2 ounces) cream cheese, softened
  • 1 1/2 cups powdered sugar
  • 1 tablespoon whole milk
  • 1/4 teaspoon vanilla extract
  • 1/8 teaspoon lemon extract
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    • Instructions

      1. For the rolls, dissolve the yeast in the warm milk in a large bowl.

      2. Mix together the sugar, margarine, salt, and eggs. Stir in the milk and yeast solution, then add the flour and mix well.

      3. Knead the dough into a large ball, using your hands dusted lightly with flour. Put the dough in a bowl, cover, and let it rise in a warm place for about 1 hour, or until the dough has doubled in size.

      4. Roll the dough out on a lightly floured surface. Roll the dough flat until it is approximately 21 inches long and 16 inches wide. It should be about 1/4-inch thick.

      5. Preheat your oven to 400 degrees F.

      6. For the filling, combine the brown sugar and cinnamon in a bowl. Spread the softened margarine evenly over the surface of the dough, and then sprinkle the cinnamon and sugar evenly over the top of the margarine.

      7. Working carefully from the top (a 21-inch side), roll the dough down to the bottom edge.

      8. Cut the rolled dough into 1 3/4-inch slices and place 6 at a time, evenly spaced, in a lightly greased baking pan. Let the rolls rise again until double in size (about 30 minutes). Bake for 10 minutes, or until golden brown on top.

      9. While the rolls bake, make the icing by mixing the margarine and cream cheese in a large bowl with an electric mixer on high speed. Add the powdered sugar and mix on low speed until the sugar is incorporated, then add the milk and flavorings. Mix on high speed again until the icing is smooth and fluffy.

      10. When the rolls come out of the oven, let them cool for about 10 minutes, then coat them generously with icing.

      Makes 13 rolls.

      : These rolls can be frozen after baking. To reheat, zap one at a time in the microwave for 30 to 60 seconds.

Average rating:

Score: 4.80. Votes: 44
Rating of votes (44)
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Feb 9, 2016, 23:00

I saw this on Dr. Oz and yes they are still high calorie but the calories compared to the actual Cinnabon buns is cut in half so it's a wonderful treat. I've had a couple of other copycat Cinnabon buns recipes but this is really amazing if you let them rise the appropriate amount of time they are huge!

penelope clearwater
Nov 5, 2015, 23:00

It's perfect for any occasion