Hands up if you love Cinnabon. It was love of at first bite for me. I fell in love with the delicate bun, the sweet spicy cinnamon filling and the decadent cream cheese that enrobes every delicious cinnabon.
After having tasted every single variant I asked the sales lady at our local (the one and only) Cinnabon store if she could add chocolate sauce to the Caramel Pecanbon which I had just purchased. She politely replied, "sorry we don't do that".
Either way I was determined to have my cinnamon roll with chocolate sauce, caramel sauce and roasted pecans...just the way I normally like my desserts. The next day I searched for cinnamon roll recipes and found a cinnabon clone recipe. I gave it a try and was quite impressed with the results. I wouldn't call it a cinnabon but the roll had all the sweet cinnamon goodness that I love about Cinnabon cinnamon rolls.
Pure Cinnabon decadence...
The recipe is easy and the results are great. If you're intimidated by working with yeasted doughs, don't be. I found the dough easy to work with and quite forgiving. I made a few mistakes with it (that's what happens when you trying to fit baking into a busy schedule) and it still turned out good.
First I poured added the warm milk and yeast into a large bowl and gave it a quick stir.
Next I added the sugar, margarine, salt and eggs and gave that a quick stir to combine.
I then added the flour one cup at a time and mixed with my hand mixer using the dough attachment until all the ingredients were well combined.
The dough turned out a bit too sticky so I added about half a cup flour to the dough. It was still slightly sticky and elastic but I didn't want to add anymore flour.
I left the dough in the oven, which I had warmed slightly, to rise until double. The dough was still too soft and a tad bit sticky for me to roll so I kneaded it gently on a well floured surface until it formed a soft dough.
I rolled the dough into a large rectangle - I didn't measure and spread the soft butter evenly over the dough leaving...... I left about 1 inch from the bottom edge (this should be the longer side of your rectangle) clean so that the rolls can seal nicely.
Next I sprinkled the sugar/cinnamon mixture evenly over the surface of the dough leaving a 1 inch space at the bottom edge of the dough clean.
Starting at the far edge of the dough, I began to roll it up tightly towards me. I then trimmed the left and right edges of the dough and cut it into 1 1/2 inches (3.8 cm) pieces.
I placed the rolls in a rectangular pan. I didn't use parchment/greaseproof paper. Instead I used my silicon baking mat.
I baked the rolls for about 17 minutes until golden brown and then spread a generous amount of cream cheese icing over the rolls while they were still warm. I also drizzled caramel and sprinkled them with roughly chopped roasted pecans.
Cinnabon Clone Recipe
- Don't be afraid to use margarine in this recipe. I made these twice, first using butter (I tend to snub margarine in recipes like this) and a second time using margarine. Both turned out great. Cinnabon actually uses margarine in their rolls.
- In South Africa our instant dry yeast comes in 10g packages. I used all of it in my rolls.
- Add a teaspoon of vanilla when adding the wet ingredient for the dough. It tastes better for me.
- For those of you who have ever been confused about "packed brown sugar", it's not a type of sugar. The "packed" refers to the way in which you measure the sugar - you need to pack it tightly into the cup when measuring. Use soft brown sugar.
- Line and grease the pans with parchment/greaseproof paper. Use an 8'' (20cm) square baking pan or 9"x13" (23cm x 33cm) rectangular baking pan. I try to steer clear from dark pans since they tend to burn or brown whatever's been baked in them too quickly. Leave a 1 inch space between each roll.
- Leave the rolls to stand for about 30 minutes in a warm place before baking. I warmed the oven slightly, turned it off and placed the rolls in there for about 30 to 40 minutes. I removed the rolls, pre-heated the oven and then put them back in to back.
- I baked the rolls at 350 degrees F / 180 degrees C until light golden brown. They took a little more than 15 minutes to bake. I actually didn't time then, I just gauged.
1 (1/4 ounce / 7 g) package dry yeast
1 cup warm milk
1/2 cup granulated sugar
1/3 cup margarine
1 teaspoon salt
4 cups flour
1 cup packed brown sugar
2 1/2 tablespoons cinnamon
1/3 cup margarine, softened
8 tablespoons margarine
1 1/2 cups powdered sugar
1/4 cup cream cheese
1/2 teaspoon vanilla
1/8 teaspoon salt
First step - 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.
- Put 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 F.
- Combine the brown sugar and cinnamon 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.
- Bake for 10 minutes or until light golden brown.
Make the icing while the rolls are baking.
- Mix the margarine and cream cheese with an electric mixer until fluffy
- Add vanilla and mix to combine.
- Add the icing sugar and continue beating for about 5 minutes
- Spread the rolls generously with icing whilst still warm from the oven.