Friday, February 9, 2007

Homemade Cinnamon Rolls

Just writing the title makes my mouth water! These cinnamon rolls are also known as "The Clone of the Cinnabon". I originally obtained the recipe through This recipe is so yummy! I made these yesterday and took to a friend's house. My friend is pregnant with her 4th little one and is having some complications. My children and I went over to keep her company and play with her 3 young boys. The cinnamon rolls were a big hit with everyone--although the kids were too busy playing to enjoy theirs.

Here is the original recipe and at the bottom, I'll add my variations.

1 c. warm milk (110 degrees F)
2 eggs, room temp.
1/3 c. butter, melted
4 1/2 c. bread flour
1 t. salt
1/2 c. white sugar
2 1/2 t. bread machine yeast
1/2 t. vanilla extract
1/8 t. salt

1 c. brown sugar, packed
2 1/2 T. ground cinnamon
1/3 c. butter, softened

1 (3 oz) package cream cheese, softened
1/4 c. butter, softened
1 1/2 c. confectioners' sugar
1/2 t. vanilla extract
1/8 t. salt

1. Place the first set of ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select dough cycle and start.
2. After the dough is done, turn it out onto a lightly floured surface, cover and let rest for 10 minutes. In a small bowl, combine brown sugar and cinnamon.
3. Roll dough into a 16x21 inch rectangle. Spread dough with 1/3 c. butter and sprinkle evenly with sugar/cinnamon mixture. Roll up dough and cut into 12 rolls. Place rolls in a lightly greased 9x13 baking pan. Cover and let rise until nearly doubled, about 30 minutes. Meanwhile, preheat oven to 400 degrees F.
4. Bake rolls in preheated oven until golden brown, about 15 minutes. While rolls are baking, beat together cream cheese, 1/4 c. butter, confectioners sugar, vanilla and salt. Spread frosting on warm rolls before serving.

Heather's variations and tips:
  • I changed the cream cheese to an 8 ounce package and reduced the sugar to about half of what is called for.
  • I cut the rolls into at least 16 instead of 12.
  • To have rolls first thing in the morning, I made the dough the night before, rolled, spread the cinnamon mixture, cut, placed in greased pan and put them in the fridge. Then the next morning, I set them out on the counter for 30 minutes and baked as directed.
  • The recipe link has many more hints and tips, such as the one I just read today--after the rolls are done baking and before you put the icing on them, flip them over as one big unit, so that the yummy insides stays with the rolls. Good idea.
  • There are also instructions for making the recipe without a bread machine.
  • Beware, these are SO good. I only make them once or twice a year!
Well, there it is...the b*e*s*t cinnamon roll recipe that I have found. One last note: I try to feed my family relatively healthy. This recipe is an's so good. Be sure to make it when you are having company, otherwise the temptation to overindulge would be too great! :)


  1. These sound delicious! Thank you for sharing the recipe.

  2. I have made this recipe a number of times and keep forgetting to thank you for sharing it! The kids didn't like the cream cheese icing, so I made a glaze instead - this is so easy and yummy - and definately not on my liver diet list!!!

    The Storyteller asked for these for his birthday morning breakfast yesterday so I made them the day before and we took them with us to the hotel! Mmmmm!