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America’s Most Wanted Recipes: Cinnabon’s Cinnamon Roll

cinnamonroll_400Who can resist that smell? The almost too-sweet decadence? Now you can make everyone’s favorite guilty pleasure, thanks to this copycat recipe from America’s Most Wanted Recipes Just Desserts.

These rolls have all the goodness of the original sticky, creamy, soft hunk of puffy sweet dough and buttery cinnamon that would stop you in your tracks just walking by the front of the store. A bread machine makes quick work of the preparation.


1/4 cup warm water
1 cup milk, at room temperature
1 egg, well beaten
4 tablespoons (1/2 stick) unsalted butter, softened
1 tablespoon granulated sugar
1/2 teaspoon kosher salt
4 cups all-purpose flour
Half a 3.4-ounce package instant vanilla pudding mix
1 tablespoon yeast for bread machines

1 cup packed light brown sugar
1 tablespoon ground cinnamon
4 tablespoons (1/2 stick) unsalted butter, softened

8 tablespoons (1/2 stick) unsalted butter, softened
4 ounces cream cheese, softened
1/2 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1 1/2 cups powdered sugar
1 tablespoon milk

1. To make the dough, follow the instructions for your bread machine on the “dough” setting. Add the water, milk, egg, butter, granulated sugar, salt, flour, pudding mix, and yeast, in the order listed, to the machine and process the ingredients.

2. Lightly flour a work surface and roll the dough out to a rectangle approximately 18 by 30 inches.

3. To make the filling and assemble, whisk together the brown sugar and cinnamon. Spread the softened butter over the dough, making sure it is soft enough to be spread evenly. Sprinkle the sugar and cinnamon mixture over the butter.

4. Starting with one of the long ends, roll the dough up into a log. Using regular sewing thread, cut pieces off the log at 2 1/2-inch intervals by slipping the thread under the log as it lies on the work surface, then pulling the two ends of the thread together so that it cuts through the dough. You should have 12 rolls.

5. Grease two 9 by 9-inch baking pans and place the rolls 2 inches apart. Cover each pan with a clean kitchen towel and let the rolls rise until almost doubled in size, about 1 hour. The edges of the rolls should stick to one another and the sides of the pans.

6. Preheat the oven to 350°F.

7. Bake the rolls in the hot oven for 15 to 20 minutes, until golden brown.

8. While the rolls are baking, make the frosting. Cream the butter and cream cheese until well blended. Add the vanilla extract and cinnamon.

9. Stir in 1/2 cup of the powdered sugar and blend it in well. Continue to add the remaining 1 cup sugar in 1/2-cup intervals.

10. Add the milk to adjust the consistency. You may need to add more if the mixture is too thick to spread.

11. Spread a portion of the frosting on each cinnamon roll as it comes out of the oven.

If you are not using a bread machine, dissolve 2 1/4 teaspoons (1 envelope) active dry yeast in 1/2 cup warm water. After it activates, stir in the remaining ingredients, then cover the bowl and let the dough rise, covered, for about 45 minutes or until almost doubled in volume. Follow the instructions above to finish the cinnamon rolls.



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