Lauren's Latest My Cinnabon Cinnamon Rolls

Lauren's Latest My Cinnabon Cinnamon Rolls
http://www.laurenslatest.com/my-cinnabon-cinnamon-rolls/
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Wednesday, February 8, 2012 230 comments
My Cinnabon Cinnamon Rolls
Ok, guys. HERE IT IS! Im pretty sure this
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is the most anticipated recipe Ive hyped up in a very loooong timeand for good reason! Ive been working hard trying to get this recipe as close as I can. To give you an idea of what Ive been up to and why it took me so long to finally publish this, let me explain my whole process. First I googled the ingredients of the cinnabon. After a few minutes, I found them. All companies have published their actual ingredients list SOMEWHERE. If its not on the web, go into the store and ask. These days, most companies have their nutritional information online. I found Cinnabons here. I also found a bunch of cloned recipes which had almost NONE of the actual ingredients found in one of these divine cinnamon rolls. Real clone? I think not! Once I had that list, I shortened it by taking out all the preservatives and things most people wouldnt have on hand like whey, powdered egg, potassium sorbate and yellow #5. I know I know.I just ran out of potassium sorbate too. Then from here I went through the list again and decided what ingredients were used for what. Flour-goes in the dough, brown sugar-goes in the filling, etc. Also, having the ingredients listed in order from most to least helped quite a bit. Once I had all that figured out, I just started testing. After 4 huge batches, I think I got a pretty good clone. If youre going to make a clone, use this recipe! Its the closest, next best thing using all the same ingredients. After all that hype, are you ready to make some of these?! It takes some time, but just like anything good and holy, its totally worth it! First up: the dough. Start out with warm water in your mixing bowl {not milk like the impostor cinnabon recipes online.}
Sprinkle some quick rising active dry yeast into the bowl along with about a tablespoon of the sugar.
Stir it around and let it proof for a few minutes while we get some other ingredients together.
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Over to the side, measure out some oil, an egg and.buttermilkthe secret ingredient! Out of all the cloned recipes I looked through online, NONE of them had buttermilk!! If you search Cinnabon secret ingredient on youtube, youll find the creator talking about her ingredient. She never says what it is, but buttermilk fits the bill of everything she was saying! Im onto
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something.
Whisk this all together to break up that egg.
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Now, after 5-10 minutes, your yeast should be looking pretty frothy and bubbly. Now you can add in that buttermilk/egg
mixture
the remaining sugar
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and some salt. Stir this around for a minute. Then dump in about half of the measured flour into the bowl.
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Once that is incorporated, sprinkle in more flour in 1/4 cup increments until the dough pulls away from the sides and the bowl looks clean. The dough should be sticky but not sticky enough to stick to your fingers when touched. Then, turn your mixer on low to knead 5 minutes. This dough pictured below is not quite ready. {See how its sticking to the bottom?} I ended up adding about 1/4 cup more flour and it was ready.
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Once the dough is all kneaded, wrap it up and let it rise. In retrospect, I would have just greased a bowl and let it rise in there
because
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after a few hours, things start to pop out and bulge. So, dont be like me. Keep your dough in a greased bowl, cover with plastic wrap and a dish towel and rise 1-2 hours or until it has doubled in size.
Now, for the fillingin a small bowl, measure out some brown sugar, corn starch and cinnamon. I know cornstarch is a totally weird ingredient, but it helps hold the filling in the cinnamon roll instead of oozing out all over the place. It still oozes, but not nearly as much. {Cinnabon actually uses some sort of chemical/food gum to help it not ooze which is REALLY appetizing I
know}
Stir this all together and set it aside.
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Also, before you start rolling, get some baking pans ready by lining them with parchment paper and lightly greasing them with
margarine. Now comes the fun part! {Excuse these under exposed, not so sharp photosI was running out of light!} Roll your dough out on a FLOURED work surface to be a 2030 inch rectangleor as close to it as possible. Dont sweat if its 1-2 inches shorter. Also, I ended up cutting a section of dough off one end and patching it into the other endno biggie. {You can see my patch job in this photo.} Spread some really soft margarine over the dough, leaving a 1 inch strip of dough plain and untouched.
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Dump that filling onto the margarine and spread it around to create an even layer.
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You can see, we still are leaving that 1 inch strip of dough completely alone.
Lightly press the sugar into the margarine with a rolling pin
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and roll up the dough as tightly as you can, ending with the plain dough on the bottom of this log. Slice the uneven ends off
and get out your measuring tape! I scored this log of dough first every 2 inches, then sliced it to ensure even rolls.
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Then I propped them up in the prepared pan, covered with plastic wrap and a dish towel and let them rise. Actually, I popped them into the fridge overnight, then brought them up to room temp and let them rise before baking. After I took the pan out of the fridge, I let them rise 4 hours. It takes a while to take the chill off.
Of course if you leave them on the counter, an hour or two later, you should have some pretty darn perfect rolls.
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Dont forget to take the plastic wrap off before you bake! That would be badMine were done after 17 minutes at 350. Youre going to want to watch these like a hawk!!! DO NOT let these over bake! Once the tops start to brown, they are done!
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While the rolls are baking, were going to work on the frosting! Sweet blessed cream cheese frosting. I used a tiny little food chopper for mine, but feel free to use a hand mixer, or a stand mixer. Whatevs. Start by mixing the softened cream cheese and
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margarine together.
To this, pour in some corn syrup,
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vanilla, and lemon juice. USE REAL LEMON JUICE. The end.
Blend this up, scrape the sides and blend again.
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Now dump in all your powdered sugar and mix mix mix.
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Scrape the sides and mix again until everything is smooth and delicious. If you want your frosting to look more like cinnabons, whip it 5-7 minutes or until it lightens in color.
Now comes the home stretch!! Once your rolls are freshly baked, pull them out of the oven and give them a healthy slathering of that frosting. If your frosting isnt finished once the rolls are done, pull them out and cover them lightly with foil. You dont want
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the tops of these getting hard! Youll only end up using about half the frosting right away and that will melt right into the rolls. Then once they have cooled off a little more, feel free to go back and re frost them.
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Do these not look incredible?! Picture perfect rolls.and my house smelled amazing!!
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I dove face first into this entire pan and ate every last morsel. TO.DIE.FOR. Super sweet, chewy, light, fluffy, cream cheesy.
Mmmm.heaven! So, there you have it! My Cinnabon! Hopefully, youll all find a few hours to make these! They are TOTALLY worth the wait! Have a great Wednesday! Print Save
My Cinnabon Cinnamon Rolls

After several attempts at recreating this famous recipe, I've finally come up with one that might be just as good if not better than the original! Yield: 15 rolls approximately Prep Time: 6 hours Cook Time: 17 minutes Total Time: 6 hours 17 minutes
Ingredients:
for the dough3/4 cup warm water 2 1/4 teaspoons active dry yeast {use the fast acting kind!} 1/2 cup granulated sugar 1 teaspoon salt 1/4 cup buttermilk, at room temperature 1 egg 1/3 cup canola or vegetable oil 4 1/2-5 cups all purpose unbleached flour for the filling1/2 cup softened margarine 1 1/4 cups packed light brown sugar 2 1/2 tablespoons ground cinnamon 2 tablespoons cornstarch for the frosting2 oz. cream cheese, at room temperature 1/4 cup softened margarine 1 teaspoon vanilla extract 1/2 tablespoon corn syrup 1 teaspoon fresh lemon juice 1 1/4 cups powdered sugar
Directions:
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Making the Dough- In the bowl of a stand mixer fitted with a dough hook, pour in water, yeast and 1 tablespoon of the granulated sugar. Stir and proof 5 minutes. Once mixture looks bubbly and frothy, pour in remaining sugar and salt. Stir on low for 15-20 seconds. In a small bowl, measure buttermilk, oil and egg. Whisk ingredients together until egg is incorporated to other two ingredients. Pour contents into the water and yeast mixture. Stir another 20 seconds in the mixer. Pour 2 cups of flour into mixer and stir on low until incorporated. Sprinkle flour in by 1/4 cup increments until dough cleans the sides and bottom of the bowl. Dough should be sticky but not sticky enough to stick to your hands when touched. Once it has reached this stage, turn mixer on and knead for 5 minutes. Remove dough from bowl, grease and replace back into same mixing bowl {since it's practically clean anyways.} Cover with plastic wrap and a dish towel. Rise 1-2 hours or until dough has doubled in size. Filling and Cutting Rolls- In a medium size bowl, stir brown sugar, cinnamon and cornstarch together until combined. Set aside. Punch down dough. Flour a large clean table liberally with flour. Lightly flour dough as well. Roll dough out to be a 20x30 rectangle {or as close to that as possible} while moving dough around to ensure it's not sticking to your work surface. If it's a little short or uneven, feel free to cut off the edges to even it all out. {FYI-I cut off some dough on one side and filled in a spot that needed more dough on the other side to make a more even rectangle.} Spread softened margarine over dough, being sure to go right to the edges leaving a 1-inch strip untouched on one of the longer sides of dough. Dump brown sugar mixture onto the middle of the dough and spread with your hands, creating an even layer over top of the margarine, still leaving that 1-inch strip of dough untouched. If you have any filling that falls off the sides of the dough, use a bench scraper to replace. Lightly press the sugar mixture into the margarine using a rolling pin. Roll the dough up into a tight log, finishing with the plain dough on the bottom to seal the entire thing together. Cut off the uneven ends to even out the log. Score log every 2 inches and then slice your rolls using those marks. Place into parchment paper lined, margarine greased pans. 12 into a 9x13, 3 remaining into a loaf pan, or 8x8 with the small ends. Cover pans with plastic wrap and dish towels. Let rolls rise another 1-2 hours or until they are touching and have risen almost double. My rolls always spread out more than up, so just be aware that they will most likely spread out more than up. Bake in a preheated 350 degree for 17 minutes, or until tops start to brown. Watch them carefully!! For the Frosting- While the rolls are baking, whip cream cheese and margarine together. Stir in vanilla, corn syrup and lemon juice. Scrape sides and mix again. Pour in powdered sugar and stir slowly until it starts to incorporate. Then mix on high for 5 minutes or until frosting starts to lighten in color. Scrape sides and mix again briefly. Once rolls have been removed from the oven, frost using half the amount made. Then after they have cooled a few more minutes, frost again with remaining frosting. The first frosting will melt down into the rolls and the second layer should stay put. Serve warm. Recipe Notes: -See step my step photos for more details I neglected to mention. -Also, if your frosting isn't quite ready after you pull the rolls out of the oven, cover with foil so the tops don't dry out and get crispy. -If you notice it takes forever for your rolls to rise, try adding an extra teaspoon of rapid rise yeast to your dough next time around. I also like to use Red Star Platinum yeast--it's hardcore stuff.
breakfast, dessert 230 comments

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Canada Day Recipe: Strawberry {Maple Leaf} Cheesecake Tarts 230 Responses to My Cinnabon Cinnamon Rolls 1 2 3 4 Next Leave A Comment
1.
# 1 Emilie @ Emilie's Enjoyables February 8, 2012 at 3:45 pm love the idea of using a rolling pin to secure the filling! Reply
2.
# 2 Megan Pence February 8, 2012 at 3:52 pm THERE ARE NO WORDS. GAH, I need one (read: ten), STAT!! Im positively giddy about these. Reply
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# 3 Erin February 8, 2012 at 3:56 pm Wow you really did your research! And I am willing to say these may be better than the real thing because you got rid of the preservatives and funky ingredients. Reply
4.
# 4 Kathryn February 8, 2012 at 4:00 pm I really love the process that you went through to get to the end result and what an end result! They look so perfectly fluffy and delicious and amazing! Reply
5.
# 5 Jaime {sophistimom} February 8, 2012 at 4:13 pm Those are the most perfect cinnamon rolls I have ever seen. Reply
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6.
# 6 Maria February 8, 2012 at 4:21 pm They look divine! Mmmm! Reply
7.
# 7 Maggie February 8, 2012 at 4:32 pm These look great! But, i have a question. Why margarine? Why not butter? I never have margarine on hand, but if its required for these, Im willing to get some! Reply
Lauren February 8th, 2012 @ 5:02 pm I used margarine because that is what Cinnabon uses. I always buy butter but went out of my way to get margarine specifically for this recipe. Reply
Ally December 22nd, 2012 @ 9:14 am Its possible to make with butter. I just did. Theyre divine with butter. I dont use margarine.
8.
# 8 David Head February 8, 2012 at 4:34 pm Fantastic they look great.keep up the great cooking.and all who bake them enjoy. David Head Reply
9.
# 9 Joan@Chocolateandmore February 8, 2012 at 4:38 pm Im in heaven, these look wonderful, I can almost smell them through my computer, sigh. These are on my must make list, probably this weekend. I dont know if I can wait that long, oh crap, Ill have to, but at least I know Ill be able to make the kids do anything I want them to with these babies! Pinned! Reply
10.
# 10 Averie @ Love Veggies and Yoga February 8, 2012 at 4:51 pm These look and sound amazing. I used to work at the mall next to a Cinnabon AND a Mrs. Fields. Suffice to say, I loved
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my job b/c I love Cinnabons! Reply
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# 11 Diana February 8, 2012 at 5:05 pm Gulp! Drool!!! YUMMMMM!!! i want some!!! Reply
12.
# 12 Marilyn Brennan February 8, 2012 at 5:18 pm Yeah, we were lucky to have stopped by and got some of these. Delectable, every bite a marvelous experience! Reply
13.
# 13 honeywhatscooking February 8, 2012 at 5:19 pm wow, this looks amazing.. im intimidated when it comes to using rolling pins and all. wow, i Loveeeeeeeeeeee cinnabon. Whenever I go to the mall in NJ, i get someone to split it with me. Reply
14.
# 14 Natalie @ Cooking for My Kids February 8, 2012 at 5:39 pm They look absolutely amazingly perfect in every single way. Reply
15.
# 15 Anna February 8, 2012 at 5:39 pm Did you see the episode of Top Secret Recipe on CMT where Todd Wilbur clones Cinnabon rolls? It sounds a lot like the process you went through! http://www.cmt.com/videos/top-secret-recipe-102-cinnabon/1672543/full-episode.jhtml Reply
Lauren February 8th, 2012 @ 9:41 pm YES! I posted that on my facebook pagetotally watched it as research! Reply
16.
# 16 Elizabeth @ chronic venture February 8, 2012 at 6:01 pm
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great job on these Lauren!! They look amazing!! Reply
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# 17 Lindsay @ Pinch of Yum February 8, 2012 at 6:12 pm LAURENNNNNNN! I love you. Husbands birthday breakfast dilemma: solved. Reply
18.
# 18 Gina @ Running to the Kitchen February 8, 2012 at 6:37 pm I have never wanted a cinnamon bun more in my life than I do this very moment. DROOLING!! Reply
19.
# 19 Janice Y. February 8, 2012 at 6:45 pm Wow. I need to try this, stat! Reply
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# 20 Blog is the New Black February 8, 2012 at 6:55 pm YAY! WANT! Reply
21.
# 21 Christina February 8, 2012 at 7:01 pm I wished I lived with you the day you made these! WOWZER! Looks soooo good I will have to try eventually. Reply
Lauren February 9th, 2012 @ 12:49 am I wish you lived closer too! I ate WAYYY too many of these last week! Reply
22.
# 22 Sara February 8, 2012 at 7:04 pm Making these this weekend! Thank you thank you thank you!
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Reply
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# 23 Nathan Miller February 8, 2012 at 7:06 pm Wow. Very solid and extremely nice work Reply
24.
# 24 Ann February 8, 2012 at 7:07 pm Cant wait to try. I am desperetly waiting for your cleanse post!!! Reply
Lauren February 9th, 2012 @ 3:24 pm My Cooler Cleanse Post is here: http://www.laurenslatest.com/cooler-cleanse-review-giveaway/ Reply
25.
# 25 Diane in Cincinnati February 8, 2012 at 7:21 pm Oh my! I am on a very restrictive diet but just read every word and eyeballed every single delicious picture! Reply
26.
# 26 Kelly S February 8, 2012 at 7:30 pm Cant wait to try these! I had read before that the secret ingredient in the Cinnabon recipe is vanilla pudding mix. Did you hear that at all? Reply
Lauren February 8th, 2012 @ 9:41 pm Nope! And there was nothing in their ingredients list to prove that either! Reply
27.
# 27 Steve @ the black peppercorn February 8, 2012 at 7:59 pm Oh wow I love cinnabons! They are amazing. Yours looks pretty freaking delicious as well! Can ya Fed Ex me one??
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Reply
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# 28 Christina @ This Woman Cooks! February 8, 2012 at 8:04 pm Oh how I love cinnamon rolls! These are to die for! Reply
29.
# 29 Aimee Berrett February 8, 2012 at 8:18 pm Oh my goodness, these really do look divine. So now Im wondering, how many different batches did you make to get these JUST right? Reply
Lauren February 9th, 2012 @ 12:51 am Too many!! HAHA! I went through 4 and only ended up throwing out 1, so thats good! Reply
30.
# 30 Heather February 8, 2012 at 8:59 pm Wow! I love that you researched the real Cinnabon recipe first. Your rolls look fantastic. The next time I tackle Cinnamon Rolls, this is definitely the recipe Im using! Reply
31.
# 31 Lauren @ What Lauren Likes February 8, 2012 at 11:13 pm They look absolutely perfect Reply
32.
# 32 Cassie February 8, 2012 at 11:42 pm Love this, Lauren! I rarely eat Cinnamon cinnamon rolls but that wont stop me from trying to make them myself. Sounds awesome! Reply
33.
# 33 Holli February 9, 2012 at 12:11 am
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In.My.Belly!! These were made today and we just ate one! My hubs said after his 2nd bite, wow, they do taste just like Cinnabons! They are incredible!! I just packaged up 6 of them for him to run over to our BFFs house so we dont eat the entire pan! Thank you so much for this recipe and all your hard workyou ROCK! Reply
Lauren February 9th, 2012 @ 12:52 am WOW!! That was FAST, girl! So glad you like them! Reply
Holli February 9th, 2012 @ 1:02 am I was lucky and had all the ingredients to make them today
34.
# 34 Kiran @ KiranTarun.com February 9, 2012 at 1:07 am SHUT THE DOOR!!! That looks incredibly mouth-watering Reply
35.
# 35 Twin Mama + 1 February 9, 2012 at 1:37 am Wow! Nice work/research! I must make these ASAP, but was wondering what your thoughts were on freezing them before baking them to save on prep time. I always like to double/triple time-intensive recipes and freeze if possible, and know that there is no amount of gym time that would cover me eating a double/triple recipe in one sitting! LOL Reply
Lauren February 9th, 2012 @ 2:23 am Id freeze these once they were all rolled but before you let them rise. Then once youre ready to make a batch, remove the pan from the freezer, let it come up to temp and then let it rise 2-ish hours. As long as they have risen before baking, they should be fine!! Reply
36.
# 36 Chris February 9, 2012 at 1:43 am Holy Delicious Ridiculousness! I believe these are calling my name. Interesting that they use margarine; its an ingredient I have never bought. I think there is an exception in my future Reply
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37.
# 37 Lauren February 9, 2012 at 3:30 am How do you cut the rolls? Whenever I make them and I use my knife the roll always squishes down! Yours look perfect and not squished! Reply
Teresa February 26th, 2012 @ 1:21 am I have read you can use dental floss to cut cinnamon rolls. I havent tried it myself, but its worth a try. Reply
38.
# 38 JP February 9, 2012 at 3:41 am I want to try this with butter even though the original called for margarine. Because the butter is only in the filling and the frosting, I can only imagine they might even taste betterI am margarine phobic Reply
Mary Ellen March 29th, 2013 @ 5:47 pm Me too! Who wants to eat trans fats and die early trying? Reply
39.
# 39 Sara {Home is Where the Cookies Are} February 9, 2012 at 3:41 am I actually just gasped when I saw your post. Gasp!! Im so excited to try these!!! Reply
40.
# 40 Asiya February 9, 2012 at 3:54 am These look amazing!! I thought there would be way more butter in them. Reply
41.
# 41 From Valerie's Kitchen February 9, 2012 at 4:01 am That dough looks absolutely gorgeous Lauren! I have to try these. NOW!!! Reply
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42.
# 42 Jessica@MakingHomeSweeter February 9, 2012 at 4:29 am DangI went past this post cause I was going to force myself to ignore it but I couldnt do it! Had to look! And as usual I sat here drooling over all the gorgeous photos! Thank you for sharing, CANT WAIT to make these! Reply
Lauren February 9th, 2012 @ 3:25 pm Glad you gave in!! Reply
43.
# 43 Deborah February 9, 2012 at 5:41 am They look like perfection! Reply
44.
# 44 Krissy's Creations February 9, 2012 at 5:57 am Oh MAN! These look perfect in soooo many ways. Saving this recipe NOW Reply
45.
# 45 Lauren at Keep It Sweet February 9, 2012 at 11:36 am I havent had a Cinnabon since I can remember but I do know I used to love them. Amazing job replicating!! Reply
46.
# 46 Erin February 9, 2012 at 1:50 pm Those look like absolutely perfect cinnamon rolls! Reply
47.
# 47 Melinda February 9, 2012 at 3:44 pm They look wonderful and are on my to do list. I have a questionDid you use your own frosting recipe or did you use the same process to figure out the Cinnabon frosting? Thank you in advance. Reply
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Lauren February 9th, 2012 @ 4:00 pm I used the same process for the frosting as I did the rollsworking backwards! Reply
48.
# 48 Erin @ Dinners, Dishes, and Desserts February 9, 2012 at 4:16 pm Amazing job!! These look better than any cinnamon roll recipe I have seen. Definitely going to try these. It has been WAY too long since I have actually had a Cinnabon Reply
49.
# 49 Jolene (www.everydayfoodie.ca) February 9, 2012 at 11:59 pm Cinnamon buns are one of my favourite sweet things EVER!!!!! Glad to see you replicated Cinnabons!!! Reply
50.
# 50 Chloe February 10, 2012 at 5:13 am Just made a batch of these cinnamon rolls! They taste just like cinnabons!! Great job figuring out all the ingredients!! Definitely a special day kind of cinnamon rolls=D Reply
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Wednesday, February 8, 2012 230 comments

My Cinnabon Cinnamon Rolls

Ok, guys. HERE IT IS! Im pretty sure this

21/06/2013 09:16 p.m.