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Cinnabons Recipe
Rolls:
1 1/4 oz. pkg. active dry yeast (I used 2 1/2 tsp.)
1 cup warm water (105 to 110°F)
1/2 cup granulated sugar
1/3 cup margarine, melted
1 tsp salt
2 eggs
4 cups all-purpose flour
Filling:
1 cup packed brown sugar
2 1/2 tbsp. cinnamon
1/3 cup margarine, softened
Icing:
1 stick margarine, softened
1 1/2 cups powdered sugar
2 oz. cream cheese
1/2 tsp. vanilla extract
1/8 tsp. salt
For the rolls, dissolve the yeast in the warm water in a large bowl. Mix together the sugar, margarine, salt and eggs. Add flour and yeast mixture and mix well.
Knead the dough into a large bowl, 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. Roll the dough flat until it is approx. 21" long and 16" wide. It should be about 1/4" thick.
Preheat the oven to 400°F
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 surface.
Working carefully from the top (a 21" side) roll the dough down to the bottom edge.
Cut the rolled dough into 1 3/4" 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 10-15 minutes or until light brown on top.
While the rolls bake, combine the icing ingredients. Beat well with an electric mixer until fluffy.
When the rolls come out of the oven, coat each generously with icing.
Makes 12 rolls
These can be frozen after baking. Just pop one into the microwave for 20-30 seconds to reheat.
Show Reviews (1)
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