Homemade Cinnabon Cinnamon Rolls

Before I even begin this post, I have to confess that it took me months to perfect the art of making cinnamon rolls. There were numerous times I failed, and then I’d be too frustrated to try again. However, I ran across this recipe on Culinary Couture about a year ago and never looked back.

So, today, I’m happy to walk you through my step-by-step tutorial for making homemade Cinnabon cinnamon rolls!

Begin by combining 1 packet of yeast with 1 T. sugar. (Also, I usually get out 1 stick of butter to soften to room temperature at this point).

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Next, you’ll need 1 cup of water at a temperature around 110 degrees F. Pour this over the yeast and sugar, and let it rest for 10 minutes while the yeast activates.

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Meanwhile, combine 1/4 c. buttermilk, 1/3 c. oil, and 1 egg. Pour this into the yeast mixture.

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Add 1/2 c. sugar and stir. Then, add in 2 c. flour and combine.

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At this point, I used the dough hook attachment on our stand mixer to make my life a bit easier. As the mixer was running, I added flour in by 1/2 c. increments, until I used a total of 4 1/2 c. flour (including the 2 c. from earlier).

Roll the dough onto a lightly floured surface, and knead. I do this by folding the dough in half, working it down, and folding it in half again.

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Place dough into a lightly greased bowl to rise.

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I always turn the oven on when I begin to make the dough, and then shut if off once I get to this point. That way, the top of the oven is a warm place for the dough to rise. I also cover the bowl with a thin towel.

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Let the dough sit for 2 to 2 1/2 hours. Once you’re ready to roll out the dough, prepare the filling: 1 1/4 c. brown sugar, 2 1/2 T. cinnamon, and 2 T. cornstarch.

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I generally set up my area to roll out the dough, too, complete with a pastry mat, rolling pin, greased 11 x 15 pan, flour, butter, and the filling.

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After rising, the dough will look something like this:

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Gently punch down the dough to let excess air out, and work until pliable.

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Now, prepare for battle. At this point, you’re going to need to roll out the dough into a large rectangle (about 20″ by 30″) and let me tell you, this dough fights back. It’s a good thing, though, because it means your dough has the right texture. However, this will give you the arm workout of the day.

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Spread the 1/2 cup softened butter over the dough.

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Leave about an 1″ on each long side of the dough to allow the rolls to seal.

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Sprinkle the filling over the top, and use a rolling pin to press it down.

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Begin to roll up the dough, beginning with a long side.

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Keep rolling until you reach the end, and lightly dab the un-buttered part with water to help the ends stay together.

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I made 18 rolls out of this log, and I notch the dough beforehand to make sure the rolls are uniform size. (I made them about an inch and a quarter wide).

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Use a sharp knife to cut the rolls, and place them in a greased 11 x 15 pan.

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Perfection.

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Cover, and let rise for about another hour and a half.

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The rolls will have doubled in size.

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They’re ready to bake! Place them in a 350 degree oven for 16-18 minutes, keeping a close eye on them towards the end. You want them to be golden brown, but not overdone, either.

While they’re baking, prepare the icing. Combine 2 oz. cream cheese and 1/4 c. butter, both softened.

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Add in 1 t. fresh-squeezed lemon juice and 1 t. vanilla.

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Gently mix in 1 and 1/4 c. powdered sugar, until this beautiful icing forms:

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Take the rolls out of the oven, and admire the delicious smells that are filling up the kitchen.

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Place a dollop of icing on each warm cinnamon roll, and spread to cover the top of the roll.

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I wouldn’t blame you for eating one at this point, but otherwise, let them cool for a while.

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Once they’ve cooled, they are best warmed up in the microwave for a few seconds before eating them. You can always make more icing, too, if you like.

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If you’re looking for a printer-friendly edition of this recipe, head over to this link where the original recipe can be found.

And in the meantime, enjoy the rest of your day!

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One thought on “Homemade Cinnabon Cinnamon Rolls

  1. Pingback: Recipe Round-Up |

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