Monday, November 9, 2009


This recipe is delicious and tastes very similar to the original Cinnabon.

1 cup milk - heat in microwave for 1 minute
1 egg, beaten
1/4 C melted butter
7 TBSP water
1 box (3.4 oz) instant vanilla pudding powder
4 C bread or white flour
1 TBSP sugar
1/2 tsp salt
2 1/2 tsp traditional yeast

1/2 C butter, softened
1 C brown sugar
2 tsp cinnamon
1/4 C chopped walnuts, optional
1/4 C raisins, optional

4 oz. cream cheese, room temperature
1/4 C butter, softened
1 1/2 C powdered sugar
1/2 tsp vanilla
1 1/2 tsp milk (Add more milk to desired consistency)
3 TBSP real maple syrup

Dough can either be made in bread maker or by hand in traditional manner. Let rise for an hour. Punch down. Roll dough to 17" x 10".
Combine first three filling ingredients and mix well. Heat in microwave 10 seconds to make it spreadable. Spread over rolled out dough getting as close to the edges as possible. Sprinkle nuts or raisins over dough. Starting with the widest end, roll the dough into a tight log. Cut into 1/2" - 1" pieces. Place in a lightly greased 9" x 13" baking dish with sides. Note: I use two pans this size and the second one ends up about half-filled.
Put in draft-free place and allow to rise until double, approx. 45 minutes. Bake at 350* for 15 - 20 minutes. Frost when rolls are done.
Yield: 20 rolls


Anonymous said...

I needed a new cinnamon roll type recipe and this one looks like a good one to try! thanks!

Lindsey said...

You'll have to let me know how you liked it. :)

Under Southern Skies said...

This looks too good, Lindsey! :)

Anonymous said...

Mmm, they look good!

Ana Silva said...

Hello could you help me out i used the four cups of flour and the dough was very sticky..was it maybe because the flour was cake flour i measured everything right..please help

Lindsey said...

Hello Ana Silva,
Sorry to hear you had some problems with the recipe. I've only ever made this with white flour so don't have experience with the cake flour. However, I've found that the white flour varies from bag to bag and sometimes I have to add close to an extra cup flour. If the dough is sticky, I would suggest to keep adding flour until it reaches a soft dough. Happy Baking!