Oh yeah… Cinnabon baby! There is something about the smell of cinnamon rolls baking that is almost sinister. It’s like the call of the siren to the sailors of old. You can’t resist; don’t try. The best you can do is resolve yourself to just “tasting” the sugary, fluffy, cinnamony goodness. Oh, and taste you will.
I find it’s best to make an announcement to the crowd (assuming there is a crowd… better make sure there is one) and say “May I have your attention please. I will not be eating an entire cinnamon roll. No. You see, I have restraint and I know that I should not over indulge so I will merely take a small taste.” That way you have accountability you see. If you don’t do that… I cannot be held responsible for the cookie monster eating frenzy that is likely to take place. Because these are so FREAKING delicious!
Bonus: they use less butter than cinnabon and the dough is all put together in a bread machine! Oh happy days! :D
Photo disclaimer… I’m not sure why but I got 12 bunzillas. They rose a lot more than I expected and so I couldn’t get a neat tidy little cinnamon roll out of the pan. I had to tear and smoosh and cut… so my photo is representative of that. I’ll update when I make these again… and I will make them again
Recipe Source: Allrecipes
Cinnabon Copy Cat… in a bread machine!
- 1 cup warm milk (110 degrees F/45 degrees C)
- 2 eggs, room temperature
- 1/3 cup margarine, melted
- 4 1/2 cups bread flour
- 1 teaspoon salt
- 1/2 cup white sugar
- 2 1/2 teaspoons bread machine yeast
- 1 cup brown sugar, packed
- 2 1/2 tablespoons ground cinnamon
- 1/3 cup butter, softened
- 1 (3 ounce) package cream cheese, softened
- 1/4 cup butter, softened
- 1 1/2 cups confectioners' sugar
- 1/2 teaspoon vanilla extract
- 1/8 teaspoon salt
- Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select dough cycle; press Start.
- After the dough has doubled in size turn it out onto a lightly floured surface, cover and let rest for 10 minutes. In a small bowl, combine brown sugar and cinnamon.
- Roll dough into a 16x21 inch rectangle. Spread dough with 1/3 cup butter and sprinkle evenly with sugar/cinnamon mixture. Roll up dough and cut into 12 rolls. Place rolls in a lightly greased 9x13 inch baking pan. Cover and let rise until nearly doubled, about 30 minutes. Meanwhile, preheat oven to 400 degrees F (200 degrees C).
- Bake rolls in preheated oven until golden brown, about 15 minutes. While rolls are baking, beat together cream cheese, 1/4 cup butter, confectioners' sugar, vanilla extract and salt. Spread frosting on warm rolls before serving.
By: The Kitchen Door