My family loves these Faux Cinnabon Rolls and I’m right there with them; at home we can even have two!
I’ve had this recipe for Faux Cinnabon Rolls for so many years that I don’t recall where it came from. When my girls were young, we lived near a mall with a Cinnabon and it was always at the top of the list of what I knew they would beg for when we went shopping. What is it about these rolls that are SO irresistible?
Pretty sneaking marketing to permeate the environment with a scent that is amazing and expect me to be able to ward off the pleas of my kids. Still, they are a bit pricey so when I found a recipe lauding itself as a good ‘faux’ I was all over it.
This post is over 10 years old; way before I started considering anything other than a quick snap with a Point and Shoot camera. Try as I might to redo a lot of the older ones, I’m sure I’ll never get to all of them…I was just happy to have this shot…even if it’s missing the final drizzle of icing.
These are good and worth making…just think if you make your own the kids will get to try something unheard of in the mall. A second one. 🙂
My family thinks they are just as good as the big name…maybe even better!
Faux Cinnabon Rolls
For the dough
- 1 cup warm milk (110 degrees F/45 degrees C)
- 1/3 cup butter, melted
- 2 eggs, room temperature
- 4 1/2 cups bread flour
- 1 teaspoon salt
- 1/2 cup white sugar
- 2 1/2 teaspoons bread machine yeast
For the Filling
- 1 cup brown sugar, packed
- 2 1/2 tablespoons ground cinnamon
- 1/3 cup butter, softened
For the Icing
- 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 although typically it is to combine the wet ingredients in the bottom, add the dry ingredients except for yeast on top of wet ingredients and then put the yeast on top of the dry ingredients. Select dough cycle; press Start.
- Once the dough is completed in the machine, let it double in size and 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.
For the filling:
- Combine brown sugar and cinnamon.
- Spread dough with 1/3 cup melted 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.
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