Cinnamon Cinnabon Rolls

Cinnamon Cinnabon Rolls

Here is another good version of the cinnamon roll recipes which is supposed to be a clone of the cinnabon rolls, I actually prefer for my yeast risen no egg recipe, however the rest of my family thought these are more like the cinnabon rolls you find in america. Cinnabon Rolls

Ingredients:
Rolls:
1 Packet of Fast Acting Yeast
250ml Warm Milk
100g Sugar
75g Margarine
1 Tsp Salt
2 Eggs
500g Plain Flour
Filling:
200g Brown Sugar
3 Tbsp Ground Cinnamon
75g Margarine
Icing:
110g Margarine
200g Icing Sugar
55g Cream Cheese
1/2 Tsp Vanilla
Pinch of Salt

Instructions

Cinnabon Rolls

Mix together the yeast and warm milk.

Cinnabon Rolls

In a mixing bowl add flour, margarine, sugar, eggs and salt

Cinnabon Rolls

Mix well

Cinnabon Rolls

Then add the warm yeast milk mixture to the dry 

Cinnabon Rolls

Mix for about 5 minutes, this is a rather wet dough. Allow to rise and prove for about 1 hour in a warm place.

Cinnabon Rolls

Meanwhile mix brown sugar, cinnamon powder and margarine together.

Cinnabon Rolls

After an hour the dough should have risen

Cinnabon Rolls

Remove from the mixing bowl onto a floured surface and knock out any air knead briefly.

Cinnabon Rolls

Roll out to about 2-3 mm thick to a large rectangle.

Cinnabon Rolls

Spread over the brown sugar mixture to the dough

Cinnabon Rolls

Roll the dough into a tight roll

Cinnabon Rolls

Slice into 1 inch slices with a sharp knife

Cinnabon Rolls

Arrange the rolls with the swirls face up in a baking tray or dish, then cover with cling film and allow to rise again for another 30 minutes.

Cinnabon Rolls

Bake in the oven at 180c for 20-25 minutes until golden brown. 

Cinnabon Rolls

Mix together margarine, icing Sugar, cream cheese, vanilla and salt until a soft creamy frosting.

Cinnabon Rolls

Serve warm or allow to cool and store in a airtight container. 

Cinnabon Rolls

Drizzle on the cream cheese frosting over the warm cinnabon roll and enjoy.

Cinnamon Cinnabon Rolls
Serves 16
Soft Cinnamon Rolls with cream cheese frosting
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Prep Time
1 hr 45 min
Cook Time
25 min
Total Time
2 hr 10 min
Prep Time
1 hr 45 min
Cook Time
25 min
Total Time
2 hr 10 min
Rolls
  1. 1 Packet of Fast Acting Yeast
  2. 250ml Warm Milk
  3. 100g Sugar
  4. 75g Margarine
  5. 1 Tsp Salt
  6. 2 Eggs
  7. 500g Plain Flour
Filling
  1. 200g Brown Sugar
  2. 3 Tbsp Ground Cinnamon
  3. 75g Margarine
Icing
  1. 110g Margarine
  2. 200g Icing Sugar
  3. 55g Cream Cheese
  4. 1/2 Tsp Vanilla
  5. Pinch of Salt
Instructions
  1. Mix together the yeast and warm milk.
  2. In a mixing bowl add flour, margarine, sugar, eggs and salt
  3. Mix well
  4. Then add the warm yeast milk mixture to the dry
  5. Mix for about 5 minutes, this is a rather wet dough. Allow to rise and prove for about 1 hour in a warm place.
  6. Meanwhile mix brown sugar, cinnamon powder and margarine together.
  7. After an hour the dough should have risen
  8. Remove from the mixing bowl onto a floured surface and knock out any air knead briefly.
  9. Roll out to about 2-3 mm thick to a large rectangle.
  10. Spread over the brown sugar mixture to the dough
  11. Roll the dough into a tight roll
  12. Slice into 1 inch slices with a sharp knife
  13. Arrange the rolls with the swirls face up in a baking tray or dish, then cover with cling film and allow to rise again for another 30 minutes.
  14. Bake in the oven at 180c for 20-25 minutes until golden brown.
  15. Mix together margarine, icing Sugar, cream cheese, vanilla and salt until a soft creamy frosting.
  16. Serve warm or allow to cool and store in a airtight container.
  17. Drizzle on the cream cheese frosting over the warm cinnabon roll and enjoy.
Tejal's Kitchen http://www.tejalskitchen.com/
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