Cinnamon rolls for breakfast were always baked in my house for special occasions – Christmas, Easter, birthdays, etc.
The problem was, they were always store bought. Don’t get me wrong, they were still good! I never complained, especially because the ‘labor’ involved in ‘making’ them was slim to none: so you’d think that’d be a win/win, right?
When I first tried making my own cinnamon roll from scratch, we never went back to store bought. They are just way too good to pass up for anything else. To me, they’re completely worth the time in making and since I’m the one making them, I love customizing the rolls to flavors my family enjoys most.
Homemade Cinnabon Cinnamon Rolls
Recipe adapted from Jo Cooks
Yield: 8-12 servings (serving size: 1 roll)
1 (1/4 ounce) package dry yeast
1 cup warm milk
½ cup granulated sugar
⅓ cup margarine (I used coconut oil)
1 tsp salt
4 cups flour
1 cup packed brown sugar
3 tbsp cinnamon
⅓ cup margarine, softened
1 tbsp of flour
Cream cheese icing
6 tbsp margarine (I used coconut oil)
1½ cups powdered sugar
¼ cup cream cheese
½ tsp vanilla
⅛ tsp salt
1. For the rolls, dissolve the yeast in the warm milk in a large bowl.
2. Add sugar, butter, salt, eggs, and flour to the bowl of a mixer and mix well.
3. Pour the milk/yeast mixture in the bowl and using the dough hook, mix well until well incorporated.
4. Place dough into an oiled bowl, cover and let rise in a warm place about 1 hour or until the dough has doubled in size.
5. Roll the dough out on a lightly floured surface, until it is approx. 16 inches long by 12 inches wide and 1/4 inch thick.
6. Preheat oven to 350 degrees.*
7. To make filling, combine the brown sugar, margarine (or coconut oil), cinnamon, and flour in a bowl.
8. Spread the mixture evenly over the surface of the dough.
9. Working carefully, from the long edge, roll the dough down to the bottom edge.
10. Cut the dough into 1¾ inch slices (I cut mine a bit smaller, yielding in 12 rolls total) and place in a lightly greased baking pan.
11. Bake for 20 minutes or until light golden brown. Cooking time can vary greatly!
12. While the rolls are baking make the icing but mixing all ingredients and beat well with an electric mixer until fluffy.
13. When the rolls are done, spread generously with icing.
* I make my rolls in advance. If you are wanting to freeze your rolls to bake later, follow these steps:
1. After shaping rolls and placing them on a lightly greased baking pan, cover with lightly greased saran wrap and a layer of aluminum foil. Store in freezer.
2. The night before you want to serve them, take out rolls and place in refrigerator for 8-9 hours to thaw.
4. After being in the refrigerator, place on counter to rise until doubled.
5. Bake according to directions.
6. If you have less time, take rolls out of freezer and let them come to room temp. on the counter – about 4 hours – then let rise until doubled.