My hubby and I love cinnamon rolls.
When I was a kid, my family and I used to go get Cinnabon Cinnamon Rolls on Sundays. Since then, I have found a few recipes that have come close to Cinnabon.
This week, I found one that was as good or BETTER than Cinnabon. Oh my goodness, they were so delish.
Okay, let me share the original recipe from Allrecipes here: Clone of a Cinnabon
I used that recipe, but TWEAKED it. I used some whole wheat flour instead of white flour and it was pure heaven in a roll.
Knead the dough – I usually use the dough hook on the mixer (And sometimes the regular mixer tool, if I am feeling lazy).
Put aside and let it rise. It doesn’t take long when you keep your house at 83 degrees.
Then, roll out your dough. I usually do this right on the counter. Make sure you clean your counters REALLY WELL before doing this. No one wants chicken juice on their cinnamon rolls. That doesn’t add to the flavor.
Roll it up, mama!
Make sure you roll it really tight, you don’t want spacey cinnamon rolls.
No one wants that.
Then cut the roll into 12 equal parts. Put the rolls into a pan and let them rise AGAIN.
Lots of rising + this recipe = AMAZINGNESS
After they have risen, put them in the oven at 400 for about 15 minutes.
I like my rolls doey – so you can adjust the time dependent on how you like ’em.
- 1 1/4 cup warm milk (110 degrees F/45 degrees C)
- 2 1/2 teaspoons yeast
- 1/2 cup white sugar
- 2 eggs, room temperature
- 1/3 cup margarine, melted
- 2 1/2 cups white flour
- 2 cups of whole wheat flour
- 1 teaspoon salt
- 3/4 cup brown sugar
- 1/4 cup white sugar
- 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
- Dissolve the yeast in the warm milk (about 100-120 degrees).
- Mix in the sugar, margarine, salt, and eggs.
- Add both flours and mix well.
- Knead the dough into a large ball, using your hand or the dough hook on your mixer.
- Put in a bowl (I usually just leave mine in the mixing bowl) cover and let rise in a warm place about 1 hour, or until doubled in size.
- Then roll the dough on a lightly floured surface
- Spread the dough with the butter (make sure your butter is softened), cinnamon and sugar
- Roll the dough – tightly
- Cut into 12 rolls and put into your 9 x 13in pan
- Let rise for about 30 minutes while you oven is preheating to 400 degrees
- Stick ’em in there, about 15 minutes
- While they are cooking, beat all the ingredients of the frosting together.
- Take the rolls out, slather on the frosting and ENJOY