My family has cinnamon rolls every Christmas morning- it is definitely one of my favorite traditions. I love baking them on Christmas Eve with my kids… and indulging on 1 or 2 before bed is always a bonus! I found a recipe for Cinnabon Copycat Cinnamon Rolls that I’ve now made 3 times with a few adjustments.
Ps. I used to be terrified at the thought of baking cinnamon rolls until I got a great hands-on tutorial from my aunt. Now I love to make these and let me assure you that if I can do it, so can you!
Tell me how bad you’d like to bite into one of these?!
2 cups very warm milk
1 cup granulated sugar
2/3 cup margarine
2 teaspoons salt
8 cups flourFILLING
2 cups packed brown sugar
5 tablespoons cinnamon
2/3 cup margarine, melted
1 cup margarine
3 cups powdered sugar
1/2 cup cream cheese
1 teaspoon vanilla
1/4 teaspoon salt
- For the rolls, dissolve the yeast in the very warm milk in a large bowl. *If your yeast gets clumpy, go ahead and stir it using a wisk to make sure the clumps dissolve.
- Add sugar, margarine salt, eggs, and flour, mix well.
- Knead the dough into a large ball. I use my Kitchen Aide, but you can use your hands dusted lightly with flour.
- Put ball of dough in a bowl, cover with a clean dish towel and let rise in a warm place until the dough has doubled in size. (This could take a while! Original recipe said 1 hour, every time I’ve made these it has taken 3!)
- Roll the dough out on a lightly floured surface, until it is approx 1/4 thick. *Too much flour on your surface is no good. I usually coat my hands in flour, then briskly rib them together over the surface just to sprinkle flour over the work area. If your work area isn’t big enough for the entire batch, split the dough in half
- Preheat oven to 400 degrees.
- Meanwhile, combine the brown sugar and cinnamon in a separate bowl to make the filling.
- Spread the melted margarine over the surface of the rolled out dough, then sprinkle the brown sugar mixture evenly over the surface.
- Starting at the long edge, roll the dough down to the bottom edge.
- Cut the dough into 2 inch slices, and place 12 rolls at a time in a lightly greased 13×9 inch baking dish.
- Bake for 10 minutes if you like them still gooey, 12 minutes for softer centers, and 15 minutes if you like your dough baked nice and good. (My favorite is the 12 minute version!)
- While the rolls are baking combine all the icing ingredients and beat well with an electric mixer until fluffy.
- When the rolls are done, spread generously with icing.
- Serve Warm & Enjoy!