February 08, 2005
THE Cinnabon Recipe
I found it! About ten percent of my search engine hits are people looking for this recipe. It was saved as a word document on the old computer. When cleaning out my cabinet the other day, I came across the original. Here it is:
1¼ oz. pckg. Yeast
1 c. warm milk
½ c. granulated sugar
1/3 c. melted butter (do not subsititue margarine- blech!)
1 t. salt
4 c. all-purpose flour
1 c. packed brown sugar (I just sprinkle as much as I can and like, never measuring)
2½ TBS. cinnamon
1/3 c. butter
7 TBS. butter, softened
1½ c. confectioners sugar
¼ c. (2 oz.) cream cheese
½ t. real vanilla extract (or almond extract, which I prefer and use)
1/8 t. salt (I don't always use the salt, and in fact, like the taste better without it)
Rolls: Oven to 400° F.
(1) Disolve yeast in milk.
(2) Mix in sugar, butter, salt, eggs, flour. Mix well.
(3) Turn dough out onto lightly floured surface. Knead into a large ball. Cover; let rise 1 hour.
(4) Roll dough into a 21" x 16" wide rectangle. With the butter softened, I just use my fingers to spread it generously over the dough. Load 'er up with the filling (see below).
(5) Roll from long-side to short-side. Pinch the ends.
(6) Using very sharp knife (I prefer a serated one) cut into 1 inch wide rolls, making sixteen. If want fewer, bigger rolls, cut them wider.
(6) Grease (butter) your preferred baking pan (I like mine to be all squished up next to the other)- I generally use an 11"x 15" pan. Then place rolls in pan and into oven. Let the rolls rise for 30 minutes.
(8) Bake until the rolls are slightly browned and not doughy. This will vary according to your oven. Just don't overbake.
(9) When done, take 'em out and cover them in the delicious icing.
(10) Do I have to admonish you to "enjoy?" Surely not. Then go eat!
While dough is rising, prepare the filling and the icing. Clean-up a little and then go read a chapter or two in your book.
(1)Soften butter, so that it is spreadable.
(2) After dough has been rolled out to the gigantic rectangle, spread the softened butter all over.
(3) Sprinkle brown sugar over entire buttered rectangle. Use more if you like more.
(4) Now sprinkle the cinnamon over the now sugary, buttery, doughy, rectangle.
Posted by Rae at February 8, 2005 10:33 AM
Cream it all together with an electric mixer (or by hand if you just want to exhaust yourself for some reason). Spread on hot rolls.
Is it THE Cinnabon recipe??
THE recipe, Jeff.
Tastes exactly like them, unless you make extra-icing, spoon it on, and don't charge yourself extra.
Gee thanks, Rae! I gained five pounds just reading this! :)
Yum! Thanks for sharing! I will definitely be making these rolls this weekend - as an official kick-off to my 2 week vacation! woo hoo!
Heheh, sorry, Cindy :D
GB- hey hon! Saw your list over at Joan's :D Yes, would be an excellent kick-off to your vacation. Make plenty to eat at whim.
Rae if this is the ONE I am thinking about I can't wait to make it. I only hope it is as good as yours.!!!!
You are submitting this recipe to this week's Carnival of the Recipes, aren't you? Yum!
Send the link to email@example.com
You could have called me Rae. I would have emailed it to you. I was thinking of making some today.....
Mmmmmmm. I just want some of your bread.
Yeah, like I would have asked you, on bead rest, hardly able to move, to get up just to look for a recipe for me? Uh-uh. Wanted that boy and you to be safe.
I ran across your site the other day when this post was the current one. Guess who spent more time on dessert than dinner that day? Yum, and they were good.
MMMMMMuch better than the one's I made in experimentation this week. Still, I'm lazier than thou, so I'll probably just do the mixing and kneading in a bread maker... Did I mention I'm lazier than thou?
Oh no! This is bad, really bad! Never mind the diet, this is needed on Sunday morning, at least once!
This recipe came from Todd Wilbur's book Tope Secret Recipes book.
I wouldn't know what book it came from, as it was shared with me by one of my best friends. Somewhere back in the archives, I mention that she made them when they came to visit us. People began landing here in search of the recipe, which I shared via pdf with those who asked for it.
When we got a new computer (and have yet to transfer the old files off the hard drive to the new one), I didn't have access to the recipe anymore and couldn't find it in my group of recipes.
So, I can only presume you to be correct. And?
Thank you very much, I'll come back to read later. By the way, any particular book you like that has helped you write better?
I hope I'm reading the recipe right, is that one and a fourth ounces of yeast(1-1/4) , or one (1/4) ounce of yeast?
Thank you so much! I was craving cinnamon rolls so bad this morning and of course on Sunday, nothing good is open!! I better get started!
if you roll long side to short side arent you saying that you're rolling from the corners or what??