Cinnabon Inspired Cinnamon Rolls
If you are a fan of Cinnabon-style cinnamon rolls, you are going to love these! Ooey-gooey sweet – but not too sweet – cream cheese frosting over homemade rolls. And a bonus ingredient that takes the cinnamon mixture to new heights.
A few months ago, I had already started making these cinnamon rolls when I discovered that I was out of brown sugar. Yes, I am one of those people. The kind that is certain they have all the ingredients they need on hand. Right up until they realize they don’t.
Inevitably I’ll take stock of the more obscure ingredients, maybe even making a side trip to the grocery store for that one thing I know I’m out of, only to find someone has used the last egg once I’m elbow deep into the recipe.
This particular day, it was my brown sugar that was gone. It was snowing pretty good and I was nice and cozy with a fire going. I was not going anywhere short of a dire emergency. So I opted to use the standard substitute of granulated sugar + molasses.
Now normally the workaround tastes pretty much the same as using store-bought brown sugar. No big deal. But in this Cinnabon knockoff recipe? The molasses makes these cinnamon rolls more decadent and completely irresistable.
Full disclosure here. If you or your loved ones (yes, you need to share), are prone to heartburn, you may want to forego the molasses and use brown sugar. Jeff claims the heartburn is almost instantaneous with these. So … sans the molasses?? Nope. He says the burn is absolutely worth it – don’t change a thing!
- 1 Package Active Dry Yeast (2 1/4 Teaspoon)
- 1 Cup Warm Milk
- 1/2 Cup Granulated Sugar
- 1/3 Cup Butter (softened)
- 1 Teaspoon Salt
- 2 Eggs
- 4 Cups All-Purpose Flour
- 1 Cup Granulated Sugar
- 2 Tablespoons Molasses
- 3 Tablespoons Cinnamon
- 1/3 Cup Butter (softened)
- 6 Tablespoons Butter (softened)
- 1 1/2 Cups Powdered Sugar
- 1/4 Cup Cream Cheese (softened - 2 oz)
- 1 Teaspoon Vanilla Extract
- 1/8 Teaspoon Salt
Dissolve yeast in warm milk in the bowl of a stand mixer.
Add sugar, butter, salt, eggs and flour to the bowl and combine.
Use the dough hook and mix until well incorporated.
Oil the bowl, cover and let rise in a warm place for 1 hour or until dough has doubled in size.
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.
Preheat oven to 350ºF. Grease a 9x13 inch baking pan.
Combine the butter, sugar, molasses and cinnamon in a bowl.
Spread the mixture evenly over the surface of the dough.
Roll the dough tightly length-wise and cut into 1 1/2 inch slices.
Place the cut rolls in the prepared pan. Cover with a damp towel and let them rise again for another 30 minutes until they double in size.
Bake 20 - 24 minutes or until light golden brown.
Thoroughly mix icing ingredients and spread on rolls hot out of the oven.