***Dough*** 2 packages active dry yeast 1 cup warm water (105-115 degrees F) 2/3 cup sugar, PLUS"PLUS" means this ingredient in addition to the one on the next line, often with divided uses 1 teaspoon sugar 1 cup warmed milk 2/3 cup butter 2 teaspoons salt 2 eggs, slightly beaten 7 cups flour, or more if needed ***Filling*** 1 cup melted butter, divided 1 3/4 cup sugar, divided 3 tablespoons cinnamon 1 1/2 cup chopped walnuts, optional 1 1/2 cup raisins, optional ***Creamy Glaze*** 2/3 cup melted butter 4 cups powdered sugar 2 teaspoons vanilla 6 tablespoons hot water, more as needed
Dough: In a small bowl mix together warm water, yeast and sugar and set aside.
In a large bowl, mix milk, remaining 2/3 Cup sugar, melted butter, salt and eggs; stir well and add yeast mixture. Add half the flour and beat until smooth. Stir in enough of the remaining flour until dough is slightly stiff (dough will be sticky). Turn out onto a well-floured board; knead 5-10 minutes. Place in well-buttered glass or plastic bowl, cover and let rise in warm place, free from drafts, until doubled in bulk, about 1-1 1/2 hours. When doubled, punch down dough and let rest 5 minutes. Roll out on floured surface into a 15x20" rectangle.
Filling: Spread dough with 1/2 Cup melted butter. Mix together 1 1/2 Cup sugar and cinnamon; sprinkle over buttered dough. Sprinkle with walnuts and raisins, if desired. Roll up jellyroll-fashion and pinch edge together to seal. Cut into 15 slices.
Coat bottom of a 13x9 inch baking pan and a 8 inch square pan with remaining melted butter, then sprinkle with remaining sugar. Place cinnamon roll slices close together in pans. Let rise in warm place until dough is doubled in bulk, about 45 min. Preheat oven to 350 degrees F. Bake 25-30 minutes, or until rolls are nicely browned. Cool rolls slightly.
Creamy Glaze: Meanwhile, in medium bowl, mix melted butter, powdered sugar and vanilla; add hot water 1 Tablespoon at a time until glaze reaches desired spreading consistency. Spread over slightly cooled rolls.
I've used a kitchen aid mixer many times while making these and it works well but be warned, it's a very sticky dough. And yes, they freeze very well.
Mar 17, 2014
Has anyone used a kitchenaid mixer to make these rolls, and are they good if you freeze them?
Jan 30, 2014
Made these today since we were "snowed in" and they are AMAZING!!! One tip, in the directions, make sure you say to use the 1tsp of sugar with the yeast so that way newbies like me who have never worked with it and didn't read all the directions first know not to use all the sugar at once....
Nov 10, 2013
dolcelinda Member since: October 21, 2013
These are so much like cinnabons! Everyone can't get enough of them when I make them. Brought them to work yesterday and as soon as I walked in they were flocking around me like vultures. They knew what was in the box!
Oct 8, 2013
It was a lot of work but the cinnamon rolls turned out good.
Aug 1, 2013
I made EIGHT batches of these over the weekend for a ladies brunch. Not a single roll was left and everyone was sure they came from cinnabon! Great recipe!
Jul 31, 2013
A bit of work but worth it for some yummy cinnamon rolls.
May 29, 2013
All I can say is it is the best.....
May 12, 2013
This was only my third attempt at making any type of yeast bread.... my 2nd attempt at making cinnamon rolls. The first was a disaster; but it was a different recipe. These were amazing!! Recipe was easy and well written. The only thing I changed was I used milk (4T)in the icing instead of water. My neighbor wanted to know if anyone had ever killed for them....
Dec 31, 2012
I am beyond amazed, this is the best batch of cinnamon rolls I have made in a long time. Thank you....awesome...
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