Here’s an awesome Copycat Cinnabon Cinnamon Rolls Recipe. This is my all time favorite cinnamon rolls recipe, I posted a picture of these on Facebook the other day and everyone was begging for the recipe. These do take a few hours to make since they have to rise twice but they are well-worth the wait. My husband even commented that these were the “Old-Kind” of cinnamon rolls that I used to make before we had kids ;) I guess that just tells you how busy life has gotten in the last few years.
- 2 Packages Active Dry Yeast
- 1 Cup Warm Water 115 Degrees
- 1 tsp. Sugar
- 2/3 Cup Sugar
- 1 Cup Warmed Milk
- 2/3 Cup Butter
- 2 tsp. Salt
- 2 Eggs Slightly Beaten
- 7 Cups Flour + More for kneading
- 1 Cup Melted Butter Divided
- 1 3/4 Cup Sugar
- 3 Tbsp. Cinnamon
- 1 1/2 Cups Walnuts or Pecans(Optional)
- Mix Warm Water, Yeast and 1 tsp. Sugar in a Bowl and Set Aside
- Combine Milk, Remaining 2/3 Cup of Sugar and Melted Butter, Salt and Eggs in a Bowl and Wisk Together.
- Add in Yeast Mixture and Stir Gently
- Add 2 Cups Flour and Stir Completely
- Add 2 More Cups of Flour and Stir
- Add another 2 Cups of Flour and Stir
- IF needed add the additional 1 Cup of Flour and Knead in Bowl.
- Turn out on Floured Surface and knead for about 5 Minutes until smooth.
- Divide into 2 Bowls and Cover Completely. Let Rise about 2 Hours or until Doubled.
- Divide Butter in Half (1 Part for Brushing Dough the other for pouring in the bottom of the pans
- Combine Sugar and Cinnamon
- Roll out Each Ball of Dough and Coat one side with Butter
- Sprinkle with Half of Cinnamon and Sugar
- Roll the Dough Up into a Long Tube and Slice in 1" Sections
- Place Rolls in Greased Baking Pan and Cover to Rise another 1 Hour
- Bake at 350 Degrees for 25 Minutes
- I use Pillsbury Vanilla Frosting to Ice the Cinnamon Rolls, Spoon on top of each Cinnamon Roll and let it Melt over the top
Best when Served Warm