Luckytrim
Grill Master
Cinnabons
(From my Copycat Collection)
Dough:
2 pkg. active dry yeast
1 cup warm water (105-115 degree)
2/3 cup plus 1 tsp. granulated sugar, divided
1 cup warmed milk
2/3 cup butter
2 tsp. salt
2 eggs, slightly beaten
7-8 cups all-purpose flour, or more if needed
Filling:
1 cup melted butter, divided (2 sticks)
1 3/4 cups granulated sugar, divided
3 Tbsp. ground cinnamon
1 1/2 cup chopped walnuts, optional
1 1/2 cup raisins, optional
Creamy glaze:
2/3 cup melted butter (1 stick plus 2 Tbsp.)
4 cup powdered sugar
2 tsp. vanilla
4-8 Tbsp. hot water
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 wellbuttered
glass or plastic bowl, cover and let rise in warm place, free from drafts, until doubled in
bulk, about 1 to 1 1/2 hours. When doubled, punch down dough and let rest 5 minutes. Roll out
on floured surface into a 15 x 20 inch rectangle.
Prepare filling: Spread dough with 1/2 cup melted butter. Mix together 1 1/2 cups 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 12 to 15 slices. Coat bottom of a 13” x
9” baking pan and a 8-inch square pan with remaining 1/2 cup melted butter, then sprinkle with
remaining 1/4 cup sugar. Place cinnamon roll slices close together in pans. Let rise in warm
place until dough is doubled in bulk, about 45 minutes. Preheat oven to 350 degrees. Bake 25
to 30 minutes, or until rolls are nicely browned. Cool rolls slightly.
To prepare glaze: In a medium bowl, mix melted butter, powdered sugar and vanilla; add hot
water 1 Tbsp. at a time until glaze reaches desired spreading consistency. Spread over rolls.
Or Frosting: Allow 1 lb. margarine and 1 lb. cream cheese to reach room temperature. Beat
cream cheese and margarine together in a bowl with a mixer. Slowly add in 2 lbs. powdered
sugar. Once all of the sugar is in the bowl mix for at least an additional 12 minutes. When almost
done, add in 2 tsp. lemon juice and 2 tsp. vanilla extract.Dough:
2 pkg. active dry yeast
1 cup warm water (105-115 degree)
2/3 cup plus 1 tsp. granulated sugar, divided
1 cup warmed milk
2/3 cup butter
2 tsp. salt
2 eggs, slightly beaten
7-8 cups all-purpose flour, or more if needed
Filling:
1 cup melted butter, divided (2 sticks)
1 3/4 cups granulated sugar, divided
3 Tbsp. ground cinnamon
1 1/2 cup chopped walnuts, optional
1 1/2 cup raisins, optional
Creamy glaze:
2/3 cup melted butter (1 stick plus 2 Tbsp.)
4 cup powdered sugar
2 tsp. vanilla
4-8 Tbsp. hot water
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 wellbuttered
glass or plastic bowl, cover and let rise in warm place, free from drafts, until doubled in
bulk, about 1 to 1 1/2 hours. When doubled, punch down dough and let rest 5 minutes. Roll out
on floured surface into a 15 x 20 inch rectangle.
Prepare filling: Spread dough with 1/2 cup melted butter. Mix together 1 1/2 cups 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 12 to 15 slices. Coat bottom of a 13” x
9” baking pan and a 8-inch square pan with remaining 1/2 cup melted butter, then sprinkle with
remaining 1/4 cup sugar. Place cinnamon roll slices close together in pans. Let rise in warm
place until dough is doubled in bulk, about 45 minutes. Preheat oven to 350 degrees. Bake 25
to 30 minutes, or until rolls are nicely browned. Cool rolls slightly.
To prepare glaze: In a medium bowl, mix melted butter, powdered sugar and vanilla; add hot
water 1 Tbsp. at a time until glaze reaches desired spreading consistency. Spread over rolls.
Or Frosting: Allow 1 lb. margarine and 1 lb. cream cheese to reach room temperature. Beat
cream cheese and margarine together in a bowl with a mixer. Slowly add in 2 lbs. powdered
sugar. Once all of the sugar is in the bowl mix for at least an additional 12 minutes. When almost
