Best 3 Cinnabon Knockoff Recipes

Searching for a delectable copycat recipe that will fill your home with the irresistible scent of Cinnabon? Look no further! With just a few simple ingredients and easy-to-follow instructions, you can recreate the magic of these delectable cinnamon rolls in the comfort of your own kitchen. Whether you crave them for a special occasion, a weekend brunch, or simply as a sweet treat, this guide will lead you to the best Cinnabon knockoff recipes that will satisfy your cravings and tantalize your taste buds.

Let's cook with our recipes!

CLONE OF A CINNABON

Clone of a Cinnabon image

You have got to try these. The first time I made them, I thought of how much money I could save by making my own!

Provided by Marsha Fernandez

Categories Bread Yeast Bread Recipes

Time 3h

Yield 12

Number Of Ingredients 15

Ingredients

1 cup warm milk (110 degrees F/45 degrees C)
2 eggs, room temperature
⅓ cup margarine, melted
4 ½ cups bread flour
1 teaspoon salt
½ cup white sugar
2 ½ teaspoons bread machine yeast
1 cup brown sugar, packed
2 ½ tablespoons ground cinnamon
⅓ cup butter, softened
1 (3 ounce) package cream cheese, softened
¼ cup butter, softened
1 ½ cups confectioners' sugar
½ teaspoon vanilla extract
⅛ teaspoon salt

Steps:

Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select dough cycle; press Start.
After the dough has doubled in size turn it out onto a lightly floured surface, cover and let rest for 10 minutes. In a small bowl, combine brown sugar and cinnamon.
Roll dough into a 16x21-inch rectangle. Spread dough with 1/3 cup butter and sprinkle evenly with sugar/cinnamon mixture. Roll up dough and cut into 12 rolls. Place rolls in a lightly greased 9x13 inch baking pan. Cover and let rise until nearly doubled, about 30 minutes. Meanwhile, preheat oven to 400 degrees F (200 degrees C).
Bake rolls in preheated oven until golden brown, about 15 minutes. While rolls are baking, beat together cream cheese, 1/4 cup butter, confectioners' sugar, vanilla extract and salt. Spread frosting on warm rolls before serving.

Nutrition Facts : Calories 502.3 calories, Carbohydrate 77.3 g, Cholesterol 64.1 mg, Fat 18.5 g, Fiber 2 g, Protein 8.2 g, SaturatedFat 8.7 g, Sodium 387.7 mg, Sugar 42.7 g

CINNABON'S CINNAMON ROLL CLONE

Cinnabon's Cinnamon Roll Clone image

This is supposed to be Jerilyn Brusseau's "real" recipe for the famous Cinnabon cinnamon rolls.

Provided by Andrea

Categories Yeast Breads

Time 2h35m

Yield 16 large rolls

Number Of Ingredients 14

Ingredients

1 cup water
3 (1/4 ounce) packages active dry yeast (or 3 5/8 oz fresh yeast cakes)
1/2 cup granulated sugar
1/3 cup butter, softened
1 cup milk, scalded and cooled
3 large eggs
1 1/4 teaspoons salt
3 1/2 cups all-purpose flour, sifted
1/2 cup raisins (optional)
3 1/2 cups whole wheat pastry flour, unsifted
2 cups butter, melted
3 cups dark brown sugar, packed
6 tablespoons cinnamon
3/4 cup chopped walnuts (optional)

Steps:

Combine water, yeast and sugar in large mixing bowl; let stand 5 minutes.
Add butter to cooling milk to soften.
When cool, add milk mixture to yeast mixture and stir well.
Add eggs and salt and stir again.
Add all-purpose flour; mix well.
Add raisins.
Add 2 1/2 cups of the whole wheat pastry flour.
Mix until dough is quite sticky and begins to leave sides of bowl.
Sprinkle 1/2 cup of remaining whole wheat pastry flour onto board.
Knead dough about 10 minutes until dough is smooth, adding more flour if needed. (Dough should still be soft and almost sticky.)
Shape dough into a ball and place in large greased bowl, turning to grease top.
Cover with damp towel and let rise until double in bulk, about 45 minutes.
Turn dough onto large floured board.
Roll out into a 24 x 20-inch rectangle. (Dough will be thin).
Filling: Mix together melted butter, brown sugar and cinnamon.
Spread entire rectangle of dough with mixture.
Sprinkle with walnuts.
Roll rectangle tightly from long side.
Make sure you end with seam side on bottom.
Shape with hands to make uniform in size from end to end.
With very sharp knife (or a long piece of dental floss) cut roll into 16 equal slices.
Place side by side in two well greased 13 x 9 x 3-inch metal baking pans.
Cover with warm, damp towel and let rise in warm place for 30 to 40 minutes until almost doubled in size.
Bake at 350°F until nicely browned and filling is bubbly, about 35 minutes.
When you remove from oven, invert onto serving platter or baking sheet to allow syrup to drip from pan onto rolls.

COPYCAT CINNABON FROSTING (SEE MY CINNABON RECIPE)

Copycat Cinnabon Frosting (See My Cinnabon Recipe) image

Make and share this Copycat Cinnabon Frosting (See My Cinnabon Recipe) recipe from Food.com.

Provided by paulamatt

Categories Dessert

Time 15m

Yield 2 cups

Number Of Ingredients 5

Ingredients

1 lb margarine
1 lb cream cheese
2 lbs powdered sugar
2 teaspoons lemon juice
2 teaspoons vanilla extract

Steps:

Allow margarine and cream cheese to reach room temperature.
Beat cream cheese and margarine together in a bowl with a mixer.
Slowly add in all powdered sugar.
Once all of the sugar is in the bowl mix for at least an additional 12 minutes.
When almost done, add in the extracts.
Enjoy!

Tips:

Activate the yeast properly. This is crucial for the cinnamon rolls to rise properly. Make sure the water is warm to the touch (around 110°F) and that the yeast is fresh. If the water is too hot, it will kill the yeast, and if it's too cold, the yeast won't activate.
Knead the dough properly. Kneading the dough develops the gluten, which gives the cinnamon rolls their chewy texture. Knead the dough for at least 5 minutes, or until it is smooth and elastic.
Let the dough rise in a warm place. This will help the dough to double in size. A warm place could be a sunny spot in your kitchen, or a turned-off oven with the light on.
Roll the dough out thinly. This will ensure that the cinnamon rolls are light and fluffy. If the dough is too thick, the cinnamon rolls will be dense and heavy.
Spread the filling evenly over the dough. This will ensure that each cinnamon roll has the perfect amount of filling. If you put too much filling in the center, the cinnamon rolls will be too gooey. If you put too little filling, the cinnamon rolls will be too dry.
Roll the dough up tightly. This will prevent the filling from leaking out. If the dough is not rolled up tightly, the cinnamon rolls will fall apart.
Cut the cinnamon rolls evenly. This will ensure that they all bake evenly. If the cinnamon rolls are not cut evenly, some of them will be overbaked and some of them will be underbaked.
Bake the cinnamon rolls until they are golden brown. This will ensure that they are cooked through. If the cinnamon rolls are not baked long enough, they will be doughy. If they are baked too long, they will be dry.

Conclusion:

These copycat Cinnabon cinnamon rolls are the perfect treat for any occasion. They are soft, fluffy, and gooey, with the perfect amount of cinnamon sugar filling. With a few simple tips, you can make these cinnamon rolls at home that taste just like the ones from Cinnabon. So next time you're craving a delicious cinnamon roll, give this recipe a try!