Best 4 Copycat Cinnabon Recipes

COPYCAT CINNABON FROSTING (SEE MY CINNABON RECIPE)

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!

COPYCAT CINNABON' FOR THE BREAD MACHINE

Steps:

• Place all ingredients in your machine in order recommended by your machine's manufacturer.
• Place the pan in your machine.
• Select the dough cycle and press start.
• When cycle is finished, remove the dough, knead enough to punch down and roll to 17X10.
• Combine first three filling ingredients and mix well.
• Heat in microwave 10 seconds to make it spreadable.
• Spread over rolled out dough with rubber spatula.
• Get as close to the edges as possible.
• Sprinkle nuts or raisins over dough.
• Starting with widest end, roll the dough into tight log.
• Cut into 1/2-1" slices.
• Place in a lightly greased baking dish with sides.
• Put in warm draft free place and allow them to raise until double.
• (I turn my oven on warm and place them inside. When the temperature light goes off, turn off the oven. I let them rise 20-30 minutes this way. Take out to heat oven to baking temp.) Bake at 350 for 15-20 minutes.
• When the rolls are done top with frosting of your choice.
• Note: For a real treat replace raisins in the filling with chopped dried cherries, blueberries or strawberries.
• Yield: A full 9x13 pan.

COPYCAT CINNABON MOCHALATTA CHILL

Steps:

• Make double-strength coffee in your coffee maker by adding half the water suggested by the manufacturer.
• Allow coffee to chill in the refrigerator before using it in this recipe.
• Combine all ingredients in a small pitcher.
• Stir well or cover and shake.
• Pour over ice in two 16 ounce glasses, and top with whipped cream.

GLUTEN FREE CINNABON COPYCAT CINNAMON ROLL RECIPE

Steps:

• Preheat oven to 350 degrees. Grease and lightly flour a pie plate. DOUGH: Combine yeast and sugar in large mixing bowl. Microwave milk and 1 tablespoon butter to approximately 110-115 degrees. Whisk into yeast mixture and set aside to proof. Meanwhile in small bowl whisk together potato starch, brown rice flour, tapioca starch, almond flour, baking soda, xanthan gum, baking powder, and ½ teaspoon salt. Once yeast is proofed add in egg, oil, and ½ teaspoon vanilla. Mix for a moment and then slowly add in the flour mixture. Turn the mixer up to medium-high and beat for 1½ minutes - beating long enough is essential, GF flours are "thirsty," the dough will thicken & lose it's stickiness as you beat it. Roll out the dough: this is a sticky dough that you'll want to roll out to approximately a 13 x 10 rectangle. What I have found works best is covering my work surface with plastic wrap and then a light layer of tapioca starch. I place my dough in the center and cover with a bit more tapioca starch and another sheet (or two) of plastic wrap. Roll out to the needed size and then carefully peel off the top layer of plastic wrap. Using a knife or spatula gently spread the ⅓ cup softened butter over the dough evenly leaving ½" space around the edges. FILLING: In a small bowl combine brown sugar & cinnamon. Sprinkle evenly over dough. To roll your dough: start on one of the shorter sides and gently begin rolling your dough into a log form. Use the plastic wrap to help you "lift and roll" the dough as you go along. Try to make it a nice tight roll, however do not try to unroll it and re-do it. You'll end up with a sticky mess. Sprinkle lightly with tapioca starch again. Dip a sharp knife into tapioca starch then cut the rolls into 8 pieces. (This is an important update, in the past I did 6 rolls and it sometimes made it hard to bake them all the way through before the tops were done.) Place the rolls, cut side down, in the prepared B