Tuesday, May 12, 2009

Tasty Tuesday - The BEST Cinnamon Rolls On Earth

It was really funny that Gretchen just posted this exact recipe on her other blog just a few days ago when I was already planning to post it here today, but...oh well.

Plus, I have a picture. So there. =P

Seriously though, these cinnamon rolls are AHH-mazing. And I'm not just saying that because I'm pregnant! I know some non-pregnant people who happen to think they are amazing as well! :)

The recipe is entitled "Clone of a Cinnabon", but I wouldn't let that fool you. Personally, I don't think these taste much like a Cinnabon at all. But I digress.

This recipe is for a breadmaker, but there are easy alterations (can I even use that word when referring to cooking?) to be had for non-breadmaker-ers.

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  • 1 cup warm milk (110 degrees F/45 degrees C)
  • 2 eggs, room temperature
  • 1/3 cup margarine, melted
  • 4 1/2 cups bread flour
  • 1 teaspoon salt
  • 1/2 cup white sugar
  • 2 1/2 teaspoons bread machine yeast
  • 1 cup brown sugar, packed
  • 2 1/2 tablespoons ground cinnamon
  • 1/3 cup butter, softened
  • 1 (3 ounce) package cream cheese, softened
  • 1/4 cup butter, softened
  • 1 1/2 cups confectioners' sugar
  • 1/2 teaspoon vanilla extract
  • 1/8 teaspoon salt


  1. Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select dough cycle; press Start.
  2. 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.
  3. 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).
  4. 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.
Now, I don't really care for cream cheese in my icing, so I just skipped the cream cheese and added enough milk to make the consistency I was looking for. But if you like cream cheese icing, please...be my guest.

If you don't believe me when I say that these are the best things on earth, you can click here to go to the recipe link where you can read reader reviews! :)

Mmmmm! I might just have to go eat one now!


The Hillebrands said...

I am the non-pregnant lady who happens to think these are the best! Thanks for sharing them with me!

Pat said...

Try using real Cinnamon in your recipe and reduce on the sugar.

The Cinnamon sold in the US is actually Cassia which has a high level of coumarin.