I hope everyone had a wonderful holiday! We certainly did and I ate entirely too much food and cookies over this past week. I usually don’t have many sweets in the house and I found myself picking on them more than I normally would, but today is the day to get back on track.
And thank goodness the kids FINALLY go back to school today (YEAH!). Don’t get me wrong. I LOVE my children. But there is something to be said about routine and when my kids don’t have one, let’s just say they become a little unruly.
Over this past week I did some cooking, but mostly food for Christmas Eve, Christmas Day and New Year’s Eve. One of the items I made were these Copycat Cinnabon Cinnamon Rolls.
How do you make Cinnamon Rolls?
Combine the water, yeast and sugar in a bowl and stir until dissolved; set aside. In a separate larger bowl, prepare the pudding mix according to package directions; then add melted butter and egg.
Next, add the yeast mixture to the pudding mixture and blend together. Finally, add the flour and knead with your hands a few times until smooth.
Next, roll out the dough on a floured surface until it is a large rectangle shape about 1/2- inch thick. Spread the softened butter over the surface. In a small bowl, mix together the brown sugar and cinnamon; then sprinkle over the top of the butter.
How do you make the Cream Cheese Icing?
To make the icing combine softened cream cheese, butter, vanilla extract, milk and confectioners sugar in a bowl until smooth and creamy.
These Copycat Cinnabon Cinnamon Rolls were VERY good and similar to those at Cinnabon. The directions were a little intimidating. So many steps! But it really wasn’t that hard to follow.
Most of the time was just spent waiting for the dough to rise. I prepared these the afternoon before and par cooked them so that all I had to do Christmas morning was to reheat and ice them.
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For the Cinnamon Rolls
- Combine the water, yeast and sugar in a bowl. Stir until dissolved then set aside.
- In a separate, large bowl, prepare the pudding mix according to package directions (remember you're only using half of the package so cut the milk in half also); then stir in the melted butter and egg.
- Next, add the yeast mixture and blend together. Add the flour and knead until smooth.
- Place dough in a greased bowl (I just used cooking spray). Cover with a clean towel and let rise for 1 hour. Punch the dough down, cover again and let it rise for another hour.
- Roll out the dough on a floured surface until it is a large rectangle shape about 1/2" thick. Spread the softened butter over the surface. In a small bowl, mix together the brown sugar and cinnamon then sprinkle over the top of the butter.
- Roll the dough towards you very tightly, forming a log. Slice the dough with a sharp knife every 2" and place on a lightly greased cookie sheet approximately 2" apart.
- Using your hand, lightly press down on each roll. Cover and let rise for 1 hour until they double again.
- Bake at 350 degrees for 15-20 minutes. Remove when they start to turn golden brown. Frost warm rolls with Cream Cheese Icing. Makes 12.
For the Cream Cheese Icing
- Combine all ingredients together in a bowl with an electric mixer until smooth.
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