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Rolls Cinnabon

Rolls Cinnabon


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Dough: Dissolve the yeast with a teaspoon of sugar and a little warm milk. Leave the obtained mayo in a warm place until it forms on top, then add the egg, sugar, salt, soft butter, the rest of the milk and flour. Knead until it becomes an elastic dough. Leave to rise until it doubles in volume.

The obtained dough is spread in a rectangular sheet over which the butter is spread, sprinkle with sugar and cinnamon. Roll lengthwise, then cut 2-3 cm rolls.

The rolls obtained are placed in a tray lined with baking paper and put in the oven at 180 degrees until golden brown.

Glaze: The cream cheese is mixed with butter and powdered sugar until it becomes a fluffy cream.

Remove the rolls and while they are hot, cover with icing.


Cinnabon Cinnamon Rolls

My DH and I have an addiction. I am embarrassed to talk about it. It started out that we would share one when we were at the mall. Then we started having one for ourselves. This upped to two each w / extra frosting. And then, well, then we started going to the mall just to satisfy our craving. We couldn & # 8217t last 2-3 days without a hit of its gooey center. It became our friend, there when we needed it. But then things changed when we left the country. None of the product is available south of the border. Our withdrawals were getting worse. It was either kick the habit for good or take things into our own hands.

So we started making the product at home. It was a scary endeavor, so many things could go wrong. Everything had to be perfect or it would be a complete bust. But alas! The time and energy spent was well worth it. Our Cinnabon Cinnamon Rolls were delicious and satisfying. No other product can compare.

Delicious Rating: Yummy Yummy Time! If you are anything like my DH and I, you will finish the whole pan if not the same day than the next. These are better than Cinnabon and the easy recipe for extra frosting is free & # 8230and you can eat it right out of the bowl & # 8230These are also highly dangerous Cinnamon Rolls. You may become addicted. You & # 8217ve had your warning.


Cinnabon Cinnamon Rolls

My DH and I have an addiction. I am embarrassed to talk about it. It started out that we would share one when we were at the mall. Then we started having one for ourselves. This upped to two each w / extra frosting. And then, well, then we started going to the mall just to satisfy our craving. We couldn & # 8217t last 2-3 days without a hit of its gooey center. It became our friend, there when we needed it. But then things changed when we left the country. None of the product is available south of the border. Our withdrawals were getting worse. It was either kick the habit for good or take things into our own hands.

So we started making the product at home. It was a scary endeavor, so many things could go wrong. Everything had to be perfect or it would be a complete bust. But alas! The time and energy spent was well worth it. Our Cinnabon Cinnamon Rolls were delicious and satisfying. No other product can compare.

Delicious Rating: Yummy Yummy Time! If you are anything like my DH and I, you will finish the whole pan if not the same day than the next. These are better than Cinnabon and the easy recipe for extra frosting is free & # 8230and you can eat it right out of the bowl & # 8230These are also highly dangerous Cinnamon Rolls. You may become addicted. You & # 8217ve had your warning.


Ingredient Notes

  • warm milk: Whole milk or 2% milk works best. To warm the milk you can microwave it for 30 seconds, then test to make sure it isn't too hot. 100-110 & degF is ideal. If too hot be sure to let it cool a bit so that it won & rsquot kill the yeast.
  • yeast: This recipe calls for active yeast, although you could also use instant / quick rise yeast instead. See tips on using yeast below.
  • brown sugar: I typically use light brown sugar but dark brown works as well.
  • cinnamon: I recommend using high-quality cinnamon like this Corinthian cinnamon.

A Really GREAT Cinnamon Roll Needs 3 Things

Anybody who knows me will tell you I have opinions about food! Let & # 8217s not call me picky & # 8211 but selective or choosy might cover it. A really great cinnamon roll needs three things:

If you miss on one the rest is a lost cause. I want the texture to be soft, supple and perfectly chewy. The flavor needs to include enough butter and cinnamon to actually hit the mark and there had better be brown sugar in there to really send it! Finally I want those rolls slathered (while HOT) with a great icing. No powdered sugar / milk / vanilla combo for my rolls. No! I want a buttercream frosting thinned down to a glaze that perfectly coats the rolls. Not too sweet, not too buttery, not too anything! I know I have a bit of a Goldilocks thing going on here but we are talking about cinnamon rolls. Perfection just isn't too much to ask!

Making Cinnamon Rolls in a Bread Machine

And, at the end of the day I & # 8217m a busy girl. I want my cinnamon rolls and I also want my time! I love this recipe because you can actually put out great rolls with about 20 minutes of active work time. Thanks bread machine and of course my little trick with dental floss!

I & # 8217ve been using a cost efficient Oster Bread Machine for about 15 years. They do a great job and are simple to use. They also stack up very well against most of the $ 300 high end machines unless there is a specialty setting you want such as a spout that adds fruit and nuts at a certain time or a folding paddle. I don't believe in owning a lot of appliances but this one is worth it in time savings. We also make more bread items because I can just prep the dough here and go!

I & # 8217m a big fan of using my bread machine to make great dough and then forming it however I like. These Texas Roadhouse Rolls are a bread machine winner that will change your life! Great bread is a life changer right?


HOW TO MAKE CINNABON CINNAMON ROLLS

  • In a small bowl add the warm milk and yeast and stir to combine.
  • To your stand add the sugar, margarine, eggs, and salt on medium speed.
  • Add two cups of the flour and milk / yeast mixture and mix well.
  • Add 1 1/4 more cups flour and mix until a soft dough is formed.
  • Knead the dough for 4-5 minutes until the dough is smooth.
  • Place the dough in a bowl, cover with plastic wrap, and let rise until it doubles in size.
  • Roll dough into a 15 & # 21520-inch rectangle on a floured surface.
  • Spread the margarine on the dough and top with cinnamon sugar mixture.
  • Roll the dough up and cut it into 12 rolls.
  • Grease a 9 & # 21513-inch baking pan and place the rolls in the pan in a single layer.
  • Cover the pan with plastic wrap and allow to rise 30 minutes or until doubled in size.
  • While the dough is rising, preheat oven to 400 degrees.
  • Uncover the pan and bake in the oven until golden brown, about 18-20 minutes.
  • While rolls are in the oven, mix the frosting ingredients in a medium bowl.
  • Allow the rolls to cool for 10 minutes and spread the icing over the rolls.

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PECAN CARAMEL CINNAMON ROLLS

One of the most popular variations on the classic Cinnabon Cinnamon Roll is the Caramel PecanBon. This is an easy variation, since all you need to do is top a fresh Cinnamon Roll with pecans and Cinnabon & # 8217s delicious caramel sauce. The sauce is really easy to make, just follow these this Cinnabon frosting recipe.


This Copycat Cinnabon Recipe Will Transport You Right Back To The Mall Food Court

The smell of a warm, freshly baked Cinnabon cinnamon rolls always brings me back to my high school days spent in the local mall’s food court. But while I no longer crave walking around the mall, Forever 21 bags in hand, waiting for my parents to pick me up, I’ll never turn down a Cinnabon. With this recipe, you can have the tasty treat - tangy cream cheese icing and all - without ever leaving your house. And while it’s labeled as a copycat Cinnabon recipe, it’s no more work than your standard homemade cinnamon roll. That said, it’s still a bit of work and involves double-proofing yeast, but it’s totally, totally worth it.

This recipe follows a standard formula: let the yeast activate, mix in the rest of the ingredients, and let the dough rise for about an hour. Then comes the fun part: roll it out, spread butter and cinnamon sugar over everything, and roll it up into a log for slicing into rolls.

I recommend working with a well-floured surface when you're spreading the dough out and rolling it up. Otherwise, it sticks to the counter and is harder to roll into a log - you can see mine has some ragged spots as it used up most of the flour.

Of course, easily-rolled dough makes for prettier cinnamon rolls - mine turned out OK, and I know that the taste is what mattered, but I would have loved perfectly-coiled cinnamon swirls. That one at the middle right is from the end of the log!

Once they're all set, let them proof one more time, for about 30 minutes or until they double in size. Like I said, this recipe takes some patience, but it's definitely worth it.

Thankfully, those misshapen cinnamon swirls didn't matter at all once they came out of the oven. While you’ll probably want to devour them straight out of the oven just from the heavenly smell alone, just wait - the copycat Cinnabon frosting is quite literally the icing on the cake. And if you're a Cinnabon pro like me, you know that it's best to eat these while they're still very warm since the icing can slightly melt and seep into all the grooves of the roll, which makes the gooey middle the best part !


Brusseau & # 8217s grandmother & # 8217s cinnamon rolls recipe

This is not the official Cinnabon recipe.

Jerilyn’s Grandmother’s Cinnamon Rolls
Makes 16 large cinnamon rolls

Ingredients:

1 cup warm water
3 packages yeast or 3 cakes (5/8 ounce each) yeast
1/3 cup sugar
1/3 cup butter, softened
1 cup milk, scalded and cooled
3 eggs, whole
1 ¼ teaspoons sea salt
6-7 all-purpose flour, unsifted

Cinnamon Caramel Filling:

2 cups butter, softened to room temperature
3 cups dark brown sugar
6 tablespoons Corinthians or Makara cinnamon

Procedures:

Place warm water in a large mixing bowl. Add yeast and sugar. Let stand 5 minutes.
Heat milk in a saucepan. Add butter to cooling milk to allow it to soften. When cool, add milk mixture to yeast and stir well. Add eggs and salt and stir well with wire whisk.
Begin adding all-purpose flour, mixing well with wooden spoon or spatula until mixture resembles thick cake batter. Add ½ cup raisins, if desired. Continue adding flour until dough is still slightly sticky. Mix well again until dough begins to leave the sides of the bowl.

Place half a cup of the remaining flour on board, turn dough out and knead about 10 minutes until smooth and satiny, slowly adding more flour if needed. The dough should be somewhat soft and resilient, almost sticky.

Shape dough into ball and place in a large, greased bowl, turning to grease top. Cover with damp towel. Let rise in a warm place about 45-50 minutes or until doubled in bulk. Punch down, let rise for an additional 30 minutes.

Turn dough onto large floured board. Roll out to 24 ”x 20” rectangle. The dough will be quite thin. Spread entire rectangle with softened butter, then sprinkle evenly with dark brown sugar mixed with cinnamon. Roll rectangle tightly from the long side (and the dough will be soft). Make sure seam side is on the bottom. Shape with hands to make roll uniform from end to end.

With a very sharp knife, cut the roll into 16 equal portions. Place on two parchment-paper-lined 9 ”x 13” metal baking pans. (Glass pans will tend to caramelize syrup too quickly.)

Cover with warm, damp towel and let rise in warm place another 40-50 minutes or until almost doubled in size. Place in preheated 350-degree oven and bake about 25-30 min. or until nicely browned and all filling is bubbly. Immediately invert onto parchment lined cookie sheet, allowing syrup to drip from pan onto rolls (this is the secret).


Gordon Family Cinnabon Cinnamon Rolls Clone Recipe

I found several postings mentioning their recipe, but their website is down (for good?).

Hopefully we can preserve it here at TFL.

Cinnabon Cinnamon Rolls Clone Recipe

Recipe By: Ron and Shallen Gordon Serving Size: 15 Rolls Preparation Time: 3 to 4 Hours Categories: Baking, Bread, Muffins, Rolls, Sticky-buns

We’ve worked very hard over the past several years to develop an accurate clone or copy-cat recipe that you can prepare at home for Cinnabon®Cinnamon Rolls. The recipe below is not their recipe, but one we've engineered through extensive research, careful tests and much experimentation. We've improved upon our earlier recipe and after many test batches, we're convinced that this revised copy-cat recipe will enable you to recreate that wonderful taste!

You may wish to visit their Web site, The Cinnabon Experience, and review their wonderful presentation, The Cinnabon Story. There's some interesting information at their site, but alas, no recipe since the actual recipe is proprietary. Although several other Web sites claim to have the real recipe, we hope that you'll find that the one presented here provides the most accurate taste and appearance. We've made every effort to closely reproduce their results and clone that great cinnamon roll flavor! Judging from the many letters we've received from readers around the world who have used our recipe and achieved great results, we've obviously succeeded!

This recipe has been sized so that the dough may be prepared using a large capacity (2 pound) bread machine.

Amount Measure Ingredient and Preparation Method 1/4 Cup Water (2 oz) 1 Cup Whole Milk (8 oz) 1/2 Cup Butter, unsalted sweet cream, melted (0.25 lb, i.e. 1 stick) 1 1/4 she Egg, Large Grade AA, well beaten 1 tsp Vanilla Flavor (preferably alcohol free) 1/2 tsp Salt (0.0075 lbs) 1/2 Cup Sugar, preferably Superfine Granulated (0.224 lb) 4 1/2 Cup Unbleached White Bread Flour (1 1/4 lb) 1 Tbsp Vital Wheat Gluten (0.021 lbs) 1/4 oz SAF Perfect Rise® Gourmet Yeast (1 envelope, 7 g)

Remove a large egg from the refrigerator and allow it to reach room temperature. Gently melt the butter. Add the Water and Whole Milk. The resulting liquid mixture should be allowed to cool so that it is between 75 ° F (24 ° C) and 85 ° F (30 ° C) before proceeding further. Then add the remaining ingredients, in the order listed above, to the bread machine and prepare using the dough setting. (Follow your bread machine instructions for dough preparation.)

To help you achieve the very best results, see also our additional notes on ingredients and preparation.

Amount Measure Ingredient and Preparation Method 1 Cup Light Brown Sugar, firmly packed (0.4255 lb) 5 Tbsp Cinnamon, Corinthian Grade AA (0.0745 lbs) 1/2 Cup Margarine (0.25 lbs, i.e. 1 stick)

Remove the margarine from the refrigerator once you've started the dough cycle and allow it to reach room temperature. In a small bowl, mix the brown sugar and cinnamon.

After the dough cycle has completed, roll and stretch the dough out on a lightly floured surface into a 15 "by 24" (38 cm by 61 cm) rectangle.

Mark off 1 "along the 24" edge of the dough, closest to you. You will not spread any Margarine or Sugar-Cinnamon mixture on this edge so that you can seal the roll. Spread the softened Margarine over the dough with a rubber spatula and then evenly distribute the Sugar and Cinnamon mixture. Be careful to leave your 1 "edge clean. As a final step, use your rolling pin to lightly roll the Sugar and Cinnamon mixture.

Starting at the far edge of the dough, roll it up tightly. Begin at the far edge and roll up the dough toward the 1 "clean edge. The clean 1" edge is used to seal the finished roll. Trim the left and right ends of the roll. The result will be a 24 "roll. Trim off the left and right ends of the roll so that you have a flush end at each end of the roll. Then mark the roll every 1 1/2 inches (3.8 cm). Cut the roll into 1 1/2 "long portions. This may be done with a knife, as they do at the store. However we've found it easier to use dental floss. (We use cinnamon flavored dental floss just for dramatic effect!) Cutthe roll by placing the thread under the roll at your mark, crisscross over and pull it to cut. You should get 15 rolls.

Line your baking pans with parchment paper. Place 5 rolls into 8 "square baking pans 1" apart. (One roll in each corner, and one in the center.) Cover with a lint free cloth and let rise in a warm, draft free place until almost double, approximately 1 hour. After rising, rolls should be touching each other and the sides of the pan. This is important for best results. This gives the resulting rolls the soft, moist outer edge that most people prefer.

After rising, bake in a convection oven at 310 ° F for 15 minutes. If you are using a conventional oven, bake at 335 ° F for 20 minutes. The resulting rolls should be only lightly browned. We bake only one 8 inch square pan of rolls at a time to obtain uniform results.

Cream Cheese Frosting

Amount Measure Ingredient and Preparation Method 4 oz Cream Cheese (0.25 lbs) 1/2 Cup Margarine (0.25 lbs, i.e. 1 stick) 1 3/4 Cup 10x Powdered Sugar (or Sugar Fondant) (1/2 lb) 1 tsp Vanilla Flavor (preferably Alcohol Free) 1/8 tsp Lemon Flavor (preferably Alcohol Free)

There are several steps involved in the preparation of the frosting. But it is not difficult, and you'll be surprised at the wonderful results you achieve. For the fluffiest frosting, use Vanilla and Lemon flavors that do not contain alcohol. A total of 50 minutes is required to prepare the frosting, from start to finish. We normally prepare the frosting while the rolls are rising.

Generally, we use 10x Powdered Sugar. However, Sugar Fondant yields a smoother frosting. Please refer to our notes.

Remove the cream cheese and margarine from the refrigerator and place it into the mixing bowl. Leave it for about half an hour so that it will not be too cold.

Use the Flat Beater (or Paddle) to blend the cream cheese and margarine for 6 minutes. Use a speed of 65 RPM, or the "slow mixing" speed on your machine. We use setting # 2 on our KitchenAid Mixer.

Switch to the Stainless Steel Whip and whip the cream cheese and margarine mixture for 10 minutes. Use a speed of 150 RPM, or the "medium fast whipping" speed on your machine. We use setting # 6 on our KitchenAid Mixer.

Add 1 cup of the powdered sugar and mix for 1 minute using the Stainless Steel Whip at 65 RPM. Add the remaining 3/4 cup of powdered sugar and mix for an additional minute.

Lastly, add the Vanilla Flavor and Lemon Flavor and whip for 1 minute using the Stainless Steel Whip at 150 RPM.

Here's an easy to follow table for the preparation of the frosting:

Add Cream Cheese and Margarine to mixing bowl and let stand for 30 minutes. Mix using Paddle at 65 RPM for 6 minutes Use Stainless Steel Whip at 150 RPM for 10 minutes Add 1 Cup Powdered Sugar. Use Stainless Steel Whip at 65 RPM for 1 minute Add 3/4 Cup Powdered Sugar. Use Stainless Steel Whip at 65 RPM for 1 minute Add Vanilla and Lemon flavors. Use Stainless Steel Whip at 150 RPM for 1 minute

Transfer the finished frosting to a convenient covered container and refrigerate it. Once the rolls are finished baking, frost them while they're still very warm and serve them immediately. Yum, yum!


Gordon Family Cinnabon Cinnamon Rolls Clone Recipe

I found several postings mentioning their recipe, but their website is down (for good?).

Hopefully we can preserve it here at TFL.

Cinnabon Cinnamon Rolls Clone Recipe

Recipe By: Ron and Shallen Gordon Serving Size: 15 Rolls Preparation Time: 3 to 4 Hours Categories: Baking, Bread, Muffins, Rolls, Sticky-buns

We’ve worked very hard over the past several years to develop an accurate clone or copy-cat recipe that you can prepare at home for Cinnabon®Cinnamon Rolls. The recipe below is not their recipe, but one we've engineered through extensive research, careful tests and much experimentation. We've improved upon our earlier recipe and after many test batches, we're convinced that this revised copy-cat recipe will enable you to recreate that wonderful taste!

You may wish to visit their Web site, The Cinnabon Experience, and review their wonderful presentation, The Cinnabon Story. There's some interesting information at their site, but alas, no recipe since the actual recipe is proprietary. Although several other Web sites claim to have the real recipe, we hope that you'll find that the one presented here provides the most accurate taste and appearance. We've made every effort to closely reproduce their results and clone that great cinnamon roll flavor! Judging from the many letters we've received from readers around the world who have used our recipe and achieved great results, we've obviously succeeded!

This recipe has been sized so that the dough may be prepared using a large capacity (2 pound) bread machine.

Amount Measure Ingredient and Preparation Method 1/4 Cup Water (2 oz) 1 Cup Whole Milk (8 oz) 1/2 Cup Butter, unsalted sweet cream, melted (0.25 lb, i.e. 1 stick) 1 1/4 she Egg, Large Grade AA, well beaten 1 tsp Vanilla Flavor (preferably alcohol free) 1/2 tsp Salt (0.0075 lbs) 1/2 Cup Sugar, preferably Superfine Granulated (0.224 lb) 4 1/2 Cup Unbleached White Bread Flour (1 1/4 lb) 1 Tbsp Vital Wheat Gluten (0.021 lbs) 1/4 oz SAF Perfect Rise® Gourmet Yeast (1 envelope, 7 g)

Remove a large egg from the refrigerator and allow it to reach room temperature. Gently melt the butter. Add the Water and Whole Milk. The resulting liquid mixture should be allowed to cool so that it is between 75 ° F (24 ° C) and 85 ° F (30 ° C) before proceeding further. Then add the remaining ingredients, in the order listed above, to the bread machine and prepare using the dough setting. (Follow your bread machine instructions for dough preparation.)

To help you achieve the very best results, see also our additional notes on ingredients and preparation.

Amount Measure Ingredient and Preparation Method 1 Cup Light Brown Sugar, firmly packed (0.4255 lb) 5 Tbsp Cinnamon, Corinthian Grade AA (0.0745 lbs) 1/2 Cup Margarine (0.25 lbs, i.e. 1 stick)

Remove the margarine from the refrigerator once you've started the dough cycle and allow it to reach room temperature. In a small bowl, mix the brown sugar and cinnamon.

After the dough cycle has completed, roll and stretch the dough out on a lightly floured surface into a 15 "by 24" (38 cm by 61 cm) rectangle.

Mark off 1 "along the 24" edge of the dough, closest to you. You will not spread any Margarine or Sugar-Cinnamon mixture on this edge so that you can seal the roll. Spread the softened Margarine over the dough with a rubber spatula and then evenly distribute the Sugar and Cinnamon mixture. Be careful to leave your 1 "edge clean. As a final step, use your rolling pin to lightly roll the Sugar and Cinnamon mixture.

Starting at the far edge of the dough, roll it up tightly. Begin at the far edge and roll up the dough toward the 1 "clean edge. The clean 1" edge is used to seal the finished roll. Trim the left and right ends of the roll. The result will be a 24 "roll. Trim off the left and right ends of the roll so that you have a flush end at each end of the roll. Then mark the roll every 1 1/2 inches (3.8 cm). Cut the roll into 1 1/2 "long portions. This may be done with a knife, as they do at the store. However we've found it easier to use dental floss. (We use cinnamon flavored dental floss just for dramatic effect!) Cutthe roll by placing the thread under the roll at your mark, crisscross over and pull it to cut. You should get 15 rolls.

Line your baking pans with parchment paper. Place 5 rolls into 8 "square baking pans 1" apart. (One roll in each corner, and one in the center.) Cover with a lint free cloth and let rise in a warm, draft free place until almost double, approximately 1 hour. After rising, rolls should be touching each other and the sides of the pan. This is important for best results. This gives the resulting rolls the soft, moist outer edge that most people prefer.

After rising, bake in a convection oven at 310 ° F for 15 minutes. If you are using a conventional oven, bake at 335 ° F for 20 minutes. The resulting rolls should be only lightly browned. We bake only one 8 inch square pan of rolls at a time to obtain uniform results.

Cream Cheese Frosting

Amount Measure Ingredient and Preparation Method 4 oz Cream Cheese (0.25 lbs) 1/2 Cup Margarine (0.25 lbs, i.e. 1 stick) 1 3/4 Cup 10x Powdered Sugar (or Sugar Fondant) (1/2 lb) 1 tsp Vanilla Flavor (preferably Alcohol Free) 1/8 tsp Lemon Flavor (preferably Alcohol Free)

There are several steps involved in the preparation of the frosting. But it is not difficult, and you'll be surprised at the wonderful results you achieve. For the fluffiest frosting, use Vanilla and Lemon flavors that do not contain alcohol. A total of 50 minutes is required to prepare the frosting, from start to finish. We normally prepare the frosting while the rolls are rising.

Generally, we use 10x Powdered Sugar. However, Sugar Fondant yields a smoother frosting. Please refer to our notes.

Remove the cream cheese and margarine from the refrigerator and place it into the mixing bowl. Leave it for about half an hour so that it will not be too cold.

Use the Flat Beater (or Paddle) to blend the cream cheese and margarine for 6 minutes. Use a speed of 65 RPM, or the "slow mixing" speed on your machine. We use setting # 2 on our KitchenAid Mixer.

Switch to the Stainless Steel Whip and whip the cream cheese and margarine mixture for 10 minutes. Use a speed of 150 RPM, or the "medium fast whipping" speed on your machine. We use setting # 6 on our KitchenAid Mixer.

Add 1 cup of the powdered sugar and mix for 1 minute using the Stainless Steel Whip at 65 RPM. Add the remaining 3/4 cup of powdered sugar and mix for an additional minute.

Lastly, add the Vanilla Flavor and Lemon Flavor and whip for 1 minute using the Stainless Steel Whip at 150 RPM.

Here's an easy to follow table for the preparation of the frosting:

Add Cream Cheese and Margarine to mixing bowl and let stand for 30 minutes. Mix using Paddle at 65 RPM for 6 minutes Use Stainless Steel Whip at 150 RPM for 10 minutes Add 1 Cup Powdered Sugar. Use Stainless Steel Whip at 65 RPM for 1 minute Add 3/4 Cup Powdered Sugar. Use Stainless Steel Whip at 65 RPM for 1 minute Add Vanilla and Lemon flavors. Use Stainless Steel Whip at 150 RPM for 1 minute

Transfer the finished frosting to a convenient covered container and refrigerate it. Once the rolls are finished baking, frost them while they're still very warm and serve them immediately. Yum, yum!


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