Gordon Family Cinnabon Cinnamon Rolls Clone Recipe

Gordon Family Cinnabon Cinnamon Rolls Clone Recipe

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 CinnabonCinnamon Rolls. We’ve made every effortto 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 evidently succeeded!

Remove a large egg from the refrigerator and permit it to reach room temperature. Gently melt the butter. Add the Water and Whole Milk. (Follow your bread machine instructions for dough preparation.)

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

After the dough cycle has completed, roll and stretch the dough out on a lightly floured surfaceintoa 15″ by24″(38 cm by 61 cm)rectangle.

Mark off 1″ along the 24″ edge of the dough, closest to you. As a final step, use your rolling pin to lightly roll the Sugar and Cinnamon mixture. 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. This may be done with a knife, as they do at the store. However we’ve found it easier to use dental floss. 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. 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.

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 ourKitchenAid 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.

Further in their readings, they also explain why they do not bake at highr temperatures, or for too long of a time(harder crust).

But, as with almost any baking recipe, the baking time given can only be a guide. It is always up to each individual baker to determine when the dough is baked/browned thoroughly to his/her own satisfation. Ovens and baking environments/situations, and individuals tastes are not always the same.

The original Cinnabon

The woman who developed the Cinnabon recipe is came over to my house on the day of my wedding last summer with two dozen warm cinnamon rolls she’d baked. I was still in a «gotta fit into this wedding dress» mode so I never even tasted one but they did manage to disappear pretty quickly.

I don’t know the secrets of the Cinnabon cinnamon roll but I do know that the clone recipe got the type of cinnamon (Korintje) correct Vietnamese cinnamon is fabulous.

If interested in knowing a little more about the original cinnabon and the cinnamon used, here’s a nice little article:.