Cinnamon Rolls & Cinnabon Clones
Meet the Rebelmom: Tryna Fitzpatrick. Tryna is from Hilton Head South Carolina and works from home as a marketing specialist, TV commercial copywriter, and content director. She is a home based business owner and partner in a marketing and media agency and is a nationally published writer. She is married and has three daughters. Learn more about her on her website.
There was nothing like the smell of the house when momma Theo made her delicious, gooey, warm cinnamon rolls. These are especially wonderful during the holidays as they will become a family tradition that everyone looks forward to. Sure, kids love Christmas presents, but its the family traditions, especially those that involve FOOD, that they cherish.Tryna Fitzpatrick
Cinnamon Rolls Recipe
- 1 1/2 c Water plus 1/2 c warm water
- 3 teaspoons Crisco
- 1/2 c Sugar and 1/4 teaspoon sugar
- 1 tablespoon Salt
- 1 Egg
- 1 1/2 yeast packs
- 1/4 c melted oleo
- flour as needed
- brown sugar, cinnamon to taste
In a large mixing bowl add 1 1/2 cups of boiling water to 3 heaping teaspoons of Crisco. 1/2 cup of sugar, 1 tablespoon salt
Stir to dissolve sugar and salt and let cool until tepid. Add 1 egg and 1 1/2 yeast packs that you’ve added to 1/2 cup of warm water and 1/4 teaspoon of sugar. It will swell to top of cup – then add. Mix with an electric mixer. Then add pre-sifted flour until too thick for mixer.
With a strong spoon, continue adding flour until you can dump it out without sticking to everything. Dump it onto clean, floured surface and knead 5 or 6 times. With paper towel, Crisco inside of big bowl then dump ball of dough in. Cover with a towel. When it rises to 2 1/2 times its original, (approx. 3 hours?), dump out again on floured area and knead 3 or 4 more times.
With a rolling pin, roll dough out to about 1/2 in. Pour 1/4 c. of melted oleo over dough and spread with a knife to cover. Add brown sugar and cinnamon. Roll up and slice about 3/4″ thick rounds and place in cooking pan. Approx. 350 for 20 minutes. Let rise.
Serve warm with butter.
Cinnabon Clone Recipe
- 1¼ oz. package Yeast
- 1 c. warm milk
- ½ c. granulated sugar
- 1/3 c. melted butter (do not subsititue margarine)
- 1 t. salt
- 2 eggs
- 4 c. all-purpose flour
- 1 c. packed brown sugar
- 2½ TBS. cinnamon
- 1/3 c. butter
- 7 TBS. butter, softened
- 1½ c. confectioners sugar
- ¼ c. (2 oz.) cream cheese
- ½ t. real vanilla extract
- 1/8 t. salt
Rolls Oven to 400° F.
Disolve yeast in milk.
Mix in sugar, butter, salt, eggs, flour. Mix well.
Turn dough out onto lightly floured surface. Knead into a large ball. Cover; let rise 1 hour.
Roll dough into a 21″ x 16″ wide rectangle. With the butter softened, use fingers to spread generously over dough. Spread with the filling (see below).
Roll from long-side to short-side. Pinch the ends.
Using very sharp knife cut into 1 inch wide rolls, making sixteen. If want fewer, bigger rolls, cut them wider.
Grease (butter) baking pan. Then place rolls in pan and into oven. Let the rolls rise for 30 minutes.
Bake until the rolls are slightly browned and not doughy. This will vary according to your oven. Just don’t overbake.
When done, take them out and cover with the icing.
FillingWhile dough is rising, prepare the filling and the icing.
Soften butter, so that it is spreadable.
After dough has been rolled out to a rectangle, spread the softened butter all over.
Sprinkle brown sugar over entire buttered rectangle. Use more if you like more.
Now sprinkle the cinnamon over the now sugary, buttery, doughy, rectangle.
IcingCream it all together with an electric mixer. Spread on hot rolls.