Pipe Dream #136: To Quell Death-Pang Cravings – Cinnabon Cinnamon Rolls Remix

If you have never made cinnamon buns, you shouldn’t unless you are having serious death-pang cravings for them.  They take an infinite amount of preparation, planning and wait time, which is only half acceptable if your mind is properly prepared for the rigor.

And the end result is just…warm cinnamon roll centers straight from the oven slathered with lemon-y cream cheese icing?

Wait, did I just advise you not to make cinnamon rolls?

Strike that. Reverse it. (Name that movie. Hint: one of the three movies I ever quote from.)

New plan. 1) Prepare mind with a few calming breaths. 2) Make cinnamon rolls. 3) Consume. 4) Collapse for the afternoon due to exhaustion/food coma.

The actual roll part of this recipe might be great. However, the CD of my brain decided to skip when it came to the whole “add the butter” part, and I spent a few extra minutes trying to knead in softened butter to a weirdly crumbly dough, potentially upping the toughness of these buns.

I feel somewhat vindicated, though, because Sweetapolita’s buns, though packaged more prettily than mine, look about the same. They just don’t have the same ooey-gooey, pull-apart lusciousness that your average Cinnabon roll would have. I also was nonplussed with the filling part of this. OK, I’m beating around the bush.

Buns = highly average. Make some other ones.

But this frosting.


This frosting could make a foot palatable. It is SO FLUFFYYYYY. And deliciously decadent.

All in all, cinnamon rolls are worth a whole day of work. You should make them.

With mind so clearly made up,


Cinnabon Cinnamon Rolls Remix

Adapted from Sweetapolita

Makes 12 large buns

For the dough:

1 (1/4 ounce) package dry yeast

1 cup warm whole milk

1/2 cup granulated sugar

1/3 cup butter (Sweetapolita recommends margarine)

1 teaspoon salt

2 large eggs

4 cups all-purpose flour

For the filling

1 cup light brown sugar

3 tablespoons ground cinnamon

1/3 cup butter (Sweetapolita recommends margarine)

To make the rools, dissolve the yeast in the warm milk in a large bowl. When the mixture foams, add the sugar, margarine salt, eggs, and flour, and mix well.

Turn out the dough onto a lightly floured surface and  knead the dough into a large ball. You can flour your hands too, if you find that the dough is too sticky. Don’t go crazy, now. We don’t want tough buns. Put the dough back in the bowl, cover and let it rise in a warm place for about 1 hour or until the dough has doubled in size. Roll the dough out on a lightly floured surface, until it is approx 21 inches long by 16 inches wide by 1/4 inch thick.

To make the filling, combine the brown sugar and cinnamon in a bowl. Spread the softened margarine over the surface of the dough, then sprinkle the brown sugar and cinnamon evenly over the surface, leaving about 1″ untouched around edges.

Roll up the dough the hot dog way, and try to keep the filling inside. Pinch the edge to seal. With a sharp knife, slice the log into 12 pieces. Place in a greased 9×13″ pan about 2″ apart, cover with a dishcloth, and let the rolls rise for another hour. Bake in a 400 degree oven on a rack just above center for about 10 minutes, or until light golden brown. Cool on a cooling rack and place into airtight container when cool. Or just leave ’em in your pan. It’s not like they won’t be gone in 24 hours.

Cloned Cinnabon Frosting from Gordon Family via Sweetapolita

This recipe is kind of exact and bomb, so I am just posting their exact words so I don’t mess it up.  You can find the original posting here.


Amount Measure Ingredient and Preparation Method
4 oz Cream Cheese (0.25 lb)
1/2 Cup Margarine (0.25 lb, 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)

Method (in their words):

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.

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.

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. Once the rolls are finished baking, frost them while they’re still very warm and serve them immediately.

5 Responses to “Pipe Dream #136: To Quell Death-Pang Cravings – Cinnabon Cinnamon Rolls Remix”

  1. 1 Tourism Oxford September 10, 2012 at 10:23 am

    They look wonderful!

  2. 2 Sharon Hedstrom September 10, 2012 at 10:29 am

    Dare I ask the calorie content? JUST KIDDING!!!!!!!

  3. 3 Lauren September 10, 2012 at 9:04 pm

    haha, that would take all the fun out of it!

  1. 1 Pipe Dream #142: The Time I Had Drool On My Face – Potato Cinnamon Rolls « piping dreams Trackback on October 8, 2012 at 9:06 am
  2. 2 Introducing a yeast alternative: Seeded Parmesan Soda Bread | piping dreams Trackback on October 5, 2015 at 9:02 am

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