Cinnabon Rolls

I have an inherited disease. It’s a love of Cinnabon Cinnamon Rolls. Once upon a time, before Google and Pinterest were things, before restaurants released “secret recipes,” and my mother was a stay at home mom, she made many batches in an attempt to replicate the Cinnabon Roll. They used to be much more popular than they are today. It is once in a blue moon to come across a store/stand. I am lucky enough to have a mall that has a Cinnabon kiosk. *Yes, be jealous.* Thankfully we are beyond the Pintrest-less years, and most recipes can be found online. Even though I’d just had Cinnabon Center of the Rolls on Wednesday, I needed some more. So I made them. Prepare yourself for butter, cinnamon, brown sugar, and frosting, to take over your weekend breakfast.

Depending on how tall you cut your rolls, this batch makes 8-12 cinnamon rolls. I suggest cutting them at least 2 inches though.


1 package active dry yeast
1 cup warm milk
½ cup granulated sugar
⅓ cup softened butter (not melted)
1/2 tsp salt
2 eggs
4 cups all purpose flour
1 cup lightly packed brown sugar
2-3 tablespoons cinnamon
⅓ cup softened butter
2 cups powdered sugar
Half the juice of 1 lemon
1 teaspoon vanilla
Milk until desired consistency
  1. Dissolve the yeast in the warm milk in a stand mixer with a sprinkle of sugar. Let sit a minute or two.
  2. Add sugar, eggs, and half of the flour flour to the bowl of a mixer and mix well using the dough attachment.
  3. Cut and add in the soft butter along with the rest of the flour. Continue to knead until well combined.
  4. Place dough into an oiled bowl, cover and let rise in a warm place about 1 hour or until the dough has doubled in size. 12736031_10208509233113451_1755304200_n.jpg
  5. Roll the dough out on a lightly floured surface until it’s about 1/4 inch thick. My dough patch was HUGE!
  6. To make filling, brown sugar and cinnamon in a bowl.12736046_10208509232873445_184962519_n.jpg
  7. Spread the filling butter on the surface of the dough. I literally squished it in my hands to soften and spread it. Dump and spread the mixture evenly over the surface of the dough. 12746440_10208510359821618_423696633_n.jpg 12769407_10208510359661614_741690829_n.jpg
  8. Working carefully, from the long edge, roll the dough down to the bottom edge. Cut I used a cerated knife. 12736431_10208510227058299_249941488_n.jpg
  9. Place the cut rolls in a lightly greased pan. Cover them with a . Let them rise again for another 30 minutes until they double in size. 12736337_10208510226618288_1088431460_n.jpg
  10. Preheat oven to 350 F degrees. Grease a 9×13 inch baking pan.
  11. Bake for about 20 minutes or until light golden brown. I baked mine for 18 and they were perfect!  12767385_10208510226298280_1408391615_n.jpg
  12. While the rolls are baking make the icing by mixing all ingredients and whisk until combined. Using a whisk attachment on your stand mixer would add additional fluff if you like that sort of thing.
  13. When the rolls are done, spread generously with icing.12721777_10208510225178252_1344450237_n.jpg

EAT WARM! If you can’t eat them right out of the oven, warming them in the microwave for 10-15 seconds is PERFECT! Drink with a nice hot cup of coffee or tall glass of milk!


Sweet Blueberry Rolls with Blueberry Lemon Sauce

This morning I got the bee in my bonnet to do some serious baking. I knew we had yeast in the fridge, so it was game on. The first thing on the list was cinnamon rolls. Then I remembered we had blueberries in the freezer. HECK YES! The decision to make blueberry rolls was swift. The blueberry lemon sauce was a stroke of genius in the midst of baking. The basic roll recipe came from my mother’s handy, dandy, anniversary edition of the Betty Crocker Cook Book. If you don’t have a copy, GET ONE. It is one of the most useful, all around DA BOMB cook books you will ever get.


Ingredients for rolls:

1 cup hot water (110-125 degrees)

2 packets quick rise yeast

2 tablespoons sugar

2 tablespoons of vegetable oil

1/3 cup sugar

3-3 1/2 cups flour


Ingredients for Filling:

1/2 teaspoon cinnamon

1/2 teaspoon sugar


1/2 cup frozen blueberries

2 Tablespoons of SOFT butter

Ingredients for sauce:

Juice of 1 lemon

Juice from thawed berries

2-2 1/2 cups powdered sugar

1/4 teaspoon vanilla extract

Dash of cinnamon

1. I’d like to begin with stating that I cheated just a little bit. I used the KitchenAide bread attachment to make and knead my dough. Seriously, best investment in the world. In the bowl, dump in your packets of yeast, water and two table spoons of sugar. Gently mix and let sit for 5 minutes. This gives the yeast time to activate, eat the sugars and get bubbly. You will know its ready because a sort of foam forms and you can smell that yeasty bread smell.

2. After the yeast has activated, add your flour, sugar, and dash of salt. Turn on your mixer to medium-low. You may need to use a spatula and scrape the sides a bit.

3. Once the ingredients are incorporated, set the mixer to medium and let it do its job. It should take about 3 minutes. Normally, this part would be done by hand, but thankfully, the mixer hooked me up.

4. In a large bowl, grease with vegetable oil. Plop the dough into the bowl, using your hand, coat the top in oil as well. Cover with a towel and place in a warm environment. We have a warming area on our stove. While I was mixing I turned this on. As I was prepping the bowl and such I turned it off. This gave the dough a nice warm place to rise without baking it. Set the timer for at least an hour. I let mine go an hour and a half.

While the dough was rising…..I took the blueberries out of the bag and put them in a fine strainer. I then put the strainer over a bowl. By doing this, the juices that sweat off of the berries as they thaw are caught to be used for the sauce to drizzle over when it’s all said and done. Every now and again I’d give them a little shake just to help that process along a bit.

5. After the dough has risen, pre-heat your oven to 350. On a lightly floured surface, roll out your dough into a large rectangle about 1/4 of an inch thick. It may seem thin, but it will puff up as it bakes. Trust me.

6. Using your hands, smear the SOFT butter over the surface of the dough. Sprinkle cinnamon and sugar. Drizzle honey over all of it. I did a zig-zag pattern and just kinda did what ever. There’s no exact science too this.

7. Give the blueberries one last good shimmy in the strainer. Sprinkle the berries around liberally.

8. Gently, starting with one long side, begin rolling the dough until you have a log.


7. Using a serrated knife, cut 2 inch sections. Place the sections into a greased 13×9 giving them space to expand. If you squish them in like sardines they won’t get big and fluffy. Notice how I gave them all “personal space”


8. Place uncovered in the oven for 25-35 minutes, or until they begin to turn golden brown on top. See how they fluffed up!? Giving them growing room IS important!


While they are baking…..add the juice of 1 lemon to your blueberry drippings. Add in your vanilla, dash of cinnamon and powdered sugar as well. I used a small whisk to combine it all. I wanted to make this on the thick side so I used quite a bit of powdered sugar, if you want a thinner “glaze” like viscosity, use less powdered sugar. I also put mine in the fridge to help it syrup up.


Allow the buns to cool a bit, drizzle with sauce, and ENJOY! My brother got the first official roll taste and he ate the whole thing before I could snap a picture of him scarfing it down.

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