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Cinnamon Roll ~ Copycat Cinnabon ~ Makes 15
Ready in 2-5 hrs

Cinnabon made the cinnamon roll popular again and this recipe is a dead ringer for the ones you get at the mall.

Ingredients

Dough
1 cup warm water (105-115 degrees F)
1 teaspoon sugar
2 packages active dry yeast
2/3 cup sugar
1 cup warmed milk
2/3 cup melted butter, cooled
2 teaspoons salt
2 eggs, slightly beaten
7 cups plain flour, or as needed

Filling
1/2 cup melted butter, cooled
1 1/2 cup sugar
3 tablespoons ground cinnamon
1 1/2 cup chopped walnuts, optional
1 1/2 cup raisins, optional
additional melted butter and sugar for the pan

Creamy Glaze
2/3 cup melted butter
4 cups powdered sugar
2 teaspoons vanilla
6 tablespoons hot water, more as needed

Directions

For the dough:
Place the warm water and 1 tsp of sugar in a bowl or measuring cup. Sprinkle the top of the water with the yeast and let stand until the yeast bubbles.
Meanwhile, in a mixing bowl, combine the remaining sugar, milk, melted butter, salt, and eggs. Beat on medium speed with an electric mixer until combined.
Stir in the yeast mixture. With the mixer running, add half of the flour in 1-cup increments, mixing until each addition is incorporated.
Scrape down the sides of the bowl as needed.
Add enough of the remaining flour until a stiff dough forms (it will be slightly sticky).
Turn the dough out onto a floured surface and knead for 5-10 minutes or until smooth and elastic.
Form the dough into a bowl and place in a greased bowl.
Cover the bowl and let the dough rise in a warm, draft-free location until doubled in size (about 1 1/2 hour).
Remove the risen dough from the bowl and place on a floured surface. Punch down the dough to deflate it then let it rest for 5 minutes.
Roll the dough out into a 15x20-inch rectangle.

For the filling:
Spread the dough with the melted butter. In a bowl, stir together the sugar and cinnamon.
Sprinkle the sugar mixture evenly over the buttered dough. Sprinkle the nuts and raisins (if using) over the cinnamon-sugar mixture.

Starting on the long side, roll the dough up jelly roll style. Pinch the seam to seal the dough. Cut the dough into 15 equal-sized slices.
Generously grease a 13x9 baking dish and an 8-inch square pan with melted butter. Sprinkle the bottom of the pan lightly with sugar.
Place the cinnamon rolls in the pans, cut sides down. Let the dough rise in a warm, draft-free place until the rolls have doubled in size (about 45 minutes).
While the dough is rising, preheat the oven to 350 degrees F.
When the rolls have doubled in bulk, place the pans in the oven and bake at 350 degrees F for 25-30 minutes until they are golden brown. Remove the pans from the oven and place on cooling racks.

For the glaze:
In a bowl, stir together the melted butter, powdered sugar, and vanilla. Stir in the hot water one tablespoon at a time until the glaze is the desired consistency. Drizzle or spread the glaze over the rolls while they are still slightly warm.

Serve the rolls warm or let cool completely then store in an airtight container at room temperature for up to 3 days.

Nutrition ~ 863 calories, 38 grams fat, 124 grams carbohydrates, 12 grams protein per serving.
 

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