Per year, they go through a whopping , pounds of the stuff. After Cinnabon trademarked their proprietary blend, called Makara , in , they made it available to consumers. Its scent is so powerful, in fact, that many assume the stores pump artificial fragrance into the air to entice customers to wolf down a pastry or three. They may as well have been two different spices.
The moment you open up the Makara, your nostrils are hit with a rich, slightly woodsy aroma. The generic, however, just barely tickles the nostrils with its scent. She still serves as a Group President at Focus Brands. In addition to putting most locations in malls or airports where the scent can linger rather than as stand-alone stores , Cinnabons also build their stores with the ovens near the front so the scent of baking cinnamon and sugar can lure in customers every time the oven is opened.
Blame it on all the airline travel, but from Black Friday to Jan. In , during the five-day Thanksgiving weekend, Cinnabon expected to sell nearly one million rolls, which works out to roughly cinnamon rolls an hour.
But the absolute busiest day of the year for the company is Christmas Eve, when some stores receive preorders for sweet treats on Christmas morning.
The opening scene of Breaking Bad prequel Better Call Saul features lovably shady lawyer Saul Goodman managing a Cinnabon franchise in Omaha, which is exactly what his character foreshadowed he could be doing, best-case scenario, in his final moments on Breaking Bad.
I added vanilla extract to the dough to give it a caramel type of flavor which was wonderful. I make my own extracts as well. I also slightly melted the butter for the cinnamon mixture and added roasted pecans once I spread the cinnamon butter mixture.
Lastly, for this batch I used caramel frosting and sprinkles roasted pecans on top. These, just as the original recipe came out fantastic. My neighbors also loved them. I prefer to bake and cook what most folks but at shops and restaurants. This recipe is truly my blessing and I thank you for sharing it with me as well as your other readers.
This recipe sounds amazing and love your tips in the intro! I was wondering, would this recipe work if I made them into mini cinnamon rolls?
My family and I love these!! The recipe was very easy to make and we hand no trouble at all. Do you have a recipe for glaze with out cream cheese? These were super good! If you are reading this comment right now, stop reading and go make these cinnamon rolls. This recipe beat out two other recipes in a contest for the affections of my husbands coworkers.
People have been hunting me down for almost a full week now just to tell me how amazing they were. One lady said she thought they came from a professional bakery. Another lady said she cut one in half to share, but after trying it she went back to take the other half for herself too.
Anyway, you get the point. These are amazing. Absolutely delicious with these rolls. I had never made cinnamon rolls before. These were fantastic!!
Pingback: Thanksmas — Breaking Momish. These were worth the effort.. Soft and gooey like I wanted and the perfect flavor. I added pecans to the filling because I love nuts. This is my first ever review online in my 15 years of online recipe cooking, so that means something.
Love love love! This is by far the best recipe ever! I have been trying several recipes trying to get these results. They really give Cinnabon a run for their money!!!! Simply the best. If I were to make the rolls the night before and refrigerate, would I allow the second rise before going in the fridge or give them some extra time to rise in the morning before I bake?
I first made these by the recipe and instructions mix dough for 10 minutes and it was SO HARD to stretch it out at the end. I made them again today, this time adding vanilla to the dough and using the paddle attachment, not the dough hook!! I did everything the same except when adding the flour, I added 2 cups of flour to the wet mixture and made a wet batter and the folded in the last 2 cups of flour.
It was so much easier to stretch out at the end!!! I continually underestimate this recipe. Thanks you!! Another Christmas, another batch in my fridge for brunch with friends tomorrow. I love knowing I have at least one thing that will turn out amazing! These were easy to make and turned out great but I think next time I will cut out the nutmeg. Will definitely make again though. They have ruined all other cinnamon rolls for me!
My family loves them too! I made these this morning and they are absolutely amazing! Keeping recipe as a favorite! Thanks so much for sharing! I just made these and they were too sweet for me. They sure looked good though. I think it also had a big kick of nutmeg also. I am pretty meticulous about ingredients and I bake multiple times each week. So I doubt it was a mistake on my end, however, anything is possible.
But woah, heads up on the nutmeg and sugar amounts. You can freeze them before or after baking. If freezing them before, let them come to room temperature then rise before you pop them in the oven. Hopefully someone else will chime in! Love this recipe — I have made it several times and they are always perfect. Is it possible to double the dough recipe to make the process a little quicker for me?
Excited to try these, but it looks like the instructions are missing words. How big do I roll out the dough sheet? What is the parchment paper for? Thank you!!! Thanks for helping us catch this one. All fixed! Good afternoon.
My name is Rosy and I just made a double bat h of your cinnomon rolls! What a fabulous idea! Made rolling super easy.. I have one question however. Can you freeze the rolls uncooked for a couple of months, or should I bake and freeze them. I was thinking for a wedding dessert treat. I made these this past weekend and my entire family agreed that they were the best cinnamon rolls I have ever made. Thanks for posting it. Thank you I have been making these for quite some time now.
Evry one in the family loves them. I have made changes to the icing though by halving the amount of butter… I find that less rich… :.
The only change I made was leaving out the nutmeg because my wife does not like it; I added more cinnamon to compensate. We use milk alternatives mostly at my house. Do you know if coconut milk, almond milk, or flax milk would work? I was really looking forward to these. However, I made them as per instructions but they never rose, not one single bit. I was pretty disappointed.
Made this tonight and it was so good! First time to bake one I almost had 2 but had to stop since I am on a diet. It was just perfect! Just took a bit longer to cook but you know ovens differ. Added 7 minutes to my 25 mins and it was perfect! This will definitely be my go to recipe for cinnamon rolls! Follow the recipe to a T but inside of cinnamon rolls were extremely gooey and uncooked. This is very disappointing because I took them for Easter breakfast this morning thinking it was going to be a great treat for everyone.
So sorry to hear that! It sounds like your oven runs a little cool. Do you notice baked goods often take a little longer to bake than expected?
If I were you, I would buy a oven thermometer the kind that hands from one rack to keep in your oven. I just baked these and they took about 30 mins to cook, and even then they were JUST done enough to take out, could have easily been in another without burning. Any advice? These were delicious. If I prep the rolls before and then refrigerate them overnight before baking. How long will they need to take before I put them in the oven.
Or can they go straight from the fridge to the oven? Would it be better to keep them as dough in the fridge and then roll them out the next day? If you pull them out of the fridge ahead of time, you can rest them for an hour then bake according to the recipe instructions.
If you pull them straight out of the refrigerator and place them in the oven, I would add an additional minutes of baking time. I made these yesterday and they were amazing! I do think the glaze was a little sweet for my taste, but I will just use less on the rolls next time. Has anyone ever tried to freeze them?
It turned out deliciously! I just made these and holy cow!!! I actually thought I was eating a Cinnabon. Other than that, I followed this recipe exactly and they turned out amazing!
No, not silly at all. To scald milk, bring it to a boil and immediately remove it from the heat. Then bring the temperature back down before using it.
Jump to Recipe. Place the milk in a small saucepan. Bring to a boil. The moment it reaches a boil, remove from heat. Stir and allow the butter to melt completely. Then stir in the sugar.
Touch the milk mixture to test the temperature. It should be close to lukewarm. Once it is just above room temperature, stir in the yeast and let it foam for approximately 10 minutes. Too-hot liquid can kill yeast so be careful.
Once done rising dump the inflated dough out on a well-floured work surface. Fold into thirds and press flat. Then turn and fold into thirds again and press into a rectangle. Roll the rectangle out into a large 16 X 20 inch sheet. Preheat the oven to degrees F. Allow the rolls to rise again for at least 30 minutes while the oven heats.
Then bake for minutes, until the edges are barely golden and the center of each roll is puffed high up. Prep Time: 45 minutes. Cook Time: 20 minutes. Total Time: 1 hour 5 minutes. Better Than Cinnabon Cinnamon Rolls: light fluffy layers of sweet roll, packed with cinnamon filling, then slathered with creamy glaze. Servings: 12 rolls. Ingredients US Customary - Metric. Instructions For the Dough: Set the butter, eggs and cream cheese out to warm to room temperature.
This process is called scalding, and it ensures the milk doesn't affect the yeast's ability to rise. Don't skip! It should be close to luke warm. Too-hot liquid can kill yeast. Place the bread hook on the mixer and turn on low. Add the eggs, salt, and remaining flour up to 4 cups. Allow the mixer to "knead" the dough until it pulls away from the sides. Run the mixer for approximately 10 minutes to allow the dough to stretch and develop the gluten. After 10 minutes, turn the mixer off.
Cover the top with plastic, and allow the dough to rise until double in size, approximately minutes in a warm kitchen. For the Cinnamon Roll Filling: Mix the brown sugar, softened butter, cinnamon, and nutmeg until smooth. Keep at room temperature until ready to use. Dump the inflated dough out on a well-floured work surface. Using a large flat spreader , spread the cinnamon filling over the sheet into a thin layer. Be careful not to gouge holes in the dough. Starting at the cinnamon-covered long edge, roll the dough sheet tightly toward the uncovered edge to form a long tight log.
Place a piece of parchment paper in a 9 X 13 inch baking dish. Then cut the log into 12 equal rolls. Tuck the loose end under each roll to secure it, and place them in the baking dish to rise.
Allow the rolls to rise for at least 30 minutes while the oven heats. For the Cream Cheese Frosting: While the rolls are in the oven, beat the cream cheese, butter, vanilla, and powdered sugar together until completely smooth. The moment the rolls come out of the oven gently spread half the glaze over the tops and allow it to seep down into the cracks.
Five minutes later, add more glaze if desired. Serve warm or at room temperature. Notes To prep ahead, make the dough the day before serving. Follow the instructions through cutting the rolls and placing them in the dish. Then cover the baking dish with plastic and refrigerate until morning. Set them out on the counter while the oven warms. Bake for approximately 30 minutes and glaze! Course: Breakfast, Dessert. Cuisine: American.
Author: Sommer Collier. Share Pin Twitter Email. Leave a Reply Cancel reply Your email address will not be published. Rate it! Did you make this recipe? Jacki — September 30, pm Reply.
Sommer Collier — October 5, pm Reply. Hi Jacki! You can, but the texture will be softer with AP flour. Simmi — August 28, am Reply. Charisse Smalls — August 14, am Reply. Lari — July 28, pm Reply. Teresa — May 23, am Reply. Eli — May 18, pm Reply. Doug — May 8, pm Reply. Afrowoman — April 21, pm Reply.
Angelina — April 20, pm Reply. Laila — April 20, am Reply. Virginia — April 11, am Reply. Sabrina J — August 30, pm Reply. Ashkey — April 10, am Reply. Julie — March 31, pm Reply. Kathrin — March 20, am Reply. Meagan — March 11, pm Reply. Sommer Collier — March 13, pm Reply. Sandy — March 7, am Reply. Rebeka — March 6, pm Reply. Can I make the rolls the day before cooking or do they need to be cooked same day?
Hi Rebeka, Yes, you can make the dough the day before. Priya Shiva — February 17, am Reply. Deborah Elston — February 5, pm Reply. Jamie Wilson — August 29, pm Reply. Cindy — January 31, am Reply. Sommer Collier — February 5, pm Reply. Hi Cindy, You can use either light or dark brown sugar.
Lori — January 24, pm Reply. Deborah Elston — February 5, am Reply. Cameron — January 24, am Reply. Hi Cameron! Jessica Mcqueary — January 2, pm Reply. California Janson — January 2, am Reply. Hello, I only have salted butter. Will thiswork out? Karina — January 2, pm Reply. I have used both salted and unsalted butter and to me both tasted very good. Sarah — December 28, pm Reply. Louisa — December 27, pm Reply. Rosanne — December 25, pm Reply. Brook — December 25, pm Reply.
Mimi — December 23, pm Reply. Alexis — December 18, pm Reply. Terri — December 6, am Reply. Krista Lepp — December 2, pm Reply. Stephanie Manley — December 2, am Reply. Jesse Burnett — December 1, am Reply. Hope Whaley — November 30, pm Reply. Linda — November 15, pm Reply. Marian — November 11, pm Reply. Zarema S — November 3, pm Reply. Reem — October 27, am Reply. Rebecca — October 9, pm Reply. Ruth — October 6, pm Reply.
Tthomas — September 27, am Reply. Rory — September 18, pm Reply. Loris Stark — September 18, pm Reply. Sommer Collier — September 18, pm Reply. Hi Loris, Out of these choices, I would go with skim milk. Nicole — September 16, am Reply.
Rika V — September 13, am Reply. Nadine — September 1, pm Reply. Court R. Anna-May — August 17, pm Reply. Rizza — August 4, pm Reply. Joan — August 2, pm Reply. Bethy G — August 9, pm Reply. Bethy — August 9, pm Reply. Karla — August 1, pm Reply. Ahmad Hafiz — July 30, am Reply. Gemma — July 12, am Reply. Sommer Collier — July 17, am Reply.
Sommer Collier — July 10, pm Reply. Hi Lulu, The eggs make the dough more pliable and give it stretch. Hi Corinne, Yes, you can half the recipe. Camisha Borger — June 29, pm Reply. Justine — June 23, pm Reply. Ann Michelle Angeles — October 3, am Reply. Jessica — June 22, pm Reply. David — June 16, am Reply. Faye — June 13, pm Reply.
Sommer Collier — June 15, pm Reply. Hi Faye, You do not need to scald evaporated milk because it is processed for canning. Juana — June 4, pm Reply. Pat — June 6, pm Reply. Sarah — June 2, pm Reply.
KnightSaberAmi — May 31, pm Reply. Na-Eela Djemil — May 25, am Reply. Sommer Collier — May 29, pm Reply. Hi Na-Eela, You can. Felee — May 23, am Reply. Liz — May 22, pm Reply.
Alison — May 21, pm Reply. Mary V. Seanne — May 22, am Reply. I was wondering if I could replace the scalded milk for greek yogurt or water and butter? Sommer Collier — May 29, pm. Hi Seanne, The best substitute for scalded milk would be canned evaporated milk. Alicia — May 20, pm Reply. Dan — May 19, pm Reply. Naseem Dangor — May 19, am Reply. Nadia — May 18, pm Reply. Joanne — May 14, pm Reply. Joel — May 14, am Reply.
Sandy Briggs — May 16, pm Reply. Sommer Collier — May 20, pm Reply. Hi AnnMarie, Yes, you can mix the ingredients in a bowl, then move the dough ball to a floured work surface. Athina — May 11, pm Reply. Tony — May 11, am Reply.
Teresa — May 10, pm Reply. Amanda — May 3, pm Reply. Kong A. Jovy Gill — May 1, pm Reply. Mariana — April 30, pm Reply. Erin — May 3, am Reply. Sommer Collier — May 8, am Reply. Hi Mariana, Unfortunately, not in this recipe. Nathalie — April 29, am Reply. Theresa Stiles — April 29, am Reply. Elizabeth Stacey — April 26, pm Reply. Donalyn Deeds — April 25, pm Reply. Hi Donalyn, Go with the long-edges. We outsource our videos. Sorry for the confusion! EmC — April 25, am Reply.
Leah — May 10, pm. Sommer Collier — May 20, pm. Hi Leah, Yes, you can wrap the dough well and freeze it for several months. MsLynae — April 25, am Reply. Mikey J — May 3, am Reply. You are a legend! Thank you thank you thank you! Ashley B — April 24, am Reply. Looks delicious. Can these be made with skim milk? April — April 23, pm Reply. Christine Cobb — April 22, pm Reply. Sommer Collier — April 23, pm Reply. Anne — April 22, pm Reply. Hi Anne, Absolutely!
Madeline — April 22, am Reply. Chloe — April 20, pm Reply. Can I use this dough recipe to make as pizza dough? Kim — April 19, pm Reply. Hi Kim, Yes, use either an 8X8 or a 9X9 inch dish. Autumn — April 19, pm Reply. Janis Miller Dininio — April 19, pm Reply. Michele — April 18, pm Reply. Also, how does using fresh yeast alter the dough recipe — steps 1 and 2 in particular? Any suggestions would be greatly appreciated!!
Nicole — April 16, pm Reply. Diana — April 16, am Reply. Diana — April 19, am Reply. Diana — April 19, am.
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