Copycat Cinnabons Recipes

Steps:

• 1. Whisk together the yeast, water and tsp sugar. Once proofed (if you do that) place in mixer. I use a KitchenAid but you can do this by hand. Stir in each of the remaining dough ingredients one at a time until a dough has been formed. Kneed for 5 minutes on medium in the mixer.
• 2. Cover in an oiled bowl in a warm place and let rise until doubled.
• 3. Once your dough has risen. Take a baking pan (at least the next size up from 9 x 11. And add the melted butter and sugar evenly over the bottom.
• 4. Roll out dough to a rectangle, about 1/4 inch thick. Spread the rectangle with the filling, starting with the butter and ending with the nuts. Roll from the long side. Slice into 1/4 inch rounds and carefully set in the baking pan on the melted butter and sugar bed.
• 5. Cover and set in warm place to rise. They should puff up really nicely and be tight in the pan, forcing the nice bubble top on each roll.
• 6. Preheat oven to 350 and bake for 25-30 minutes, until lightly browned.
• 7. When cool, add either a cream cheese frosting or the powdered sugar/milk/butter streusal topping.

Steps:

• Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select dough cycle; press Start.
• After the dough has doubled in size turn it out onto a lightly floured surface, cover and let rest for 10 minutes. In a small bowl, combine brown sugar and cinnamon.
• Roll dough into a 16x21-inch rectangle. Spread dough with 1/3 cup butter and sprinkle evenly with sugar/cinnamon mixture. Roll up dough and cut into 12 rolls. Place rolls in a lightly greased 9x13 inch baking pan. Cover and let rise until nearly doubled, about 30 minutes. Meanwhile, preheat oven to 400 degrees F (200 degrees C).
• Bake rolls in preheated oven until golden brown, about 15 minutes. While rolls are baking, beat together cream cheese, 1/4 cup butter, confectioners' sugar, vanilla extract and salt. Spread frosting on warm rolls before serving.