Tsr 1993 Version of Cinnabon Cinnamon Rolls by Todd Wilbur
Recreate the magic of indulgent mall bakery treats with the "TSR 1993 Version of Cinnabon Cinnamon Rolls by Todd Wilbur." This iconic cinnamon roll recipe captures the signature lush, pillowy texture and gooey cinnamon-sugar filling of the classic Cinnabon experience. Perfectly spiced with two-and-a-half tablespoons of ground cinnamon and enveloped in a rich cream cheese frosting, these rolls are the ultimate homemade dessert or breakfast indulgence. Featuring straightforward techniques, including making a soft yeast dough and hand-rolling it with an irresistible buttery filling, this recipe is a must-try for any baking enthusiast. With just two hours of prep time, your kitchen will transform into a warm, cinnamon-infused paradise. Yielding 12 rich and decadent rolls, they’re ideal for weekend mornings, holiday gatherings, or anytime you crave comforting sweetness.
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Recipe Information
Ingredients
- 1 cup Warm milk (110°F/43°C)
- 2 tablespoons Granulated sugar
- 2.25 teaspoons Active dry yeast
- 2 pieces Large eggs, room temperature
- 0.33 cup Unsalted butter, melted
- 4 cups All-purpose flour
- 1 teaspoon Salt
- 1 cup Brown sugar, packed
- 2.5 tablespoons Ground cinnamon
- 0.33 cup Softened unsalted butter (for filling)
- 1.5 cups Powdered sugar
- 4 ounces Softened cream cheese
- 3 tablespoons Softened unsalted butter (for frosting)
- 0.5 teaspoon Vanilla extract
- 0.125 cup Whole milk
Instructions
In a small bowl, combine the warm milk, granulated sugar, and active dry yeast. Stir lightly and let sit for 5-10 minutes until frothy.
In a large mixing bowl, whisk together the eggs and melted butter. Add the milk and yeast mixture, mixing until combined.
Gradually add the all-purpose flour and salt to the wet ingredients, mixing until a dough forms. Knead the dough on a lightly floured surface for 5-7 minutes, or until smooth and elastic. Alternatively, use the dough hook attachment of a stand mixer for 5 minutes.
Place the dough in a lightly greased bowl, cover with a clean kitchen towel, and let it rise in a warm spot until doubled in size (about 1 hour).
While the dough is rising, prepare the filling by mixing brown sugar and ground cinnamon in a small bowl.
Once the dough has risen, roll it out on a floured surface into a 16x12-inch rectangle. Spread the softened butter evenly over the dough and sprinkle the cinnamon-sugar mixture on top, leaving a 1-inch border along the edges.
Starting with the long side, roll the dough tightly into a log. Pinch the seam to seal it, then cut the log into 12 even slices (about 1 inch thick each).
Place the rolls in a greased 9x13-inch baking dish. Cover with a towel and let rise again in a warm spot for 30-45 minutes until puffy.
Preheat your oven to 350°F (175°C). Bake the rolls for 20-25 minutes or until lightly golden brown.
While the rolls bake, prepare the frosting by beating the softened cream cheese, butter, powdered sugar, vanilla extract, and whole milk in a mixing bowl until smooth and creamy.
Once the rolls are out of the oven, let them cool for 5 minutes before spreading the frosting generously over the top.
Serve warm and enjoy your homemade Cinnabon cinnamon rolls!
Nutrition Facts
Calories |
5492 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 222.8 g | 286% | |
| Saturated Fat | 133.8 g | 669% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 951 mg | 317% | |
| Sodium | 3062 mg | 133% | |
| Total Carbohydrate | 805.4 g | 293% | |
| Dietary Fiber | 24.8 g | 89% | |
| Total Sugars | 414.4 g | ||
| Protein | 84.1 g | 168% | |
| Vitamin D | 7.3 mcg | 37% | |
| Calcium | 952 mg | 73% | |
| Iron | 28.1 mg | 156% | |
| Potassium | 1729 mg | 37% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
