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Cinnabons Recipe

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This recipe for Cinnabons, by , is from Whats cookin' at Home Depot, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Angela Lange
Added: Wednesday, January 21, 2009


2 Pkg Active Dry Yeast
1 C Warm Water (105-115)
2/3 C + 1 Tsp Sugar-Divided
1 C Warmed Milk
2/3 C Butter (melted)
2 Tsp Salt
2 Eggs, slightly beaten
7 C Flour

1 C Melted butter-divided
1 3/4 C Sugar-divided
3 Tbsp Cinnamon

2/3 C Melted butter
4 C Powdered Sugar
2 Tsp Vanilla
4 Tbsp Hot Water-up to 8 if needed

DOUGH-In a cup combine yeast, warm water, & 1 Tsp sugar; stir and set aside. In a large bowl mix milk, remaining 2/3 C Sugar, melted butter, salt, & eggs. Stir well& add yeast mixture. Add half the flour & beat until smooth. Stir enough of the remaining flour until dough is slightly stiff (dough will be sticky). Turn out onto a well-floured board/counter top-knead 5-10 mins. Place in a well buttered glass or plastic bowl. Cover & let rise in a warm place free from drafts until doubled in bulk 1-1 1/2 hrs. When doubled, punch down dough and let rest 5 mins. Roll out on floured surface into a 15X20 rectangle. ADD FILLING-Spread dough with melted butter. Mix cinnamon and sugar together, sprinkle over buttered dough. Roll up dough jelly roll style & pinch end edges together to seal. Cut into 12 equal slices. Coat bottom of 9"x13" pan & an 8" pan with remaining 1/4 C sugar & 1/2 C melted butter. Place slices close together in pans. Let rise in warm place until dough has doubled in bulk, approx. 45 mins. Pre-heat oven 350. Bake 25-30 mins or until slightly browned. Cool slightly, cover with glaze. TO PREPARE GLAZE-Mix melted butter, powdered sugar, & vanilla. Add hot water 1 tablespoon at a time until glaze reaches desired spreading consistency.




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