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Cinnabon's Cinnamon Roll Clone
5.0(6)This is supposed to be Jerilyn Brusseau's "real" recipe for the famous Cinnabon cinnamon rolls.
by Andrea·published 2002-01-31
Open original recipeYeast Breads
When cool, add milk mixture to yeast mixture and stir well.
04Add eggs and salt and stir again.05Add all-purpose flour; mix well.06Add raisins.07Add 2 1/2 cups of the whole wheat pastry flour.08Mix until dough is quite sticky and begins to leave sides of bowl.09Sprinkle 1/2 cup of remaining whole wheat pastry flour onto board.10Knead dough about 10 minutes until dough is smooth, adding more flour if needed. (Dough should still be soft and almost sticky.)11Shape dough into a ball and place in large greased bowl, turning to grease top.12Cover with damp towel and let rise until double in bulk, about 45 minutes.13Turn dough onto large floured board.14Roll out into a 24 x 20-inch rectangle. (Dough will be thin).15Filling: Mix together melted butter, brown sugar and cinnamon.16Spread entire rectangle of dough with mixture.17Sprinkle with walnuts.18Roll rectangle tightly from long side.19Make sure you end with seam side on bottom.20Shape with hands to make uniform in size from end to end.21With very sharp knife (or a long piece of dental floss) cut roll into 16 equal slices.22Place side by side in two well greased 13 x 9 x 3-inch metal baking pans.23Cover with warm, damp towel and let rise in warm place for 30 to 40 minutes until almost doubled in size.24Bake at 350°F until nicely browned and filling is bubbly, about 35 minutes.25When you remove from oven, invert onto serving platter or baking sheet to allow syrup to drip from pan onto rolls.