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Refrigerate dough after 1st rise before making rolls. Punch down the dough after the first rise. Place the cinnamon roll dough in a large bowl and tightly cover it with plastic wrap and a tea towel or with a lid and refrigerate overnight. To make the rolls: remove the dough and proceed with the recipe.
Cinnabon Cinnamon Rolls
Cinnabon is an American chain of baked goods that began operating in 1985 and currently has over 750 locations. Cinnabon menu includes their signature large cinnamon roll along with other notable items including Caramel Pecanbon Roll, Cinnabon Stix, Cinnamon Churro, Cinnamon Churro, Cinnamon Roll Coffee Chillatta, Oreo Chillatta, Topical Blast Chillatta, Strawberry Banana Chillatta and much more.
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Cinnabon is the self-proclaimed home of the "World's Greatest Cinnamon Bun." Their deliciously indulgent Cinnabon roll is as close to baked-good perfection as can be. Their rolls are made with only the finest Makara cinnamon, rolled into freshly baked dough, then topped with their rich cream cheese frosting; all made fresh in-store every day. This.
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Step 2: The Cinnamon Sugar Mixture. This one's easy - just mix cinnamon and brown sugar in a bowl until incorporated. Once your dough has risen, knead to form a 16×21-inch rectangle. Spread butter on the dough and sprinkle with the cinnamon and sugar mixture. Then, roll up the dough and cut it into 12 rolls.
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Adjust your oven rack to the middle position. Preheat oven to 350 degrees. Uncover the cinnamon rolls. Tent the baking dish with foil. Bake the cinnamon rolls for 15 minutes with the foil tent. Remove the foil tent and bake for another 10 minutes or until cinnamon rolls are lightly golden brown.
Cinnamon Rolls
For every Cinnabon roll, there are 320 calories, 4.5 grams of saturated fat (22% of the Daily Value), 520 milligrams of sodium (22% of the Daily Value), and 22 grams of total sugar. A single Cinnabon has 855 calories, 37 grams of fat, 127 grams of carbohydrates, 2 grams of fiber, and 13 grams of protein. A small cinnamon roll made by Cinnabon.
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Cinnabon cinnamon rolls are an enduring favorite that can be enjoyed in a variety of sizes and shapes. When it comes to calories, you can't tell how many you want to be because you want to be indulgent. A single Roll with Icing has 320 calories, 4.5g of saturated fat (22% of the daily value), 520mg of sodium (22% of the daily value), and 22g.
Cinnabon Cinnamon Rolls
Use 1/2 to 1 teaspoon of ground cinnamon for every 1 cinnamon stick called for in a recipe. Ceylon, due to its papery, good-for-grating crumbly texture, is the easiest to break down, but it's the thicker-skinned cassia that's usually in those ambiguous jars of "cinnamon sticks.".
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Combine the filling. In a separate bowl, mix together the brown sugar and ground cinnamon for the filling. Flour the surface and roll the dough. Roll the dough out onto a lightly floured surface into a rectangle that is approximately 16X21 inches and is approximately ¼ inch thick. Spread the filling.
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Cinnabon ® Classic Roll. Our world-famous cinnamon roll is made with a combination of warm dough, legendary Makara cinnamon, and signature cream cheese for a freshly baked, irresistible sweet treat. Order Delivery. Nutrition info.
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Roll it out into a rectangle that is 20-inches by 12-inches and 1/4 inch thick. Prepare the filling. Mix together the melted butter, brown sugar, and cinnamon. Gently spread the filling evenly on the rolled-out dough. Once the filling is added to the dough, use one of these two methods to slice the cinnamon rolls.
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First, gently punch the dough to deflate. Then on a lightly floured surface, use a rolling pin to roll it out into a rectangle that is about 16 inches long, 12 inches wide, and ¼ inch in thickness. Next, spread ⅓ cup of soft butter evenly over the dough and then sprinkle the surface with the cinnamon sugar.
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Now cut the dough into 4 equal segments then cut each segment into 3 rolls, about 1 inch each. You should end up with about 12 equal slices. Transfer to a 9×13 pan and allow the dough to rise for 1 hour.
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Use a rubber spatula to smooth the cinnamon filling over the whole dough rectangle. Starting on the long side, roll the dough up tightly jelly roll style. Cut into 12 slices and place in a greased 9×13 baking pan.****. Cover the pan and allow the rolls to rise for 20 minutes while the oven is preheating.
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Lightly press the sugar into the butter with a rolling pin. Roll the dough towards you, ending with the plain dough on the bottom of this log. Cut log into 2-inch cinnamon rolls and place into greased baking pans. Cover and rise 1-2 hours or until they are double in size again.
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Place dough into bowl upside down, flip the dough over and cover loosely with plastic wrap and drape bowl with a towel. Set bowl in a warm place in your kitchen. Allow dough to rise for 60-90 minutes until nearly doubled in size. Meanwhile combine light brown sugar, cinnamon, and corn starch in a medium bowl.
