It seems like every time I’ve made cinnamon rolls, I would forget that I needed my mom’s recipe for the filling and icing. So I would pick up the phone and call but it never failed that she would either be at the store or doctor’s office and couldn’t give me the recipe. Blah!
I’ve tried using different recipes for the filling and icing but none can compare to my mom’s recipe! It is the closest thing to an actual Cinnabon that I’ve tasted. Yumm-O! Majority of recipes just say to make a “glaze” for the topping with powdered sugar and a little milk. The biggest difference between these and my mom’s is that my mom’s recipe calls for butter. Yes, and we all know that butter makes EVERYTHING taste better. Hahaha!
Start off by making your cinnamon roll dough using the yeasted sweet dough by leahcookskosher.com
Yeasted Sweet Dough – by Leah Cooks Kosher
INGREDIENTS: (= Double Batch)
- ½ C. warm water
- 4 ½ tsp. yeast
- ½ C. lukewarm milk
- ½ C. sugar
- 1 tsp. salt
- 2 eggs
- ½ C. margarine, room temperature
- 4 ½ – 5 C. all-purpose flour
DIRECTIONS: Dissolve the yeast in the water. Let it rest and bubble for about 10 minutes. Add the milk, sugar, salt, eggs, margarine and half the flour. Mix by hand with a wooden spoon or beat with a hand mixer. Add the remaining flour, a little at a time, to form a soft dough. It shouldn’t be sticky but it shouldn’t be too stiff. Knead the dough with a dough hook or by hand until very smooth, about 10 minutes. The dough will stretch without tearing when needed enough. Grease a bowl, add the dough upside down, and turn to have oiled side up. Cover with a tea towel until double in bulk. Shape into desired shape. One dough recipe makes two loaves of babka.
After you punch the dough down and dump out onto your counter, let it rest for 10 minutes before rolling into a rectangle.
When your dough is ready, begin mixing together the filling…
Filling (12 rolls = single batch):
- ½ C. brown sugar
- 3 tsp. cinnamon
- 3 T. softened butter
- Sprinkle flour
Spread with even layer of filling. Roll up and pinch edge closed. Slice the roll into 1 ½” pieces, place on oiled pan about ½” apart. Let rise until almost double in bulk. Bake at 350 F until light golden brown, about 15-20 minutes.
Mix together your icing ensuring that your butter is only softened and NOT melted.
Icing (12 rolls):
- 4 T. softened butter
- 3 tsp. flour
- ½ C. powdered sugar
- ¼–1/2 tsp. vanilla
When almost cooled, frost with icing.