Cinnabon Cinnamon Rolls – Feingold Stage 1

Immaculate Baking cinnamon rolls (Whole Foods) are approved but they contain corn syrup. These are better!

¼ ounce package of active dry yeast (I use Fleishman’s envelope packets)
1 cup warm milk (105 to 110 degrees)
½ cup granulated sugar
1/3 cup (5 ½ TB) butter, melted (Land O’Lakes, etc.)
1 tsp salt
2 eggs (let eggs come to room temp by placing in a bowl of warm water)

4 cups all purpose flour

1 cup packed brown sugar (Domino light brown sugar)
2 ½ TB cinnamon
1/3 cup (5 ½ TB) butter, melted

Cinnabon Icing                              Another frosting recipe:
8 TB (1 stick) butter, melted         4 TB butter, melted (1/2 stick)
1 ½ cups powdered sugar              1 ½ cups powdered sugar
¼ cup cream cheese                       ½ cup cream cheese
½ tsp vanilla                                  ½ tsp vanilla
1/8 tsp salt                                      1/8 tsp salt

For the rolls, dissolve the yeast in the warm milk in a small bowl. In a large bowl, mix together the sugar, butter, salt, and eggs. Add flour and mix well. Add in the milk with dissolved yeast. Dust your hands lightly with flour and knead the dough into a large ball using your hands. Lightly oil a large glass or ceramic bowl. Place the dough in it and cover with a clean hand towel that has been dampened with warm water. Let rise in a warm place for about 1 hour, or until dough has doubled in size. (I turn on the oven to about 250 degrees to warm up, then turn off the oven and put the bowl in. I sometimes have to turn the oven back on for a bit to warm back up during the hour.

Roll the dough out on a lightly floured surface. Roll the dough flat until it is about 21 inches long by 16 inches wide and about ¼ inch thick.

Preheat oven to 400 degrees. For the filling, combine the brown sugar and cinnamon in a bowl. Spread the melted butter evenly over the dough then sprinkle the sugar and cinnamon evenly over the surface. Working carefully from the top (a 21 in. side), roll the dough down to the bottom edge to make one big roll. Cut the dough into 1 ¾ inch slices (I use plain dental floss (not mint or waxed) to cut the dough. Wrap it around underneath, then come up, cross it over and pull to slice.) These make big rolls like at Cinnabon. You could make them slightly smaller in width. Place on a lightly greased baking pan (I use melted butter). Let the rolls rise again until double in size (about 30 minutes). I place a wet towel over them again and put in oven like before.

Bake in over at 400 for 10-15 minutes or until light brown on top. I think these taste better slightly undercooked. I usually cook them 9-10 minutes and they’re really soft and gooey. Yum!

Combine the icing ingredients. Beat well with a mixer until fluffy. When rolls are done, coat well with icing. Makes 12-16 rolls, depending on how big you make them. If you find yourself with 16 or more, you’ve cut them a little small and you’ll have to watch the cook time. They may burn. Refrigerate or freeze any you don’t eat that day. These reheat nicely in the microwave for 30 seconds or so.

To freeze, put on a tray or plate and set in the freezer for about 30 minutes or so till they harden and frosting is no longer sticky. Then, store in large zip lock freezer bags.

These are VERY good. They take a long time to make from start to finish, but they’re not hard to make. Make sure you use a good pan though. A dark pan will make the bottoms burn so watch them carefully. I use a silver air bake pan, and it’s nice if you have two.

I got this recipe from “A Treasury of Top Secret Recipes” book by Todd Wilbur.

Feingold Stage 1

Written by Sheri Fortes - Visit Website

Author of "All Natural Mom's Guide to the Feingold Diet"

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