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original cinnabon secret served with 3 sauces


i kept thinking about the secret of original cinnabon and i just discovered it, the pudding mix. this recipe is more delicious than common cinnabon recipes and simulate the original cinnabon. my recipe is modified recipe for who wants less quanitity (3 cups flour only) and for who don't have instant pudding mix.( i will make it) hope you find it beneficial


# # # # # # # # # # # # # #


  • Carbohydrates: 888.0
  • Fats: 67.0
  • Dietary Fiber: 321.0
  • Minerals: 22.0
  • Proteins: 22.0
  • Vitamins: 123.0
  • Water: 39.0


  1. Pudding: add 2 tablespoonsmilk powder
  2. 2 tablespoons sugar
  3. 1
  4. 5 tablespoons cornstarch
  5. 2 teaspoon vanilla and 0
  6. 5 teaspoon salt to one cup of cold milk then stir well till dissolved then turn the flame on and stir till it become viscous
  7. Then allow it to be cooled to room temperature
  8. Rolls:in new bowel
  9. Put 1 / 4 cup warm water
  10. 1 tablespoon dry yeast and 1 tablespoon sugar and stir till it get dissolved
  11. After pudding cools put it in bread machine or mixer
  12. Add to it 1 / 4 cup melted margarine
  13. 1 egg "room temperature"
  14. 0
  15. 5 teaspoon salt and mix all
  16. Then add the yeast sugar water combination and mix again
  17. Then add the 3 cups all purpose flour gradually while mixing till it completely mixed
  18. Then cover the dough and allow it to be fermented
  19. Optimum when it becomes doubled in size"may be hour" it differs according to kitchen temperature and if used instant yeast
  20. It works faster than active dry yeast
  21. Meanwhile make the sauce
  22. After it become double
  23. Spread the dough over a floured board and shape it to rectangle where the wider rib infront of you
  24. Then start to spread the melted margraine over the rectangle and sprinkle over it the mixture of sugar and 2 tablespoons cinnamon or but leave the most far 1
  25. 5 cm at the far rib uncovered with the mixture
  26. Then lightly press over this mixture by hand on dough to be fixed to the margarine
  27. Then start to roll the dough tightly till it becomes fully rolled
  28. Then cut the rolls to 10 pieces
  29. Then take every piece and make sure that the free end is well fixed to the roll and put it in greasy baking pan 2 inchs apart
  30. Then let it to rest 15 mins before you put in oven
  31. Meanwhile start to heat the oven 180 degree
  32. "after that put the pan in the preheated oven and allow it to be baked in range 15: 20 minutes
  33. Check it after 15 mins
  34. Remove from oven when it become golden
  35. Dont over bake"
  36. Then put the sauce over it the way you like
  37. The sauce better to be warm or ju

Step 27

Total Time in Minute 135

Ingredients Count 18

cooking original cinnabon secret   served with 3 sauces

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Powdered milk






Warm water

Active dry yeast



All-purpose flour



Cream cheese


Whipping cream

Dark chocolate


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