T.J. Cinnamon's Cinnamon Rolls
Copycat T.J. Cinnamon’s cinnamon rolls with soft yeast dough and a butter-brown sugar-cinnamon filling. Pillowy, gooey homemade rolls that taste like the mall classic. Makes 14.
YIELD
16 servingsPREP
30 minCOOK
30 minREADY
2 hrsRemember the smell that hit you the second you walked into the mall? That intoxicating wave of warm cinnamon and butter that pulled you straight past the food court like a tractor beam?
This is that recipe.
Soft, pillowy yeast dough gets rolled around a filling of butter, brown sugar, granulated sugar, and a generous two tablespoons of cinnamon, then sliced into thick spirals that puff up in the pan during a second rise.
They bake until golden on top while the filling melts into sticky, gooey swirls throughout.
No frosting needed here. The filling does all the heavy lifting, and these taste exactly like the ones you remember.
Kitchen Tips
- Warm water, not hot. Your yeast water should feel like a warm bath on your wrist. Too hot and you’ll kill the yeast before it even gets started.
- Knead the full 8 to 10 minutes. Proper kneading develops the gluten that gives these rolls their signature soft, stretchy pull-apart texture.
- Don’t skip the second rise. That 30 to 40 minutes in the pan is what makes them light and fluffy instead of dense and bready.
- Use a sharp knife or dental floss to cut slices. A dull blade will squish the rolled dough and squeeze out the filling.
Ingredients
Directions
In cup dissolve yeast in water with ½ teaspoon sugar.
Let stand for 5 minutes. In mixer bowl combine 3 cups flour, remaining ⅓ cup sugar and the salt.
At low speed gradually beat in milk, oil, eggs and yeast mixture; beat until well blended.
Beat in additional flour (about 1½ cups) until dough pulls away from the sides of bowl.
On floured surface knead dough until smooth and elastic, 8 to 10 minutes.
Place in a greased bowl, turning to grease top.
Cover and let rise in a warm, draft free place until doubled in bulk, 1 hour.
FILLING: In mixer bowl beat all ingredients until smooth; set aside.
Grease two 9 inch round cake pans.
On lightly floured surface roll dough into an 18×10 inch rectangle.
Spread with filling. Roll tightly from long side.
Cut into fourteen 1¼ inch slices.
Place 1 roll cut side up in center of each pan.
Arrange remaining rolls in a circle of 6 around the center roll.
Cover and let rise until doubled in bulk, 30 to 40 minutes.
Preheat oven to 350℉ (180℃).
Bake 25 to 30 minutes, until golden brown.
Cool in pans 10 minutes.
Invert onto wire racks, then invert again to cool.
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