Out of all of the foods that tempt me to cheat, CINNAMON ROLLS are the hardest for me to resist!
As most of you know, I avoid gluten, and now dairy, 99% of the time. But, I made these for my mom’s birthday in January and I just had to have one. And you know what? It was WORTH IT! I wish I could take credit for this recipe, because they are divine. The original is from Jo Cooks, and I tweaked the directions slightly so that these Cinnabon Copycat Cinnamon Rolls can be made in advance. Because who has time to allow dough to rise twice the same morning you’re planning to serve them, am I right?
Her recipe is wonderful, though, and I’m so happy I found it and tried them! I will certainly make them again.
To make these ahead of time, I made the dough and let it rise. While it was rising I made the filling. Then I rolled the dough out, spread the filling on top, rolled them up, and cut them into 14 pieces. You could make them larger, but they would probably need more time during the second rise. I also made the icing the day before, and kept it in the refrigerator.
Another tip I realized after the fact is that you should not overcrowd the baking pan. I believe my cinnamon rolls would have been larger if I had allowed them more space.
After cutting them into individual rolls, I refrigerated them overnight. Before baking them the next morning, I preheated the oven to the lowest temperature setting, then turned it off. I placed the pan of cinnamon rolls in the warm oven for about 40 minutes. (Some ovens have a setting specifically for rising dough). While they are rising, bring the icing to room temperature.
Once they have finished rising, remove them from the oven. Preheat the oven again according to the instructions, and bake until light golden brown. Frost the cinnamon rolls while they are still warm. Serve, and enjoy!