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McDonald's Cinnamon Melts Recipe
McDonald's Cinnamon Melts
By Todd Wilbur

Recipe Rating: 4.6 (5 reviews)
 
Everyone knows the center of a cinnamon roll is the best part. With that in mind, McDonald's designed a cinnamon pastry where every bite is coated with the same deliciously gooey cinnamon and brown sugar filling that you discover only after working your way through the dry, doughy part of traditional cinnamon rolls. It's sort of like monkey bread, whereby chunks of dough are tossed in cinnamon sugar and then baked in a deep cake pan. The difference with this clone of the McDonald's version is that the filling is mixed with margarine and spooned onto the dough chunks in layers. And you bake this in small, single-serving portions. As it turns out, a Texas-size muffin tin, which has cups that are about twice the size of a standard muffin tin, is the perfect pan for this. You can also use disposable aluminum pot pie pans that many markets carry. Since this recipe makes a dozen servings, dig this: After the cinnamon melts have cooled, cover and freeze them. When you need a quick breakfast pastry or late-night snack, simply remove a melt from the pan, microwave for 35 seconds, or until hot (this is how McDonald's heats it, too), and you're instantly teleported to cinnamon roll paradise.
Dough
1 package active dry yeast (1/4 ounce)
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Wendy - Illinois  
Submitted on 07/30/07

I have never tried the McDonald's version of these rolls, but when my boyfriend and I made this recipe yesterday, everyone loved them. We will certainly be making them again in the future.
Theresa - Pittsburgh  
Submitted on 07/23/07

Anhhh... this was just ok. I don't think I will be making these again. They were a little boring. Not nearly as good as a Cinnabon.
Patty  
Submitted on 07/16/07

These were so wonderful! Gooey pieces of cinnamon roll..how can that be bad?
Valorie - Baltimore  
Submitted on 07/16/07

Wow! Well worth the effort. I made mine smaller (getting 16 rather than 12). I'm not sure if they needed it, but I sprayed my tins to prevent sticking. A drip pan was needed, but I found the quantities excellent - plenty of cinnamon/brown sugar and just the right amount of icing. I froze them a bit to set the icing before wrapping. They certainly won't be in the freezer long. Just wonderful!
Kathy - Australia  
Submitted on 07/11/07

As soon as I read the description I went straight to the cupboard to see if I had all the ingrediants. Darn! I had to go to the shop. My daughter and I whipped these delicious treats up after school and OMG! they are unbelievable. I made a double batch of the frosting as you can never have too much frosting. Glad I did as I think they need a little bit more. I would give this a 10 out of 5 rating if I could.