Since its incorporation in 1955, McDonald's Corporation has not only become the world's largest quick-service restaurant organization, but has literally changed Americans' eating habits--and increasingly the habits of non-Americans as well. On an average day, more than 46 million people eat at one of the company's more than 31,000 restaurants, which are located in 119 countries on six continents. About 9,000 of the restaurants are company owned and operated; the remainder are run either by franchisees or through joint ventures with local businesspeople. In 1954 Ray Kroc, a seller of Multimixer milkshake machines, learned that brothers Richard and Maurice (Dick and Mac) McDonald were using eight of his high-tech Multimixers in their San Bernardino, California, restaurant. His curiosity was piqued, and he went to San Bernardino to take a look at the McDonalds' restaurant.




Cinnamon Melts

McDonald's Cinnamon Melts
Copycat Recipe

The original recipe calls for 4 cups all-purpose flour but you may have to use more. As with any bread recipe you need to adjust your flour, so start with 4 cups and add more to make a manageable dough if needed. I used butter but the original reciped called for margarine. You might want to double the filling if your taste runs in that direction, I personally felt there needed to be more filling. I would probably use bread flour, since it rises better. The recipe calls for a Texas-sized muffin pan but you could also track down some disposable aluminum pot pie pans at your market. Using these pans you can freeze these for later. After the cinnamon melts have cooled, cover and freeze them. When you need a quick snack, simply remove a frozen cinnamon melt from the pan, microwave for 35 seconds, or until hot (this is how McDonald's heats the cinnamon melts they serve).

Any cook will have noticed this recipe is very much like "bubble bread" or "monkey bread" recipes. In these recipes you don't roll out the dough, cut into strips and roll up the strips, but make 1 inch balls of dough. These dough balls are put into a bundt or tube pan and baked at 400 degrees for approximately 35 minutes and turned out of pan as soon as it is removed from the oven. You could even use frozen bread dough, but I think that homemade would be better.

One more tip, add 1 teaspoon sugar to the yeast to speed up rising, just decrease the amount of sugar in the dough by 1 teaspoon.

2 1/4 teaspoons active dry yeast - 1 pkg 1/4 ounce
1/2 cup warm water (110 to 115 f)
1/2 cup granulated sugar
1/2 cup milk
1/3 cup butter, melted
2 eggs
1 teaspoon salt
4-5 cups all-purpose flour

1 cup packed dark brown sugar
2 tablespoons ground cinnamon
2/3 cup butter, melted

1/4 cup butter, softened
1/4 cup cream cheese, softened
1 1/2 cups powdered sugar
1 tablespoon milk
1/4 teaspoon vanilla extract

1. Dissolve yeast in warm water in a small bowl or measuring cup and let it sit for 5 minutes.
2. Use an electric mixer to combine sugar with milk and melted butter in a large bowl.
3. Mix in eggs and salt.
4. Mix in 1 cup of flour. When flour is combined, mix in 1 more cup of flour. Mix in the yeast solution, and then stir in the remaining flour with a wooden spoon. Use your hands to form the dough into a ball, and then put the dough back into the bowl, cover it and store it in a warm place for about 1 1/2 hours.
5. Mix the filling ingredients together in a medium bowl, and set aside until needed.
6. Roll the dough out on a floured surface until about 1/2-inch thick. Use a pizza cutter to slice dough into approximately 1/2-inch wide strips, and then slice those strips into 3/4-inch to 1-inch long chunks of dough.
7. Use softened butter to grease the cups of a large (Texas-size) muffin tin.
8. Drop 6 chunks fo dough into the bottom of each cup. Spoon 1 to 1 1/2 teaspoon of cinnamon filling over the dough. Drop 7 more pieces of dough onto the filling in each cup, and then spoon 2 teaspoons of filling over the top of the dough. Cover the muffin tin with a cloth or plastic wrap and let the dough sit in a warm spot for 30 minutes so that it rises a little more.
9. Preheat oven to 350ºF.
10. Bake cinnamon melts for 17 to 20 minutes or until dough turns light brown. As the cinnamon melts cool, make the icing by mixing butter and cream cheese together with an electric mixer on high speed. Add the powdered sugar amd mix slowly until all of the powdered sugar is incorporated. Add the milk and vanilla, then mix again on high speed until smooth and fluffy.
11. Spoon about 1 Tablespoon of icing over the top of each cinnamon melt. Serve right away, or cover melts with plastic and freeze.

To serve a frozen melt, remove one from the pan and microwave it on high for 35 to 45 seconds or until warm.


  1. These are so awesome, thank you! The only alternation I did was that I used mascarpone instead of cream cheese (cream cheese is not sold in our country) and increased the amount a little, since I wanted more frosting. They were perfect! I had 9 testers and every single one of them loved them :-)

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