Cinnabon Cinnamon Roll Clones
Jan 16, 2012 23:31:29 GMT -5
Post by PrisonerOfHope on Jan 16, 2012 23:31:29 GMT -5
INGREDIENTS
Dough
Cinnabon Cinnamon Roll Clones
1 1/2 cups granulated sugar
3 Tbls. ground cinnamon
(2) .25 oz. pks. active dry yeast (I use 2 TB instant yeast)
1 tsp. granulated sugar (only if needing to proof the active dry yeast. If using instant yeast, disregard this)
2/3 cups granulated sugar
2/3 cup melted butter OR margarine
1 cup 110 degree water (approximately)
1 cup warm milk
2 tsp. salt
2 eggs – slightly beaten
Up to 8 cups all-purpose flour
Frosting
1/2 cup melted butter OR margarine
1 1/2 cups chopped walnuts or pecans – (optional, but so good)
1/2 cup melted butter OR margarine
1/3 cup granulated sugar
INSTRUCTIONS
Mix together 1 1/2 cups sugar and the cinnamon; set aside (this will be used later to spread on dough)
In a small bowl, dissolve yeast and 1 tsp. sugar in warm water; set aside (if using instant yeast, you can skip this step)
In a large bowl, mix together milk, 2/3 cup sugar, 2/3 cup melted butter, salt, and eggs; add yeast mixture and 4 cups of flour to mixture; beat until smooth; stir in enough flour to form a slightly stiff dough.
Turn dough out onto a well-floured surface and knead for 8 minutes. I always know when my dough is finished kneading (either by hand or machine) when it can stretch quite well. It must be elastic enough.
Place dough into a large greased bowl, cover, and allow to rise in a warm place until doubled in size, about 1 – 1 1/2 hours.
Punch down dough and let rest for 5 minutes.
Roll dough out onto a floured surface into a 15? X 20? rectangle.
Brush 1/2 cup melted butter over dough; sprinkle cinnamon sugar evenly over dough; sprinkle nuts evenly over dough, if desired.
Tightly roll up dough and pinch edges together to seal; cut the roll into 12 – 15 slices using dental floss or thread.
Coat the bottom of a 13? X 9? X 2? baking pan with 1/2 cup melted butter; sprinkle 1/3 cup sugar evenly in the bottom of the pan. (When attempting to make these a little bit of a lower fat version, I do not do this. If I do, then make sure after they are done baking, that you flip the pan over so that all the delicious drippings go onto the rolls.) Typically, I prefer more “doughy” rolls and like them as HUGE cinnabon sized rolls, but you can use an additional 8×8 pan for the extra dough.
Place cinnamon roll slices close together in the prepared pan; cover pan and allow to rise in a warm place for about 45 minutes or just eye ball them until nearly doubled in size.
Bake rolls in a 350 degree oven for 25 – 30 minutes, or until golden brown.
Preparation time: 30 minute(s)
Cooking time: 25 minute(s)
Number of servings (yield): 12 huge Cinnabon size or divide into two pans for smaller rolls
Cinnabon like Frosting
8 oz. cream cheese
8 ounces margarine
1 tsp. vanilla ( I love using almond extract for variety)
1/2 tsp lemon
16 oz. powdered sugar
Beat together, margarine, sugar, and vanilla. Spread frosting on warm rolls and eat until you are stuffed.
Dough
Cinnabon Cinnamon Roll Clones
1 1/2 cups granulated sugar
3 Tbls. ground cinnamon
(2) .25 oz. pks. active dry yeast (I use 2 TB instant yeast)
1 tsp. granulated sugar (only if needing to proof the active dry yeast. If using instant yeast, disregard this)
2/3 cups granulated sugar
2/3 cup melted butter OR margarine
1 cup 110 degree water (approximately)
1 cup warm milk
2 tsp. salt
2 eggs – slightly beaten
Up to 8 cups all-purpose flour
Frosting
1/2 cup melted butter OR margarine
1 1/2 cups chopped walnuts or pecans – (optional, but so good)
1/2 cup melted butter OR margarine
1/3 cup granulated sugar
INSTRUCTIONS
Mix together 1 1/2 cups sugar and the cinnamon; set aside (this will be used later to spread on dough)
In a small bowl, dissolve yeast and 1 tsp. sugar in warm water; set aside (if using instant yeast, you can skip this step)
In a large bowl, mix together milk, 2/3 cup sugar, 2/3 cup melted butter, salt, and eggs; add yeast mixture and 4 cups of flour to mixture; beat until smooth; stir in enough flour to form a slightly stiff dough.
Turn dough out onto a well-floured surface and knead for 8 minutes. I always know when my dough is finished kneading (either by hand or machine) when it can stretch quite well. It must be elastic enough.
Place dough into a large greased bowl, cover, and allow to rise in a warm place until doubled in size, about 1 – 1 1/2 hours.
Punch down dough and let rest for 5 minutes.
Roll dough out onto a floured surface into a 15? X 20? rectangle.
Brush 1/2 cup melted butter over dough; sprinkle cinnamon sugar evenly over dough; sprinkle nuts evenly over dough, if desired.
Tightly roll up dough and pinch edges together to seal; cut the roll into 12 – 15 slices using dental floss or thread.
Coat the bottom of a 13? X 9? X 2? baking pan with 1/2 cup melted butter; sprinkle 1/3 cup sugar evenly in the bottom of the pan. (When attempting to make these a little bit of a lower fat version, I do not do this. If I do, then make sure after they are done baking, that you flip the pan over so that all the delicious drippings go onto the rolls.) Typically, I prefer more “doughy” rolls and like them as HUGE cinnabon sized rolls, but you can use an additional 8×8 pan for the extra dough.
Place cinnamon roll slices close together in the prepared pan; cover pan and allow to rise in a warm place for about 45 minutes or just eye ball them until nearly doubled in size.
Bake rolls in a 350 degree oven for 25 – 30 minutes, or until golden brown.
Preparation time: 30 minute(s)
Cooking time: 25 minute(s)
Number of servings (yield): 12 huge Cinnabon size or divide into two pans for smaller rolls
Cinnabon like Frosting
8 oz. cream cheese
8 ounces margarine
1 tsp. vanilla ( I love using almond extract for variety)
1/2 tsp lemon
16 oz. powdered sugar
Beat together, margarine, sugar, and vanilla. Spread frosting on warm rolls and eat until you are stuffed.
