7.12.2008

Cinnabon Cinnamon Rolls

Is FOODGASM a real word? This has to be the closest I've come to making an exact replica of the famous Cinnabon cinnamon rolls. Rich, soft, fluffy, moist, and packed with ooey-gooey flavor, these cinnamon rolls turned out incredibly delish and are a definite keeper!
This recipe came from Todd Wilbur's book of Top Secret Recipes. Honestly..who needs Cinnabon when Todd Wilbur has cracked the code? I really don't care who exactly broke in and stole this recipe, but it sure was worth it. I'll never bust my wallet at the mall again.


Cinnabon Cinnamon Rolls

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Ingredients:

1 and 1/2 teaspoons dry yeast
1 cup warm milk
1/2 cup granulated sugar
1/3 cup butter
1 teaspoon salt
2 eggs
4 cups flour

For the filling:
1 cup packed brown sugar
2 and 1/2 tablespoons cinnamon
1/3 cup butter, softened

For the icing:
8 tablespoons butter
1 and 1/2 cups powdered sugar
1/4 cup cream cheese
1/2 teaspoon vanilla
1/8 teaspoon salt

Directions:

For the rolls:
Dissolve the yeast in the warm milk in a large bowl. Add sugar, butter, salt, eggs, and flour, and mix well. Knead the dough into a large ball, using your hands lightly dusted with flour. Put in a bowl, cover and let rise in a warm place about 1 hour or until the dough has doubled in size.

Roll the dough out on a lightly floured surface, until it is approx 21 inches long by 16 inches wide. It should be approx 1/4 thick.

Preheat oven to 400 degrees.

For the filling:

Combine the brown sugar and cinnamon in a bowl. Spread the softened butter over the surface of the dough, then sprinkle the brown sugar and cinnamon evenly over the surface.

Working carefully, from the long edge, roll the dough down to the bottom edge. Cut the dough into 1 3/4 inch slices, and place in a lightly greased baking pan. Bake for 10 minutes or until light golden brown.

When the rolls are baking, combine the icing ingredients. Beat well with an electric mixer until fluffy.

When the rolls are done, spread generously with icing.

My Notes: I used more flour in the dough because it was too soft/gooey. I also let the rolls rise in the baking pan for a half an hour before putting them in the oven.
I baked them at 375 degrees for 12 minutes.

1 comment:

  1. Try using real Cinnamon in your recepies and reduce on the sugar.

    The Cinnamon that is sold in the US is actually Cassia.

    Cassia has a chemical called coumarin which could be toxic. Please click the below link to read more....

    http://www.bfr.bund.de/cd/8487

    ReplyDelete

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