Tuesday, November 24, 2009

Clone of a Cinnabon


Pic courtesy of allrecipes.com

Throw away all of your trusty cinnamon roll recipes because once you make these, you will NEVER, EVER need another cinnamon roll recipe again. The name of this recipe is only deceiving in that it's better than a Cinnabon. And, it's almost as easy as jumping in your car and driving over to the nearest mall for a creamy, doughy, cinnamon fix.

Clone of a Cinnabon
adapted from allrecipes.com

1 cup warm milk (110 degrees F/45 degrees C)
2 eggs, room temperature
1/3 cup butter or margarine, melted
4 1/2 cups bread flour
1 teaspoon salt
1/2 cup white sugar
2 1/2 teaspoons bread machine yeast

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

1 (3 ounce) package cream cheese, softened
1/4 cup butter, softened
1 1/2 cups confectioners' sugar
1/2 teaspoon vanilla extract
1/8 teaspoon salt


Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select dough cycle; press Start.
If you don't have a bread machine, dissolve the yeast in the warm milk in a large bowl. Mix in the sugar, butter or margarine, salt, and eggs. Add flour and mix well. Knead the dough into a large ball, using your hands dusted lightly with flour. Put in a bowl, cover and let rise in a warm place about 1 hour, or until doubled in size. Then pick up with rolling out the dough. After the dough has doubled in size turn it out onto a lightly floured surface, cover and let rest for 10 minutes. In a small bowl, combine brown sugar and cinnamon. Roll dough into a 16x21 inch rectangle. Spread dough with 1/3 cup butter and sprinkle evenly with sugar/cinnamon mixture. Roll up dough and cut into 12 rolls. Place rolls in a lightly greased 9x13 inch baking pan. Cover and let rise until nearly doubled, about 30 minutes. Meanwhile, preheat oven to 400 degrees F (200 degrees C). Bake rolls in preheated oven until golden brown, about 15 minutes. While rolls are baking, beat together cream cheese, 1/4 cup butter, confectioners' sugar, vanilla extract and salt. Spread frosting on warm rolls before serving.

3 comments:

camelia said...

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Alisa said...

These cinnamon rolls are notorious for sliding straight down my thighs, but they are delicious!I came across your site from the foodieblogroll and I'd love to guide our readers to your site if you won't mind.Just add your choice of foodista widget to this post and it's all set, Thanks!-Alisa@Foodista

Chelsey said...

I've made these before, and they are divine!! Now I'm craving some.

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