The most favorite cinnamon rolls in our household are from Cinnabon. We love them with cream cheese icing. So, to kick off the Bake-Off, I decided to start with a recipe that claims to be the gold standard, A Copy of a Cinnabon Cinnamon Roll.
However, after reading through the recipe, I discovered an important step left out. At no time do they tell you when to add the milk-yeast mixture. And they aren’t really clear as to how to make the filling mix. Are you supposed to put the butter in the mix? Or do you spread it on the dough? And is it really necessary to preheat your oven almost 2 hours in advance? As these issues are very important, I am posting the corrected recipe below, as I made them:
Copy Of A CINNABON Cinnamon Roll
You Will need to gather your ingredients first before starting this recipe. You must follow the recipe step by step in order to achieve the true cinnabon flavor.
1 CUP WARM MILK
1/3 CUP BUTTER
4 1/2 CUPS FLOUR
1/2 TEASPOON SALT
2/3 CUPS OF SUGAR
2 1/2 TEASPOONS QUICK RISING YEAST
1 CUP BROWN SUGAR
2 1/2 TABLESPOONS OF FRESH GRATED CINNAMON (I used ground cinnamon)
1/4 CUP OF BUTTER
3 OUNCES CREAM CHEESE
1 1/2 CUPS OF CONFECTIONER SUGAR
1/4 CUP BUTTER
1/2 TEASPOON OF VANILLA
1/8 TEASPOON OF SALT
Gather these ingredients and set them aside to start your dough recipe first.
Take your 1 cup of milk warmed to about 100 degrees and disolve the packet of yeast, mix well into the milk making sure there are no clumps in the bottom of the bowl or on the spoon.
In a large bowl mix together the flour,sugar,salt, butter and eggs. Mix well, add the milk-yeast combo. Mix some more. Knead the dough until well mixed and doesn’t stick to your hands. Knead this into a large ball, Using your hands lightly dusted with flour place into a bowl with a drop of oil in the bottom of the bowl and cover in a warm location to allow to double in size.
Once the dough has risen for about an hour you will remove it from the bowl and place on a lightly floured surface to roll out. Take your rolling pin and roll the dough out in the shape of a rectangle. Let this rest for approx. 10 minutes.
While this is resting take the cinnamon that you have grated and combine in a bowl with the brown sugar and mix in well and set aside. Once your dough has rested take the butter and spread it on the dough evenly, then slowly sprinkle the cinnamon and sugar mix all over the surface. Next, roll the dough up and seal it with a little bit of water on a pastry brush to allow the seam to stick during the baking process. Cut the roll into 1/2 inch sections and place on a baking sheet and allow to rise again until doubled again in size. About another 30 minutes should be enough time.
PREHEAT THE OVEN TO 400 DEGREES while waiting on this final rise.
Bake the rolls in a preheated oven until golden brown about 15 minutes, While rolls are baking, Beat together the cream cheese and butter with the confectioner sugar and vanilla and salt. You will want to spread the frosting on the cinnamon buns as soon as they have cooled but just for a few minutes as the best time to add the frosting is while they are still warm and will disolve the frosting allowing it to soak into the cinnamon bun.
RATING: 5 STARS!
If you’ve compared the recipes, you’ll see that I’ve changed up some of the wording so as to not give you a headache with the creator’s bad wordage. Ugh! Apparently, they didn’t pay attention in “How To Write A Recipe Class”.
So, I made them. Perhaps I shouldn’t have started with these as Bad Pants said, “Damn, Babe! You didn’t have to knock the Pillsbury Dough Boy out in the first round!” I don’t know if it will be possible to top these. However, I’m more than willing to give it a try!
But, in order to do that, folks, I need more recipes from YOU. Send me your Aunt Betty’s famous cinnamon roll recipe! Send me Grandma Ida’s fabulous recipe! C’mon! Even if it’s not YOUR recipe, send me your favorites!
(Picture of rolls to follow)