Tuesday, May 22, 2012

Cinnabon copycat cinnamon rolls

This recipe makes 12 pretty big cinnamon rolls and they taste so much like the real deal! Ingredients: 1 cup of warm milk (I heated it in the microwave for about a minute, you don't want it too hot or it will kill the yeast, just warm) 2 eggs 1/3 cup of butter melted (melt it slowly, don't make it too hot) 4 1/2-5 cups of all purpose flour (your dough should clean the bowl while you knead it, start with 4 1/2 cups and if it's too sticky add a half cup more flour.) 1 teaspoon salt 1/2 cup of white sugar 1 teaspoon vanilla bean paste or 1 vanilla bean split and scraped out. 1 package fast acting yeast or 2 1/4 teaspoons 1 cup of brown sugar 2 1/2 tablespoons of ground cinnamon 1/3 soft butter Cream Cheese frosting : 4 oz cream cheese 1/2 cup butter ( 1 stick) 1 cup powdered sugar (you can add more to taste or consistency as you want but I don't like the frosting too sweet since the filling is very sweet) 2 tsp vanilla extract or 1 vanilla bean scraped or 1 1/2 teaspoons vanilla bean paste Method: Dissolve the yeast in the milk in a large bowl or bowl of your mixer. Mix in the sugar, butter, eggs, vanilla bean seeds or paste and salt. Add the flour and mix in well, kneading the dough with floured hands or dough hook with your mixer into a large ball. The dough should clean the sides of the bowl. Put it back into the bowl and cover the bowl with a damp cloth or plastic wrap and put it in a warm place for about an hour till it's doubled in size. While the dough rises, mix the brown sugar and cinnamon. Preheat the oven to 350 Degrees Once the dough has doubled in size lay out on a floured surface, and roll it into a rectangle about 1/4 inch thick. Spread the butter over the whole rectangle except for about a half inch at one of the long ends of your rectangle so you can seal the roll. After you've spread the butter, sprinkle the cinnamon and sugar mixture evenly over the dough. Now roll the dough up tightly starting at the far edge toward that clean edge(so you have one long sausage shape at the end).Press the clean edge down to seal when you are done. Make sure the ends stay in line or trim them when you're done. Now measure out your rolls into 12 pieces and cut with a sharp knife.(Usually about an inch and a half or so for each.) Place rolls in a greased 9x13 inch pan and cover the pan with damp cloth or seran wrap or foil. Leave for about 1/2 hour to let the rolls rise. In the meantime, make the icing. Beat the butter with an electric beater till very soft. Add the cream cheese and beat until light - a few minutes at least. Add the sugar and beat for a couple more minutes and lastly beat in the vanilla. Put the rolls in the oven for about 20 minutes. The rolls should be golden brown. Spread the frosting on warm rolls and serve. Enjoy!! Xoxo I found this recipe on some type of forum or something and altered it slightly.


Darah said...

Brisha, this is just wanted/needed!! We don't even have a cinnabon here, only in the Delta terminal of the airport! Thank you thank you thank you, I'm trying this out this weekend!