Wednesday, April 27, 2011

Cinnamon Rolls Recipe ( Tastes Just like a Cinnabon! )

This recipe's been in my recipe box for years and it's what we had on Easter Sunday for breakfast along with our boiled eggs and toast. I made half the recipe because I knew if I made the whole thing we'd eat them all and I didn't want to go there! These are obviously delicious. Who can resist a fresh gooey cinnamon roll?

All ready to be rolled up.

After the second rising. Ready for the oven.

Fresh from the oven.

Frosted and ready to eat.

Makes 8 large rolls or 16 mini ones.

1/2 cup warm milk (110 degrees F/45 degrees C)
1 large egg, room temperature
2 tablespoons and 2 teaspoons margarine, melted and cooled
2-1/4 cups flour
1/2 teaspoon salt
1/4 cup white sugar
1 teaspoon ground cinnamon
1-1/4 teaspoons fast acting dry yeast
1/2 cup brown sugar
2 tablespoons ground cinnamon
3 tablespoons butter, softened
2oz cream cheese, softened
2 tablespoons butter, softened
3/4 cup icing sugar
1/4 teaspoon vanilla extract
1/8 teaspoon salt

Mix the flour, salt, sugar, cinnamon and yeast in a large bowl. Make a well in the centre and add the egg, warm milk and margarine. Mix well with a wooden spoon (or your hands) until a firm but slightly sticky dough forms. Transfer to a bowl and allow to rise for 1 hour in a warm place.

Remove from bowl and roll into a large rectangle. The size will depend on the size of rolls you want to make. Mine was about 14x21 inches. I didn't measure though, it's a guess. Mix brown sugar, cinnamon and butter until well combined, then spread over the rectangle of dough leaving one edge empty. Start rolling from the other edge as tight as you can without pushing all the filling out.

Place the roll seam side down on a cutting board and cut the roll in half with a sharp knife. Cut the halves in half and so on until you have the desired number of rolls. Place the rolls in a parchment lined glass dish (I used a 9x13 dish for 16 mini rolls) and cover with plastic. Allow to rise for 30 minutes.

Preheat oven to 400F. After the 2nd rising is complete, bake the rolls for 15 minutes. Remove from oven and let cool for a few minutes while you prepare the frosting. Mix the remaining ingredients with a whisk. You can make it thicker by adding more icing sugar. Frost the rolls while they're still warm.


Tip: The original recipe was for a bread machine. I don't have one but as you can see it is still possible to make this recipe without one. Reviews on the original recipe from stated that some people had a problem with the filling oozing to the bottom of the pan during cooking. Well, I didn't have this problem but if it does happen to you, flip the buns out onto a serving dish immediately after removing them from the oven so all that goodness can go back into the buns then frost them.

Original Recipe: Adapted from Clone of a Cinnabon.

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