Post by Deleted on Feb 15, 2016 15:00:23 GMT -5
Yes. Attempting these, possibly tonight. I've been craving the real deal for so long now but haven't stepped into a mall in at least a year. Seems like an easy recipe just some work. Hopefully worth the time & effort. I will let you know. Has anyone tried out a clone recipe for Cinnabon? If yes, what recipe and how did they taste compared to the real deal?
CINNABONS CINNAMON ROLLS
PREP TIME
20 mins
COOK TIME
20 mins
TOTAL TIME
40 mins
Cinnabons Cinnamon Rolls – a cinnabon copycat recipe, about the closest you’ll get to the real thing. Super easy to make.
Author: Jo
Serves: 12
INGREDIENTS
Dough
1 (2¼ tsp or ¼ ounce or 7 g) package active dry yeast
1 cup (250 mL) warm milk
½ cup (100 g) granulated sugar
⅓ cup (75 g) margarine (I used softened butter)
1 tsp (5 mL) salt
2 eggs
4 cups (500 g) all purpose flour
Filling
1 cup (200 g) packed brown sugar
3 tbsp (45 mL) cinnamon
⅓ cup (75 g) margarine, softened
Cream cheese icing
6 tbsp (113 g) margarine (I used butter)
1½ cups (187 g) powdered sugar
¼ cup (55 g) cream cheese
½ tsp (3 mL) vanilla
⅛ tsp salt
INSTRUCTIONS
For the rolls, dissolve the yeast in the warm milk in a large bowl.
Add sugar, butter, salt, eggs, and flour to the bowl of a mixer and mix well.
Pour the milk/yeast mixture in the bowl and using the dough hook, mix well until well incorporated.
Place dough into an oiled 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 16 inches long by 12 inches wide. It should be approx ¼ inch thick.
Preheat oven to 350 F degrees. Grease a 9x13 inch baking pan.
To make filling, combine the butter or margarine, brown sugar and cinnamon in a bowl.
Spread the mixture evenly over the surface of the dough. Alternatively you can spread the butter first on the dough and then the brown sugar and cinnamon mixture.
Working carefully, from the long edge, roll the dough down to the bottom edge. The roll should be about 18 inches in length. Cut the roll into 1½ inch slices. You might find it easier if you use a piece of floss vs a knife.
Place the cut rolls in the prepared pan. Cover them with a damp towel. Let them rise again for another 30 minutes until they double in size.
Bake for 20 minutes or until light golden brown. Cooking time can vary greatly!
While the rolls are baking make the icing by mixing all ingredients and beat well with an electric mixer until fluffy.
When the rolls are done, spread generously with icing.
NOTES
Prep time does not include time to let the dough rise.
You could prepare this the day before up until step 10. Cover the pan with plastic wrap and place it in the fridge overnight. The rolls should continue to rise in the fridge but if by morning they have not doubled in size, turn your oven on to 200 F degrees until it warms up, then turn it off. Place the pan in the oven for about 30 to 45 minutes until the rolls double in size. Then you can bake them as instructed.
NUTRITION INFORMATION
Serving size: 1 roll w/icing Calories: 472 Fat: 19.1g Saturated fat: 4.2g Unsaturated fat: 0.0g Trans fat: 0.0g Carbohydrates: 70.0g Sugar: 35.9g Sodium: 441mg Fiber: 2.2g Protein: 6.8g Cholesterol: 34mg
CINNABONS CINNAMON ROLLS
PREP TIME
20 mins
COOK TIME
20 mins
TOTAL TIME
40 mins
Cinnabons Cinnamon Rolls – a cinnabon copycat recipe, about the closest you’ll get to the real thing. Super easy to make.
Author: Jo
Serves: 12
INGREDIENTS
Dough
1 (2¼ tsp or ¼ ounce or 7 g) package active dry yeast
1 cup (250 mL) warm milk
½ cup (100 g) granulated sugar
⅓ cup (75 g) margarine (I used softened butter)
1 tsp (5 mL) salt
2 eggs
4 cups (500 g) all purpose flour
Filling
1 cup (200 g) packed brown sugar
3 tbsp (45 mL) cinnamon
⅓ cup (75 g) margarine, softened
Cream cheese icing
6 tbsp (113 g) margarine (I used butter)
1½ cups (187 g) powdered sugar
¼ cup (55 g) cream cheese
½ tsp (3 mL) vanilla
⅛ tsp salt
INSTRUCTIONS
For the rolls, dissolve the yeast in the warm milk in a large bowl.
Add sugar, butter, salt, eggs, and flour to the bowl of a mixer and mix well.
Pour the milk/yeast mixture in the bowl and using the dough hook, mix well until well incorporated.
Place dough into an oiled 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 16 inches long by 12 inches wide. It should be approx ¼ inch thick.
Preheat oven to 350 F degrees. Grease a 9x13 inch baking pan.
To make filling, combine the butter or margarine, brown sugar and cinnamon in a bowl.
Spread the mixture evenly over the surface of the dough. Alternatively you can spread the butter first on the dough and then the brown sugar and cinnamon mixture.
Working carefully, from the long edge, roll the dough down to the bottom edge. The roll should be about 18 inches in length. Cut the roll into 1½ inch slices. You might find it easier if you use a piece of floss vs a knife.
Place the cut rolls in the prepared pan. Cover them with a damp towel. Let them rise again for another 30 minutes until they double in size.
Bake for 20 minutes or until light golden brown. Cooking time can vary greatly!
While the rolls are baking make the icing by mixing all ingredients and beat well with an electric mixer until fluffy.
When the rolls are done, spread generously with icing.
NOTES
Prep time does not include time to let the dough rise.
You could prepare this the day before up until step 10. Cover the pan with plastic wrap and place it in the fridge overnight. The rolls should continue to rise in the fridge but if by morning they have not doubled in size, turn your oven on to 200 F degrees until it warms up, then turn it off. Place the pan in the oven for about 30 to 45 minutes until the rolls double in size. Then you can bake them as instructed.
NUTRITION INFORMATION
Serving size: 1 roll w/icing Calories: 472 Fat: 19.1g Saturated fat: 4.2g Unsaturated fat: 0.0g Trans fat: 0.0g Carbohydrates: 70.0g Sugar: 35.9g Sodium: 441mg Fiber: 2.2g Protein: 6.8g Cholesterol: 34mg
