Friday, July 19, 2013

Cinnamon cinnabon

I saw a TV show called "Top Secret Recipe" where they tried to copy the recipe of the famous Cinnabons and as a result I got a major craving for those sweet sweet sweet cinnamon rolls! So of to the Internet in search of the best recipe of all time! And this is what I found The Perfect Cinnabon Cinnamon Roll Recipe yumm! So good...

In total I got 17 sugary mind blowers (incl. the end pieces which are not so pretty but taste heavenly) of one batch of the dough.

Cinnabon Cinnamon Roll Dough
1 cup warm milk (I used whole milk)
2 eggs, room temperature
1/3 cup butter, melted
4 1/2 cups all purpose flour
1 teaspoon salt
1/2 cup white sugar
1 package yeast (1/4 ounce) ( this is 7 g of dry yeast)

Cinnabon Cinnamon Roll Filling
1 cup brown sugar, packed
2 1/2 tablespoons ground cinnamon
1/4 cup butter, softened

Spread for Cinnamon Roll Dough
1/4 cup butter, softened

Cinnabon Cinnamon Roll Icing
3 oz cream cheese, softened
1/4 cup (4 tablespoons) butter, softened
1 1/2 cups confectioners’ sugar
1/2 teaspoon vanilla extract
1/8 teaspoon salt

Warm the milk up to 42 C (so that the yeast will activate). Then, dissolve yeast in warm milk in a large bowl. Add sugar, butter, salt, eggs, and flour. Mix well. Dust your hands lightly with flour and then hand knead the cinnamon roll dough into a large ball.

Put the ball of dough into a bowl and cover the bowl with plastic wrap or linen cloth and let rise in a warm place for roughly 1 hour or until dough has doubled in size.

Once your dough has risen, it’s time to move on to the next step.  In a new, small bowl, combine brown sugar, cinnamon, and butter.  Mix them well.  Spray a flat surface with cooking spray or sprinkled flour.  Roll out your dough ball into a rectangle roughly 1/4 inches (0.6 cm) thick then spread a 1/4 cup of softened butter on the dough.  Next, sprinkle the rolled, buttered dough evenly with the sugar/cinnamon/butter mixture you prepared in your small bowl.

Roll up the dough starting with the longer side and cut into fourteen (14) cinnamon rolls (or smaller rolls, if you prefer). I cut about 1.6” (4 cm) long pieces. Place the cinnamon rolls in a lightly greased glass baking dish. Cover the dish with aluminum foil and let the cinnamon rolls rise until nearly doubled, which should take around 30 minutes.

Preheat oven to 350 F (175 C).  Once your cinnamon rolls have risen, bake them in the preheated oven until golden brown, approximately 18 to 20. The ones I put in a metal baking pan I baked about 17 minutes. The dough should still be soft, though fully cooked, especially toward the center of the rolls. But I think it’s best to make a test batch first since all ovens are a bit different.

As your cinnamon rolls are baking, beat together cream cheese, butter, confectioners’ sugar, vanilla extract, and salt for the Cinnabon cinnamon roll icing.  The icing should be spread on your cinnamon rolls when they are still warm, shortly after being taken out of the oven so that the frosting melts into the cinnamon rolls.  This is reportedly part of the official Cinnabon process according to some of the employees.

Eat eat eat!!! 

Testing testing...



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