Afternoon "bump"
Originally posted on July 31, 2011
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Seems like the PERFECT Sunday activity....and what do ya know!? It's Sunday! :-)
Clone of a Cinnabon
By: Marsha Fernandez
2 eggs, room temperature
1/3 cup margarine, melted
4 1/2 cups bread flour
1 teaspoon salt
1/2 cup white sugar
2 1/2 teaspoons bread machine yeast
1 cup brown sugar, packed
2 1/2 tablespoons ground cinnamon
1/3 cup butter, softened
1 (3 ounce) package cream cheese, softened
1/4 cup butter, softened
1 1/2 cups confectioners' sugar
1/2 teaspoon vanilla extract
1/8 teaspoon salt
Directions
Place ingredients in the pan of the bread machine
in the order recommended by the manufacturer. Select dough cycle; press Start.After the dough has doubled in size turn it out onto a lightly floured surface, cover and let rest for 10 minutes. In a small bowl, combine brown sugar and cinnamon.
Roll dough into a 16x21 inch rectangle. Spread dough with 1/3 cup butter and sprinkle evenly with sugar/cinnamon mixture. Roll up dough and cut into 12 rolls. Place rolls in a lightly greased 9x13 inch baking pan
. Cover and let rise until nearly doubled, about 30 minutes. Meanwhile, preheat oven to 400 degrees F (200 degrees C).Bake rolls in preheated oven until golden brown, about 15 minutes. While rolls are baking, beat together cream cheese, 1/4 cup butter, confectioners' sugar, vanilla extract and salt. Spread frosting on warm rolls before serving.
Question....if you don't have a bread machine could you suggest anything else that could be use to prepare the dough?
ReplyDeleteThis is very similar to a recipe I've been making, but instead of making my own dough I use frozen loaf bread dough, like Rhodes. Let it thaw, then roll it out. Follow the rest of the directions. Just like Cinnabon!
ReplyDeleteThank you Nicole! I was trying to think of a good alternative to using a bread machine for this...and that is PERFECT! :-) I think I'm going to try the Rhodes dough tomorrow for New Years! Thank you again!
ReplyDeleteMy first job was working at cinnabon and I still make them at home today...The only thing I would add to the recipe is a little lemon to the cream cheese frosting. Yum. :)
ReplyDeleteAVM....that is brilliant! Thank you for the suggestion...I LOVE LOVE LOVE lemon! This sound perfect!
ReplyDeleteComing in a little late here but I used the exact recipe myself! I don't have a bread machine, I think making bread is a little cathartic so I like to knead. Just put the sugar in the milk to dissolve then add then yeast to proof. After proofing then add the rest of the ingredients and knead it, let rise to double then follow the directions from there! :)
ReplyDeleteI make this almost every time i need to take something to church... it's ALWAYS a hit!! Found that making the dough with the hook-attachment on my kitchenaid works really well... and (for me) is a whole lot easier!! :)
ReplyDeletewww.frillsandfun.com
I've been making this recipe for years. I got it from the baker's forum on King Arthur Flour's web site. I would recommend using 3 tsp. yeast because sweeter doughs make the yeast sluggish. I use SAF gold yeast which is designed for sweet doughs and still use 3 tsp. Also, the key is using Vietnamese cinnamon which is one of the highest quality and strongest flavored. That's what Cinnabon uses. I use King Arthur Flour's cinnamon filling mix that you just add water to and slather on. It's amazing! I just made these a couple days ago. Oh, one more tip, if you want them more tender, try King Arthur Flour's Perfect Pastry Blend. A cross between an all-purpose and pastry flour. Similar to what southerners use.
ReplyDeleteOk, I just thought of two more things I learned from Julia Child. After you roll the dough, put it on a cookie sheet and put in freezer for 15-30 minutes to firm it up. Mark where you want to cut each slice and slide waxed but non-flavored dental floss under and cross over the marks to cut each slice. Lot less messy and you don't get the smooshed rolls from sawing with a knife.
ReplyDeleteI have also been making this recipe for years and frequently make it with half king aurthur white whole wheat and half bread flour.
ReplyDeleteI use real sugar in the dough but sub out splenda for the glaze and half splenda/brownsugar blend for the filing. They are really delicious.
Super easy hint for cutting rolled dough: use unflavored dental floss. Measure out a good long lenth. Slide under the dough to where you want to cut, bring both ends around until they cross and pull tightly and swiftly. Sort of a dough garrotte. Floss is also a great way to cut sheet cakes on the go, like at a party.
You can also let them raise overnight in the fridge and pull about a 1/2 hour before baking in the am.
Found you through Pinterest and the recipe looks great. My mouth is definitely watering now...but you really won me over with the Maya quote. Anyone who quotes Erynn Mangum is a kindred soul in my book :)
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