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Cinnabon Cinnamon Rollsby elco_chan on November 7, 2011

Table of Contents

Cinnabon Cinnamon Rolls . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1

Intro:   Cinnabon Cinnamon Rolls . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2

Step 1:   Ingredents . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2

Step 2:   Mixing and Proofing the Dough . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3

Step 3:   Rolling and Filling the Dough . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4

Step 4:   Baking . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7

Step 5:   The Frosting . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8

Step 6:   The Final Touches . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9

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Intro:  Cinnabon Cinnamon RollsHopefully you have had a Cinnabon cinnamon roll at least one point in your life, if you haven't, definitely see if you can find a Cinnabon store around you. Some BurgerKing's do have Cinnabon cinnamon rolls, but there is just something missing from the ones you get at Burger King compared to the real ones you get a Cinnabon store.

The recipe I have created, I worked on for about a dozen batches before I was able to get it just right.I will warn you these do take a few hours to make (about 4 hours total), but they are just as good as the ones you get in store.

Step 1: IngredentsYou will need the following for the cinnamon roll dough:

1/4 cup warm water2 1/2 teaspoons yeast1 tablespoon of white sugar

3/4 cup warm milk (110 degrees F/45 degrees C)2 eggs, room temperature1/3 cup margarine, melted4 - 4 1/2 cups bread flour1 teaspoon salt1/2 cup white sugar

Here's the list for the cinnamon filling:

2 cups Dark brown sugar, packed4 tablespoons ground cinnamon1/3 cup butter, softened

And finally the cream cheese frosting, this was the hardest part to perfect (I usually end up making a double batch):

1/2 cup butter, softened1 teaspoon vanilla extract1/4 teaspoon salt1 (8 ounce) package cream cheese, softened2 2/3 cups confectioners' sugar

Image Notes1. Homemade vanilla extract.

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Step 2: Mixing and Proofing the DoughYou will do a few things differently when making these cinnamon rolls compared to other cinnamon rolls.

Mix the water, yeast, and sugar. Let sit for 10 minutes to make a slurry.1.While the slurry is forming add the dry ingredients for the dough together in a mixer with a dough hook.2.When slurry is done add all remaining wet ingredients to the dry ingredients, mix for 5 minutes.3.Put the dough in an air tight container and let double in size (about an hour)4.

While the dough is proving you can mix up the sugar and cinnamon mixture that will go inside the cinnamon rolls. I know it seems like a lot of cinnamon, but the cinnamonrolls are going to be big.

Image Notes1. Wait for it to rise. Usually about 8-10 minutes. Image Notes

1. Dry ingredients mixed and ready for the wet ingredients.

Image Notes1. Ready to be added to the dry ingredients.

Image Notes1. Keep kneading.

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Image Notes1. Added a little to much bread flour. It should be wetter then this but it will stillwork.

Image Notes1. Now to let it sit for an hour, after wrapping the bowl in cellophane.

Image Notes1. Cinnamon and sugar mixture.

Step 3: Rolling and Filling the DoughOnce the dough has fully proofed, you will need to roll it out on a large surface to roll it out on. Lightly dust the surface with some bread flour so the dough does not stick.

Roll dough into a 16x21 inch rectangle (about 1/4 inch thick).1.Spread dough with 1/3 cup butter.2.Sprinkle evenly with sugar/cinnamon mixture.3.Roll up dough and cut into 12 rolls.4.

Make sure to reserve about a 1/4 cup of the cinnamon sugar mixture to coat the bottom of the pan to help the rolls come out of the pan easier.

It will be a little tough to start rolling up the roll. As you roll it up lightly tug on the roll to slightly stretch the dough to help hold it together.

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Image Notes1. Ready to be buttered.

Image Notes1. Now add the cinnamon and sugar.

Image Notes1. The cinnamon mixture will have about the same thickness as the dough itself.

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Image Notes1. Ready to be cut.

Image Notes1. Cut in half and then cut into 6 identical rolls.

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Image Notes1. Cross section of the roll.

Step 4: BakingI decided to give baking the rolls their own section, because you are going to use your oven as an industrial bread proofer to get them to double the second time. What Iusually do is turn the oven up to about 200°F for a few minutes to get it nice and warm, put in a small shallow pan with some water in it in the oven while the roles areproofing.

Place rolls in a parchment paper lined 9x13 inch baking pan. Let them rise until nearly doubled again (about 30 minutes).1.After they are done rising for the second time, remove the rolls and preheat the oven to 385 degrees F (200 degrees C).2.Bake for 15 minutes while the entire pan is covered in aluminum foil.3.After 15 minuets remove the foil and bake for an additional 3 to 4 minutes to lightly brown the tops (watch it they will brown quickly!).4.

Image Notes1. Reserved cinnamon and sugar added under the rolls.2. This is one of the end pieces with the uneven dough edges turned down.3. Another end piece.

Image Notes1. Pan of water in the warm oven to help with proofing.

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Image Notes1. Proofed and ready to bake.

Image Notes1. Done baking. Removed the foil and baked for about 2 minutes longer thenneeded. Nothing an extra serving of frosting cannot fix.

Step 5: The FrostingI want to give the frosting its own section as well, because this was actually the hardest part about making the cinnamon rolls.

You will need to add the ingredients for the frosting in precisely this order:

1/2 cup butter, softened1 teaspoon vanilla extract1/4 teaspoon salt1 (8 ounce) package cream cheese, softened2 2/3 cups confectioners' sugar

When you first put the butter in make sure it is at room temperature, and after it is been whipped for about 2 min. you will need to put the bowl in an ice bath to1.lower the butter down to right around 45°F. As soon as the butter has stiffened up just slightly, whip it with the mixer again and you will noticeable fluff upsignificantly more this time.While the mixer is still running, add in the vanilla, salt, and the cream cheese and whip for another 2 min.2.After everything is been incorporated add in the confectioners' sugar 1/2 cup at a time.3.

The end result will be a very creamy fluffy frosting that will melt slightly when spread on a roll.

Image Notes1. Whipped room temperature butter, ready for the ice bath now.

Image Notes1. Cooled and whipped again, notice how it is whiter in color now and hasabsorbed a lot more air.

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Image Notes1. Everything but the powdered sugar added.

Image Notes1. Ready for the rolls.

Step 6: The Final TouchesAs soon as the rolls come out of the over put a glob of frosting on each of the rolls and put it back in the over for 1-2 minutes to lightly melt some of the frosting and let itseep in between the rolls.

Let cool for 10-15 minutes, then enjoy your warm homemade Cinnabon cinnamon rolls.

If you let the cinnamon rolls come down to room temperature you will be able to freeze them for up to three months in the freezer, as long as they are in an airtight bag.

Even though these take a while to make, the taste is exceptional and you will never be able to eat another cinnamon roll out of a can again!

Image Notes1. Their under there, somewhere in a sea of frosting. It looks like a lot but it is onlyabout 12 oz. of frosting.

Image Notes1. Warm, and ready to eat.

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Comments

1 comments Add Comment

 Penolopy Bulnick says:  Oct 23, 2013. 9:35 PM  REPLYOh I just love cinnamon rolls! Those look delicious!