Jul 5, 2008

Clone of a Cinnabon


I wish Ian could take credit for these awesome creations, but no. I've got to give credit to Marsha Fernandez from AllRecipes.com. This recipe has received 5 stars(out of 5) from 2067 reviewers - and it is sooooooooooooo awesome. Ian makes these about a couple times a month to take to work when his branches have no doc errors...and he always saves some for us. They are divine.

INGREDIENTS:
1 cup warm milk (110 degrees
F/45 degrees C)
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

FROSTING*
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:

1. Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select dough cycle; press Start.

2. 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.

3. 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).

4. 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.

*We actually double the frosting recipe, which I didn't do in this post because I wanted to post the recipe as-is from the website.

**DON'T overcook!!! In order for these to really taste like Cinnabon's rolls, you cannot overcook these. They need to be just cooked enough that they aren't doughy, but are still soft and dense.

2 comments:

Dan~Kerstin~Bree said...

They look yummy. I tried a similar recipe without the bread machine (I don't have one). Just one question though: When you bake them do you have them touch? I did and the inside ones were really gooey and the outside ones were overcooked.

Megan said...

Yes they touch...and the outside usually is cooked more than the inside, but not to the dedree that you said. I would try lowering the temperature or cooking in 2 seperate dishes.

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