Tuesday, August 31, 2010

Clone of Cinnabon *****

This is the best cinnamon rolls
recipe I have ever tried. I usually only make it once or twice a year because it is a lot of work even though the dough is prepared in a bread machine. I got the recipes off of allrecipes.com which calls for you to cut the dough into 12 pieces but I cut mine into 1" rolls and I usually get between 21-24 rolls. If you cut the dough into 12 pieces the rolls would be very large and usually a small one is quite enough sugar for me and I like sugar.
1 cup of warm milk
2 eggs
1/3 cup of soft Parkay margarine
4 1/2 cups of bread flour

1 tea of salt
1/2 cup of sugar
2 1/2 tea of bread machine yeast
Place ingredients into bread machine according to the manufacturer. Select the dough setting and press start. Turn finished dough onto floured surface, cover and let rise for 10 minutes. Roll dough into a 15" x 22" rectangle
1 cup of packed brown sugar
2 1/2 tbsp of ground cinnamon
1/3 cup of soft Parkay butter
Spread dough with 1/3 cup of butter. Mix brown sugar and cinnamon and sprinkle evenly on top of butter. Roll the dough lengthwise and cut into 1" slices. Place rolls into a lightly greased pan and leave room for the rolls to expand. Let rise for about 30 minutes, preheat oven to 400 degrees and bake for about 15 minutes or till the tops are slightly browned, do not over bake. In the picture mine are more than slightly browned and
they were drier than usual. Mix
frosting while rolls are baking.
4 ounces of soft cream cheese
1/3 cup of soft butter
2 1/2 cups of powdered sugar
2 tea of vanilla
1/8 tea of salt
Cream butter and cream cheese, add powdered sugar, vanilla and salt. Spread frosting on warm rolls, allowing it to run down the sides. This will help keep the rolls soft.

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