August 2006 Weddings
- Combine 1/3 softened butter, brown sugar and cinnamon in a bowl until well mixed (the inside spread). Spread dough with the mixture. Roll up dough (lengthwise so you end up with a 21" roll) and cut with a bread knife into 12 rolls (approximately 1-3/4" each, or three finger widths). Place rolls in a lightly greased 9x13 inch baking pan. Cover and let rise until nearly doubled, about 30 minutes. Meanwhile, preheat oven to 350 degrees F. Bake for 20-25 minutes or until golden brown.
- 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 (the cream cheese frosting).
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s/o: Cinnabuns--make your own!
Here is how you can make your own faux cinnabun (and I think they actually taste just like the real thing!) The original source for the recipe claims this is the cinnabun recipe.
Ingredients:
The Dough
- 1 cup warm milk (110 degrees F)
- 2 eggs, room temperature
- 1/3 cup unsalted butter, melted
- 4 1/2 cups bread flour (used all purpose and it was fine)
- 1 teaspoon salt
- 1/2 cup white sugar
- 2 1/2 teaspoons fast rising, rapid rising, or instant yeast
The Inside Spread
- 1 cup brown sugar, packed
- 2 1/2 tablespoons ground cinnamon
- 1/3 cup butter, softened
The Cream Cheese Frosting
- 1 package cream cheese, softened (used 4 oz or 1/2 pkg.)
- 1/4 cup butter, softened
- 1 1/2 cups confectioners' sugar*
- 1/2 teaspoon vanilla extract
- 1/8 teaspoon salt
Directions:
- To make the dough,
dissolve the yeast in the warmed milk, along with 1 tsp sugar from the
1/2 cup white sugar. Let stand, covered, about 10 minutes, until foamy.
-
In the bowl of stand-mixer, add the yeast/milk mixture, eggs, melted
margarine, 3 cups bread flour, salt, and remaining sugar; mix on medium
speed with the flat beater until combined. Switch to the dough hook and
start kneading the dough on speed 2. Add 1/2 cup of flour at a time,
until the dough becomes soft and elastic and no longer sticks to the
bowl. After you reach a total of 4-1/2 cups, start adding the flour a
tablespoon at a time so you don't risk adding too much flour. (Note: I
only needed 4 1/2 cups total for entire recipe).
-
Transfer the dough to a lightly greased bowl and cover with a damp
towel for approximately 1 hour, or until the dough has doubled in size.
After the dough has doubled in size turn it out onto a lightly floured
surface, cover and let rest for 10 minutes. Roll dough into a 16x21
inch rectangle.
- Combine 1/3 softened butter, brown sugar and cinnamon in a bowl until well mixed (the inside spread). Spread dough with the mixture. Roll up dough (lengthwise so you end up with a 21" roll) and cut with a bread knife into 12 rolls (approximately 1-3/4" each, or three finger widths). Place rolls in a lightly greased 9x13 inch baking pan. Cover and let rise until nearly doubled, about 30 minutes. Meanwhile, preheat oven to 350 degrees F. Bake for 20-25 minutes or until golden brown.
- 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 (the cream cheese frosting).
Re: s/o: Cinnabuns--make your own!
I am so bookmarking this to make on some rainy sunday - DH will love you for this. Me - I am thinking about ways to make it somewhat healthier...
good idea about leaving the butter out of the frosting.
my read shelf:
Lol!
I actually just had a Cinnabon the other day; I'd say that butter in the icing is crucial--it's a pretty dominant flavor in that icing.
I don't ever, ever want to know how many calories it had, but it was soooo good....