It’s that craving again for Cinnabon but no scheduled mall trip today. Love, love Cinnabon’s cinnamon rolls. I make an OK cinnamon rolls (I’m not one to shout to the whole culinary world I make the best cinnamon rolls, no way!) but the wicked gooey cream cheese topping drizzling down the tender “cinnamon-filled” sweet bread of Cinnabon are a perfect match. But my mind just couldn’t veer from enjoying bites of a $3 bucks Cinnabon cinnamon roll. So I started searching for a clone recipe and chanced upon this recipe of Almost Cinnabon Cinnamon Rolls.
1) Use Imperial brand margarine as the stick wrapper shows where to mark for a 1/3 cup margarine, so measuring softened margarine to a 1/3 dry measuring cup is skipped.
2) I suspend yeast in 1/2 cup water with 1 teaspoon additional sugar to activate. And use 1/2 cup evaporated milk for the warm milk or a total of 1 cup warm milk.
3) Mix salt and sugar with flour before adding yeast, margarine and milk.
4) About 30 minutes before rolling the dough to fill and shape, I would chill the dough first for easy handling.
5) The 1 cup packed brown sugar in the filling ingredients is just too much. I would cut it down to 3/4 cup next time I use this recipe.
6) I increased the 1/4 cup cream cheese to 1/2 cup in the icing.
Almost Cinnabon Cinnamon Rolls
Source: Ellen Goltz for the Journal Gazette
1 ( 1/4 -ounce) package yeast or 1 tablespoon
1 cup warm milk
1/2 cup sugar
1/3 cup margarine
1 teaspoon salt
4 cups flour
1 cup packed brown sugar
2 1/2 tablespoons cinnamon
1/3 cup margarine, softened
8 tablespoons margarine
1 1/2 cups powdered sugar
1/4 cup cream cheese
1/2 teaspoon vanilla
1/8 teaspoon salt
For the rolls: Dissolve the yeast in the warm milk in a large bowl. Add sugar, margarine salt, eggs and flour; mix well. Knead the dough into a large ball, using your hands dusted lightly with flour. Put in a bowl, cover and let rise in a warm place about 1 hour or until the dough has doubled in size. Roll the dough out on a lightly floured surface, until it is 21 inches long by 16 inches wide. It should be 1/4 -inch thick. Preheat oven to 400 degrees.
To make filling: Combine the brown sugar and cinnamon in a bowl. Spread the softened margarine over the surface of the dough, and then sprinkle the brown sugar and cinnamon evenly over the surface. Working carefully, from the long edge, roll the dough down to the bottom edge. Cut the dough into 1 3/4 inch slices, and place in a lightly greased baking pan. Bake for 10 minutes or until light golden brown.
To make the icing: While the rolls are baking combine the icing ingredients. Beat well with an electric mixer until fluffy. When the rolls are done, spread with icing.
Am in cinnabon-heaven once more!