I love to make copycat recipes just to see if they are really close to the original. The Cinnabon Cinnamon rolls are not the exception. We have to admit it, everytime we go to the mall we are tempted to stop and grab one of their succulent rolls that melt in your mouth. This is my third try at finding a good copycat recipe, and in my opinion this is the best one. So of course I had to write about it in my blog.
Even though these homemade rolls take a little more time to make, they are worth every single second. First of all, your house will smell like heaven! The smell of cinnamon, vanilla and yeasty bread will fill every room! Also, I assure you, these babies will melt in your mouth!
I highly recommend that you take one Friday night to make this recipe, let the rolls rise and put them in the refrigerator. Then it in the morning take them out for one hour before baking them for the perfect Saturday breakfast, brunch or dessert. Of course with a good cup of coffee!! So let’s enjoy this pinch of sugar!
1/4 Cup Water
1 Cup Whole Milk
1Tb Instant Yeast
1/2 Cup Butter, unsalted, melted
1 Large Egg, well beaten
1 tsp Vanilla Extract (preferably alcohol free)
1/2 tsp Salt
1/2 Cup Sugar, preferably Superfine Granulated
4 1/2 Cup Unbleached White Bread Flour
1 Tbsp Vital Wheat Gluten (This is a crucial ingredient, it’s what makes the difference)
1 Cup Light Brown Sugar, firmly packed
5 Tbsp Cinnamon (0.0745 lb)
1/2 Cup of butter
4 oz Cream Cheese
1/2 Cup of butter
1 3/4 Cup Powdered Sugar
1 tsp Vanilla Flavor
1/8 tsp Lemon Flavor ( you can use the zest of a lemon)
- Remove a large egg from the refrigerator and permit it to reach room temperature.
- Warm the whole milk, and gently melt the butter, then add the water. The resulting liquid mixture should be permitted to cool so that it is between 75°F (24°C) and 85°F (30°C) add the yeast and let it sit for 10 minutes.
- Add the remaining ingredients, in the order listed above, to the bread machine or mixer and prepare using the dough setting. (Follow your bread machine instructions or mixer instructions for dough preparation).
- I finish the knead by hand, but you can keep kneading it in the mixer until it forms like softball. After it rises it will be soft and elastic. Place it in a greased bowl (I used coconut oil), cover with plastic and a towel and let stand in a warm place to proof for an hour or until doubles in size.
- While the dough is rising , remove the butter from the refrigerator and allow it to reach room temperature. In a small bowl, mix the brown sugar and cinnamon.
- After the dough has completed the proof, roll and stretch the dough out on a lightly floured surface to an approximately 15″ by 24″ rectangle. The secret to achieve the perfect Cinnabon we all now, is rolling out the dough very thinly. Since this dough is very elastic you will notice that is pretty easy to achieve this measurement.
- Spread the softened butter over the dough with a rubber spatula and then evenly distribute the Sugar and Cinnamon mixture. Mark off 1″ along the 24″ edge of the dough, closest to you. You will not spread any butter or Sugar-Cinnamon mixture on this edge so that you can seal the roll.
- Starting at the far edge of the dough, roll it up tightly. Trim the left and right ends of the roll. The result should be a 24″ roll.
- If you want the exact cinnabon measurement mark the roll every 1 1/2 inches. Cut the roll into 1 1/2″ long portion; you can use a knife or flavorless dental floss. You should get 15 rolls. (My measurement were not exact so got 12).
- Line your baking pans with parchment paper (The original recipe recommended to place 5 rolls into an 8″ square baking pan 1″ apart.) I used two round cakes pans, but I think that for the next time I will use the 9 x13, since after their second proof they were really tight.
- Cover with a lint free cloth and let rise in a warm draft free place until almost doubled in size; approximately 1 hour. After rising, rolls should be touching each other and the sides of the pan. This is important for best results. This gives the resulting rolls the soft, moist outer edge that most people prefer.
- After rising, bake in a convection oven at 310°F for 15 minutes. If you are using a conventional oven, bake at 335°F for 20 minutes. The resulting rolls should be only lightly browned. This temperature is critical for the perfect result.
- For the icing, remove the cream cheese and butter from the refrigerator and place them into the mixing bowl. Leave it for about half an hour so that they won’t be too cold. Use the Flat Beater (or Paddle) to blend the cream cheese and butter for approximately 6 minutes in medium speed.
- Switch to the Stainless Steel Whip and whip the cream cheese and butter mixture for 8 minutes in medium. Add 1 cup of the powdered sugar and mix for 1 minute, and then add the remaining 3/4 cup of powdered sugar and mix for an additional minute. Finally add the Vanilla Flavor and Lemon Flavor and whip for 1 minute at maximum speed. (Original recipe recommend other times but I use my current method)
- Once the buns are done remove it from the oven and spread icing IMMEDIATELY while they are hot and the icing will melt between the layers. And then enjoy this pinch of sugar!!
You can find the original recipe at: http://www.thefreshloaf.com