Avoid those fattening, expensive Cinnabons in the food court at the mall and make these instead!
Is this a breakfast pastry? Does it fulfill my September obligation? Undecided on the first point, but a resounding YES on the latter. Let’s cut to the chase.
If you use a bread machine, then the Clone of a Cinnabon recipe at All Recipes.com is the one you need. For those real bakers who don’t need a bread machine and know how to proof yeast, then follow my recipe below:
This recipe is DOUBLE the original. They are so good, it would be a waste of time to only make one batch.
- 2 cups warm milk (110 degrees F/45 degrees C)
- 4 eggs, room temperature
- 2/3 cup margarine, melted
- 9 cups bread flour
- 2 teaspoons salt
- 1 cup white sugar
- 1 tablespoon and 2 teaspoons bread machine yeast
- 2 cups brown sugar, packed
- 1/4 cup and 1 tablespoon ground cinnamon
- 2/3 cup butter, softened
- 2 (3 ounce) packages cream cheese, softened
- 1/2 cup butter, softened
- 3 cups confectioners’ sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- Warm the milk in a saucepan. If you have a themometer, use it. Otherwise, the milk should be very warm to touch, but not warm enough where you can’t keep your finger in the liquid.
- Pour the warm milk into a large bowl and sprinkle it with the yeast and a tablespoon of the sugar. Gently stir this mixture and then cover the bowl with a tea towel.
- While the yeast is activating, melt the butter and sift and measure the 9 cups of flour.
- Once the yeast is bubbly and ready to rock, add all the ingredients to the yeast bowl and mix. If you find that the dough is sticky, then continue to slowly add additional flour until you have a smooth dough that is easy to work. You may find that it’s easy to work on the counter instead of in the bowl. Feel free to dump the dough on a worktop.
- Add a tablespoon or so of oil to a large, clean bowl. Place your dough in this bowl and flip it around so the bowl and dough are entirely covered with oil. Cover the bowl with a tea towel and let sit until double in size – approx. 30 minutes to an hour.
- 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.
- Cut the dough in half and work with one half at a time. Roll dough into a 16×21 inch rectangle. Spread dough with 1/3 cup butter (save the other 1/3 for the other ball of dough) and sprinkle evenly with sugar/cinnamon mixture. Roll up dough and cut into 12 rolls. Place rolls in a lightly greased 9×13 inch baking pan. Cover and let rise until nearly doubled, about 30 minutes. Meanwhile, preheat oven to 400 degrees F (200 degrees C). REPEAT W/ OTHER HALF!
- Bake rolls in preheated oven until golden brown, about 15 – 20 minutes. It’s tough to tell if the rolls are baked through, so I tend to err on longer time in the oven just to be sure.
- While rolls are baking, beat together cream cheese, 1/2 cup butter, confectioners’ sugar, vanilla extract and salt. Spread frosting on warm rolls before serving.