Cinnabons Cinnamon Rolls
2017-06-09 12:11:28
Serves 12
Clnnabons Clnnamon rolls - a Cinnabon copycat recipe, about the closest you'll get to the real thing. Super easy to make.
Prep Time
20 min
Cook Time
20 min
Total Time
40 min
Nutrition Facts
Serving Size
140g
Servings
12
Amount Per Serving
Calories 499
Calories from Fat 171
% Daily Value *
Total Fat 19g
30%
Saturated Fat 7g
35%
Trans Fat 0g
Polyunsaturated Fat 4g
Monounsaturated Fat 7g
Cholesterol 53mg
18%
Sodium 269mg
11%
Total Carbohydrates 76g
25%
Dietary Fiber 2g
9%
Sugars 42g
Protein 7g
Vitamin A
16%
Vitamin C
0%
Calcium
8%
Iron
5%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
- 2 1/4 tsp active dry yeast(1 package or 1/4 oz or 7 g)
- 1 cup milk warm (250 ml)
- 1/2 cup granulated sugar (100 g)
- 1/3 cup margarine I used softened unsalted buffer(75g)
- 1 tsp salt (5ยท mL)
- 2 eggs
- 4 cups all-purpose flour (500 g)
Filling
- 1 cup brown sugar packed (200 g)
- 3 tbsp cinnamon (45 mL)
- 1/3 cup margarine softened ( 75 g)
Cream cheese icing
- 6 tbsp margarine I used unsalted butter {113 g)
- 1 1/2 cups powdered sugar (187 g)
- 1/4 cup cream cheese(55 g)
- 1/2 tsp vanilla extract(3 mL)
- 1/8 tsp salt
Instructions
- For the rolls, dissolve the yeast in the warm milk in a large bowl. Let it sit for about 5 minutes. If the yeast is good, it will start to froth up.
- Add sugar, butter, salt, eggs, and flour to the bowl of a mixer and mix well.
- Pour the milk/yeast mixture in the bowl and using the dough hook, mix well until well incorporated.
- Place dough into an oiled 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 approximately 16 inches long by 12. inches wide. It should be approximately 1/4 inch thick.
- Preheat oven to 350 F degrees. Grease a 9x13 inch baking pan.
- To make filling, combine the butter or margarine, brown sugar and cinnamon in a bowl.
- Spread the mixture evenly over the surface of the dough. Alternatively you can spread the butter first on the dough and then the brown sugar and cinnamon mixture.
- Working carefully, from the long edge, roll the dough down to the bottom edge. The roll should be about 18 inches in length. Cut the roll into 1 1/2 inch slices. You might find it easier if you use a piece of floss vs a knife.
- Place the cut rolls in the prepared pan. Cover them with a damp towel. Let them rise again until for another 30 minutes until they double in size.
- Bake for 20 minutes or until light golden brown. Cooking time can vary greatly!
- While the rolls are baking make the icing by mixing all ingredients and beat well with an electric mixer until fluffy.
- When the roils are done, spread generously with icing.
Notes
- Prep time does not include time to let the dough rise.
- Always check the expiration date on your yeast and make sure it hasn't expired. All your yeast products whether it's in a jar or a package should be stamped with a "Best if Used by" date. Always make sure you check this date, even when you purchase the yeast, who knows, it could have been on the shelf past its expiry date.
- To keep your yeast fresh and longer lasting, unopened yeast packages or jars should be stored in a cool or dry place such as your clipboard. However, you can also store your -yeast in the fridge or freezer. If you do store it in the freezer and need to use yeast for your baking, make sure you take out the amount you need and let it sit at room temperature for at least half hour before using.
- Once your yeast package or jar has been opened, you must refrigerate the yeast or freeze it in an airtight container.
- One thing to remember about your yeast, is that it is a living organism and over time-it Will lose activity, even if you've never opened the jar or package. So if you don't bake often, buy the smaller yeast packages rather than a big jar of yeast.
- Make sure your milk is not too hot or it could kill the yeast which will cause your dough not to rise at all. The ideal temperature for the milk should be between 105 F degrees and 110 F for proofing. While 95 F degrees is the best temperature for yeast to multiply, that's not warm enough for proofing active dry yeast.
- If after dissolving the yeast in the warm milk, the yeast didn't start to froth, up, do not continue with the rolls, your dough will not rise.
- You could also use instant or rapid-rise yeast instead of the active dry yeast. If you do, you do not need to dissolve the yeast in the warm milk. It could be mixed right into the dough.
- TIP: To speed up the dough rising process, heat your oven to 200 F degrees. Turn off the oven and place your dough as specified in step 4 in the oven with the door cIosed. This will ensure a warm environment for your dough and the dough will rise fairly quickly, assuming the yeast was good.
- You could prepare this the day before up until step 10. Cover the pan with plastic wrap and place it in the fridge overnight. The rolls should continue to rise in the fridge but if by morning they have not doubled in size, turn your oven on to 200 F degrees until it warms up, then turn it off. Place the pan in the oven for about 30 to 45 minutes until the rolls double in size. Then you can bake them as instructed.
- Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.
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