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Thursday, October 6, 2011

Cinnabon Cinnamon Rolls

Every 6 months, our church (The Church of Jesus Christ of Latter Day Saints) has a worldwide Conference. We spend 4 hours Saturday and 4 hours Sunday listening to the awesome leaders of our church. For as long as I can remember, my mom has made cinnamon rolls on "Conference Sunday." I haven't made them so far while I've been at school because I've usually had other stuff going on. This year though, I decided I was going to. The last time I made cinnamon rolls, they weren't very cinnamon-y. I searched the internet looking for a fabulous recipe, and decided to make the Cinnabon knock off recipe. Let me tell you, best decision ever. They were absoultely fabulous!

Cinnabon Clone
adapted from All Recipes


note: the actual recipe is for a bread maker. I adapted it to make it without because I don't have one. 

Dough:
1 c  warm milk
2 1/2 tsp bread machine yeast
1/2 c white sugar
2 eggs, room temp
1/3 c butter/margarine, melted
4 1/2 c flour
1 tsp salt

Filling:
1 c brown sugar, packed
2 1/2 Tbs ground cinnamon
1/3 c butter, softened

Frosting: 
3 oz cream cheese, softened
1/4 c butter, softened
1 1/2 c powdered sugar
1/2 tsp vanilla 
1/8 tsp salt

1. Combine the yeast, 1/4 c sugar, and warm milk in a bowl, and let rest for 10 minutes or so until the mixture gets foamy. 
2. Add the remaining wet ingredients (eggs & butter), then the flour, salt, and sugar. Mix with the dough hook on your mixer, or once ingredients are combined, put on a floured surface and knead until smooth and shiny. 
3. Place your dough ball in a greased bowl and cover it with a piece of greased plastic wrap. Let it rise until doubled in bulk. (I turned my oven on to 200, then turned it off and put the bowl in there to speed up the process). 
4. Roll the dough out in a rectangular shape. Pour the butter over the dough, and spread to the edges. Sprinkle with the brown sugar and cinnamon. Lightly push the filling into the dough. 
5. Roll the dough up and cut into 1in rolls. Place in a lightly greased 9x13 pan. Cover and let rise until doubled in bulk. 
6. Preheat the oven to 400 while they are rising, then cook the rolls for 15 minutes. 
7. While the rolls are baking, combine the frosting ingredients until the desired consistency is reached. To thin it, a little bit of milk. To make it thicker, add more cream cheese or more powdered sugar. 
8. Cover hot rolls in frosting. 
9. Prepare yourself for the experience of a lifetime, then Enjoy!!

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2 Comments:

At October 17, 2011 at 8:59 PM , Blogger kelsey said...

I've made these rolls for a few years now (same recipe from All Recipes-and usually made for the same reason;)). And I can vouch for them. They are excellent! One tip I'll add for making the night before; after they are all rolled and placed on the baking sheet, cover and refridge until morning. Then pop them in a cold oven, turn on to 350 and bake for 23-30 minutes.

 
At November 7, 2011 at 10:35 PM , Blogger Erika said...

@Kelsey-This was my first time trying it, and I think it's a keeper! They were so great! I'll have to try making them the night before next time.

 

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