EAT YOUR HEART OUT, CINNABON: CINNAMON ROLLS
Caution: These are something that should only be made once a year... preferably at Christmas Brunch like I do... These are HARDLY for the dieter. BUT they are simply amazing.... This is my own personal recipe- I hope you enjoy these as much as I do... they are D E L I S H!!!! Can be done in a bread machine, but I like doing them by hand, I have better luck with them that way
Provided by Megan Krape
Categories Yeast Breads
Time 3h25m
Yield 12 serving(s)
Number Of Ingredients 19
Steps:
- Preheat the oven to 200 degrees.
- Cook milk over med heat till a skin forms on top. Make sure not to boil the milk though!
- Pour the hot milk over the 7 oz. packet of active dry yeast. Dissolve the yeast completely by stirring constantly. Make sure it is fully dissolved though before moving on to next step.
- Put this mixture of yeast and milk into mixer with the paddle attachment. Add butter, then add sugar, salt, and pudding mix and mix till combined, Add both eggs 1 at a time, mixing for 30 sec or till just fully combined. Add flour 1 cup at a time, mix well- the dough is ready when it forms a ball around the paddle attachment and the sides of the bowl are almost fully free of any dough. If it is so sticky that you can't get it off your fingers, then add more flour- 1 tbsp at a time, until the dough is smooth, but still a little sticky. Put this ball of dough into a slightly oiled casserole dish and cover it with a damp paper towel. Put into preheated oven and turn oven off. Let double in size (about an hour).
- While the dough is rising, mix together the melted butter, brown sugar and vanilla ice cream in a pot over med heat. Stir constantly so it doesn't burn. When the mixture thickens and is bubbling, remove from heat and pour into a 9 x 13 GLASS pan (slightly greased).
- When dough has doubled, (1 hour) put dough onto lightly floured surface and roll out to approximately 16 x 21. Have the filling ready (melted butter in one bowl and the cinnamon and brow sugar mixed together in a separate bowl) and spoon melted butter over entire surface of the top of the rolled out dough. Make sure the entire surface is covered. Crumble the cinnamon/brown sugar mix over top evenly. Start on edge of one of the longest sides and start to roll fairly tightly. Cut into 12 rolls and place them 1" apart in the prepared 9 x 13 pan with the caramel sauce already in the bottom. Place back in oven for 1 hour to let double again. (I usually re-heat to 200 and turn off again when I replace the rolls into the oven to double for the second time)It may take more than an hour, but it needs to double in size to get the fluffy texture.
- At this point place into oven at 350 degrees for 20 to 30 minutes. Make sure to check the middle rolls though before taking them out of the oven. Sometimes the middle ones don't cook as evenly as the exterior ones do -- raw middle rolls are icky.
- As the rolls are baking -- make the frosting and frost the rolls when you are ready to serve (WARM) (serve shortly after you remove them from the oven) -- enjoy- these are sinful.
- PS- You don't want to refrigerate these overnight in my opinion- I tried that and was disappointed in the lack of fluffiness. They still tasted wonderful, but just weren't as fluffy as I wanted them.
Nutrition Facts : Calories 610.9, Fat 21.1, SaturatedFat 12.7, Cholesterol 85.5, Sodium 393, Carbohydrate 99.1, Fiber 2.5, Sugar 59.1, Protein 8.2
CINNABONS CINNAMON ROLLS
Steps:
- For the rolls, dissolve the yeast in the warm milk with a tsp of sugar (you can take a tsp out of the 1/2 cup of sugar) in a large bowl. Let it sit for about 5 minutes. If the yeast is good, it will start to froth up.
- To the bowl of your mixer add the sugar, butter or margarine, salt, eggs, and flour and mix until well incorporated.
- Pour the milk/yeast mixture over the flour mixture and using the dough hook, mix well until well incorporated and the dough comes clean from the side of the bowl.
- Place the dough into an oiled bowl, cover and let rise in a warm place about 1 hour or until the dough has doubled in size.
- Combine the brown sugar and cinnamon in a bowl.
- Grease a 9x13 inch baking dish with cooking spray or butter.
- 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 in thickness.
- Spread the 1/3 cup of butter evenly over the dough, then sprinkle with the sugar evenly over the surface of the dough.
- Working carefully, from the long edge, roll the dough down to the bottom edge.
- Cut the dough into 1 1/2 inch slices, and place in a lightly greased baking pan. You can also use floss to cut into slices, as seen in the video. Place the cut rolls in the prepared pan. Cover with a clean kitchen towel or plastic wrap and let them rise for another 30 minutes, or until doubled in size.
- Preheat oven to 350°F.
- Place the baking pan in the oven and bake for 20 minutes or until golden brown. Cooking time can vary greatly!
- While the rolls are baking make the icing by mixing all the icing ingredients and beat well with an electric mixer until fluffy and smooth.
- When the rolls are done, spread generously with icing.
Nutrition Facts : ServingSize 1 roll, Calories 493 kcal, Carbohydrate 76 g, Protein 6 g, Fat 18 g, SaturatedFat 11 g, Cholesterol 74 mg, Sodium 269 mg, Fiber 2 g, Sugar 42 g
CINNABON CINNAMON ROLLS
Absolutely to-die-for cinnamon rolls - this is the kind of food that you get that craving for. My mom passed this recipe on to me. I'm not sure where she got it, but it rocks. Try maple extract instead of vanilla as a tasty alternative.
Provided by Alicia R
Categories Breads
Time 2h12m
Yield 12 rolls
Number Of Ingredients 16
Steps:
- Preheat oven to 400°F.
- Combine dry ingredients in mixing bowl. Heat milk and water, then add butter to melt.
- In another bowl, whip eggs until very fluffy, then gradually add the hot milk/water mixture to the eggs as you keep the mixer going. When blended, gradually add to the dry ingredients and mix well.
- Knead for 5 minutes. The dough texture will be very wet. Add VERY tiny amounts of flour if needed, no more than 1/2 cup. Kneading helps the texture to become more dry and elastic.
- Let rest til double in size.
- Roll out to 1/4 inch thick and 21"x16", or smaller and thicker for thicker cinnamon rolls.
- Spread softened butter over the dough. Sprinkle with filling mixture.
- Roll lengthwise to 21" roll. Cut in 1 3/4" slices, 6 to a baking sheet. Do not put these too close together, as they will spread.
- Bake 10 minutes or until light brown.
- As soon as you take them out of the oven, top with a spoonful of the icing mixture. Don't worry that the icing is super thick, it will melt and spread out.
- Icing- Cream butter and cream cheese together until well blended. Add vanilla and mix. Add salt, and gradually add powdered sugar until well incorporated.
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