Cinnamon Rolls A Clone Of Cinnabon Recipes

CINNABON'S CINNAMON ROLL CLONE

Steps:

• Combine water, yeast and sugar in large mixing bowl; let stand 5 minutes.
• Add butter to cooling milk to soften.
• When cool, add milk mixture to yeast mixture and stir well.
• Add eggs and salt and stir again.
• Add all-purpose flour; mix well.
• Add raisins.
• Add 2 1/2 cups of the whole wheat pastry flour.
• Mix until dough is quite sticky and begins to leave sides of bowl.
• Sprinkle 1/2 cup of remaining whole wheat pastry flour onto board.
• Knead dough about 10 minutes until dough is smooth, adding more flour if needed. (Dough should still be soft and almost sticky.)
• Shape dough into a ball and place in large greased bowl, turning to grease top.
• Cover with damp towel and let rise until double in bulk, about 45 minutes.
• Turn dough onto large floured board.
• Roll out into a 24 x 20-inch rectangle. (Dough will be thin).
• Filling: Mix together melted butter, brown sugar and cinnamon.
• Spread entire rectangle of dough with mixture.
• Sprinkle with walnuts.
• Roll rectangle tightly from long side.
• Make sure you end with seam side on bottom.
• Shape with hands to make uniform in size from end to end.
• With very sharp knife (or a long piece of dental floss) cut roll into 16 equal slices.
• Place side by side in two well greased 13 x 9 x 3-inch metal baking pans.
• Cover with warm, damp towel and let rise in warm place for 30 to 40 minutes until almost doubled in size.
• Bake at 350°F until nicely browned and filling is bubbly, about 35 minutes.
• When you remove from oven, invert onto serving platter or baking sheet to allow syrup to drip from pan onto rolls.

CINNAMON ROLLS - A CLONE OF CINNABON

Steps:

• For the rolls, dissolve the yeast in the warm milk in a large bowl.
• Add the sugar, margarine, salt, eggs, and flour, and mix well.
• Knead the dough, using your hands dusted lightly with flour (I am lazy and use a stand mixer). After kneading, roll the dough into a ball, place in large bowl and let rise in a warm place for about 1 hour, or until the dough has doubled in size.
• Roll the dough out on a lightly floured surface until it is ~ 21" long and 16" wide. It should be ~ ¼ " thick.
• For the filling, combine brown sugar and cinnamon in a bowl. Spread softened margarine evenly over the surface of the dough, and then sprinkle the cinnamon and sugar evenly over the surface.
• Working carefully from the top (a 21" side) roll the dough down to the bottom edge.
• Cut the rolled dough into 1 ¾ " slices and evenly place them in a lightly greased baking pan. Place them with 1.5 " of space on all sides to allow for additional rising. (Your pan will look very empty, trust me...if you space them, they will grow).
• Place your baking pan in a warm place for at least one hour. (the longer you allow them to rise this time the larger the rolls will rise, and the lighter and fluffier the dough will become, I let them rise to fill the pan (a couple of hours)).
• Preheat oven to 400 degrees.
• Bake rolls for ~10 min or until lightly browned on top. (remember residual heat will continue to bake the rolls after you take them out of the oven).
• While the rolls bake, combine icing ingredients. Beat well with electric mixer until fluffy.
• Generously coat the rolls with icing while the rolls are still hot, this will cause the icing to melt into the roll.
• * Vietnamese Cassia Cinnamon - This may seem to be a trivial point, however, this cinnamon is what takes your cinnamon rolls to the next level; one trip to the spice store and smelling the differences in the cinnamon and you'll know why. I am sure its available at several stores, I pick it up at Penzey's Spices.