CINNABON COPYCAT CINNAMON ROLLS: CLASSIC STYLE Yield: 12 servings INGREDIENTS For the Roll: 1 (1/4 ounce) package active dry yeast 1 cup warm milk ½ cup sugar 5 tablespoons butter 1 teaspoon salt 2 large eggs ½ teaspoon vanilla 4 cups unbleached all-purpose flour For the Filling: ⅔-1 cup packed brown sugar 2 tablespoons cinnamon ⅓ cup butter, softened For the Frosting: 2 cups powdered sugar 8 ounces cream cheese ¼ cup butter 1 tablespoon milk ½ teaspoon vanilla Pinch of salt DIRECTIONS Mixing by Bread Machine: Add milk, sugar, butter, vanilla and eggs into bread machine. Cover liquids with flour. Top with yeast and salt. Run on dough cycle making sure to check the dough consistency. You want it to be slightly tacky - ball forming, but still be able to touch it with a quick tap and not stick. (See notes for hand mixing instructions.) Preheat oven to 375 degrees. To make filling, combine the brown sugar and cinnamon in a bowl. Spread the softened butter over the surface of the dough, then sprinkle the brown sugar and cinnamon evenly over the surface. Working carefully, from the long edge, roll the dough down to the bottom edge. Cut the dough into 1½ inch slices, and place in a lightly greased baking pan. Let rise in a warm place until doubled in size. Bake for 15-20 minutes or until light golden brown. While the rolls are baking, combine the icing ingredients. Beat well with an electric mixer until fluffy Frost rolls once removed from the oven. NOTES Mixing by Hand: Mix milk, sugar, butter, vanilla and eggs with a whisk or a stand mixer. Add flour (one cup at a time), yeast and salt. Knead for about 5-7 minutes. Place in a greased bowl, cover, and set aside to rest until doubled. Dress it Up: Add 2-3 tablespoons maple syrup to the icing.
Posted on: Thu, 04 Dec 2014 03:17:20 +0000
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