Cinnabon Cinnamon Rolls Clone Food

CLONE OF A CINNABON

Steps:

• Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select dough cycle; press Start.
• After the dough has doubled in size turn it out onto a lightly floured surface, cover and let rest for 10 minutes. In a small bowl, combine brown sugar and cinnamon.
• Roll dough into a 16x21-inch rectangle. Spread dough with 1/3 cup butter and sprinkle evenly with sugar/cinnamon mixture. Roll up dough and cut into 12 rolls. Place rolls in a lightly greased 9x13 inch baking pan. Cover and let rise until nearly doubled, about 30 minutes. Meanwhile, preheat oven to 400 degrees F (200 degrees C).
• Bake rolls in preheated oven until golden brown, about 15 minutes. While rolls are baking, beat together cream cheese, 1/4 cup butter, confectioners' sugar, vanilla extract and salt. Spread frosting on warm rolls before serving.

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.

CLASSIC CINNAMON ROLLS

Steps:

• Make the rolls: Butter a 9-by-13-inch baking dish. Whisk the sugar and cinnamon in a bowl. On a floured surface, roll out the dough into a 10-by-18-inch rectangle. Spread the butter over the dough, leaving a 1-inch border on one of the long sides. Top with the cinnamon sugar. Brush the clean border with water. Tightly roll the dough into an 18-inch log, rolling toward the clean border; pinch the seam to seal.
• Slip a long taut piece of thread or unflavored floss under the roll, about 1 1/2 inches from the end. Lift the ends of the thread and cross over the roll, pulling tightly to cut off a piece. Repeat, cutting every 1 1/2 inches, to make 12 rolls. Place the rolls in the prepared baking dish.
• Cover the rolls loosely with plastic wrap and let rise in a warm place until doubled in size, about 1 hour, 10 minutes.
• Preheat the oven to 350 degrees F. Uncover the rolls and bake until they spring back when pressed, 25 to 30 minutes. Let cool 10 minutes in the pan. (You can freeze the baked rolls for up to 2 weeks. Cool completely before freezing, then thaw, warm up and glaze before serving.)
• Make the glaze: Whisk the confectioners' sugar, melted butter, milk, vanilla and salt in a bowl until smooth. Drizzle over the warm rolls.
• Warm 1/2 cup water and the milk in a saucepan over low heat until a thermometer registers 100 degrees F to 110 degrees F. Remove from the heat and sprinkle the yeast on top, then sprinkle with a pinch of the sugar; set aside, undisturbed, until foamy, about 5 minutes.
• Whisk the melted butter, egg yolk and vanilla into the yeast mixture until combined. In a large bowl, whisk the flour, the remaining sugar, the salt and nutmeg. Make a well in the center, then add the yeast mixture and stir with a wooden spoon to make a thick and slightly sticky dough. Turn out onto a floured surface and knead until soft and elastic, about 6 minutes. Shape into a ball.
• Brush a large bowl with butter. Add the dough, turning to coat lightly with the butter. Cover with plastic wrap and let rise at room temperature until the dough is doubled in size, about 1 hour, 15 minutes.
• Turn the dough out of the bowl and knead briefly to release excess air; re-form into a ball and return to the bowl. Lightly butter a large piece of plastic wrap and lay it directly on the surface of the dough. Cover the bowl tightly with plastic wrap and refrigerate at least 4 hours or overnight.

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.

FAMOUS CINNABON ROLLS

Steps:

• ROLLS: In a bowl combine water, yeast and sugar.
• Stir until dissolved.
• Set aside.
• In large bowl, take pudding mix and prepare according to package directions.
• Add margarine, eggs and salt.
• Mix well.
• Then add yeast mixture.
• Blend.
• Gradually add flour; knead until smooth.
• Place in a greased bowl.
• Cover and let rise until doubled.
• Punch down dough and let rise again.
• Then roll out on floured board to 34 x 21" size.
• Take 1/2 cup soft margarine and spread over surface.
• In bowl, mix 2 cups brown sugar and 4 teaspoons cinnamon.
• Sprinkle over top.
• Roll up very tightly.
• With knife, put a notch every 2".
• Cut with thread or knife.
• Place on lightly greased cookie sheet 2" apart.
• Take hand and lightly press down on each roll.
• Cover and let rise until double again.
• Bake at 350 15-20 minutes.
• Remove when they start to turn golden.
• DON'T OVER BAKE.
• To make frosting, mix all ingredients until smooth.
• Frost warm rolls with Cream Cheese Frosting.

CINNABON CINNAMON ROLLS

Steps:

• to prepare the rolls.dissolve yeast in warm milk in large bowl.
• add the sugar, margarine, salt, eggs, and flour.mix well.
• knead dough into large ball.
• using your hands dusted lightly with flour.
• put in bowl, cover and let rise in warm place about 1 hour or doubled.
• Roll the dough out on lightly floured surface.
• roll the dough flat.
• about 21" long and 16" wide.
• preheat oven to 400°F.
• combine filling ingredients and spread over dough.
• roll up from long side.
• cut with dental floss and place 6 at a time in lightly greased pan.
• Bake for 10 minutes or lightly browned.
• combine icing ingredients and coat each roll while still a little warm.

CLONE OF A CINNABON

Steps:

• Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select dough cycle; press Start.
• After the dough has doubled in size turn it out onto a lightly floured surface, cover and let rest for 10 minutes. In a small bowl, combine brown sugar and cinnamon.
• Roll dough into a 16x21 inch rectangle. Spread dough with 1/3 cup butter and sprinkle evenly with sugar/cinnamon mixture. Roll up dough and cut into 12 rolls. Place rolls in a lightly greased 9x13 inch baking pan. Cover and let rise until nearly doubled, about 30 minutes. Meanwhile, preheat oven to 400°F (200°C).
• Bake rolls in preheated oven until golden brown, about 15 minutes. While rolls are baking, beat together cream cheese, 1/4 cup butter, confectioners' sugar, vanilla extract and salt. Spread frosting on warm rolls before serving.

CINNABON CLONE FROSTING

Steps:

• Soften butter and cream cheese.
• Whip butter and cream cheese together.
• Add sugar and vanilla and whip until light and fluffy.

CINNABON CINNAMON ROLLS CLONE

Steps:

• 1. BREAD MACHINE: ADD INGREDIENTS IN ORDER IN THE BREAD MACHINE. PUT IT ON DOUGH CYCLE. WHEN DONE, REMOVE DOUGH AND PLACE ON A LIGHTLY FLOURED SURFACE. ROLL OUT DOUGH TO A 18X30 INCH RECTANGULAR SHAPE.
• 2. IN A SMALL BOWL COMBINE YOUR FILLING INGREDIENTS (EXCEPT BUTTER). SMEAR BUTTER ON DOUGH AND THEN SPRINKLE CINNAMON SUGAR MIXTURE OVER DOUGH. ROLL UP DOUGH TIGHTLY INTO A LOG. CUT DOUGH EVERY 2 INCHES.
• 3. GREASE A LARGE BAKING PAN AND PLACE ROLLS SLIGHTLY APART. COVER AND ALLOW TO DOUBLE IN SIZE.
• 4. BAKE ROLLS AT 350 FOR 15 TO 20 MINUTES OR UNTIL GOLDEN BROWN.
• 5. FROSTING: IN A SMALL BOWL, MIX CREAM CHEESE, BUTTWER VANILLA AND MILK. ADD POWDERED SUGAR & CINNAMON. MIX WELL UNTIL SMOOTH. SPREAD FROSTING ON WARM ROLLS AND SERVE.

CINNAMON ROLLS (LIKE CINNABON)

Steps:

• For the Rolls: Dissolve yeast in milk that is between 100-110 degrees F. Add the sugar and let sit (proof) for 5 mins until slightly foamy.
• Melt the butter in the microwave.
• In large bowl, add flour, salt, melted butter, and yeast mixture. (Can also use KitchenAid with dough hook attachment). Mix ingredients on low, adding eggs one at a time, continue mixing until dough ball is formed, knead for about 3-5 minutes, then set aside in bowl covered with moist towel and let rise for 1 hour.
• Now make the filling: Combine brown sugar, flour, corn starch, and cinnamon in small bowl. Mix well.
• After dough has risen, punch down dough and roll out on lightly floured surface until it's abou 20-24 inches long and 16 inches wide. (should be about a 1/4 inch thick).
• Spread softened butter (or Smart Balance Spread) over dough. Top with brown sugar mixture. Working from the long side, roll the dough (like a jelly roll), I go from bottom to top, but do whatever's easiest for you.
• Cut the rolled dough in half, then in quarters. Now you should have 4 equal logs of dough. Cut each log into 3 equal pieces giving you 12 rolls.
• Place 6 rolls on lightly greased 9 x 13 inch pan (so you should have 2 pans of 6 rolls each).
• Cover pans with moist towel (any clean kitchen towel will do) and let rise in a warm place for another hour.
• At this point, you can also refrigerate (covered with plastic wrap) and keep for the next day- just take out of fridge at least 30-45 minutes before baking).
• Preheat oven to 400 degrees F.
• Bake rolls for 15-20 minutes until they are lightly golden on top.
• While the rolls bake, prepare the icing by creaming the cream cheese along with the other ingredients using an electric mixer (I use hand mixer). Combine until smooth and creamy.
• When rolls are done, remove from oven and cool for about 4 minutes, then spread icing on top of rolls. Enjoy.