Cinnamon Rolls A Clone Of Cinnabon Food

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.

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.

CINNAMON ROLLS

Steps:

• Heat oven to 180C/fan 160C/gas 4. Grease a 20cm loose-bottomed cake tin and line the bottom with baking parchment. Mix the flour, caster sugar and cinnamon together with a pinch of salt in a bowl. Whisk the butter, egg yolks and milk together and combine with the dry ingredients to make a soft dough. Turn out onto a floured surface and roll out to a rectangle, about 30 x 25cm.
• Mix the filling ingredients together. Spread evenly over the dough then roll it up lengthways, like a Swiss roll, to form a log. Using a sharp knife, cut the dough into 8 even-sized slices and pack into the prepared tin. Brush gently with extra milk and bake for 30-35 mins or until golden brown. Remove from the oven and cool for 5 mins before removing from the tin.
• Sift the icing sugar into a large bowl and make a well in the centre. Place the cream cheese and butter in the centre, pour over 2 tbsp boiling water, and stir to mix. Add a little more water until you have a drizzly consistency. Stir in the vanilla essence, then drizzle the icing over the rolls. Serve warm or cold.

HEALTHIER CLONE OF A CINNABON

Steps:

• Place milk, eggs, margarine, bread flour, white sugar, and yeast in the pan of bread machine in recommended order by manufacturer. Select dough cycle; press Start.
• Turn dough out onto a lightly floured surface after it has doubled in size. Cover and let rest for 10 minutes. Combine brown sugar and cinnamon in a small bowl.
• Roll dough into a 16x21-inch rectangle. Spread dough with 2 tablespoons butter and sprinkle evenly with sugar mixture. Roll up dough and cut into 12 rolls. Place rolls in a lightly greased 9x13-inch baking pan. Cover and let rest until nearly doubled, about 30 minutes.
• Preheat oven to 400 degrees F (200 degrees C).
• Bake rolls in preheated oven until golden brown, about 15 minutes.
• Beat together Neufchatel cheese, 1/4 cup butter, confectioner's sugar, and vanilla extract in a small bowl. Spread frosting on warm rolls before serving.

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.

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 CINNAMON ROLLS

Steps:

• Rolls: In a large bowl, dissolve yeast in the warm milk. Stir. Add the sugar. Stir. Add the melted butter, salt and eggs. Stir well. Gradually add the flour and mix well.
• Knead the dough about 5 - 10 minutes. Form into a ball. Lightly dust the dough with flour. Place dough in a bowl, cover it with a damp towel and let it rise in a warm place for about an hour or until doubled in size.
• Preheat oven at 400 degrees.
• Roll the dough on lightly floured surface with a rolling pin. Roll flat until about ¼ inch thick, approximately 21 inches long, 16 inches wide.
• Filling: Combine brown sugar and cinnamon in a bowl. Spread softened butter over the entire surface of the dough. Sprinkle cinnamon and brown sugar mixture even over the dough. Spread with your hands until dough is completely covered with the mixture. Roll the dough up as tightly as possible. You should get about 3 - 5 rings. Cut dough into 1 ¾ inch slices. Place slices into 9 x 13 pans lined with parchment paper. You can only do 6 in each pan. Let rise for about a half hour.
• Icing: Blend softened butter and cream cheese in a bowl. Add the vanilla, whole milk. Blend. Gradually add the powdered sugar until icing is smooth and fluffy. Place in refrigerator until you are ready to spread it on the cinnamon rolls.
• Bake cinnamon rolls for about 10 minutes. Watch them as some ovens cook quicker than others. They will be golden brown when they are done. Let them cool about 10 minutes, then coat them generously with icing. If you are making them the day before you serve them, let them cool completely and then spread the icing on. Heat the cinnamon roll for about 15 - 20 seconds in the microwave.