Copycat Cinnabon Frosting See My Cinnabon Food

COPYCAT CINNABON FROSTING (SEE MY CINNABON RECIPE)

Steps:

• Allow margarine and cream cheese to reach room temperature.
• Beat cream cheese and margarine together in a bowl with a mixer.
• Slowly add in all powdered sugar.
• Once all of the sugar is in the bowl mix for at least an additional 12 minutes.
• When almost done, add in the extracts.
• Enjoy!

CINNABON FROSTING

Steps:

• Allow margarine and cream cheese to reach room temperature.
• Beat cream cheese and margarine together in a bowl with a stand mixer. Slowly add in all powdered sugar. Scrape down the sides of the bowl occasionally with a spatula.
• Once all of the sugar is in the bowl mix for at least an additional 12 minutes. When almost done, add in the extracts. Enjoy!

COPYCAT CINNABON FROSTING

Steps:

• Bring the butter and cream cheese to room temperature so that they are soft. Cream together using an electric mixer.
• Intermittently sift in 1 cup of powdered sugar while beating with the electric mixer. Beat for 10 minutes, or until the frosting is light and fluffy. Next add the vanilla and lemon juice and beat until incorporated.

MAPLE CREAM CHEESE CINNAMON ROLL FROSTING

Steps:

• Mix all ingredients together well. Spread over the rolls that have cooled slightly.

COPYCAT CINNABON CINNAMON ROLLS

Steps:

• In a bowl of a standup mixer, fitted with a dough hook pour water and sugar in, sprinkle yeast over top and stir. Let stand for 5-10 min. until the mixture becomes foamy.
• Meanwhile melt 6 Tbsp. of butter in a microwave safe bowl, set aside to cool.
• When the yeast mixture is ready add the milk, eggs and 6 Tbsp. melted butter. Mix on low adding in 4 cups of flour, one cup at a time. Now add in remaining flour slowly until the dough becomes a ball. Knead on medium high for 5 min. The dough should be tacky but not sticky.
• Lightly dust a work surface and take dough out and knead a few times by hand.
• Add the last Tbsp. of butter to a large bowl and microwave. Place dough into bowl and then turn over to coat with the butter. Cover loosely with plastic wrap and drape over a towel. Set bowl in a warm spot in the kitchen and let dough rise until doubled, about 60-90 min.
• While the dough is rising mix together the brown sugar, cinnamon and cornstarch for the filling and set aside.
• When the dough is ready turn it onto a lightly floured work surface. Knead the dough a few times and then roll it out into an 18"x24" wide rectangle. Spread on the 1/2 cup softened butter. Leave a 1" border around the edge.
• Sprinkle the dough with the brown sugar mixture and press in with a rolling pin. Now take the top long end and roll towards yourself. Run a bead of water on the last 1" of dough to seal. Cut the dough in half and then each half in halves, you will now have 4 pieces. Cut each of the four pieces into thirds. You will have 12 rolls now.
• Grease two 8x11" pans and 6 place rolls swirl side up into each pan. Place end pieces upside down. Again, loosely cover with plastic wrap and drape with a kitchen towel. Let stand in a warm spot in the kitchen and let rise until doubled aobut 60-90 min.
• Preheat oven to 350F. Bake for 20 min. or until golden brown and cooked through. Rotate pans halfway.
• While the rolls are baking make the icing. In a clean bowl of a standup mixer add in the butter and cream cheese and beat until light and fluffy. Add the rest of the ingredients and continue to beat for another 3-5 min. Set aside.
• When the rolls are baked let cool for 5 min. then spread on 1/2 the icing. Let cool further and spread on the additional icing.

COPYCAT CINNABON CINNAMON ROLLS RECIPE

Steps:

• To start the rolls dissolve the yeast in the warm milk in a large bowl. In a separate bowl, add sugar, butter, salt, eggs, and flour, mix well. Pour the milk/yeast mixture in the bowl and if using a stand mixer you will want to use the dough hook. Mix well until well incorporated. Place dough into an oiled bowl, cover and let rise in a warm place about 1 hour or until the dough has doubled in size. Roll the dough out on a lightly floured surface, until it is approx 16 inches long by 12 inches wide. It should be approx ¼ inch thick. To make cinnamon filling, combine the butter or margarine, brown sugar and cinnamon in a bowl. Spread the mixture evenly over the surface of the dough. Alternatively you can spread the butter first on the dough and then the brown sugar and cinnamon mixture. Carefully starting from the long edge, roll the dough down to the bottom edge. The roll should be about 18 inches in length. Cut the roll into 1½ inch slices. Place the cut rolls into an oiled 13×9 inch pan Cover them with a damp towel. Let them rise again for another 30 minutes until they double in size. Preheat oven to 350 degrees and bake for 20 minutes or until golden brown (Prepare for your house to smell AMAZING!) While the rolls are baking make the icing but mixing all ingredients and beat well with an electric mixer until fluffy. When the rolls are done, spread generously with icing. Enjoy!!!

CINNABON CINNAMON ROLLS COPYCAT

Steps:

• In the bowl of a stand mixer, add scalded milk, unsalted butter, granulated sugar, and kosher salt and mix together on low speed using the paddle attachment. Let the mixture cool to a lukewarm temperature.
• In a microwaveable measuring cup or bowl, warm the 1 cup of whole milk to 110-115 degrees F or 43-48 degrees C (no hotter or you'll kill your yeast), stir in the teaspoon of granulated sugar, and add your yeast to the bowl. Set aside. As the yeast proofs for ten minutes, it will bubble and foam up and smell strongly of yeast. That's how you know it's alive and ready to use.
• Once the butter/milk mixture is cooled to lukewarm temperatures, add 2 cups of the all-purpose flour and the proofed yeast then mix well on low speed. Beat in the eggs until well combined.
• Add the remaining flour, 1 cup at a time, stirring on low with the dough hook with each addition. Knead with the dough hook for 7-8 minutes, or until the dough is smooth and not sticky when you press it lightly with your finger. If your dough seems very sticky while it's kneading add in another cup of flour, one tablespoon at a time, until the dough begins to pull away from the bowl and doesn't look wet.
• Place the dough into a large, oiled bowl, cover with plastic wrap, and let double in size in a warm environment for up to one hour.
• Mix the ground cinnamon, granulated sugar, and brown sugar together in a medium-sized bowl. Set aside.
• After the dough has risen, remove from the bowl and divide it in two.
• Working with one half at a time, roll the dough into a large rectangular shape that's 1/4 inch thick and about 20 inches in length.
• Spread half of the softened butter over the dough, leaving a 1/2 inch border around the edges. Cover the butter evenly with half of the cinnamon-sugar mixture.
• Roll the dough tightly letting the long part of the rectangle be the length of the cinnamon roll log. Cut the rolls about 2-3 inches thick using dental floss or thread (or a very sharp chef's knife).
• Repeat last 3 steps with the other half of the dough.
• Place the cinnamon rolls in two well-buttered 9 x 13 baking pans, leaving two inches or so of space between the rolls so they have room to rise. Cover the baking dishes with plastic wrap and let the rolls rise until double in size, for about 30-45 minutes.
• Preheat oven to 350 degrees F.
• Bake the cinnamon rolls for 25-30 minutes or until cinnamon rolls are golden brown on top and sound somewhat hollow when tapped with a butter knife.
• Remove pans from oven and let rolls cool enough to touch.
• Beat the room temperature cream cheese until smooth with no lumps in a stand mixer bowl or medium sized bowl on medium speed using an electric hand or stand mixer.
• Once smooth, add the softened unsalted butter and mix until well combined.
• Gradually add the powdered sugar while mixing. Add in vanilla and lemon juice, if using. Beat for 5-7 minutes, or until the cream cheese frosting is light and fluffy.
• Frost both pans of warm cinnamon rolls generously.
• Cover the rolls with plastic wrap and keep in the fridge for up to 3 days.

THIS COPYCAT CINNABON RECIPE WILL TRANSPORT YOU RIGHT BACK TO THE MALL FOOD COURT

Steps:

• For the rolls, dissolve the yeast in the warm milk with a teaspoon of sugar (you can take a teaspoon out of the 1/2 cup of sugar) in a large bowl. Let it sit for about five minutes. If the yeast is good, it will start to froth or bubble up.
• Add the sugar, butter, salt, eggs, and flour to an electric mixer and mix until well combined.
• Pour the milk and yeast mixture over the flour mixture and using the dough hook, mix well until 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 one hour or until the dough has doubled in size. Mine took an hour and a half.
• Combine the brown sugar and cinnamon in a small bowl.
• Grease a 9x13-inch baking dish with cooking spray or butter.
• Roll the dough out on a lightly floured surface until it's 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 the cinnamon sugar over it. Make sure you get the edges!
• Working carefully from the long edge, roll the dough into a log.
• Using a very sharp knife, cut the dough into 12 slices and place in the greased baking pan.
• Cover with a clean kitchen towel or plastic wrap and let them rise for another 30 minutes, or until doubled in size.
• Once they've doubled in size, preheat the oven to 350 degrees. Place the baking pan in the oven and bake for 20 minutes or until golden brown. Mine took about 25 minutes.
• While the rolls are baking, make the icing by mixing all the icing ingredients with an electric mixer until fluffy and smooth. It might not look like a lot of icing but I promise it's the perfect amount.
• When the rolls are done, cover with icing and enjoy.

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.