Tsr 1993 Version Of Cinnabon Cinnamon Rolls By Todd Wilbur Food

CINNABONS - CINNAMON BUNS FROM HEAVEN

Steps:

• To prepare dough: In a cup, combine yeast, warm water and 1 tsp sugar, stir and set aside.
• In a large bowl, mix milk, remaining 2/3 cup sugar, melted butter, salt and eggs; stir well and add yeast mixture.
• Add half the flour and beat until smooth.
• Stir in enough of the remaining flour until dough is slightly stiff (dough will be sticky).
• Turn out onto a well-floured board; knead 5-10 minutes.
• Place in well-buttered glass or plastic bowl, cover and let rise in warm place, free from drafts, until doubled in bulk, about 1 to 1 1/2 hours.
• When doubled, punch down dough and let rest 5 minutes.
• Roll out on floured surface into a 15 x 20 inch rectangle.
• To prepare filling: Spread dough with 1/2 cup melted butter.
• Mix together 1 1/2 cups sugar and cinnamon; sprinkle over buttered dough.
• Sprinkle with walnuts and raisins, if desired.
• Roll up jellyroll-fashion and pinch edge together to seal.
• Cut into 12 slices.
• Coat bottom of a 13-by-9-inch baking pan and an 8-inch square pan with remaining 1/2 cup melted butter, then sprinkle with remaining 1/4 cup sugar.
• Place cinnamon roll slices close together in pans.
• Let rise in warm place until dough is doubled in bulk,about 45 minutes.
• Preheat oven to 350 degrees.
• Bake 25 to 30 minutes, or until rolls are nicely browned.
• Cool rolls slightly.
• To prepare glaze: Meanwhile, in medium bowl, mix melted butter, powdered sugar and vanilla; add hot water 1 Tbsp at a time until glaze reaches desired spreading consistency.
• Spread over slightly cooled rolls.
• These will taste most like the originals if you use Makara Cinnamon (available at the Cinnabon Stands) instead of conventional powdered cinnamon from the supermarket.