Clone of a Cinnabon
You have got to try these. The first time I made them, I thought of how much money I could save by making my own!
You have got to try these. The first time I made them, I thought of how much money I could save by making my own!
- 1/2 teaspoon vanilla extract
- 1 teaspoon salt
- 1/2 cup white sugar
- 1 cup brown sugar packed
- 1/4 cup butter softened
- 1/8 teaspoon salt
- 1 (3 ounce) package cream cheese softened
- 1/3 cup butter softened
- 2 eggs room temperature
- 1 1/2 cups confectioners' sugar
- 1 cup warm milk (110 degrees f/45 degrees c)
- 1/3 cup margarine melted
- 4 1/2 cups bread flour
- 2 1/2 teaspoons bread machine yeast
- 2 1/2 tablespoons ground cinnamon
- Carbohydrate 133.702357806519 g
- Cholesterol 27.7246527978334 mg
- Fat 16.8050384814018 g
- Fiber 4.01229411622312 g
- Protein 11.727052042602 g
- Saturated Fat 7.68433256247479 g
- Serving Size 1 1 roll (248g)
- Sodium 152.147413709407 mg
- Sugar 129.690063690296 g
- Trans Fat 1.51885902693066 g
- Calories 721 calories
Step-by-step
- 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.
Using bread flour instead of all-purpose flour is non-negotiable if you want structural integrity in laminated or rolled doughs. Bread flour contains roughly twelve to fourteen percent protein, which generates the gluten network necessary to hold thick layers of butter and sugar without collapsing. Many bakers fail here by using weak flour, resulting in flat, dense pastries rather than tall, pillowy swirls.
Managing Yeast and Dough Development
Warm milk measuring precisely 110 degrees Fahrenheit is vital for activating dry yeast without killing the microorganisms. Pouring liquid that exceeds 120 degrees Fahrenheit into the bread machine pan deactivates the leavening agent entirely, leaving the dough heavy and unrisen. Allow the mixed dough to double in volume during the initial cycle, then rest the flattened sheet for ten minutes to relax the gluten before rolling.
- Check milk temperature with an instant-read thermometer before adding it to the bread machine.
- Roll the dough precisely to a 16x21-inch rectangle to ensure proper spiral distribution.
- Spread softened butter evenly, leaving a small border at the edge to prevent leaking.
- Bake at 400 degrees Fahrenheit until the internal temperature reaches 190 degrees Fahrenheit.
