Clone of a Cinnabon

(from castro15’s recipe box)

Categories: Breakfast

Ingredients

  • For Rolls:
  • 1 cup warm milk
  • 2 eggs, at room temp
  • 1/3 cup butter, melted
  • 1/2 cup white sugar
  • 1 tsp salt
  • 4 1/2 cups bread flour
  • 2 1/2 tsp bread machine, instant or fast-rising active dry yeast
  • 1 cup brown sugar
  • 2 1/2 tbsp. cinnamon
  • 1/3 cup butter, softened
  • For Frosting:
  • 4 oz. cream cheese, softened
  • 2 tbsp. butter, softened
  • 1 1/2 cups powdered sugar
  • 1/2 tsp vanilla
  • 1/8 tsp salt

Directions

  1. Make Rolls: Preheat oven to 200. Pour milk, eggs, melted butter, white sugar and salt into the bowl of a stand mixer; stir together by hand. Add flour and yeast; mix with the dough hook on low speed until mixture forms a neat ball and cleans bowl sides, 5-10 minutes. Turn off oven. Cover bowl with plastic wrap, then transfer to oven with door ajar 10 minutes. Close oven door and let dough rise until doubled in size, about 1 hour, 10 minutes.

  2. Turn dough out onto a floured surface; cover and let rest 10 minutes. Meanwhile, stir together brown sugar and cinnamon in a small bowl.

  3. Roll dough out to a 12×20-inch rectangle. Spread with softened butter and sprinkle with cinnamon mixture, leaving a 1-inch border along 1 long end. Brush border with water.

  4. Starting from the other long end, tightly roll up dough to form a log. Pinch edge to seal seam. Use a length of unwaxed, unflavored dental floss or a serrated knife to cut log into 12 rolls. Arrange rolls, with a little space between them, on a parchment-lined 10×15-inch rimmed baking sheet.

  5. Cover and let rise until nearly doubled, about 45 minutes. Or store in the fridge up to 1 day and let stand 30 minutes before baking.

  6. Preheat oven to 375. Bake rolls until golden brown, 15-20 minutes. Use a paring knife to pull up center-most roll. If dough is still sticky and raw-looking, return pan to oven and bake 5 minutes more.

  7. Meanwhile, make frosting: Beat together cream cheese, butter, powdered sugar, vanilla and salt. Spread hot rolls with half of frosting. Cool in pan 10 minutes, then spread with remaining frosting. Serve warm.

Email to a friend | Print this recipe | Back