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Discussion in 'Food Forum' started by max12, Jan 29, 2006.
Does anyone have it? I love that stuff.
Ever whut is it? My buddy has a weird skin condition that sounds a little like thet.. limme get back to yer on hit.
Now, that's more to my taste! Sounds delicious!!
Cinnabons - Buns from Heaven
Ease of Cooking: Beginner
This recipe was sent in by a fellow viewer, originally published in the Portland newspaper as their best shot at Cinnabons, I think you will find this pretty darn close. Please reference the Cinnabon Frosting recipe for the icing. Thanks to Judy Hilman.
2 pkg. active dry yeast
1 C. warm water (105-115 degree)
2/3 C. plus 1 tsp. granulated sugar, divided
1 C. warmed milk
2/3 C. butter
2 tsp salt
2 eggs, slightly beaten
7-8 C. all-purpose flour, or more if needed
1 C. melted butter, divided (2 sticks)
1 3/4 C. granulated sugar, divided
3 Tbsp. ground cinnamon
1 1/2 C. chopped walnuts, optional
1 1/2 C. raisins, optional
2/3 C. melted butter (1 stick plus 2 Tbsp.)
4 C. powdered sugar
2 tsp vanilla
4-8 Tbsp. hot water
In a small bowl mix together warm water, yeast and sugar 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 to 15 slices. Coat bottom of a 13-by-9-inch baking pan and a 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.
CopyKat Version of the Icing
Cinabons have cream cheese icing(IIRC). It's a different flavor than the powdered sugar/butter icing listed above. I walked by a Cinabon today at the local mall and asked the girl making them if the recipe is still a secret and she replied "yes". My son, who is quite a pastry chef, has made a copycat recipe of the Cinabons several times, and although they are extremely good, and close to Cinabons, they are not quite as good as the original.
Do a search for a web site called "Vernalisa's Almost original Famous Recipes". They have a cinnabon recipe that's pretty good and alot of recipes from different restaraunts that are a lot of fun.