CINNABON CINNAMON ROLLS Recipe
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Category: |
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Ingredients: |
Ingredients: Ingredients: ************ROLL DOUGH
1/4 Cup warm water, 110 - 120 degrees
1 Tbsp active dry yeast
3/4 Cup buttermilk, room temperature
1/2 Cup + 1/2 tsp granulated sugar, derided
1 tsp salt
1/2 tsp vanilla extract
6 Tbsp unsalted butter, melted
3 1/2 - 4 Cups all purpose flour
Raisins and/or nuts optional
************CINNAMON FILLING
6 TBSP unsalted butter, well softened
1 Cup packed light brown sugar
2 Tbsp cinnamon
************CREAM CHEESE ICING
1/4 Cup unsalted butter, softened
3 oz cream cheese, softened
1/2 tsp vanilla extract
1 1/2 Cup powdered sugar
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Directions: |
Directions:Directions: 1. Pour water in a mixer bowl, pour in yeast and 1/2 tsp sugar and whisk well. Let rest 5 - 10 min to proof.
2. Add in buttermilk, eggs, 1/2 cup granulated sugar, salt, vanilla and 6 Tbsp melted butter. Using whisk attachment, blend mixture until combined.
3. Pour in 2/12 cups of flour and mix until well combined. Switch attachment to the hook to knead and add another 1 cup of flour. Knead until combined.
4. Continue to knead on moderate low speed about 5 - 6 min while adding a little more flour as needed to reach a soft and moist dough (dough shouldn’t ssstick to sides of bowl but does stick to bottom (I had to add more flour)
5. Transfer dough to an oiled bowl, cover with plastic wrap and let rise in a warm place until doubled in volume, about 1 1/2 hours.
6. Butter a rimmed 15X10’ jelly roll pan, then like with a parchment paper (a 13X9” baking dish works as well. Butter parchment paper and set aside.
7. Punch dough down. Dust a working surface lightly with flour and turn dough out onto surface. Sprinkle top of dough with a little flour then roll dough out into a 20X18’ rectangle.
8. Spread 6 Tbsp butter evenly over entire surface. In a small mixing bowl whisk together brown sugar and cinnamon. Sprinkle and spread brown sugar mixture evenly over butter layer leaving 1/2’ border uncovered along edges. (You can now add raisins if you wish).
9. Beginning on the 18” side, tightly roll dough into a cylinder. Pinch the seam to seal.
10. Cut into 12 equal portions using a large knife (they should be 1 1/2 “ each). Arrange rolls, spacing evenly apart on prepared baking sheet.
11. Cover with plastic wrap (leave loose but fully enclose to keep air out).
12. Let rise in a warm place until doubled in volume, about 1 1/2 hours. Preheat oven to 375 degrees.
13. Bake rolls in preheated oven until centers are no longer doughy, about 18 - 22 min (If needed use a foil tent last 5 min to prevent excess browning).
14. While rolls are baking mix together icing ingredients till light fluffy
15. Spread icing over hot rolls
Preparation Time:
PREP: 45 MIN / COOK 20 MIN / TOTAL 3 HRS 35MIN |
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