Your Cinnabon rolls are fabulous and easy! Someone may have already suggested this to you, but I use frozen bread dough instead of making the dough myself. As long as you let them double in size just before baking, they taste just as authentic.
JERILYN’S GRANDMOTHER’S CINNAMON ROLLS
DOUGH
1 cup warm water
3 (1/4-ounce) packages active dry yeast or 3 cakes fresh yeast (5/8 ounce each)
1/2 cup granulated sugar
1/3 cup butter, softened
1 cup milk, scalded and cooled
3 large eggs
1-1/4 teaspoons salt
3-1/2 cups all-purpose flour, unsifted
1/2 cup raisins, optional
3-1/2 cups whole wheat pastry flour, unsifted
.
Combine water, yeast and sugar in large mixing bowl and let stand 5 minutes.
Add butter to cooling milk to soften. When cool, add milk mixture to yeast
mixture and stir well. Add eggs and salt and stir well with wire whisk.
Begin adding all-purpose flour, mixing well with wooden spoon until mixture
resembles thick cake batter. Add raisins. Add 2-1/2 cups whole wheat pastry
flour. Mix well again until dough is quite sticky and begins to leave sides
of bowl. Place 1/2 cup remaining whole wheat pastry flour onto board.
Turn dough out and knead about 10 minutes until smooth and shiny, slowly
adding more flour if needed. (Dough should be somewhat soft and resilient,
almost sticky.)
Shape dough into ball and place in large greased bowl, turning to grease
top. Cover with damp towel. Let rise in warm place about 45 minutes or until
doubled in bulk.
Turn dough onto large floured board. Roll out to 24x20" rectangle. (Dough
will be quite thin.)
FILLING
2 cups butter, melted 3 cups dark brown sugar, packed 6 tablespoons ground
cinnamon 3/4 cup chopped walnuts, optional
Mix together melted butter, brown sugar and cinnamon. Spread entire
rectangle of dough with mixture (it should be very glossy in order to
produce syrup). Sprinkle with walnuts.
Roll rectangle tightly from long side (filling will be slightly runny and
dough will be soft).
Make sure seam side is on bottom. Shape with hands to make roll uniform in
size from end to end. With very sharp knife, cut roll into 16 equal
portions. Place side by side, cut sides up, in 2 well-greased 13"x9"3" metal
baking pans. (Glass pans will tend to caramelize syrup too quickly.)
Cover with warm, damp towel and let rise in warm place 30 to 40 minutes or
until almost doubled in size.
Bake at 350 degrees until nicely browned and filling is bubbly, about 35
minutes. Immediately invert onto serving platter or baking sheet, allowing
syrup to drip from pan onto rolls (this is the secret).
Makes 16 large cinnamon rolls.
Jerilyn Brusseau has been baking cinnamon rolls with her mother and
grandmother since she was 9. She grew up in a Snohomish, Wash., farmhouse
that was the center of hospitality. Every Sunday, the family enjoyed fried
chicken, baked beans and cinnamon rolls. Brusseau is the creator of the
franchised Cinnabon cinnamon roll, and it has become one of the culinary
highlights of her career.
Servings: 16
Cinnabon Frosting The key to this is whipping it up for at least 12 minutes.
1 Pound butter or margarine 1 Pound cream cheese 2 Pounds powdered sugar 2
Teaspoons lemon juice 2 Teaspoons vanilla extract .
Instructions:
Allow butter and cream cheese to reach room temperature. Beat cream cheese
and margarine together in a bowl with a mixer. Slowly add in all powdered
sugar. Once all of the sugar is in the bowl, mix for at least an additional
12 minutes. When almost done, add the extracts.
Note:
-
use appx. 50% more filling than they call for
-
usually cut them only 1" as opposed to 2"…makes for a better size unless
you want to larger ones. Use unflavored dental floss to cut. Just lay under
and pull up the two cutting the rolls. -
The recipe says to place them 2" apart on the cookie sheet…place them
so that they are touching each other…then filling will ooze a little but it
will ooze onto themselves.
Cinnabon’s For The Bread Machine
2 pounds
1 Cup milk 1 egg, beaten 4 Tablespoons melted butter 4 Tablespoons water
1/2 box instant vanilla pudding (3.4 ounce. box) 4 Cups bread flour 1
Tablespoon sugar 1/2 Tablespoon salt 2-1/2 Tablespoons bread machine yeast
Filling: 1/2 Cup butter, softened 1 Cup brown sugar 2 Tablespoons cinnamon
1/4 Cup chopped walnuts, optional 1/4 Cup raisins, optional
Frosting
1 (Real Cinnabon Frosting): 4 Ounces cream cheese, room temperature 1/4
Cup butter, softened 1-1/2 Cups powdered sugar 1/2 Tablespoon vanilla
1-1/2 Tablespoons milk 3 Tablespoons real maple syrup
Frosting 2 (not the real thing, but good) 1 Tablespoon milk 1-1/2 Cups
powdered sugar 4 Tablespoons butter, softened 1 Tablespoon vanilla 1-1/2
Tablespoons milk
Place all ingredients in your machine in order recommended by your machines
manufacturer. Place the pan in your machine. Select the dough cycle and
press start. When cycle is finished, remove the dough, knead enough to punch
down and roll to 17X10.
Combine first three filling ingredients and mix well.
Heat in microwave 10 seconds to make it spreadable. Spread over rolled out
dough with rubber spatula. Get as close to the edges as possible. Sprinkle
nuts or raisins over dough.
Starting with widest end, roll the dough into tight log. Cut into 1/2"
slices.
Place in a lightly greased baking dish with sides. Put in warm draft-free
place and allow them to rise until double. (I turn my oven on warm and place
them inside. When the temperature light goes off, turn off the oven.
I let them rise 20-30 minutes this way.
Take out to heat oven to baking temperature).
Bake at 350 for 15-20 minutes. When the rolls are done top with frosting of
your choice.
Note: For a real treat replace raisins in the filling with chopped dried
cherries, blueberries or strawberries. When doing this use frosting 1 or 2
and add a Tablespoon of matching fruit jam.
Yield: A full 9"x13" pan.