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Thread: Cinnabons

  1. #1
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    Cinnabons

    Ingredients

    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

    Filling:
    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

    Creamy glaze:
    2/3 C. melted butter (1 stick plus 2 Tbsp.)
    4 C. powdered sugar
    2 tsp vanilla
    4-8 Tbsp. hot water
    Methods/steps
    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.

  2. #2
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    I found this recipe a few weeks back (yours is a bit different to mine and I used a bread maker) I'am wishing I hadn't.


  3. #3
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    Quote Originally Posted by lozzy, post: 34266
    I found this recipe a few weeks back (yours is a bit different to mine and I used a bread maker) I'am wishing I hadn't.

    They look yummy. I dare not make them.

  4. #4
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    oooo I love these



  5. #5
    Administrator Tink's Avatar
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    I like cinnamon rolls (not Cinnabon's though) but hate the glaze. I like to make them without the glaze on all of them. Same with cake. Not a huge fan, but really dislike most frostings. I like it plain if I'm going to eat it at all.






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  6. #6
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    Quote Originally Posted by Tink, post: 34372
    I like cinnamon rolls (not Cinnabon's though) but hate the glaze. I like to make them without the glaze on all of them. Same with cake. Not a huge fan, but really dislike most frostings. I like it plain if I'm going to eat it at all.
    My dh is exactly the same. Make a sponge with cream filling and he will not touch it, make just a plain sponge and its gone.

  7. #7
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    Made these today. There were 14 of them . To many to eat so gave some to the neighbours. I did not put any frosting on them and they still tasted lush.

  8. #8
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    DH is gonna make some for us tomorrow :excited001:

  9. #9
    Administrator Tink's Avatar
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    Ooooh, your kitchen is going to smell divine!!! Let us know how they turn out!






    Welcome to our new home! It's a lovely and friendly place. If you haven't joined yet, do register. It's a great place to make friends and share all those Disney secrets!!

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  10. #10
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    Quote Originally Posted by Tink, post: 38066
    Ooooh, your kitchen is going to smell divine!!! Let us know how they turn out!
    I'll take photos too

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