Cinnabon Style Cinnamon Rolls
You will need the following for the cinnamon roll dough:
1/4 cup warm water
2 1/2 teaspoons yeast
1 tablespoon of white sugar
3/4 cup warm milk (110°F/45°C)
2 eggs, room temperature
1/3 cup margarine, melted
4 - 4 1/2 cups bread flour
1 teaspoon salt
1/2 cup white sugar
Here's the list for the cinnamon filling:
2 cups dark brown sugar, packed
4 tablespoons ground cinnamon
1/3 cup butter, softened
And finally the cream cheese frosting, this was the hardest part to perfect (I usually end up making a double batch):
1/2 cup butter, softened
1 teaspoon vanilla extract
1/4 teaspoon salt
1 (8 ounce) package cream cheese, softened
2 2/3 cups confectioners' sugar - aka powdered sugar
Note: Conversions to metric measurements can be found here.
You will do a few things differently when making these cinnamon rolls compared to other cinnamon rolls.
- Mix the water, yeast, and sugar. Let sit for 10 minutes to make a slurry.
- While the slurry is forming add the dry ingredients for the dough together in a mixer with a dough hook.
- When slurry is done add all remaining wet ingredients to the dry ingredients, mix for 5 minutes.
- Put the dough in an airtight container and let double in size (about an hour)
While the dough is proving you can mix up the sugar and cinnamon mixture that will go inside the cinnamon rolls. I know it seems like a lot of cinnamon, but the cinnamon rolls are going to be big.
Once the dough has fully proofed, you will need to roll it out on a large surface to roll it out on. Lightly dust the surface with some bread flour so the dough does not stick.
- Roll dough into a 16 x 21 inch rectangle (about 1/4 inch or 64 mm thick).
- Spread dough with 1/3 cup (79 ml) butter.
- Sprinkle evenly with sugar/cinnamon mixture.
- Roll up dough and cut into 12 rolls.
Make sure to reserve about a 1/4 cup of the cinnamon sugar mixture to coat the bottom of the pan to help the rolls come out of the pan easier.
It will be a little tough to start rolling up the roll. As you roll it up lightly tug on the roll to slightly stretch the dough to help hold it together.
I decided to give baking the rolls their own section, because you are going to use your oven as an industrial bread proofer to get them to double the second time. What I usually do is turn the oven up to about 200°F for a few minutes to get it nice and warm, put in a small shallow pan with some water in it in the oven while the roles are proofing.
- Place rolls in a parchment paper lined 9 x 13 inch baking pan. Let them rise until nearly doubled again (about 30 minutes).
- After they are done rising for the second time, remove the rolls and preheat the oven to 385° F (200° C).
- Bake for 15 minutes while the entire pan is covered in aluminum foil.
- After 15 minutes remove the foil and bake for an additional 3 to 4 minutes to lightly brown the tops (watch it they will brown quickly!).
I want to give the frosting its own section as well, because this was actually the hardest part about making the cinnamon rolls.
You will need to add the ingredients for the frosting in precisely this order:
- 1/2 cup butter, softened
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 (8 ounce) package cream cheese, softened
- 2 2/3 cups confectioners' sugar
- When you first put the butter in make sure it is at room temperature, and after it is been whipped for about 2 min. you will need to put the bowl in an ice bath to lower the butter down to right around 45°F. As soon as the butter has stiffened up just slightly, whip it with the mixer again and you will noticeable fluff up significantly more this time.
- While the mixer is still running, add in the vanilla, salt, and the cream cheese and whip for another 2 min.
- After everything is been incorporated add in the confectioners' sugar 1/2 cup at a time.
The end result will be a very creamy fluffy frosting that will melt slightly when spread on a roll.
As soon as the rolls come out of the over put a glob of frosting on each of the rolls and put it back in the oven for 1-2 minutes to lightly melt some of the frosting and let it seep in between the rolls.
Let cool for 10-15 minutes, then enjoy your warm homemade Cinnabon style cinnamon rolls.
If you let the cinnamon rolls come down to room temperature you will be able to freeze them for up to three months in the freezer, as long as they are in an airtight bag.
Even though these take a while to make, the taste is exceptional and you will never be able to eat another cinnamon roll out of a can again!