Copy Cat Cinnabons

INGREDIENTS

2 teaspoons (1 packet) dry active yeast1 cup milk  4 cups all-purpose flour ½ cup granulated sugar ⅓ cup softened butter 1 teaspoon salt 2 large eggs, room temperature 1 teaspoon vanilla extract

Filling
1 cup brown sugar, packed⅓ cup granulated sugar3 tablespoons cinnamon½ cup butter, softenedFinely chopped pecans
Icing
1 stick or 8 TB softened butter¼ c cream cheese1+½ c icing sugar¼ teaspoon salt1 TB vanilla essence1 TB caramel essence

METHOD

Heat the milk to 110°F (check the packet of yeast you are using to ensure thatthis is the temperature your yeast needs, always default to the temperaturelisted on the package). Sprinkle the milk with the yeast, allow to get foamy forabout 5 minutes.
In a stand mixer add the flour, sugar, butter, eggs, salt, vanilla and the proved-yeast with the milk.
Add a dough hook to the stand mixer. Mix on high until the dough comestogether and gathers around the blade.
Add the dough to a large bowl that has been oiled or sprayed with cookingspray. Cover and allow to rise until doubled in size, about 1 hour (may takelonger in a colder room).
Add the dough to a well floured surface. Roll into a large rectangle.
Spread the filling mixture,evenly and then roll tightly into a swiss-roll-shape.
Leave the log to chill for 10 minutes in the fridge,thereafter cut into discs,and pack into a suitable oven dish.
Bake in a preheated oven 180 for 25-30 minutes OR until fully cooked.
Once cooled,spread the icing on top and Enjoy!
Filling and Icing method:
In a bowl combine the filling ingredients. Mix until it forms a paste. This willhelp the filling to stay in the rolls without spilling out while the dough is beingcut. This will give you a large ribbon of cinnamon sugar in the center of yourrolls.
Spread the filling on the dough in an even layer. This is much easier when thefilling is very soft (but not melted).
Icing:
Cream butter and icing sugar until smooth,then add the cream cheese and essences until well combined.

INFO & TIPS

Can also be made without a machine,and by hand

I adjusted the icing sugar amount (I reduced it)

POSTED ON

13 Jun 2024

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