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Cinnamon Rolls

November 10, 2011

I have wanted to make cinnamon rolls for a long time and I was even more anxious to do so after watching a Top Secret Recipe on Cinnabon. I took the dough recipe from The Pioneer Woman (as it seemed to the be the easiest) and the frosting from the top secret show. I think I still need to experiment a few more recipes and perfect my technique on making them, but overall they turned out pretty well. Thank goodness I made them for when we had company so I wasn’t tempted to eat ALL of them myself!

Note: I halved the dough recipe as I did not need 8 pans of rolls or however many it would produce, but the recipe below is the full version.

Cinnamon Rolls

Ingredients:

  • 1 quart Whole Milk
  • 1 cup Vegetable Oil
  • 1 cup Sugar
  • 2 packages Active Dry Yeast, 0.25 Ounce Packets
  • 8 cups (Plus 1 Cup Extra, Separated) All-purpose Flour
  • 1 teaspoon (heaping) Baking Powder
  • 1 teaspoon (scant) Baking Soda
  • 1 Tablespoon (heaping) Salt
  • Plenty Of Melted Butter
  • 2 cups Sugar (I added in some brown sugar too to one of my pans)
  • Generous Sprinkling Of Cinnamon

Directions:

  • Mix the milk, vegetable oil and sugar in a large pan. Scald the mixture (heat until just before the boiling point). Turn off heat and leave to cool 45 minutes to 1 hour. When the mixture is lukewarm to warm, but not hot, sprinkle in both packages of Active Dry Yeast. Let this sit for a minute. Then add 8 cups of all-purpose flour. Stir mixture together. Cover and let rise for at least an hour.
  • After rising for at least an hour, add 1 more cup of flour, the baking powder, baking soda and salt. Stir mixture together. (At this point, you could cover the dough and put it in the fridge until you need it – overnight or even a day or two, if necessary. Just keep your eye on it and if it starts to overflow out of the pan, just punch it down).
  • When ready to prepare rolls: Sprinkle rolling surface generously with flour. Take half the dough and form a rough rectangle. Then roll the dough thin, maintaining a general rectangular shape. Drizzle 1/2 to 1 cup melted butter over the dough. Now sprinkle 1 cup of sugar over the butter followed by a generous sprinkling of cinnamon (this is where I added in some brown sugar too).
  • Now, starting at the opposite end, begin rolling the dough in a neat line toward you. Keep the roll relatively tight as you go. Next, pinch the seam of the roll to seal it.
  • Spread 1 tablespoon of melted butter in a seven inch round foil cake or pie pan. Then begin cutting the rolls approximately ¾ to 1 inch thick and laying them in the buttered pans.
  • Repeat this process with the other half of the dough. Let the rolls rise for 20 to 30 minutes, then bake at 400 degrees (see note below) until light golden brown, about 15 to 18 minutes.

Frosting (Cinnabon copycat recipe)

Note: Double if making the full recipe of dough, if not one batch is more than enough.

Ingredients:

  • 4 oz cream cheese, softened
  • 6 oz unsalted butter, softened
  • 6 oz powdered sugar
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon plus 1/8 teaspoon salt (I used salted butter so didn’t add in the extra salt)
  • 2 drops lemon extract

Directions:

  • Whip butter, cream cheese, vanilla, salt and lemon extract with electric mixer on high for 10 minutes until fluffy.
  • Add powdered sugar and mix slowly at first and then on high speed for 30 seconds.
  • Spread on rolls when warm.

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