CopyCat Cinnabons

I’m a morning sweets person.

I’d rather eat cake or pie for breakfast than after a dinner.

I got this recipe off the intertubes long ago. It got so stained with ingredients that I had to rewrite it on a card.

Now it has a permanent home here.

If this isn’t the exact Cinnabon® recipe, it’s so close that no one will ever suspect.

It is decadent. It is sinful. It makes a pan full, but thankfully they freeze well. For the frosting, do the usual cup or so of powdered sugar, a tablespoon or so of milk and a couple of tablespoons of melted butter. Drizzle away.

INGREDIENTS:

FOR THE DOUGH:

  • 1/2 c warm water
  • 1 pkt. yeast (2 1/2 tsp)
  • 1 tsp.  sugar
  • 1/2 c milk
  • 1/3 c sugar
  • 1/3 butter, melted
  • 1 tsp salt
  • 1 egg
  • 4 c flour

FOR THE FILLING:

  • 1/4 c butter, melted
  • 3/4 c sugar
  • 1 1/2 Tbsp cinnamon
  • 3/4 c chopped nuts (walnut)

FOR THE BAKING PAN

  • 1/4 c butter, melted
  • 1/8 c sugar

INSTRUCTIONS:

  1. Mix the first three ingredients and proof the yeast
  2. Add each of the dough ingredients in succession, ending with the flour.
  3. When mixed, knead for 5 minutes on medium speed
  4. Move to an oiled bowl, cover and place in a warm place until dough has doubled in size.
  5. When dough is ready, get a large baking pan and put melted butter in and shake sugar around to evenly coat.
  6. Take the dough and roll into a large rectangle about 1/4 in thick.
  7. Starting with the melted butter, spread each of the “filling” ingredients one after the other.
  8. Roll up the dough from the long side. Cut into 1/4 inch slices, and place in the prepared baking pan. (They will be touching)
  9. Let rise, covered, and in a warm place until they have puffed up nicely and the nice bubble caps have formed.
  10. Pre-heat the oven to 350°.
  11. Place in oven and bake from 25-30 minutes or until nicely browned.
  12. When cool, frost with the powdered sugar streusel or a cream cheese frosting if desired.

Serves: as many as you’re willing to give up. Probably 12. 

 

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