Today I want to share my weakness for #mysweetsaturday by @denissemata. I confess I am an addict. I cannot pass a Cinnabon store without literally drewling like one of our dogs. So today this is my #mysaturday sweet.
Who doesn’t love the cinnabons at the malls? Or the bakery in town? Just walking by their stores and smelling these cinnabons baking, drives me up the walls. It’s very hard to keep on walking and not stop and spend sweetmoney on a cinnabon, or 6 ( sorry no control !)
Not to worry my Sweet tooth steemians ! I have found the precious cinnabon recipe. I came across in a cookbook. I collect them as you can see here.
My bookcase with all the cook books.
I have to admit I was a bit skeptical at first, but as I was making them they were looking like the real thing. I have to tell you, they are about as close to the real thing as you’re going to get. Sort off.
Oh My Goodness they came our like I am Nigella Lawson or Jamie Oliver haha. These are the best homemade Cinnamon Buns, only more work than smelling them in the mall and just purchase the aqua blue boxes.
Although they’re not as big as the ones you buy because I wanted to make a dozen with this recipe, so I cut each roll so that’ it’s 2 cm in height whereas the original ones are about 5. As these cinnabons were baking, the house smelled amazing, just like it does at the mall when you walk by the cinnabon store. Or bake an apple pie. I was so excited. And of course, you cannot have cinnabons without the yummy cream cheese icing. An amazing recipe!!
ngredients For homemade Cinnabons:
There are 3 parts to this recipe. The dough, the filling and that delicious cream cheese icing or topping if you want. Make sure you have enough of everything otherwise it won’t work. Here’s what you’ll need:
Dough:
Active dry yeast – You can use instant yeast if that’s what you have. If you use instant, you won’t need to bloom it first, but it’s a good idea to test if it’s still alive. If your yeast doesn’t foam up your yeast is dead and the dough won’t turn out.Then you have a burial before you can eat anything! The M ilk – make sure the milk is lukewarm, not from the fridge. Lukewarm basically means the milk is between 36 to 40 c. I used whole milk or full as we call it here. Sugar – granulated sugar is fine, we just need a bit to sweeten the dough. Butter – unsalted as always. Unsalted butter gives us control on how much sodium is in our food. Salt – we always need to add a bit of salt to our baked goods, to bring out all the flavors. Salt basically makes everything taste better. Eggs – Use large eggs for this recipe. Flour – I used all-purpose flour for this.
Filling:
Brown sugar, Cinnamon – the key ingredient in cinnamon rolls! Butter – unsalted again. You’ll want to make sure this is softened. Margarine can be used as well.
Cream Cheese Icing:
Butter , Powdered sugar – this is also known as icing sugar or confectioner’s sugar. Cream cheese – at room temperature. I always use Philadelphia cream cheese. Vanilla extract – just a bit to add a touch of vanilla in the icing and Salt. It’s divine!
How To Make Cinnamon Rolls :
Bloom the yeast, dissolve the yeast in the warm milk. You can add a tablespoon of sugar from the sugar needed for the dough to help activate the yeast. Let it sit for 5 to 10 minutes until it has foamed up nicely. If your yeast doesn’t get foamy, don’t move forward. Buy a new jar and store it in the freezer so it lasts longer.
Make the dough: To the bowl of your mixer add the sugar, butter or margarine, salt, eggs, and flour and mix until well blended. Pour the milk/yeast mixture over the flour mixture and using the dough hook, mix well until well incorporated. Place the dough into an oiled bowl, cover and let rise in a warm place about 1 hour or until the dough has doubled in size. I use a little tin foil and a kitchen towel to cover the bowl.
Prepare filling: Combine the brown sugar and cinnamon in a bowl and let us sit.
How To Roll Cinnamon Rolls
Assamble cinnamon rolls: Roll the dough out on a lightly floured surface, until it is approximately 16 inches long by 12 inches wide. It should be approximately 1/4 inch in thickness. Spread the 1/3 cup of butter evenly over the dough, then sprinkle with the sugar evenly over the surface of the dough. Working carefully, from the long edge, roll the dough down to the bottom edge. Cut the dough into 1 1/2 inch (or bigger if you choose but the total amount is less) slices, and place in a lightly greased baking oven bake form. Place the cut rolls in buttered pan. Cover with a clean kitchen towel again or plastic tinfoi and let them rise for another 30 minutes, or until doubled in size. That’s easier to see, when you aren’t sure.
Bake the cinnamon rolls: Bake them in a preheated 250 degree oven for 20 minutes or until golden brown.
Make icing: While the rolls are baking make the icing by mixing all the icing ingredients and beat well with an electric mixer until fluffy and smooth. You may taste with your finger hahahha When the rolls are done, spread generously with icing, that is the best part the more the marrier.
I wanted to know, Can You Freeze Cinnamon Rolls? And the answer is absolutely! At our house that is not an option by the way. And again the times I or we but them is more often. You have mini sizes aswell. Ideal to have in the freezer for unexpected visitors.
I made this blog together with the dough cookbook Ok enough for #mysweetsaturday I am hungry just writing this as a fouroclocky.
About 2 years ago I’ve written about the ‘best’ time to submit a blogpost so you’ll receive worldwide exposure. I came up with the term 4 o'clocky and I thought this might be a great idea to make a blogpost every day at 4 o'clock local time with this title. Every day I’ll submit a blogpost about something that keeps me busy, a challange, a contest or something important enough to share so Lets blog on and See you every day here at 4 !
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@denissemata. I confess I am an addict. I cannot pass a Cinnabon store without literally drewling like one of our dogs. So today this is my #mysaturday sweet.
