I make these outside of my home for people and they absolutely love them. Everyone who has tasted them says they taste better than Cinnabon's. Those are not my words.
These look great. I have been looking for a Cinnabon type recipe. Do you mind sharing the recipe?
I'll do a picture by picture recipe guide...
Don't put yourself down. MUCH better than Cinnabon I hope. Beautiful first posts. But we on Fresh Loaf like details, details, details. -Varda
yes... details please. sure look delocious :))
Where's your blog?!!!! Haaa!
The two things I pick to look at are YOUR'S!! ;)
I would love to get the recipes too!!!
well that's a good thing...i dont have a blog as of now...this is what i consider my blog...but i really need to make one...but i will be sharing the recipes soon because it's highly requested here i see...
Yes sir! Please post soon!
Do happen to have that recipe for us greedy batards? :)
4 1/2 Instant Yeast
1 cup of warm water(110 degrees)
1 cup warm milk
3/4 cup of sugar
2 tsp kosher salt
2 eggs slightly beaten
42 oz. of flour
1 stick of butter
14 ounce dark brown sugar
2 tbsp. cinnamon( I used Kojinte cinnamon)
1 1/2 tsp xantham
1/2 stick of margarine *very very soft*
1/2 lbs margarine
1/2 lbs cream cheese
1 lbs powdered sugar
1 1/4 tsp lemon juice
2 tsp vanilla
Mix all the dough ingredients in a stand mixer and mix on low until combined.
Turn to medium speed and knead for 10 minutes. Seems long but it works here.
Throw in a JUMBO ziplock bag and refridgerate for 6 hours to overnight.*IMPORTANT*
Take dough out of fridge(Should be tripled/double in size) and cut dough into two 35-38 ounce balls.
Roll dough out to 17 x 25 inches
Mix cinnamon, brown sugar, and xantham gum together
Take very very soft margarine(not melted...melted will have your filling run out during baking)
And spread over dough with a rubber spatula evenly and spread half the cinnamon/sugar mixture over dough
With the shorter end facing you roll dough tight and cut into 2 1/2 pieces with a sharp knife.
*Do not smash the dough or you will ruin them**Make sure knife is sharp*
Place rolls in a *LIGHT* 9 x 13 aluminum cinnamon roll pan, spaced generously, lined with buttered top parchment paper
Place rolls in the oven, turned off, with boiling water for one hour.
I switch pot of boiling water with another pot of boiling water at the 30 minute mark.
When rolls are fully proofed, take out of oven and preheat oven to 350 degrees F.
Bake rolls for 20-22 minutes. DO NOT OVERBAKE.
Let cool for only 5 to 10 minutes and top with cream cheese frosting.
You want the frosting to run into the roll and make it soft.
Looks YUM!! Whats the xantham for?
We can use real butter instead of margarin right?
Thanks again for sharing!!! :)
Pretzels next!!!!!!!! :)
Xantham gum is a thickening agent and stabilizer. I would assume in this recipe, it would be used to make the filling extra gooey.
Yes...it keeps the filling inside the roll during the baking process and makes it gooey...correct...
u can use butter of course...i use margarine to spread because it's cheaper and u just need it to help the cinnamon sugar stick...butter taste WAY better in the frosting also...but i again margarine is cheaper...even if u use butter flavored crisco it will taste better than margarine...
Reads like a pretty stiff dough(for cinnamon rolls).
They do look good though. I guess, like you say, the xantham gum and frosting help soften them up.
Thanks a lot DiJon! When you say 4 1/2 instant yeast, is that teaspoons?
yes 4 1/2 tsp...my apologies...