Homemade Cinnabon Rolls
When you’re in a Covid lockdown and craving Cinnabon – this is what you want to whip up at home.
- stand mixer
- measuring cups
- mixing bowls
- dough scraper
- Knife
- Baking pan/tray (Roasting pan will do)
Dough
- 1 cup milk (warm)
- ½ cup white sugar (*see note)
- 2¼ tsp yeast (~12grams )
- ⅓ cup unsalted butter (softened *see note)
- 1 tsp salt
- 2 eggs
- 4½-5 cups Flour
Filling
- 1 cup raw sugar
- 3 Tbsp cinnamon
- 2½ Tbsp unsalted butter (~38grams)
Cream Cheese icing
- 2½T Tbsp unsalted butter
- 1½ cups icing sugar
- ¼ cup cream cheese (~56grams)
- ½ tsp vanilla extract
- ⅛ tsp salt
Dough
Dissolve the yeast in the warm milk. Add a tsp 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.
In your mixers’ bowl mix the eggs, sugar, butter, salt. Once all nicely combined add 3.5 cups of the flour, mix till just incorporated and then pour the milk/yeast mixture over the flour mixture. Allow this to come together, kneading with a dough hook until well incorporated. Add remaining flour in ½ cup increments. You don’t want a dry dough. 4-4.5 cups could be enough!! You want a smooth, clean dough, not too sticky.
7minutes in a Kitchenaid or Breville stand mixer It’ll come off the sides of your mixing bowl. By hand possibly 15min – Knead until smooth and elastic.
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.
Combine the brown sugar and cinnamon in a bowl.
Assembly
Preheat oven to 176°C
Roll out your dough on a lightly floured surface to about 40cm x 30cm 0.6mm thick
Spread the butter evenly over the dough, then sprinkle the cinnamon sugar evenly over the surface of the dough.
Carefully from the long edge, roll the dough to the other edge. You’ll have one long thick log.
Grease or line your baking pan.
Cut the log into about 2½cm slices.
Place these into your pan with the swirl facing up. Cover with a clean kitchen towel or clingwrap, and let them rise in a warm place. About 30 minutes over a hot water basin should be enough, if your kitchen is cool.
Bake for 20min until golden brown – time can vary
Icing
While your rolls are baking, start making your icing. Mix everything together with an electric mixer until smooth and fluffy.
When rolls are done, spread your icing generously over them.
Well done & bone apple tea
- Sugar – granulated white is preferred but I’ve used raw sugar and it works fine.
- Butter – take it out of the fridge the night before so it’ll be soft when needed.
Originally found here,
