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Clone of a Cinnabon

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  • Clone of a Cinnabon


    * 1 cup warm milk (110 degrees F/45 degrees C)
    * 2 eggs, room temperature
    * 1/3 cup margarine, melted
    * 4 1/2 cups bread flour
    * 1 teaspoon salt
    * 1/2 cup white sugar
    * 2 1/2 teaspoons bread machine yeast
    * 1 cup brown sugar, packed
    * 2 1/2 tablespoons ground cinnamon
    * 1/3 cup butter, softened
    * 1 (3 ounce) package cream cheese, softened
    * 1/4 cup butter, softened
    * 1 1/2 cups confectioners' sugar
    * 1/2 teaspoon vanilla extract
    * 1/8 teaspoon salt


    1. Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select dough cycle; press Start.
    2. After the dough has doubled in size turn it out onto a lightly floured surface, cover and let rest for 10 minutes. In a small bowl, combine brown sugar and cinnamon.
    3. Roll dough into a 16x21 inch rectangle. Spread dough with 1/3 cup butter and sprinkle evenly with sugar/cinnamon mixture. Roll up dough and cut into 12 rolls. Place rolls in a lightly greased 9x13 inch baking pan. Cover and let rise until nearly doubled, about 30 minutes. Meanwhile, preheat oven to 400 degrees F (200 degrees C).
    4. Bake rolls in preheated oven until golden brown, about 15 minutes. While rolls are baking, beat together cream cheese, 1/4 cup butter, confectioners' sugar, vanilla extract and salt. Spread frosting on warm rolls before serving.
    This recipe is taken from here.

  • #2
    That's the same recipe I've been using, and it's posted on a LOT of websites because it is sooooooo good! I make it using my KitchenAid mixer, and just let the dough rise for about 20-30 minutes (while I'm making the filling) before rolling it out. What you can also do is to add chopped walnuts or pecans to your filling to add another texture to the rolls. I also will roll out the dough and cut it half lengthwise, and make two long rolls instead of one. Still cut the rolls about 1-1/2" wide, but now you have twice as many buns that are smaller in size. Here's what they look like right from the oven in a 9x13 glass pan before icing...

    Here are the full size rolls with nuts in the filling. My wife like the smaller profile because they are easier to eat, and it's a better portion for a light dessert...

    I roll my dough out to 24-27" wide, and get a few extra rolls from this recipe. They still will proof fine. I put the extra pieces in a cake tin or an 8x8 pan. Here is a shot where I used the same recipe to make Sticky Buns, and the leftovers are in a cake tin.

    Last edited by Dough Boy; 12-17-2009, 10:24 AM.


    • #3
      Dag, Dough Boy, just why didn't you get a job at Cinnabon? Those look GOOD! Where's the icing though?
      Last edited by Big Daddy's House; 12-17-2009, 03:40 PM.


      • #4
        Originally posted by Big Daddy's House View Post
        Dough Boy, just why didn't you get a job at Cinnabon? Those look GOOD! Where's the icing though?
        The icing hides the beauty of the swirls when they first come out of teh oven. I iced them right after the picture was taken.

        I don't want any job even remotely related to baking. Baking is my HOBBY, and if I did it all day it would then become a JOB. I own my own business by day, and look forward to baking when I get home. Besides, my business pays much better than being a baker, and I don't want to own a bakery where I have to worry about people showing up for work. I'm a one-man-band and I like it that way. But thanks for the compliment, anyway.


        • #5
          You're welcome!


          • #6
            Epi Style Cinnamon Rolls

            Epi Style Cinnamon Rolls


            1 cup milk (heated approximately 1 minute in microwave)
            1/4 cup warm water (110 degrees F.)
            1 teaspoon pure vanilla extract (Initation vanilla is fine also)
            1/2 cup butter, room temperature
            2 eggs, room temperature and beaten
            1/2 teaspoon salt
            1/2 cup sugar
            5 cups bread flour
            3 teaspoons instant active dry yeast
            Cinnamon Filling (see recipe below)
            Butter Frosting (see recipe below)

            In a large bowl or in the bowl of a 5 quart stand mixer, combine all the dry ingredients except the Cinnamon Filling and the Butter Frosting. I like to stir the dry ingredients before adding the wet to get good dispersion throughout the mix. Add the wet ingredients, and using a dough hook, mix everything together until a soft dough forms. Turn the dough out onto a lightly floured surface and knead until elastic, approximately 10 minutes. You may need to add a little more flour so itís not too sticky. Cover the bowl with plastic wrap and let rest for at least 10 minutes.

            Prepare one 2/3 size sheet pan (16" x 22") or two 1/2 size sheet pans (13" x 18") by lining with parchment paper. After dough has rested, roll and stretch the dough into approximately a 16x24-inch rectangle. Now take your bench scraper or a knife and cut the dough in half lengthwise, and leave it on the work surface.

            On the top half of the dough, brush the softened butter then spread the Cinnamon Filling (see below) dough with a rubber spatula, leaving about 1" uncoated dough to seal the roll.

            Starting at the top, start rolling the dough towards you, keeping it snug, but not tight. Pinch the seal tightly closed and tuck in the ends so the filling does not leak out.

            Repeat the filling and sealing process with the lower half of dough. I often make one with nuts and one without, so you may want to do that as well.

            You can now cut the long loaves in half, pinch closed the ends and put them on parchment paper lined baking sheets. Cover with oiled plastic wrap and let rest for one hour.

            Refrigerating or Freezing Unbaked Cinnamon Rolls:

            At this point, the cinnamon rolls can be covered with plastic wrap and refrigerated overnight or frozen for 1 month. Before baking, allow rolls to thaw completely and rise in a warm place if frozen. Take the unbaked frozen cinnamon rolls out of the freezer 10 to 12 hours before planning to bake. Just put the frozen cinnamon rolls (container and rolls) on your counter (not in the refrigerator) overnight for 10 to 12 hours. Then, just before baking, take your kitchen shears and cut the dough on a 45 degree angle to within 1/4" of the bottom, and gently rotate each section to alternating sides per this picture.


            Preheat oven to 350 degrees F. for regular oven or 325 degrees F. for a convection oven.
            * Bake in a convection oven approximately 15 to 20 minutes until they are a light golden brown.
            * Baked in a regular oven approximately 20 to 25 minutes in a regular oven until they are a light golden brown. Remove from oven and let cool slightly.

            Spread or drizzle Butter Frosting over the cinnamon rolls while still warm. Serve warm.

            1/2 cup butter, softened
            1 cup firmly-packed brown sugar
            4 to 5 tablespoons ground cinnamon
            3/4 to 1 cup chopped nuts (optional)

            In a bowl, combine brown sugar and cinnamon well; stir in chopped nuts (optional). NOTE: I like to sift the brown sugar and cinnamon together to remove any lumps.

            BUTTER FROSTING:
            2 ounces cream cheese, room temperature
            1/4 cup butter, room temperature
            1 cup powdered (confectioners) sugar
            1/2 teaspoons pure vanilla extract
            1/8 teaspoon lemon extract or oil (optional)

            In a medium bowl, combine cream cheese and butter until creamy. Add powdered sugar, vanilla extract, and lemon extract or oil until well mixed and creamy. Refrigerate frosting until ready to use and then bring to room temperature before spreading. I like to make the butter frosting in my mini food processor.

            Finally, here is the finished product ready to eat.


            • #7
              Those rolls look good, Dough Boy!

              Youi're a master of all trades!!


              • #8
                They look good! I always make cinnamon rolls on Christmas morning.


                • #9
                  I agree, they look good!


                  • #10
                    I is really cool. Thank you for this sharing.


                    • #11
                      Since this thread started a couple months ago, I developed another shaping method called Epi Cinnamon Buns. I posted a tutorial here in the Bread Recipes section at http://www.cookingforums.net/showthread.php?t=2752.


                      • #12
                        I merged these two threads together and put them in the Pastries section since they are sweet and pastry is usually sweet.



                        • #13
                          Originally posted by Big Daddy's House View Post
                          I merged these two threads together and put them in the Pastries section since they are sweet and pastry is usually sweet.

                          It's your call, but cinnamon buns are a yeast bread, not a pastry. Different flour for this dough, as it develops gluten for structure and strength. Cake & pastry flour develops virtually no gluten, and does not use yeast as a leavener.


                          • #14
                            Originally posted by Dough Boy View Post
                            It's your call, but cinnamon buns are a yeast bread, not a pastry. Different flour for this dough, as it develops gluten for structure and strength. Cake & pastry flour develops virtually no gluten, and does not use yeast as a leavener.

                            Ok, I'll move it back to the Bread section then.
                            Last edited by Big Daddy's House; 02-09-2010, 08:18 PM.