What I really love about these, aside from the yummy taste, is the smell of cinnamon that fills the house once they're in the oven.
This recipe is a keeper. It rarely fails; just make sure your dough proves well. Extra time is always good. Also, make sure you don't bake them on high or over bake. Once they cool down a bit ; keep them covered so that they don't dry out. Any Extras? These also freeze well.
I have made these many times and always get asked for the recipe. And so when my 12-year-old daughter offered her help in making the video, I couldn't say no.
So here you go folks. A simple, fast and very yummy Cinnabon Clone recipe.
1 cup warm milk
1/3 cup melted butter
4 1/2 cups flour
1 teaspoon salt
1/2 cup white sugar
2 1/2 teaspoons dry yeast
1 cup brown sugar packed
3 tablespoons ground cinnamon
1/2 cup butter, softened
walnuts or pecan ( optional )
You can really eat these as is, powder them with confectioners' sugar when cool, use a simple glaze, drizzle with chocolate or go for the classic cheese cream topping. Get creative!
1 1/2 confectioners' sugar with a 3 tbsp of water, cream or milk (or enough to get heavy cream consistency), 2 tsp of vanilla
1 package cream cheese, softened 1/4 cup butter, softened 1 1/2 cups confectioners' sugar 1/2 teaspoon vanilla extract 1/8 teaspoon salt
Add all ingredients ( eggs, melted butter, yeast, salt and sugar).Gradually add the flour, mix until you get a dough ball. Knead dough. Let prove for at least one hour. You will get better results if you can keep it for extra.
Roll with a pin into a rectangle of around 0.5 cm thickness. spread softened butter ( keep a tbsp or so to brush rolls later ), sprinkle brown sugar and cinnamon. Add nuts if you like.
Roll from wide end and cut into 2-3 cm thick slices. Place on greased baking tray.
Let prove again for 30 minutes or more if you can. Brush with any remaining butter if any.Bake at 165c for 30 minutes or until golden. Glaze or top with cream cheese topping. Serve warm.
Bon Appetit :)