When I went to the US of A to live after I finished university I gained weight. I was deeply homesick and I have Cinnabon to thank for giving me the best ever food hug and making me feel all comfortable and warm almost every single day….. When I returned to Australia, I thought I’d never eat a Cinnabon again and that made me sad. Then I found this recipe….
I have ever so slightly modified this for my purposes, notably I err on the side of baking these longer and at a slightly cooler temperature until that are quite browned on the surface, otherwise, I find they can be a little uncooked in the middle set of rolls. This recipe is for a bread machine.
Modified from http://allrecipes.com/recipe/clone-of-a-cinnabon/
Cinnabon – cinnamon rolls
Makes: 12 buns of awesomeness
- 235 ml full cream milk, warmed to tepid
- 7 g packet dried yeast
- 100 g caster sugar
- 2 eggs, at room temperature
- 75 g margarine (sunflower), melted
- 615 g plain flour
- 1 teaspoon salt
- 1 teaspoon bread improver (optional)
- 220 g light brown sugar
- 2 ½ tablespoons cinnamon
- 75 g unsalted butter, very soft
- 85 g cream cheese, softened
- 55 g unsalted butter, softened
- 190 g icing sugar
- ½ teaspoon vanilla extract
- small pinch salt
- Activate the yeast by sprinkling over the warmed milk with a teaspoon of the caster sugar and leaving for 5 to 10 minutes.
- Once the yeast has gone foamy, mix together with the eggs and melted margarine until all incorporated.
- Place the flour, rest of the sugar, bread improver (if using) and salt in the bread machine bowl, followed by the liquid ingedients.
- Turn the machine on to ‘dough only’ setting and let it do its stuff.
- Mix together the cinnamon and brown sugar and set aside.
- Prepare a baking tray (I use a 32 cm x 23 cm x 3 cm lamington tray), by lightly greasing and lining with baking paper, ensuring the paper comes up over the sides.
- After the dough has risen, remove from bread machine bowl on to a lightly floured work counter and ‘knock back’ by kneading a little.
- Roll to dough out into a 54 cm long and 40 cm wide rectangle.
- Smear the dough with the butter and completely cover with the sugar/cinnamon mixture (it will seem like a lot of sugar!).
- Carefully roll the dough so you end up with a 54 cm long roll.
- Cut the roll into 12 pieces (I make my first cut in the centre of the roll, then cut each half in half again and then each quarter into thirds – that way I can ensure I end up with even sized buns).
- Place each roll cut surface down in the baking tray so you end up with a 3 x 4 pattern; they need to be slightly touching to stop them unwinding. I put any smaller buns towards the centre of the tray, as the rolls tend to cook slower in the centre, so it’s better to have the smaller ones there.
- Cover with a tea towel and leave to rise in a warm place for thirty minutes.
- Meanwhile, preheat the oven to 200°C (180°C fan forced).
- Place the rolls in the centre of the oven and bake at 200°C for ten minutes, then turn the oven down to 180°C (160°C fan forced) for a further 15 to 20 minutes, or until they are a deep golden brown.
- While they are baking, make the cream cheese icing by combining the icing sugar, butter, cream cheese, vanilla extract and salt and beating until light and fluffy.
- Remove rolls from oven and allow to cool in the pan for ten minutes before icing.
- Serve warm.
- These freeze well and I find this is the only way I can stop myself eating the entire batch in one day. Thaw in fridge and rewarm by heating on a low power in the microwave.