Wednesday, November 25, 2009
Some Lovin' from the oven
With the holidays upon us, I thought I would share a little recipe that will surely have your friends and family thinking you are the best thing since sliced bread.
About a million years ago, I found this recipe and while it tasted okay, it never seemed to turn out, so it sat in my cookbook almost forgotten. Well, the other night (always at night it seems) Joj and I had a craving for something sweet. Somehow we got on the topic of cinnamon rolls and I decided to pull out this recipe and give it another shot. Despite starting at 8pm, these little babies turned out AMAZING. I don't know what the problem was in the past (well, actually, I'm sure I was just too impatient to let the dough rise sufficiently), but these turned out perfectly. If you are a fan of Cinnabons, this recipe is for you. I had a girlfriend in HS who worked there and she gave us the recipe and this is pretty close. I feel compelled to warn you these are HIGHLY ADDICTIVE, but if you are willing to risk it, I promise you won't be disappointed. As an added bonus, your house will smell amazing. Enjoy
Buns from Heaven (aka the cinnabon clone)
2 pkg of yeast (or 1T)
1 C. warm water (105-115 degree)
2/3 C. plus 1 tsp. granulated sugar, divided
1 C. warmed milk
2/3 C. butter
2 tsp salt
2 eggs, slightly beaten
7-8 C. all-purpose flour, or more if needed
3 T cinnamon
1 3/4 C sugar
1/2 C melted butter
(You can add raisins and nuts if you want, I like mine without)
Proof the yeast ~ combine yeast, water and 1T of sugar, mix slightly and let sit 10 min until foamy
Mix milk, butter, salt and eggs then add proofed yeast
Slowly add flour (I usually use about 7 1/2 cups)
Knead for 10 minutes either by hand or with dough hook on the mixer
Place dough in a buttered bowl, cover with a damp towel and let rise for 1 hour or until doubled in size (I put my oven on "keep warm" and this helps a lot)
Once it has risen, punch it down and let it rest 5 min.
I find it easier to cut the dough into half and roll into a big rectangle.
Spread with half of the filling and roll it up jellyroll style. Cut into 9 pieces and repeat with the remaining dough.
Place rolls into buttered baking dishes ~ okay, originally it said you use 2 9x9's, but I found this was too crowded. I think it works best if you use 3 7x11 pans. I only have 2 so I used a 9x9 as well. Let rise again until doubled in size.
Bake 25min @ 350
While the buns are baking, make the To Die For frosting. I have seen lots of "copycat" recipes for this, but I'm telling you this is THE frosting you want to use. It tastes just like the cinnabon frosting and let's face it, it's all about the frosting :0)
Cream Cheese Frosting:
8oz room temp cream cheese
1/2 cup butter, softened
2 t vanilla
2 t lemon juice (this is the special ingredient that really makes it yummy)
4 C powdered sugar
Combine all ingreds and continue to mix for AT LEAST 12 minutes. DO NOT skip this step!! It is what makes this frosting so light and fluffy.
Once the rolls have cooled, spread frosting on rolls making sure to save a little bit. These are good fresh out of the oven or if you are like me and don't want to start baking at 3am, just make them the night before. In the morning, just nuke for 30 and add a little extra frosting. No better way to start your day.