| previous | next |
Title: Cinnabon Cinnamon Rolls
Categories: Breakfast Dessert
Yield: 12 Servings
| Rolls | ||
| 1/4 | oz | Package of active dry yeast |
| 1 | c | Milk; 105 to 110f |
| 1/2 | c | Granualted sugar |
| 1/3 | c | Margarine; melted |
| 1 | ts | Salt |
| 2 | Eggs | |
| 4 | c | All-purpose flour |
| Filling | ||
| 1 | c | Packed brown sugar |
| 2 1/2 | tb | Cinnamon |
| 1/3 | c | Margarine; softened |
| Incing | ||
| 8 | tb | Margarine; softened |
| 1 1/2 | c | Powdered sugar |
| 1/4 | c | Cream cheese; 2 oz. |
| 1/2 | ts | Vanilla extract |
| 1/8 | ts | Salt |
For the rolls, dissolve the yeast in the warm milk in a large bowl. Add the sugar, margarine, salt, eggs, and flour, and mix well. Knead the dough into a large ball, using your hands dusted lightly with flour. Put in a bowl, cover and let rise in a warm palce about 1 hour or until the dough has doubled in size. Roll the dough out on a lightly floured surface. Roll the dough until it is approximately 21 inches long and 16 inches wide. It should be about 1/4 inch thick. Preheat oven to 400 F. For the filling combine the brown sugar and cinnamon in a bowl. Spread the softened margarine evenly over the surface of the dough and then sprinkle the cinnamon and sugar evenly over the surface. Working carefully from the top (a 21 inch side) roll the dough down to the bottom edge. Cut the rolled dough into 1 3/4 inch slices and place 6 at a time, evenly spaced, in a lightly greased baking pan. Bake for 10minutes or until light brown on top. While the rolls bake, combine the icing ingredients. Beat well with an electric mixer until fluffy. When the rolls come out of the oven, coat each generously with icing.
NOTES : In early 1985 RestauratuerRich Komen decided there was a specialty niche in convenience-food service just waiting to be filled. His idea was to create an efficient outlet that could serve freshly made cinnamon rolls in shopping malls throughout the country. It took nine months for Komen and his staff to develop a cinnamon roll he knew customers would consider the "freshest, gooiest and most mouth-watering cinnamon roll ever tasted." The concept was tested for the first time in Seattle's Sea-Tac mall later that year, with workers mixing, proofing, rolling and baking the rolls in full view of the customers. Now, more than 200 outlets later, Cinnabon has become the fastest growing cinnamon roll bakery in the country. Posted to MM-Recipes Digest V4 #1 by crmcbride@juno.com (Caroline R McBride) on Jul 14, 1997
Recipe by: Rich Komen
| previous | next |