Cinnabon Cinnamon Rolls Copycat Recipe
makes 12 cinnamon rolls
Rolls
2 ¼ teaspoons active dry yeast
1 cup water warm (110-120)
½ cup granulated sugar
¼ cup buttermilk
2 eggs
7 tablespoons butter, divided
5 ½-6 cups all-purpose flour
2 teaspoons kosher salt
Filling
½ cup butter, softened
1 ½ cups light brown sugar, packed
2 tablespoons ground cinnamon
1 teaspoon cornstarch
Frosting
4 ounces cream cheese, softened
¼ cup unsalted butter, softened
1 cups powdered sugar
½ tablespoon fresh lemon juice
1 teaspoon vanilla extract
½ teaspoon kosher salt
In the bowl of a stand mixer fitted with a dough hook; add water, sugar and yeast. Swirl to combine. Allow yeast to bloom, about 5-7 minutes.
In the meantime: melt 6 tablespoons of butter in a microwave safe bowl. Combine buttermilk, eggs and butter. Beat with a fork until eggs are mixed.
Once yeast mixture is bubbly and frothy, add buttermilk mixture to bowl of stand mixer. Mix on low and add 4 cups of flour, one cup at a time. Add salt. Once flour is mixed in, add remaining flour slowly until dough becomes a ball and completely pulls away from the walls of the mixer. Your perfect dough ball will clean the bowl. Mine takes 5 ½ cups total. Knead dough on medium-high for 5 minutes.
Lightly dust countertop with flour. Turn dough out onto countertop. Knead a few turns, shape dough into a ball.
Add 1 tablespoon butter to bowl and heat in microwave until melted. Place dough into bowl upside down, flip dough over and cover loosely with plastic wrap and drape bowl with a towel. Set bowl in a warm place in your kitchen. Allow dough to rise for 60-90 minutes until nearly doubled in size.
Meanwhile combine light brown sugar, cinnamon and corn starch in a medium bowl. Stir with as fork until combined. Set aside.
Turn dough out onto a lightly floured surface. Knead the dough a few turns, then using a rolling pin, roll out into an 18” tall x 24” wide rectangle. Spread softened butter around dough leaving the bottom 1” uncoated.
Sprinkle buttered dough with brown sugar mixture, leaving the bottom 1” uncoated. Press sugar mixture into dough by gently rolling with your rolling pin.
Starting at the top, tightly roll dough toward you, using the last 1” to seal roll. Cut dough roll in half and then cut those halves in half, giving you 4 pieces. Cut each of those pieces into 1/3rd. You will have 12 pieces.
Grease (2) 9”x13” baking dishes. Place rolls in pans evenly spaced out, 2 rows of 3 rolls in each. Make sure to put the end pieces upside down. Loosely cover with plastic wrap and drape a towel over pans. Set pans in a warm place and allow rolls to rise another 60-90 minutes until rolls have doubled in size and are touching.
Preheat oven 350°F.
Bake for approximately 20 minutes until golden brown and cooked through. Halfway through baking time rotate the pans.
In the meantime prepare frosting; add cream cheese and butter in a large mixing bowl. Beat with an electric mixer until light and fluffy. Add sugar, lemon juice, vanilla and salt. Beat until mixture is light and fluffy, about 5 minutes. Set aside.
Remove rolls from oven. Spread ¼ of frosting over each pan of rolls. Allow to cool slightly and repeat. Serve and enjoy!
@http://www.theslowroasteditalian.com
