Subj : Top 10 CopyKat - 01
To   : All
From : Dave Drum
Date : Tue Feb 18 2025 22:10:00

MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Copycat Cinnabon Cinnamon Rolls
Categories: Breads, Spices
     Yield: 8 servings

MMMMM---------------------------DOUGH--------------------------------
 1 1/4 oz Env active dry yeast
     1 c  Warm whole milk;
          - (110ºF/43ºC)
   1/2 c  Sugar
   1/3 c  Buter; melted
     2 lg Eggs
     1 ts Salt
 4 1/2 c  A-p flour

MMMMM--------------------------FILLING-------------------------------
   3/4 c  (packed) brown sugar
     2 tb Ground cinnamon
   1/4 c  Butter; melted, divided

MMMMM--------------------------FROSTING-------------------------------
   1/2 c  Butter,; softened
   1/4 c  Cream cheese;, softened
   1/2 ts Vanilla extract
   1/8 ts Salt
 1 1/2 c  Confectioners' sugar

 To get started, dissolve the yeast in warm milk. After a
 few minutes, it should be frothy and ready to use.

 In a stand mixer bowl, combine sugar, butter, eggs and
 salt with the yeast mixture and 2 cups flour; beat on
 medium speed until smooth. Stir in enough remaining
 flour to form a soft dough (the dough will be sticky).

 Turn dough onto a floured surface and knead until smooth
 and elastic, about 6-8 minutes.

 Place in a greased bowl, turning once to grease the top.
 Cover with plastic wrap and let rise in a warm place
 until doubled; it will take about an hour.

 Mix brown sugar and cinnamon. Punch down the dough and
 divide it in half.

 On a lightlyx floured surface, roll one portion of dough
 into an 11' × 8" rectangle. Brush with 2 tablespoons of
 butter, then sprinkle with half of the brown sugar
 mixture to within 1/2" of the edges.

 Roll up the dough up jelly-roll style, starting with a
 long side, to create the signature Cinnabon swirl. Pinch
 seam to seal. Cut into eight slices.

 Editor’s Tip: Using unflavored dental floss to slice the
 rolled dough makes a clean cut that doesn’t squish or
 pinch the edges.

 Place each slice in a greased 13" X 9" pan, cut side
 down. Cover with a kitchen towel.

 Repeat with remaining dough and filling. Let rise in a
 warm place until doubled, about an hour. Set the
 oven @ 350ºF/175ºC.

 It’s important not to eat the hot buns—they won’t have
 the proper texture until they cool and set a while.
 (Maybe clean your kitchen while you wait.)

 It’s not a Cinnabon copycat recipe unless you add cream
 cheese frosting. Beat butter, cream cheese, vanilla and
 salt until blended. Gradually beat in confectioners’
 sugar.

 Use a spatula to spread the frosting over the Cinnabon
 buns. Be generous! For the best Cinnabon copycat recipe,
 the frosting should soak into the whorls of the bun,
 pour down the side and puddle onto your plate.

 You can refrigerate leftovers, although we doubt there
 will be any.

 Kelsey Dimberg. Chicago, Illinois

 Makes: 8 rolls

 RECIPE FROM: https://www.tasteofhome.com

 Uncle Dirty Dave's Archives

MMMMM

... "The fruit shall be for food, and the leqves for medicine" -- Ezekiel
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* Origin: Outpost BBS * Johnson City, TN (1:18/200)