If you hang around with the UDIC, sooner or later you'll hear about Cinnabons:
From the book "More Top Secret Recipes" by Todd Wilbur.
Cinnabon Cinnamon Rolls
- 1 1/4-ounce pkg active dry yeast
- 1 cup warm milk (105 to 110 degrees)
- 1/2 cup granulated sugar
- 1/3 cup margarine, melted
- 1 tsp salt
- 2 eggs
- 4 cups all-purpose flour
Filling
- 1 cup packed brown sugar
- 2 1/2 tbsp cinnamon
- 1/3 cup margarine, softened
Icing
- 1 stick (8 tbsp) margarine, softened
- 1 1/2 cups powdered sugar
- 1/4 cup (2 ounces) cream cheese
- 1/2 tsp vanilla extract
- 1/8 tsp 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 bowl, using your hands dusted
lightly with flour. Put in a bowl, cover, and let rise in a warm
place about 1 hour, or until the dough has doubled in size. Roll
the dough out on a lightly floured surface. Roll the dough flat
until it is approximately 21 inches long and 16 inches wide. It
should be about 1/4 inch thick. Preheat oven to 400. 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 10 minutes, 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. Makes 12 rolls.
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