Friday, May 30, 2008

Back-like a heart attack!

After my ridiculously (too long) hiatus, I have returned! I hope I haven't lost too many of you in the process, but I promise lots of lovely food and crafts posts are ahead!

I have acquired a new arsenal of cookbooks, a new Singer sewing machine, and a new boyfriend to cook for, so inspiration abounds!

Lets start with something that's not nutritionally beneficial at all, at that at some point my roommate asked me to stop making because it would be all he ate for 3 days, thus making him nutritionally deficient! (But it sure is tasty)...

Lovely Copycat Cinnbons (tm)!

Prepare to gain 5-7 pounds! Guaranteed!

I was never too aware of the whole 'copycat' recipe world, but apparently there are dozens upon dozens of websites devoted to the fine art of re-making home versions of the crappiest chain food you ever ate and wish you could eat again in the comfort of your own home. I suggest these recipes for the following scenarios: PMS, A Bad Day at Work, Pregnancy, and Because You are Feeling Particularly Sinful and Suddenly Anti-Gourmet. I have not experienced all of these scenarios personally, but I'm taking a long-shot guess here. You get the idea.

As far as suggestions for this recipe, my notes will still be in italics and marked with asterisks (*). I will tell you if you have a Kitchenaid mixer with a dough hook attachment or a bread machine, this will be a heck of a lot easier.

So without further wait or want...

Cinnabon Cinnamon Rolls



(bread machine-- recipe):

2 eggs -- room temperature
1 cup warm milk
1/3 cup melted margarine
1 teaspoon salt
1/2 cup granulated sugar
4 1/2 cups bread flour (*all purpose unbleached works, too).
2 1/2 teaspoons bread machine yeast (*again, fast rise yeast works great, too).


1 cup packed brown sugar
2 1/2 tablespoons makara cinnamon -- (cinnabon brand) (*I call shenanigans on this. I used lovely Organic Cinnamon from whole foods and it tasted great.)
1/3 cup softened butter (*Unsalted and preferably organic, please).


4 tablespoons softened butter
3 ounces cream cheese
1 1/2 cup powdered sugar
1/2 teaspoon vanilla extract
1/8 teaspoon salt

Note: These are most like the original when using Cinnabon's own brand of Makara Cinnamon - available at any Cinnabon Stand. (*Again, shenanigans.)

Dough: Add ingredients in order listed to bread machine baking pan. Insert pan into bread machine and start "dough" cycle on machine. When dough is done, turn out onto floured rolling board and allow dough to rest for ten minutes. Roll dough out into a 16" wide and 21" long rectangle, with a dough thickness of about 1/4 inch.

(*So, if you are using a Kitchenaid or some similar bowl-mixer with a dough hook, you want to mix your ingredients, use the dough hook to knead until smooth, and let sit in a warm but not hot place, covered with a towel. Let it rise to about twice, punch the dough down, and then knead with the dough hook for another few minutes. Let rest for 15 min or so before rolling out. You can do the recipe by hand by stirring or hand mixing your ingredients together, kneading by hand until smooth and then re-kneading for a few minutes after the first rise. I've tried neither, but this dough is fairly easy to work with so i'm sure it will work out regardless of your equipment. A second note is that you want your measurements to be correct, so use a kitchen ruler or a measuring tape. Make sure your dough is an even thickness all the way through, and that the surface you roll it out on isn't something you mind making a mess of).

Filling: Combine brown sugar and cinnamon in a bowl until well mixed. Spread softened butter over the surface of the dough and sprinkle sugar-cinnamon mixture evenly over the dough surface.

(*Your butter should be the consistency of a thin paste, spread evenly with a spatula, and then use long 'bird feeding' like movements to spread your cinnamon sugar).

Roll dough jelly-roll fashion along the 16" wide side of the rectangle. Cut dough roll into 12 slices. Place 12 rolls into a 9" by 13" baking pan and bake at 400 degrees for approximately 15 minutes or until light brown on top. Remove baking pan and allow to cool.

(*'Jelly Roll' just means roll it into a spiral. Make sure you roll evenly checking your ends and evening out throughout the roll ever few movements. Roll tightly, also, or your buns will fall apart. Baking in a properly heated oven doesn't take long at all, so watch your time.)

Ready to Bake

Cream Cheese Icing: Combine in a mixing bowl until well blended. Frost cinnamon rolls with icing while rolls are still in the baking pan.

(*The best luck i've had with this icing is a whisk or whip attachment on my bowl or hand mixer, it makes it fluffy and lovely. Do not refrigerate before spreading or it will get too thick, and don't spread on too-hot buns or it will melt.)

Post-bake, pre-ice!

Original Recipe Location: (where you can resize the recipe or even turn the recipe into a word search puzzle!) : HERE.

I suggest serving these right away, covering with plastic wrap at room temp to store, and microwaving for 10-30 sec depending on your microwave to reheat!


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Emma said...

These look delicious.