Recipe tried on 22 Oct 2011.
Lyanne was so excited about these rolls that she broke her plate… She had a teeny weeny taste of it just before I took pictures of it and she came running after them. LOL. Poor thing, luckily the plate didn’t hurt her. I guess I have to get more Corelle plates, and this time, butter plates, perfect for tea time snacks.Lydia who was sick that day also came to the patio to have her rolls……invited by the smell of it. She didn’t have any appetite. Poor girl, at least she ate half a roll.
I don’t remember eating any Cinnabon, so I can’t compare. Don’t ask. Let’s just say these rolls are very very delicious. But it is also sweet. Literally sweet. The indulgent type of sweetness that gives comfort. Come on.. Cinnamon rolls are meant to be sticky, and sweet, if not, where’s the fun? Just don’t consume anymore sweet things that day, let the rolls fill your sugar quota for the day, but it’s a good bargain that you won't regret.
I didn’t reduce any sugar in this recipe and just let things be, I only reduced the cinnamon amount of which became just right. But I think I could add more. The frosting is the killer and let it kill you too. Don’t skip that if you want a shortcut to heaven.
Clone of a Cinnabon Cinnamon Rolls
Source: All Recipes halved with amount converted to metric weight by Wendyinkk.
250gm bread flour
125gm fresh milk
5gm instant yeast
1/2 tsp salt
100gm light brown sugar
3 tsp ground cinnamon (I used half only which is about 1.5 tsp)
38gm butter, softened
1 Tbsp flour (it’s recommended by some reviewers so that the cinnamon sugar stays put)
45gm cream cheese
75gm icing sugar
1/4 tsp vanilla extract
small pinch of salt
1. Mix all the ingredients for dough until a dough forms. Knead on speed 4 for 15 minutes or until window pane stage.
2. Cover and let dough proof until double.
3. While dough is proofing, grease a 9 inch square pan.
4. Prepare filling. Melt butter and mix everything else together (it'll become a paste). Set aside
5. Roll dough into a rectangle about 8mm thick.
6. Spread fillings over the dough and roll up.
7. Pinch seams and cut roll into 9 pieces.
8. Arrange them in prepared baking pans. Cover and let them proof for another 30 mins until they look puffy.
9. Preheat oven at 150(fan)/170C for 20-25 minutes or until golden.
10. While rolls are baking, prepare frosting.
11. Place all frosting ingredients into a microwavable bowl and zap on high for 30 seconds. Stir to combine. (or you can just let everything come to room temp and beat together, not necessary to zap, but it’s so much easier to zap) If too runny, chill in fridge while waiting for the rolls to bake and turn warm.
12. Frost warm rolls and serve.
How fluffy these babies are............................................................................. see
The frosting looks so sinful :)ReplyDelete
Hope your little girl get well now!
wah...really make me mouth watering leh...ReplyDelete
Yay!! This is the bread I'm looking for.I bookmarked le....thanks for sharing :)ReplyDelete
What gorgeous pics you took of the food. Looks insanely delicious!ReplyDelete
hahaha, your rolls trying to escape from the dish.ReplyDelete
So long oredi lor, she's very healthy now :)
Let me know how it turns out yeah :p
Yeah, one will go gaga once u bite into these insane buns.
Oh I'm so pink now.... U really got me with this.
hahaha, i love the one that pops!ReplyDelete
Yummy, yummy. Jump out from the dish and into my mouth, please.....hehehReplyDelete
retarded rolls. hahahah cinnamon rolls always makes the house smells good!ReplyDelete
too bad they no longer pop when they cool down, LOL
Yeah, come closer then. Open really big ........ OOOOOOOOOOOOOO
they do look cacat, LOL. Yaya.. nowadays I love cinnamon... perfumes my house.
sinful and cinnful...come let's eat!! i still got quota space for those calories going in!ReplyDelete
U so skinny, sure lots of quota
Feel like jumping into my screen and take a huge bite! Utterly, sinfully yum yum!ReplyDelete
Your rolls really great! Sure taste haven with the sinful topping :)ReplyDelete
I can't eat these, too sinful lol! I'll just have a roll:) Yum!ReplyDelete
Wendy, can deliver 1 for me ar? yum yumReplyDelete
Jamie (your blog hardcore fan-cy) haha
The dripping frosting is making these rolls looking so mouth watering... No wonder Lyanne is so excited :DReplyDelete
all kids sure love this bun! sound yummy!ReplyDelete
teehee your retarded comment about the buns make me crack up. my buns look like that sometimes too! and i loved cinnabon when they were in singapore so i'm bookmarking this to try!!!ReplyDelete
wah!! The frosting is indeed killing!!ReplyDelete
I love this cinnamon bread.ReplyDelete
Sure taste good with a cup of hot coffee....mmmmmReplyDelete
Texture-wise, how do these compare to the Chelsea buns? And were they still soft the next day? Or was it all finised before that?? :DReplyDelete
nice looking buns! was the texture still soft the next day? or u didn't hv to chance to find out as they hv all .... disappeared within the day ; )ReplyDelete
U just take from the screen la
Haha... in the end, she didn't eat. She didn't like the cinnamon
Not all :(
don't scold me if they don't taste the same
It's a good kill then :p
Try make some then :)
Aiya, water enough liao. Coffee also got calorie :) LOL
katCL and mama,
Texture wise, this is softer.
I finished these up the day itself :p
But by looking at the recipe, it should still be soft within 36 hours, provided it's properly covered.
I dont get bread flour here, will it turn out as well with all purpose flour?ReplyDelete
Then the liquid-flour ratio will not be the same. The texture will indeed be different.
If you need to use all purpose, please refer to Pecan Sticky Buns of which will be posted after this.
Those buns all look totally D-vineolicious!ReplyDelete
Hi Wendy . I'm Salwa just a random Internet surfer. I'll definitely try this sinful Cinnabon as I love them soooo much.Fall in love with it when I 1st ate it in KL. Tried ur apple granola muffins & cream puffs recepi & it turns out lovely & my family love them soooo much. Thank u for sharingReplyDelete
Ps: to other readers itz important to follow Wendy's instruction. Dearest Wendy u r great & all ur tips & instructions r very clear & helpful. Love it!ReplyDelete
thank you soooo much for your advice to others.
Glad you enjoyed the recipes as much as i have enjoyed blogging about them.
Would like to try out this for long time but don't have the courage to do so especially have to do with kneading. May i know if using kitchenaid mixer (not the heavy duty type) what speed to use? as in the manual it did mention can only use 2 0r 1 only. and how long need to knead to achieve window pane state?ReplyDelete
As said in instruction no 1.
It depends on the state of the dough. If the dough has a low water ration, then speed 2, if the dough is soft and sticky then I use 4.
I have no experience with any other models of KA.
These are so nice. I tried making them, but they didn't turn out fluffy like yours did. Any suggestings why?ReplyDelete
Did the dough 'grow' when you proofed it at step 2?
Hi Wendy, i was wondering if i could try out this recipe without eggs. Hope i'll be able to get a reply from you. I noted that the post is way back from 2012. LOL.ReplyDelete
Yes, you may omit the eggs, but add in 2 Tbsp of water if you find the dough too dry.
hi Wendy, i've tried out ur recipes. It turned out to be very good....ReplyDelete
my family loved it alot. i was wondering if i can freeze the cinnamon rolls? do i have to bake them first before freezing?