Wednesday, March 21, 2012
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