Cinnabon's Cinnamon Rolls
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| this recipe is supposed to be the original one by the creator of the |
| famous cinnabon cinnamon rolls. i don't know if that's true or not and i |
| haven't made this recipe, but here goes anyway. it doesn't include the |
| cream cheese frosting but i did put that in another posting of cinnabons |
| (the other way). |
| |
| |
| ---------- recipe via meal-master (tm) v8.06 by accuchef (tm) |
| |
| www.accuchef.com |
| |
| title: cinnabon's cinnamon rolls (the real one) |
| categories: |
| yield: servings |
| |
| | dough |
| 1 cup | warm water |
| 3 | 14 oz.) pkg. active dry yeast or 3 cakes fresh yeast (5/8 ounce each) |
| 1/2 cup | granulated sugar |
| 1/3 cup | butter, softened |
| 1 cup | milk, scalded and cooled |
| 3 large | eggs |
| 1-1/4 tsp | salt |
| 3-1/2 cup | all-purpose flour, unsifted |
| 1/2 cup | raisins (optional) |
| 3-1/2 cup | whole wheat pastry flour -unsifted |
| |
| | filling |
| 2 cup | butter,melted |
| 3 cup | dark brown sugar,packed |
| 6 Tbsp | ground cinnamon |
| 3/4 cup | chopped walnuts (optional) |
| |
| combine water, yeast and sugar in large mixing bowl and let stand 5 |
| minutes. add butter to cooling milk to soften. when cool, add milk mixture |
| to yeast mixture and stir well. add eggs and salt and stir well with wire |
| whisk. begin adding all-purpose flour, mixing well with wooden spoon until |
| mixture resembles thick cake batter. add raisins. add 2 1/2 cups whole |
| wheat pastry flour. mix well again until dough is quite sticky and begins |
| to leave sides of bowl. place 1/2 cup remaining whole wheat pastry flour |
| onto board. turn dough out and knead about 10 minutes until smooth and |
| shiny, slowly adding more flour if needed. (dough should be somewhat soft |
| and resilient, almost sticky.) shape dough into ball and place in large |
| greased bowl, turning to grease top. cover with damp towel. let rise in |
| warm place about 45 minutes or until doubled in bulk. turn dough onto |
| large floured board. roll out to 24 x 20-inch rectangle. (dough will be |
| quite thin.) |
| |
| filling mix together melted butter, brown sugar and cinnamon. spread |
| entire rectangle of dough with mixture (it should be very glossy in order |
| to produce syrup). sprinkle with walnuts. roll rectangle tightly from long |
| side (filling will be slightly runny and dough will be soft). make sure |
| seam side is on bottom. shape with hands to make roll uniform in size from |
| end to end. |
| |
| with very sharp knife, cut roll into 16 equal portions. place side by |
| side, cut sides up, in 2 well-greased 13 x 9 x 3-inch metal baking pans. |
| (glass pans will tend to caramelize syrup too quickly.) cover with warm, |
| damp towel and let rise in warm place 30 to 40 minutes or until almost |
| doubled in size. bake at 350f until nicely browned and filling is bubbly, |
| about 35 minutes. immediately invert onto serving platter or baking sheet, |
| allowing syrup to drip from pan onto rolls (this is the secret). makes 16 |
| large cinnamon rolls. |
| |
| aka jerilyn's grandmother's cinnamon rolls - jerilyn brusseau has been |
| baking cinnamon rolls with her mother and grandmother since she was 9. she |
| grew up in a snohomish, wash., farmhouse that was the center of |
| hospitality. every sunday, the family enjoyed fried chicken, baked beans |
| and cinnamon rolls. brusseau is the creator of the franchised cinnabon |
| cinnamon roll, and it has become one of the culinary highlights of her |
| career. |
| |
| |
| each serving contains about: 659 calories; 492 mg sodium; 113 mg |
| cholesterol; 32 grams fat; 87 grams carbohydrates; 10 grams protein; 0. |
| 88 gram fiber |
| |
| -- |
| (ID: 12037) Mirror: rec.food.recipes: Sat, Jun 28, 2003 |