How To make Cinnabon Cinnamon Rolls
ROLLS 1/4 ounce package of active dry yeast
1 cup milk
105 to 110F
1/2 cup granualted sugar
1/3 cup margarine :
melted
1 teaspoon salt
2 eggs
4 cups all-purpose flour
FILLING 1 cup packed brown sugar
2 1/2 tablespoons cinnamon
1/3 cup margarine softened
INCING 8 tablespoons margarine :
softened
1 1/2 cups powdered sugar
1/4 cup cream cheese -- 2 oz.
1/2 teaspoon vanilla extract
1/8 teaspoon 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 ball, using your hands dusted lightly with flour. Put in a bowl, cover and let rise in a warm palce about 1 hour or until the dou gh has doubled in size. Roll the dough out on a lightly floured surface. Roll the dough until it is ap proximately 21 inches long and 16 inches wide. It should be about 1/4 inch thi ck. Preheat oven to 400 F. 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 spr inkle the cinnamon and sugar evenly over the surface. Working carefully from the top (a 21 inch side) roll the dough down to the bott om edge. Cut the rolled dough into 1 3/4 inch slices and place 6 at a time, evenly space d, in a lightly greased baking pan. Bake for 10minutes 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.
How To make Cinnabon Cinnamon Rolls's Videos
I Baked 72 Cinnamon Rolls To Create The Perfect Recipe | Bon Appétit
2 weeks of research. A (very) complex spreadsheet. 6 pounds of flour, 20 hours of cooking and so, so many tastings. Join Zaynab Issa in the Bon Appétit Test Kitchen as she takes you through the journey of creating her extra-fluffy cinnamon rolls with cream cheese frosting - a recipe that took 72 rolls to achieve perfection.
Get Zaynab's full recipe here:
Director: Paz Mendez Hodes
Director of Photography: David Castellano
Editor: Robert Malone
Talent: Zaynab Issa, Chris Morocco
Culinary Director: Kelly Janke
Producer: Tyrice Hester
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Associate Producer: Shelby Boamah
Production Manager: Janine Dispensa
Production Coordinator: Elizabeth Hymes
Camera Operator: Tony Aviles
Audio: Austin Rumsey
Food Stylist: Kaitlin Wayne
Culinary Assistant: Biba Clark
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How Cinnabon Makes Cinnamon Rolls
Cinnabon shops make 1,300 rolls a week, and it's all from scratch! Each roll is mixed, flattened, and hand-frosted by employees right in the shops.
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How To Make Your OWN Cinnabon Classic Rolls ????????
Love Cinnabon's classic rolls? Here's how you make them! ????????
How To Make Homemade Cinnamon Rolls • Tasty
Wake up to the smell of cinnamon rolls this Christmas!
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How To Make Homemade Cinnamon Rolls • Tasty
Cat Cora makes 'copycat' Cinnabon Cinnamon Rolls with a scrumptious secret step l GMA
We can almost smell them through the screen!
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Copycat Cinnabon Cinnamon Rolls Recipe
Here's the recipe:
Dough:
4 cups all purpose flour or bread flour
1/2 cup granulated sugar
3/4 tsp fine salt
1/3 cup melted butter
1 cup lukewarm milk (fresh milk of evaporated milk)
2 & 1/4 tsp instant yeast
2 eggs (room temperature)
1 egg yolk
Fillings:
1 cup brown sugar
1 tbsp muscovado sugar
2 1/2 tbsp cinnamon ground
1/3 cup melted butter
1/2 cup warm all purpose cream (for pouring over risen roll)
Creamcheese Frosting:
1/2 cup cream cheese
3/4 cup powdered sugar
3 tbsp milk
*bake cinnamon rolls at 350°F
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Track: Hawaiian Weekend - Igor Khainskyi [Audio Library Release]
Music provided by Audio Library Plus
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