Recipe Station

Here's everything for these tantalizing copycat Cinnabon cinnamon rolls. This recipe requires 45 minutes of active prep time and 7 hrs. 20 mins. of nonactive prep time, and makes six cinnamon rolls.

Ingredients To Gather:

• 24 oz. (5 1/2 cups) unbleached all-purpose flour
• 2 1/2 oz. (5 tbsp.) granulated sugar
• 3/4 tsp. salt
• 3/4 tsp. rapid-rise yeast
• 1/8 tsp. baking soda
• 2 large eggs
• 1cup water
• 1 tbsp. buttermilk
• 2 1/2 oz. (5 tbsp.) margarine

For The Filling: 

• 1/2 cup (1 stick) margarine, softened
• 14 oz. (2 1/2 cups packed) dark brown sugar
• 2 tbsp. Indonesian Korintje cinnamon
• 1 tbsp. xanthan gum

For The Yummy Frosting: 

• 3/4 cup (1 1/2 sticks) unsalted butter
• 4 oz. (1/2 cup) cream cheese
• 1/2 tsp. vanilla extract
• 1/4 tsp. plus 1/8 tsp. salt
• 2 drops lemon extract
• 7 1/4 oz. (2 cups) powered sugar

Directions To Follow:

1. Start by combining the flour, sugar, salt, yeast and baking soda in a large bowl and then mixing well. Next, beat the eggs in another bowl and then add the water and buttermilk, using a whisk to combine.
2. Add this to the flour mixture, and then add the margarine and beat with a mixer until the dry ingredients are moistened.
3. Next, knead the bread for 15 minutes by hand or using a kneading hook, and then wrap the dough in plastic and refrigerate for between 5 and 6 hrs. to overnight until the dough has doubled its size.
4. Now, take the plastic off the dough and press it on a lightly floured surface and then flatten it by hand before rolling it into a 20 in. by 17 inch rectangle using a rolling pin.
5. Stretch it by hand so that it has the right proportions. Next, spread one stick of softened margarine over the dough using a spatula, leaving the bottom inch of the dough uncoated. Now, combine the brown sugar, cinnamon and xanthan gum in a medium-sized bowl, and then pour the mix over the margarine and spread it to the edges by hand, leaving 1 inch uncovered with the cinnamon.
6. Flatten the filling into the margarine using a rolling pin.
7. Next, tightly roll the dough starting at the top, and then stretch the dough slightly while rolling it down, rotating it five or six times. Mark the middle of the dough, then make three marks every 2 1/2 inches left of the mark and three marks every 2 1/2 inches to the right of the mark using a ruler.
8. Cut at each mark using a serrated knife so that there are six biscuits. Space the rolls out evenly on a 9×13-inch pan coated in parchment, and then place the pan in an unheated oven along with a large saucepan of boiling water to proof the rolls.
9. Proof the rolls for between 1 and 2 hrs. or until they’ve proofed so that they’re almost full-size in the pan; it may be necessary to reheat the water after 1 hr. if the rolls are not proofing.
10. Now, preheat a convection oven to 325 degrees Fahrenheit or a conventional oven to 350 degrees Fahrenheit, and then bake for between 16 and 20 minutes or until the rolls are light brown and they reach a temperature of between 170 and 175 degrees Fahrenheit in the middle.
11. Turn the pan about 180 degrees about halfway through the cooking process. While the rolls are baking, whip the butter, cream, cheese, vanilla, salt and lemon extract for 10 minutes on high speed using a mixer.
12. The mixture should be fluffy. Next, add the powdered sugar and whip for 30 seconds, starting off slow and then increasing to high speed. When the rolls are done, remove from the oven and frost generously.

Finished!

These copycat Cinnabon rolls certainly sound delicious, don't they? We can't believe how similar they are to the real thing. We really like them with a tall glass of ice-cold milk.

Enjoy!

Article Source: Thrillist