Cinnabon Rolls

Following overnight in the refrigerator covered, the rolls needed time to raise. Fresh from the oven. Iced and ready for the Birthday Breakfast.

What a way to start a Happy Birthday!

Cinnabon Rolls Revised

The posting on the blog of August 27, 2007 was the recipe for cinnabon rolls as it was given to me. I had several inquiries about the texture of the dough. Our granddaughter has a birthday today and she wanted cinnabon rolls for breakfast. I thought this would be a good time to experiment with two possible options for the recipe.

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The dough is made with a box of vanilla pudding originally calling for 2 cups milk. I used 1 1/2 cups milk and found the dough to have a very nice texture  and much easier to handle. I will reprint the recipe today with the changes.

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Cinnabon Rolls

Ingredients;

1 package instant vanilla pudding, made with 1 1/2 cups milk.

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1/2 cup warm water

2 Tablespoons sugar

2 packages yeast

1/2 cup butter, melted and cooled

1 teaspoon salt

2 eggs

6 cups flour

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Filling;

1/2 cup soft butter

2 cups brown sugar

4 teaspoons cinnamon

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Directions;

In a large bowl prepare pudding with 1 1/2 cup milk. In another bowl combine combine water, yeast, and sugar. Stir until well mixed and set aside. Add butter, salt and, eggs, mix well. Add yeast mixture and blend; combine pudding into mixture Gradually add flour, knead until smooth.

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Place in greased bowl, cover, and let rise until doubled. Punch down and let rise again. Roll out on lightly floured surface to a 34" wide x 21" high in size. (I apply a thin film of butter to my rolling pin and dust with flour.)

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In a bowl mix the cinnamon and brown sugar together. Spread the soft butter over surface, leaving an inch margin top and bottom. Sprinkle surface with brown sugar mixture. Roll up very tightly. Cut at two inch intervals with sharp knife. Place on lightly buttered baking sheets to raise until doubled. (I cut my rolls at approximately 1 1/4" to 1 1/2" intervals).

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Bake at 350 for approximately 15 minutes or until the top start to turn golden.

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My suggestion: Since these cinnabons do require some time which is not all active time, making the dough, raising twice, rolling out, and raising again before baking, and they are a breakfast bread, I suggest placing the rolls on your buttered baking sheets, covering them with foil, and refrigerating them overnight. They will require about one hour or so to raise before baking. Bake at 350 degrees until the tops turn slightly golden, about 15 minutes. Cool and spread with icing.

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Icing:

8 ounces cream cheese

1 teaspoon vanilla

1 Tablespoon milk

1/2 cup butter

3 cups powdered sugar

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Combine ingredients and beat until smooth and well incorporated. I take the back of a soup spoon to spread the icing on the cinnabon rolls.