Cinnabons have long been a staple for many a malls' fast food court. I, and many others believe this to be pure marketing genius, as well as torture. Who can turn down a big cinnamon-y, perfectly baked Cinnamon roll, certainly not I, but I do most times for obvious reasons. Cinnabon's debuted in malls starting in 1985, from there on out I think their future was sealed.
With this recipe I thought I could make an adaptation. I have been trying to make our own bread at home and one of the methods of doing this is to make everything the night before, refrigerate it overnight to help develop the yeast flavors, and bake it the next day. So I made the rolls the night before, chilled them overnight, and when there were supposed to be rising the next morning before baking, I think the room temperature was too low. It Minnesota, it gets chilly here. If there were kept in a warmer environment I think their second rise would have been more successful. I think that's why they did not big and puffy like the stores version, hence the name wannabe Cinnabons (and because it's a copy-cat recipe!)
Almost Famous Cinnamon Buns (From Food Network Magazine, November 2009)
For the dough
1 cup whole milk
1 packet active dry yeast (3/4 oz)
1/4 cup granulated white sugar
4 Tbsp melted unsalted butter
1 large egg yolk
1.5 tsp vanilla extract
2 3/4 cups all purpose flour, plus more if needed
3/4 tsp salt
1/2 tsp freshly ground nutmeg
For the Filling
All purpose flour for dusting
12 Tbsp unsalted butter, softened. Plus more for the pan
1/2 cup granulated sugar
3+ Tbsp ground Cinnamon
For the Glaze
2 cups of Confectioners Sugar
1/3 cup of heavy cream
4 Tbsp unsalted butter
**or cream cheese frosting from a canister
For the Dough
Warm the milk in the microwave until a thermometer measures the temperature to be 110 degrees F. Once heated, sprinkle in the 1/4 tsp sugar and the yeast packet, and do not stir. Set aside until foamy (about 5 minutes.) Whisk in the melted butter, egg yolk, and vanilla into the yeast mixture.
In the bowl of a stand mixer, whisk together the flour, sugar, salt, and nutmeg. Make a well in the center of the mixture. Fitted with the dough hook attachment and set on a low speed, slowly add the yeast mixture to the flour mixture. Mix on low until the dough is slightly sticky and thick. Knead the dough on medium low speed for about 6 minutes, until the dough gathers around the hook ( add up to 2 Tbsp of flour only if needed.)
Remove the dough to a working surface and form into a ball. Spray a large bowl with nonstick cooking spray and add the dough to the bowl. Spray the surface of the dough lightly with the nonstick cooking spray and wrap bowl with plastic wrap and let rise until doubled, about one hour and fifteen minutes.
Roll out the dough into a 12"x14" rectangle on a floured working surface, with the longer side facing you. Spread the softened butter over the dough, leaving a 1/2" border on the far long edge. Mix the cinnamon and sugar and sprinkle evenly over the butter. Brush the unbuttered edge with water.
Roll the dough away from you into a tight cylinder, press on the long edge to seal. Using a sharp knife, cut the cylinder into six evenly shaped rolls. Butter a 9"x13" baking pan, place the rolls cut side down in the pan, leaving room between the rolls for rising. Cover with plastic wrap and place in a warm, non-drafty space and allow to rise until doubled, about 40 minutes. Preheat oven to 325 degrees F.
Bake the rolls until golden brown and the house smells like heaven. Meanwhile, make the glaze, whisk the ingredients together. Or, if using, give the premade frosting a good stir to loosen it up.
Once pan has been removed from the oven, drizzle on as much of the icing as your little heart wants-Enjoy!
