Cinna Bon Rolls
It might be better to spell this with an “s” — Sin-a-bon rolls. I will warn all of my readers that these things can be addicting and are most definitely not beneficial to your health or your waistline.
I wish I could tell you where I got this recipe and give the right person credit, but I don’t remember. It has been in the back of my recipe card box for quite a while, I have only made them once or twice before, due to their high calorie and fat content. Something made me think of them and I baked some on Sunday afternoon as a treat for my kids and hubby.
This recipe is far and wide my favorite for cinnamon rolls. Sorry, Mom — your cinnamon pecan rolls are pretty great, but these are just a notch above them. These measurements have been adjusted from the original recipe so that I could fit a batch into my bread machine.
Here we go, friends, you can now make your own CinnaBon Rolls at home instead of paying top dollar for them at the food court in the mall:
CinnaBon Rolls
makes 18 large rolls
3/8 c. water
1 3/4 c. prepared vanilla pudding (make a small box according to the package directions - you will have a little bit leftover)
2 T. sugar
6 T. melted butter
2 eggs
3/4 t. salt
5 c. flour
4 t. yeast
The water, pudding, sugar, butter, eggs, and salt go into your bread machine. Add the flour and the yeast and set the machine to “dough.” Before it’s finished, get the filling ingredients ready:
1/2 c. butter, softened (1 stick)
1 3/4 c. brown sugar
3 1/2 t. cinnamon
Let the butter come to room temperature in a bowl or on a plate. You don’t want it melted, just softened. In a medium-sized bowl, combine the brown sugar and cinnamon.
When the dough is finished, punch it down, knead it for a few minutes on a floured board, then roll into a large rectangle, approximately the size of a cookie sheet. It’s likely you don’t have a cutting board that large - just use your counter top. Smear the butter over the whole thing and then sprinkle the cinnamon mixture on top.
Next comes the tricky part. First, grease two baking dishes - 9 x 13 or whatever you have that will hold these rolls. Next, carefully roll up this large piece of dough and pinch the edges together. Roll the long edge, so you have the longest possible tube of gooey, buttery, roll dough that you can possibly have. Next, slice about 1 - 1 1/2 inches thick. Place each slice onto the greased pans, leaving about 2 inches of space between them.
Cover loosely with a clean towel and let rise until double. This will take about 45 minutes. Bake at 350 for 15 - 20 minutes, until lightly browned.
I am happy with a simple powdered sugar glaze as a topping, but if you’re dying for the classic cream cheese, below is the original recipe for the frosting:
8 oz. cream cheese, softened
1/2 c. butter, softened
1 t. vanilla
3 c. powdered sugar
1 T. milk
Beat all vigorously.
Hint: You can also make a cream cheese glaze with just 1/2 c. soft cream cheese, water, and powdered sugar.
These are a bit too much work to plan on baking them fresh for a Saturday morning breakfast. But, I promise you, no one is going to care much what time of the day you serve them!
ENJOY!
P.S. Never be afraid to experiment; add nuts, orange peel, cherries, or anything that suits your fancy!
August 13th, 2007