Saturday, December 19, 2009
Meredith, one of my 3 wonderful nieces, made these amazing cinnamon buns. I twisted her arm for the recipe and a few photos. OK- no twisting involved... she just sent them to me. These are a Cinnabon Knockoff recipe- I think she got the recipe on recipezaar.com, but I'm not sure. So- if you have extra time on your hands over the holidays- here's a great recipe to try. Mere says they are soft and fluffy and amazingly similar to those wonderful treats they make at Cinnabon stores. My mouth is watering!!!
2 cups warm water
1/2 cup sugar
4 teaspoons (2 packages) dry yeast
1 teaspoon salt
1/3 cup canola oil
6-7 cups flour
Dissolve the yeast in the warm water. Let sit for a minute or two. Add the sugar and salt. Mix. Add the cooking oil (or shortening), 2 eggs, 2 cups of flour and beat until smooth.
Stir in 3 more cups of flour. Begin kneading the dough, adding the final cup of flour. If the dough seems too sticky, knead in more flour, a quarter to a half cup at a time. Let the dough "rest" for 15 to 20 minutes.
Roll the dough into a rectangle that's 24 to 30 inches long by about 16 inches wide. Spread with soft butter and sprinkle with cinnamon and sugar. Starting at the wide end, roll into a log. Cut the cinnamon rolls into equal sized slices (approximately one inch wide each or slightly more) and place into two greased 9x13 pans.
Put in a warm place to rise for 45 minutes. Bake at 350 degrees for 25 minutes (or until the cinnamon rolls are golden brown). Allow to cool for 5 minutes and then turn out of the pans.
Cinnabon Knockoff Frosting
This recipe makes a double batch. You can cut it in half for the above recipe. It also freezes well so you can make the full recipe and freeze leftovers for a future batch of buns. It helps to make this in a stand mixer if you have one (or you'll get a strong arm holding the hand mixer!)
1 pound margarine
1 pound cream cheese
2 pounds powdered sugar
2 teaspoons lemon juice
2 teaspoons vanilla extract
Allow margarine and cream cheese to reach room temperature. Beat cream cheese and margarine together in a bowl with a mixer. Slowly add in all powdered sugar. Once all of the sugar is in the bowl mix for at least an additional 12 minutes. When almost done, add in the extracts.