Monday, November 11, 2013

Gooey Cinnamon Rolls!

O-M-G! I have found the cinnamon roll recipe for me! This recipe has all of the components of a perfect cinnamon roll. It is gooey, cinnamon-y, full of deliciousness, (and shall I say it?) tastes pretty darn close to Cinnabon! I found the recipe on Pinterest, and the lady that posted this recipe actually took the Cinnabon ingredient list and deconstructed it to make this perfect cinnamon roll. She did it for the frosting as well, I must tell you this is probably as close to the real thing as you are going to get.

Not to be delayed from making an awesome cinnamon roll. Here is the recipe!

Gooey Cinnamon Roll:
Adapted from Laurens Latest

3/4 Cup    Warm Water
2 1/4 Tsp    Active Dry Yeast
1/2 Cup    Sugar
1 Tsp    Salt
1/4 Cup    Buttermilk, Room Temp
1    Egg
1/3 Cup    Vegetable Oil
4 1/2 -5 Cups    AP Flour

1/2 Cup    Soft Butter (or margarine)
1 1/4 Cups    Packed Brown Sugar
2 1/2 Tbsp    Cinnamon
2 Tbsp    Cornstarch

2 Oz.    Cream Cheese, Room Temp
1/4 Cup    Soft Butter (or Margarine)
1 Tsp    Vanilla Extract (or Paste)
1/2 Tbsp    Light Corn Syrup
1 Tsp    Fresh Lemon Juice (optional)
1 1/4 Cups    Powdered Sugar

Not shown: mix water, yeast, and 1 Tbsp sugar in a stand mixer. Proof until nice and bubbly about 5 Min.

In a separate bowl mix buttermilk, oil, and egg until uniform.

Pour buttermilk mix into yeast mix, add the remaining sugar, stir with dough hook just to incorporate.

Add 2 cups of flour into mixer along with the salt. Mix on low just until wet.

Keep adding flour in 1/4 Cup, until dough comes off the sides and bottom of bowl.

Once it reaches this stage, knead for about 5 min.

Grease bowl, cover, and let rise for 1-2 hours until double in size.

for the filling: Mix everything (except for butter) together (i just used a fork)

When dough is done rising, punch dough down, flour the table. 

Roll dough to about 20"x30" (it will be thin) make sure it does not stick to table.

Spread with butter (I did not measure the butter out) and spread all of the filling mix over dough. Leave about an inch of the dough on the longer side untouched.

Use a rolling pin to lightly pack the filling into the dough.

Roll and cut about every 2 in. You can score them and use thread or unflavored dental floss to cut, for perfect circles. Or a knife if you don't mind them being a little smushed.

Grease a 9x13 Pan and place parchment paper on bottom. I put 9 in one and 6 in the other. 

You could easily fit 12 in one pan.

Cover with plastic wrap and proof until double in size, they will touch but not squish each other.

Bake 350F for about 17 min, until tops begin to brown. Make sure you watch them!

For the frosting: Mix cream cheese and butter together, stir in vanilla, corn syrup, and lemon juice (if used).

Scrape sides, and mix in powdered sugar, mix on low until incorporated.

Then on high until frosting starts to lighten in color.

When you remove the rolls from oven, immediately frost with half of the frosting. Cool for a few minutes longer, then frost with the rest of the frosting.

Serve Warm!