Clone of a Cinnabon
No bread machine so here's what I do:
Add yeast and 1 tsp of the sugar to the warm milk, stir to dissolve, and let it sit for 10 mins until foamy. I use shortening softened a bit in the micro for the dough b/c I don't use margarine. I use my mixer to mix the dough on the knead setting.
After it's formed a ball, this is sticky dough, I turn it out onto a WELL-floured surface and knead it a couple times by hand, form into a ball and place in a bowl sprayed w/ cooking spray, cover it with a damp cloth and let rise in a 200 deg oven that's been preheated and then turned off.
After 1 hr, roll it out on a VERY WELL-FLOURED surface. If you don't flour the surface well, you'll have a mess trying to roll your stuck dough off the surface.
Roll a 16x21" rectangle, spread on butter and sprinkle/spoon/pour on the brown sugar mix, leaving 1/4" margin of no butter/no sugar at the far end of the rectangle so I can seal the roll, as another review suggested. Also per said reviewer, I use my rolling pin over the sugar mixture to smoosh it into the dough and to compress it so it's not falling out all over when I roll up the dough.
Cut into 12 rolls, use a glass 9x13 pan, cover and let rise 10 minutes in 200 deg oven again, cover in plastic wrap and refrigerate overnight. No problems with loosing goo, so not sure why that happens to some.
Cooks perfectly in the a.m. Frosting makes too much though. I put it on when the rolls are hot or it's too thick. The family loves it.
5 users found this review helpful
Feb. 19, 2012