JHolt Profile - Allrecipes.com (11194548)

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JHolt


JHolt
 
Home Town: St. George, Utah, USA
Living In: Saratoga Springs, Utah, USA
Member Since: Jan. 2010
Cooking Level: Intermediate
Cooking Interests: Baking, Italian, Southern, Nouvelle, Middle Eastern, Mediterranean, Healthy, Dessert, Kids, Quick & Easy, Gourmet
Hobbies: Scrapbooking, Quilting, Sewing, Gardening, Hiking/Camping, Camping, Boating, Biking, Walking, Photography, Reading Books, Music, Painting/Drawing, Charity Work
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My last two of five kids
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Recipe Reviews 2 reviews
Cinnamon Swirl Bundt Coffee Cake
EXCELLENT recipe. I used bread flour and took the advice of others to whip sugar and butter first then add vanilla then go from there. I also split the batter into 3 levels and HIGHLY recommend using all the filling. It may look like a lot but as it cooks and the dough expands you need that much to cover. Trust me. Also, spray the bunt pan with buttter flavor cooking spray then sprinkly with sugar (white) for a sweet crust all around..uummmm just had it for breakfast today!

0 users found this review helpful
Reviewed On: Apr. 28, 2010
Clone of a Cinnabon
Try melting the butter, adding the brown sugar and cinnamon mixture then spreading on the rolled out dough. I use a spatula to smear it around, works so much better than dry ingredients dropping everywhere (maybe I am just a messy cook?). Also I cut the dough with a pizza slicer into 1 1/2 inch by 8 inch strips and roll individually not the whole dental floss gig..that never has worked for me (again maybe I am just a bad cook). Also I use a KITCHEN AID MIXER on the STIR level with a dough hook to mix it. I do use the bread machine (SAF instant yeast) with flour then add the milk in as the first step. Then let it rest for 10 minutes then add the rest of the ingredients (already combined in a separate bowl) and mix until the dough looks sticky and butter/sugar mix is distributed. (Sticky dough good, beat down tough dough bad) I use two 9 x 13 casserole pans and put 12 in each lined with wax paper so as soon as they come out I flip them onto a wax paper lined cookie sheet and peel of the wax paper (easy clean up). Make sure to roll the dough out thin enough (I like 1/4 inch) or else when it does its second rise you get really big rolls that pop the centers out as they cook. These are DELICIOUS!!! But if you are not good at making dough, practice! You need to let it rise enough to get the light airy soft texture that makes the Cinnabon famous. Also I like the Whipped Cream Cheese Frosting from this site better..the one listed is ordinary, not spectacular like Cinnabon.

1 user found this review helpful
Reviewed On: Apr. 28, 2010
 
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