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.
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Try melting the butter, adding the brown sugar and cinnamon mixture then spreading on the...