cinemabon Profile - Allrecipes.com (11981074)

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cinemabon


cinemabon
 
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cinemabon
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Recipe Reviews 12 reviews
Clone of a Cinnabon
The hardest part was rolling out the dough (wants to spring back). I had to put some muscle into it. If you include rising time, the prep time is closer to two hours. The rolls are very big. I made 1" cuts and I managed to squeeze out about sixteen rolls. I used a second pan. The frosting needs a good whiping, so pour on the power. I think they're better than cinnabon. Rich, moist, bubbling with cinnamon sugar and very yummy. A special family weekend treat.

0 users found this review helpful
Reviewed On: Jan. 18, 2013
Caramelized French Toast
I love the idea of Caramelized French Toast, so first of all Kudos to he cook who came up with the idea. But to start, frying french toast in butter is not such a good thing unless you want really dark brown toast. High heat will turn your butter dark brown. I suggest a butter spray to "cook" the toast. Add your butter at the end when you add the brown sugar and then add only about a quarter cup of warm water, slowly! Your caramel topping will taste less burnt and more sweet and smooth. You could also add an eighth teaspoon of vanilla. Great winter recipe. Fast, easy to make, just use common sense.

9 users found this review helpful
Reviewed On: Nov. 4, 2012
Butterscotch Pudding II
Fast, easy, and very tasty; basically a cream sauce with sugar and eggs. Chefs take note: USE A WHISK! Pudding takes a little time and use med-high heat at first, gradually turning down your heat as your milk rises in temperature. You will have lump-free, thick creamy pudding if you use a whisk and remember to simmer on lowest heat for one-two full minutes when your sauce comes to boil, stirring constantly during this part (you must cook out the flour!). The pudding will thicken even more when it cools. Perfect as written above... then try this variation... Instead of whole milk, use 1 C skim with 3/4 C fat-free half-n-half; leave out the eggs, use a 1/4 t vanilla, and add one pat of "light" butter at the end for further creaminess. Granted, it doesn't have the same rich texture, but it tastes like butterscotch with 1/10 the fat content.

0 users found this review helpful
Reviewed On: Oct. 20, 2012
 
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