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Clone of a Cinnabon

Reviewed: Jan. 27, 2014
Let me start with - I am a fairly good cook and don't intimidate easily in the kitchen - BUT have never used yeast & I NEVER made cinnamon rolls. I scrolled through a lot of the comments and wrote down those suggestions that were common and came up with 'my' recipe. I couldn't believe how easy it was. Here are some of my suggestions. 1. 1 1/2 times the 'filling' mixture. I did 2X-was just a bit much for me. 2. Frosting - made it as directed. It's WAY to much. It's great but really too much. Could probably do 1/2 to 3/4. 3. I don't have a bread machine so followed the nice folks suggestions on how to make it without a bread machine. I did let the mix butter/warm milk with the yeast for just a few minutes and then finished it up. 4. I doubled the recipe and it worked fine. Split the dough into two balls, let it rise separately and essentially treated it as two batches except for the actual making of the dough. 5. I did brush the dough (once rolled out) with milk. To be honest, I don't know if it really made a difference or not. I just know my cinnamon rolls turned out great. (this was one of the common suggestions in the comments) 6. Used parchment paper, flipped rolls for a few minutes and flipped back so filling goes back to top for a bit 7. I rolled & cut the cinnamon rolls and cut them. Put them on parchment paper lined baking sheet and froze solid and then stored in zip lock bag. Thaw overnight, covered w/plastic in pan you will bake in. Perfect!
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