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Member Since: Aug. 2010
Cooking Level: Intermediate
Cooking Interests: Baking, Grilling & BBQ, Stir Frying, Asian, Mexican, Indian, Italian, Middle Eastern, Mediterranean, Healthy, Vegetarian, Quick & Easy, Gourmet
Hobbies: Gardening, Hiking/Camping, Camping, Photography, Charity Work
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Recipe Reviews 1 review
Clone of a Cinnabon
I use a stand-mixer and make with a few modifications. Dissolve the yeast and sugar in 1/2 cup warm water. Then mix in 1/2 cup warm milk, 1/2 cup melted butter, and two slightly beaten eggs. Now mix in two cups ALL-PURPOSE flour. Switch to a dough hook, add remaining AP flour and 1 1/2 tsp salt. Knead at least ten minutes. Then let rise until doubled. Roll dough out to 16"x 21", completely cover the dough with melted butter, THEN spread the sugar mixture out evenly. DO NOT ever mix the butter and sugar/cinnamon together. Now roll the dough so you have a 21" wide log, NOT 16"! Do NOT pinch-together/seal the seam. Your rolls will cork-screw up, rather than spread outwards as they rise. Place the dough on a well-floured surface. Cut the log in half using DENTAL FLOSS, not a knife. Do this by sliding the floss underneath the log, crossing over the top, then pulling in opposite directions to neatly slice the dough. Cut each half in half again, then each quarter into thirds. Place the 12 rolls into a well greased 9" x 13" baking dish. Ones with a high straight up-and-down edges work best. Cover and let rise until they at least completely fill the dish. Be patient! Now bake in a 350 degree oven 25 - 30 minutes. I hope this helps.

1 user found this review helpful
Reviewed On: Jan. 22, 2013

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