Does anyone know the recipe of cinnabon "the cinnamon rolls" please tell me known ingredients?!
Answers: i wana do xactly the cinnamon rolls of cinnabon they're awesome n tastey n i wana try cookin em so does any one know the recipe and please tell me known ingredients because i am not familiar with alot of ingredients cos i don go the kitchen alot
CINNABON CINNAMON ROLLS
Dough:
2 pkg. active dry yeast
1 c. warm water (105- degree F)
2/3 c. plus 1 tsp. granulated sugar, divided
1 c. warmed milk
2/3 c. butter
2 tsp salt
2 eggs, slightly beaten
7-8 c. all-purpose flour, or more if needed
Filling:
1 c. melted butter, divided (2 sticks)
1 3/4 c. granulated sugar, divided
3 tbsp. ground cinnamon
1 1/2 c. chopped walnuts, optional
1 1/2 c. raisins, optional
Creamy Glaze:
2/3 c. melted butter (1 stick plus 2 tbsp.)
4 c. powdered sugar
2 tsp vanilla
4-8 tbsp. hot water
Preparation:
In a small bowl mix together warm water, yeast and 1 Table spoon sugar and set aside. In a large bowl, mix milk, remaining 2/3 cup sugar, melted butter, salt and eggs; stir well and add yeast mixture. Add half the flour and beat until smooth. Stir in enough of the remaining flour until dough is slightly stiff (dough will be sticky).
Turn out onto a well-floured board; knead 5 - 10 minutes. Place in well-buttered glass or plastic bowl, cover and let rise in warm place, free from drafts, until doubled in bulk, about 1 to 1 1/2 hours.
When doubled, punch down dough and let rest 5 minutes. Roll out on floured surface into a 15 x 20 inch rectangle.
To prepare filling: Spread dough with 1/2 cup melted butter. Mix together 1 1/2 cups sugar and cinnamon; sprinkle over buttered dough. Sprinkle with walnuts and raisins, if desired.
Roll up jellyroll-fashion and pinch edge together to seal. Cut into 12 to 15 slices. Coat bottom of a 13-by-9-inch baking pan and a 8-inch square pan with remaining 1/2 cup melted butter, then sprinkle with remaining 1/4 cup sugar. Place cinnamon roll slices close together in pans. Let rise in warm place until dough is doubled in bulk, about 45 minutes.
Preheat oven to 350 degrees. Bake 25 to 30 minutes, or until rolls are nicely browned. Cool rolls slightly.
To prepare glaze: Meanwhile, in medium bowl, mix melted butter, powdered sugar and vanilla; add hot water 1 Tbsp. at a time until glaze reaches desired spreading consistency. Spread over slightly cooled rolls.
Just like the ones in the mall!
Jasmine I hope this is what you are looking for. jim b
http://allrecipes.com/Recipe/Clone-of-a-...
If you don't go in the kitchen a lot, you are taking on something for an experienced cook but you could try. Any good yeast sweet roll recipe will be just as good, with or without the icing.
I am a former chef and used to get off the subway in Toronto ON Canada at a station with one on the concourse level, I have had a few in my life, they use a very good cinnimon from Madagascar, there dough is very airy, and they use alot of butter and the icing is very good.
Cinnimon rolls are basically the same all over, it all depends on the ingredients, size of the roll, time and care with the dough to begin with, there is no better ingredient than time and the more time taken to make them along with the ingredients themselves are paramount.
Experimentation will be the best way, and being a former chef, with a good background in baking and pastry work, if your not a good or experienced cook you could be in for a problem, but if you want to try, I say to your best.