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Home Dish Copycat Cinnabon

Copycat Cinnabon

Name: How to cook Copycat Cinnabon - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 12 rolls
Cuisine: Us

Introduce

Chef :

Santy Coy

Copycat Cinnabon

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Ingredient

Food ration :

12 rolls

Cooking time :

3 hours

660 g

all-purpose flour

63 g

granulated sugar

3/4 tsp

salt

3/4 tsp

rapid rise yeast

1/8 tsp

baking soda

large eggs

1 cup

water

1 tbsp

buttermilk

63 g

margarine

115 g

margarine, softened

2 1/2 cups

dark brown sugar

2 tbsp

cinnamon

1 tbsp

Xanthan gum

185 g

unsalted butter

113 g

cream cheese

1 tsp

vanilla paste

1/4 tsp

plus 1/8 tsp salt

2 drops

lemon extract

450 g

powdered sugar or icing sugar

Cooking instructions

* Step 1

Combine the flour, sugar, salt, yeast and baking soda in a large bowl. Mix until combine.

* Step 2

Beat the egg in a separate bowl. Whisk in the water and buttermilk.

* Step 3

Combine the wet mixture with the flour mixture, then add the margarine and beat with an electric mixer (stand mixer with a paddle works best) until all of the dry ingredients are moist. In this recipe I used bread machine.

* Step 4

Knead the dough for 15 minutes. Wrap the dough in a plastic and place it in the refrigerator for 5 - 6 hours or as long as overnight until the dough double the size.

* Step 5

Combine the brown sugar, cinnamon, and xanthan gum in a medium bowl.

* Step 6

Remove the plastic and press the dough out onto a lightly floured surface. Flatten the dough with your hands for a bit, then use a rolling pin to share the dough into 20 inch long by 17 inch wide rectangle. Use your hands to stretch the dough as necessary to the proper dimensions.

* Step 7

Use a spatula to spread 115 g softened margarine over the dough, but leave the bottom 1 inch of the dough uncoated with margarine.

* Step 8

Pour the cinnamon/sugar onto the margarine and use your hands to spread it to the edges, leaving the bottom 1 inch uncovered with cinnamon. Run a rolling pin over the filling to flatten it into the margarine.

* Step 9

Roll the dough tightly starting at the top. Stretch the dough a little as you roll it down, so that you have 5 1/2 to 6 rotations by the time you get to the bottom. Brush a little water over the top bottom 1 inch uncoated strip of dough and complete the rolling.

* Step 10

Mark the approximate middle of the dough roll, then use a ruler to make marks every 2 1/2 inches to the leftover the middle mark and 2 1/2 inches to the right of the middle mark. Use a serrated knife to cut at each mark to make rolls. (the ends can be tossed).

* Step 11

Place the rolls evenly spaced out on a parchment paper in a baking pan. Place the pan in your unheated oven along with a large saucepan of boiling water to proof the rolls. In this case I used my over with proofing assist. The rolls should proof for about 1 hour or until nearly full size in the pan.