Better Than Cinnabon Cinnamon Rolls
Better Than Cinnabon Cinnamon Rolls – light fluffy layers of sweet roll, packed with cinnamon filling, then slathered with creamy glaze.
Several weeks ago I took my children out on a lunch date. After lunch, the kids noticed a Cinnabon shop and proceeded to coax me over to the counter.
I hadn’t had a Cinnabon roll in a long long time, so I gave in rather quickly.
With nostalgic anticipation, I unraveled my first cinnamon roll layer and proceeded to taste what I remembered to be life-changing. Yet what was my reaction?
Meh.
Not as good as I remembered.
It was too… something. And not enough, something else.
Ingredients
Instructions
For the Dough:
for full recipes please see : www.aspicyperspective.com
Several weeks ago I took my children out on a lunch date. After lunch, the kids noticed a Cinnabon shop and proceeded to coax me over to the counter.
I hadn’t had a Cinnabon roll in a long long time, so I gave in rather quickly.
With nostalgic anticipation, I unraveled my first cinnamon roll layer and proceeded to taste what I remembered to be life-changing. Yet what was my reaction?
Meh.
Not as good as I remembered.
It was too… something. And not enough, something else.
Ingredients
- For the Dough:
- 1 cup scalded whole milk
- 1/2 cup unsalted butter
- 1/3 cup granulated sugar
- 2 1/2 teaspoons dry active yeast or a 2 1/4 tsp packet
- 2 large eggs
- 4+ cups all purpose flour
- 2 teaspoon salt
- For the Cinnamon Filling:
- 1 cup brown sugar packed
- 1/2 cup unsalted butter softened
- 2 1/2 tablespoons ground cinnamon
- 3/4 teaspoon ground nutmeg
- For the Creamy Glaze:
- 1/2 cup cream cheese softened
- 1/2 cup unsalted butter softened
- 2 teaspoons vanilla extract
- 2 cups powdered sugar
Instructions
For the Dough:
- Set the butter, eggs and cream cheese out to warm to room temperature. Place the milk in a small sauce pan. Bring to a boil. The moment it reaches a boil, remove from heat. (This process is called scalding, and it ensures the milk doesn't effect the yeast's ability to rise. Don't skip!)
- Pour the hot milk into the bowl of an electric mixer and add 1/2 cup butter, to bring the temperature down. Stir and allow the butter to melt completely. Then stir in the sugar. Touch the milk mixture to test the temperature. It should be close to luke warm. If it is not, add 1/2 cup flour and test again. Once it is just above room temperature, stir in the yeast and let it foam for approximately 10 minutes. (Hot liquid can kill yeast.)
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for full recipes please see : www.aspicyperspective.com