RECIPE FOR SWEET SCROLLS/BUNS?

DH LOVES Cinnabon - he has found the following recipe is the closest:
2 1/4 tsp dry yeast
1 cup warm milk
1/2 cup sugar
1/3 cup butter
1 tsp salt
2 eggs
4-4 1/2 cups flour (more if needed)

Filling:
1 cup packed brown sugar
7 tsp cinnamon
1/3 cup butter
2 tbsp cornflour

Icing:
1/2 cup butter
1 1/2 cups icing sugar
1/4 cup cream cheese
1/2 tsp vanilla

Rolls: dissolve yeast in milk in large bowl. Add sugar, butter, eggs and flour. mix well and knead using dough hook or hands. Leave to rise covered in warm place for about an hour or until doubled in size.

Roll dough out on floured bench until it is about 21inches long by 16 inches wide, and 1/4 inch thick.

Leaving 1/2 and inch at the edge, spread second amount of butter over dough, then sprinkle mixed brown sugar and cinnamon.

Roll up carefully from the long edge. Cut dough into 1 3/4 inch slices and place on their sides, in either lightly greased texas muffin tins, or in large greased baking dish (with small gap between each roll.) Leave to rise again for about 30 minutes. Preheat oven to 190C.

Bake 10-15 minutes until lightly golden brown. Beat icing ingredients together with mixer til fluffy.

When rolls are done turn upside down out of pan while still warm. Spread with icing when cool.

Quotesarahj1 (63 )1:36 pm, Tue 17 Jan #4
This one is from the TV show "Top Secret Recipe", where they nailed down the exact type of cinnamon etc. that was used. Quite entertaining even though it's a thinly-disguised promo for the product: http://www.cmt.com/news/feature/1672382/todd-wilburs-version -of-cinnabon-cinnamon-rolls.jh-tmlQuotedrsr (120 )7:00 pm, Tue 17 Jan #5
shop-a-holic wrote:

The closest I've ever had from Cinnabon would be this recipe from Martha Stewart.
http://www.marthastewart.com/343250/sugar-buns
She uses the same Yeast Dough recipe to create a few favourites from Cinnabon.
Pecanabon (kind of):
http://www.marthastewart.com/350079/sticky-bunsAnd of course, the famous Monkey Bread too. Ooh, I'm gonna adapt those sugar buns a bit to have a sticky syrup on them and try them tonight, yum.
Edited by bill241 at 9:00 pm, Tue 17 Jan

Quotebill241 (182 )9:00 pm, Tue 17 Jan #6
drsr wrote:

This one is from the TV show "Top Secret Recipe", where they nailed down the exact type of cinnamon etc. that was used. Quite entertaining even though it's a thinly-disguised promo for the product: http://www.cmt.com/news/feature/1672382/todd-wilburs-version
-of-cinnabon-cinnamon-rolls.jh-
tml

The recipe I posted is an earlier version of this one! - also by Todd Wilbur, who writes cookbooks of recipes mimicking well-known US chain restaurants dishes

Super long posts ;-)

My short suggestion is that I read on the internet (and do this myself) that the best way to cut the roll so that the dough doesn't squash is to use dental floss.Wriggle it under the rolled dough then cross the floss ends and "cut".

I always like to cream my butter, sugar and cinnamon filling before spreading over the dough.

Does anyone have a yummy recipe for some sweet scrolls? I went to Bakers Delight yesterday and got a Caramel Scroll that was delicous! The scroll was soo fresh and soft, and the caramel icing had cinnamon in it. SOO yummy. Can anyone help?

And finally...Annabel Langbein via pam.delilah.


:)

Thanks :)
Will try all of these!

Does anyone have a yummy recipe for some sweet scrolls! I went to Bakers Delight yesterday and got a Caramel Scroll that was delicous! The scroll was soo fresh and soft, and the caramel icing had cinnamon in it. SOO yummy. Can anyone help!

And finally.Annabel Langbein via pam.delilah.


:)