I wanted to wish my friend Shelby from The Life and Loves of Grumpy's Honeybunch a Happy Birthday today! You might recall at the beginning of this month when I participated in my last Secret Recipe Club assignment, I got to make something from Shelby’s blog. And at that time, I decided to go all out and throughout the month since getting my assignment, instead of making one thing, I cooked and baked from recipes on Shelby's blog and made a dozen things instead of just one. So I wanted to post another one of those recipes today in her honor. ; )
Who can resist a cinnamon roll? Not my family. Shelby’s cover photo on her blog are these cinnamon rolls. It seemed wrong to not make them since they were right there every time I turned to her blog and seemed so right to try these because I knew they would be a big hit here. While eating them, Sam could be heard saying, “These are the BEST cinnamon rolls ever.” While that makes me feel a little sad because I already have a tried and true family favorite recipe for cinnamon rolls that I’ve been making forever, these ARE really good. They look awesome and are huge, which is what makes them most like a Cinnabon roll.
This Cinnabon clone recipe isn’t too far off from the size of ingredients of mine when I usually halve it. But the reason they are like a clone is because the recipe only makes eight rolls! I’ll definitely make these again because the boys all really liked them. I made a few small changes (I used 2% milk instead of almond milk and butter instead of margarine) to the recipe Shelby posted, so I’ll post mine here.
Big Fat Delicious Clone of a Cinnabon, by Katrina, Baking and Boys!, adapted from The Life and Loves of Grumpy’s Honeybunch
For the rolls:
1 cup warm milk (I used 2%, you could use any kind you’d like)
2 large eggs, room temperature
1/3 cup butter, melted
4 1/2 cup bread flour
1 teaspoon salt
1/2 cup granulated sugar
2 1/2 teaspoons active dry yeast
1/2 cup brown sugar, packed
2 1/2 tablespoons ground cinnamon
1/3 cup butter, softened
For the icing:
1/4 cup butter, softened
1 1/2 cups powdered sugar
pinch of salt
1/2 teaspoon vanilla extract
2-3 tablespoons milk
Put the milk, eggs and melted butter in the bowl of a mixer. With the dough attachment, mix together. Add the bread flour, salt, sugar and yeast (adding the yeast last). Let the mixer stir the mixture together on low until all combined into a dough. With the mixer set to about medium speed, knead the dough for 5 minutes. Turn off mixer and let the dough stand for 10 minutes. Turn mixer back on and knead for another 5 minutes. Put the dough in a bowl that is lightly greased and cover it with plastic wrap. Let rest in warm place until doubled in size, about an hour. Turn dough out onto a lightly floured surface, cover and let rest for 10 minutes.
Roll the dough into about a 16-21 inch rectangle. Spread the dough with the 1/3 cup softened butter. Sprinkle evenly with brown sugar, then cinnamon. Roll up dough and cut into 8 rolls. (I rolled from the short side of the dough, but you could roll the long way and get even bigger rolls.) Place rolls in a lightly greased 9x13 inch baking pan. Cover and let rise until nearly doubled in size, about 30 minutes. Preheat oven to 350 degrees F. Bake rolls for about 15-20 minutes, until golden brown. While rolls are baking, beat together 1/4 cup butter, powdered sugar, salt, vanilla extract and 2 tablespoons of milk. Add a little more milk until it is the consistency you want. When the rolls are somewhat cooled, spread the icing over them. Serve!
Hope you have a wonderful birthday, Shelby! I’m sure you will, since you get to be with your boys!