jumping up and down excited. i get all twitchy and ready.
my class was planning our breakfast potluck so do you know who's hand shot in the air first?
yeah okay, this kid.
yeah i went there. all da way!
the real fluffy yeasted dough.
the intense caramelized brown sugar filling.
oh and don't skimp on the cream cheese frosting silly.
calories what? yolo.
im slowly realizing that when it comes to something you love, you can't skimp. you can't cut corners. you can't take the easy way out. so that's what i plan to do.
Don't let this ingredient list daunt you, im guessing you have 90% of the ingredients!
Homemade Cinnabon Rolls makes about 16 large cinnamon rolls
1/2 cup warm (not hot) water
2 packages of dry yeast (4 1/2 tsp)
3 T granulated sugar
3 1/2 oz package vanilla pudding mix (small box, and ingredients for box's preparation)
1 stick butter (melted)
1 t salt
1 cup bread flour
5 cups of ap flour + extra for sprinkling
1 cup (2 sticks) softened butter
2 1/2 cups brown sugar + extra for sprinkling
4 t cinnamon
6 oz soft cream cheese
6 T softened butter
1 tsp vanilla
Optional: Salted Caramel (I had some in the fridge and it really added something to the frosting for the cinnamon rolls)
In a small bowl, combine the warm water, sugar and yeast. Stir together and set aside to foam.
In your largest bowl (I used a big stainless steel bowl) prepare the pudding according to the directions on the box. Add the melted butter, eggs and salt, beating together. Once the yeast has foamed a bunch, add to the pudding mixture. Blend. Starting with the bread flour, slowly add flour, one 1/2 cup at a time until it's no longer sticky. It'll be ragged and awkward, just go with it. It should be knead-able though. Knead on a lightly floured surface until smooth. Place in a greased bowl (I cleaned my original huge stainless steel bowl, greased it and put it back. Cover with a few linen towels (nothing that will shed into your dough) Let rise until doubled, it's hard to measure "doubled" but it's about an hour. Punch down and let rise again til doubled. It should hold a poke from your "floured" finger at this point.
This part is important. Scrub down your biggest counter, make sure it's nice, spotless and dry. Sprinkle heavily with flour. Roll out your dough on the counter to a 34x21 size, checking for stickiness along the way. Once rolled, take out the cup of soft butter and spread across the entire length, don't forget the edges. Mix the brown sugar and cinnamon together and sprinkle heavily across. (I dumped some leftover salted caramel on at this point)
Roll up very tightly. This is a messy process, just go with it. It may stick, or dump some sugar, just take it as it comes!
Using thread, slide under the bottom, about two inches in and cut. The thicker the slices, the thicker the rolls of course. If the thread isn't working you can always use a knife.
Grease two 9x13 pans, sprinkle lightly with brown sugar, and place the rolls inside. Cover and either place in the fridge or let rise until doubled. If you place them in the fridge, the next morning you let sit until doubled.
Baked at 350 for 20-25 minutes or til golden brown. Take care not to overbake! Gooey is good, just don't serve raw rolls to your kiddies!
Mix together all the frosting ingredients and add confectioners sugar til the desired consistency is achieved. Immediately top warm cinnamon rolls.
Devour. Really quick. Then change into stretchy pants and eat one more.