Cinnabons
* exported from bigoven * 
 
cinnabons - 
 
recipe by :copykat recipes at http://www.copykat.com 
serving size :12 
cuisine : 
main ingred. : 
 
amount measure ingredient -- preparation method 
  --------------------------------
  dough ====
2   packages active dry yeast
1 cup  warm water --(105 to 115 degrees)
2/3 cup  granulated sugar --plus
1 tsp  granulated sugar --divided
1 cup  warmed milk
2/3 cup  butter
2 tsp  salt
2   eggs --slightly beaten
7 cup  all-purpose flour - (to 8 cups) --or more if
  needed
  filling ====
1 cup  melted butter --divided
1-3/4 cup  granulated sugar --divided
3 Tbsp  ground cinnamon
1-1/2 cup  chopped walnuts --(optional)
1-1/2 cup  raisins --(optional)
  creamy glaze ====
2/3 cup  melted butter
4 cup  powdered sugar
2 tsp  vanilla
4 Tbsp  hot water - (to 8 tbspns)
 
in a small bowl mix together warm water, yeast and sugar and set 
aside. in a large bowl, mix milk, remaining 2/3 cup sugar, melted 
butter, salt and eggs; stir well and add yeast mixture. add half the 
flour and beat until smooth. stir in enough of the remaining flour 
until dough is slightly stiff (dough will be sticky). 
 
turn out onto a well-floured board; knead 5 to 10 minutes. place in 
well-buttered glass or plastic bowl, cover and let rise in warm place, 
free from drafts, until doubled in bulk, about 1 to 1 1/2 hours. 
when doubled, punch down dough and let rest 5 minutes. roll out on 
floured surface into a 15- by 20-inch rectangle. 
to prepare filling: spread dough with 1/2 cup melted butter. mix 
together 1 1/2 cups sugar and cinnamon; sprinkle over buttered dough. 
sprinkle with walnuts and raisins, if desired. 
 
roll up jellyroll-fashion and pinch edge together to seal. cut into 
12 to 15 slices. coat bottom of a 13- by 9-inch baking pan and a 
8-inch square pan with remaining 1/2 cup melted butter, then sprinkle 
with remaining 1/4 cup sugar. place cinnamon roll slices close 
together in pans. let rise in warm place until dough is doubled in 
bulk, about 45 minutes. 
preheat oven to 350 degrees. bake 25 to 30 minutes, or until rolls 
are nicely browned. cool rolls slightly. 
 
to prepare glaze: meanwhile, in medium bowl, mix melted butter, 
powdered sugar and vanilla; add hot water 1 tablespoon at a time until 
glaze reaches desired spreading consistency. spread over slightly 
cooled rolls. 
 
this recipe yields 12 large rolls. 
 
formatted by joe comiskey - joecomis...@netzero.net 
 
 
-- 
(ID: 5366) Mirror: rec.food.recipes: Mon, Nov 1, 2004


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