Sunday, January 30, 2011

Take That, Cinnabon!

My relationship with the internet when it comes to recipes is love/hate. So you say you want to make cinnamon rolls? Well, there are millions of recipes out there. So how do you find the RIGHT recipe? I figured if I found a copycat recipe of Cinnabon, I couldn't go wrong.

I am proud to say I conquered one of my biggest fears this weekend and for the first time in my life, I baked with yeast. I've decided I have never done it before now simply because my mom never did. The buns/rolls were always made by my grandma, so I never saw it happen.

ANYWAY...I found this great recipe. My first attempt was just okay. I underbaked the rolls a bit for fear of OVERbaking. Oops! It was also too sugary for me the first time around, so today I cut the cinnamon/brown sugar mixture down by about half. Here they are all rolled up and ready to get all warm and fluffy.

They came out of the oven looking good---but as usual, the baking time specified in the recipe was nowhere near long enough.

But let's be clear, people. The star of the show on a cinnamon roll is the frosting. This was a light and fluffy cream cheese frosting. OMG.

Baking with yeast was nowhere near as difficult as I thought it would be. Now I can't stop thinking about buns, breads, doughnuts, rolls..............

So here is the recipe...and again, I would suggest using just half of the cinnamon/brown sugar mixture. I also had the rolls in my oven (which is admittedly not the best oven in the world!) for about 18 minutes. I think you'll be able to tell when they are done by checking to see if the cinnamon/sugar is bubbling up in the layers.

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