I tend to have sensory memory of things, so when I think back to those pre-teen afternoons spent walking around the mall, laughing, trying on clothes, and talking about anything and everything, I especially remember the sounds and smells (and, to a lesser extent, sights) of the mall.
Other than the amazing warm, sweet smell by the mall cookie shop during the holidays and the strong floral scent by the Bath & Bodyworks store, one of the smells that stands out the most is the buttery, spicy, sweet smell by the Cinnabon shop!
I was always more of an ice cream or cookies girl when it came to dessert, and more of a cereal or bread girl when it came to breakfast, so I'm not sure if I ever bought anything from the Cinnabon. I certainly remember enjoying the smell, however, so I was thrilled when I got to make cinnamon rolls for a roommate's potluck!
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| Pre-frosting, but don't worry - I frosted them! |
The recipe is easy to make, sure to please, and both a lot more budget-friendly and brings you a lot closer to your food than a trip to a Cinnabon would, so enjoy!
Better than Cinnabon Cinnamon Rolls
Makes 12
Dough -
* 1 c. warm milk
* 2 eggs
* 0.33 c. unsalted butter, melted
* 4.5 c. all-purpose flour (more as needed)
* 1 tsp. salt
* 0.5 c. granulated sugar
* 2.5 tsp. active dry yeast
Filling -
* 1 c. brown sugar, packed
* 2.5 Tbsp. ground cinnamon
* 0.33 c. unsalted butter, softened
Frosting -
* 1 (3 oz) package plain cream cheese, softened
* 0.25 c. unsalted butter, softened
* 0.5 tsp. vanilla extract
* 0.125 tsp. salt
* 1.5 c. powdered sugar
1) Warm the milk. 110F (45C) is ideal if you have a way to measure, but otherwise think warm milk for a child's night time snack. It shouldn't be boiling hot or you'll kill the yeast! If it would scald a child's mouth, it's too hot.
2) In a large mixing bowl, dissolve the yeast and a tablespoon of the white sugar in the warm milk. Set aside in a warm place for ~5 minutes, until bubbly.
3) Mix in the sugar, salt, butter, and eggs with a heavy wooden spoon.
4) Mix in the flour and knead for 8-10 minutes, until you have a smooth and elastic dough. You may need more than 4.5 c. of flour (up to ~5.5c.) if your dough is really sticky. It shouldn't be, it should be kneadable!
5) Cover with a clean, wet kitchen towel and let rise in a warm place for about an hour, until doubled in size.
6) Turn out onto a clean, lightly floured surface. Punch the dough down and let it rest, covered lightly, for 10 minutes.
7) Meanwhile, combine the brown sugar, cinnamon, and softened butter for the filling in a small bowl.
8) Roll the dough out evenly into a 16x21-inch rectangle.
9) Spread the filling evenly over the dough, leaving a little space (~1 inch) around the edges so that the filling doesn't spill out.
10) Roll the dough up, starting from one of the long edges, to create a long log.
11) Cut the loaf into 12 equal sized rolls with a serrated knife.
12) Place the rolls on a greased tray with a few inches between. I used parchment paper instead of greasing my tray, to make the cleanup easier!
13) Cover and let rise in a warm place until nearly doubled, about 30 minutes.
14) Bake the rolls in a preheated 400F (200C) oven for ~15 minutes, until golden brown.
15) While the rolls bake, beat together the cream cheese, butter, vanilla extract, and salt. Add the confectioner's sugar a half cup at a time, with the electric mixer on the lowest or second lowest setting.
16) Remove the cinnamon rolls from the oven and cool on a wire rack for ~10 minutes.
17) Spread the frosting on the warm rolls. Alternately, you can pipe it on for a fancier presentation if you have more time and patience!
Enjoy!
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