7/29/2019 Cinnabon Classic Cinnamon Roll Recipe

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Cinnabon Classic Cinnamon Roll Recipe- Devin Alexander, Fast Food Fix

INGREDIENTSFor the frosting:1 1/2 cups confectioners' sugar3 tablespoons reduced-fat Neufchtel3 tablespoons light butter from a stick, softened1/2 tablespoon fat-free milk1 teaspoon vanilla extract

For the buns:Butter-flavored cooking spray2 tablespoons light butter from a stick1 cup fat-free milk1/3 cup granulated sugar1/4 cup artificially sweetened fat-free vanilla yogurt1 egg1 egg whiteOne 1/4-ounce packet active dry yeast4 cups unbleached flour, plus more as needed1 teaspoon plus 1 tablespoon ground cinnamon1/2 teaspoon salt

3 tablespoons corn syrup3 tablespoons packed brown sugar1/2 teaspoon vanilla extract

DIRECTIONSFor the frosting:In a mixing bowl, combine the sugar, Neufchtel, butter, milk, and vanilla extract. Mix on low speed with an electric mixer fitted with beaters or stir with a spoon until combined, about 1 minute. If using a mixer, increase the speed to high.

Beat or stir vigorously until smooth, about 30 seconds. Allow the frosting to set for at least 10 minutes. Place in an airtight plastic container. Refrigerate for up to 3 days. Just before using, stir well with a spoon.

For the buns:Lightly mist a large bowl with cooking spray. Set aside 1 tablespoon of the butter to soften.

In a large microwavable measuring cup or a medium-sized microwavable bowl, combine the milk, granulated sugar, and the remaining butter. Microwave on high poweruntil the milk is hot (130 degrees), 2 minutes.

Add the yogurt. Whisk until the sugar dissolves (some small lumps of yogurt maybe visible). Add the egg and egg white. Whisk to beat well. Add the yeast. Whiskuntil dissolved.

In the bowl of an electric stand mixer fitted with the dough hook or in a largemixing bowl, combine 2 cups of the flour, 1 teaspoon of the cinnamon, and the salt.

Mix or stir by hand with a wooden spoon to blend. Add the milk mixture. Mix on medium power or stir vigorously to blend. (The mixture will be very sticky.) Addthe remaining flour, mixing or stirring until absorbed.

Lightly flour a work surface. Turn the dough onto the work surface. (A plastic dough scraper or brittle plastic spatula is helpful for getting out all of the do

7/29/2019 Cinnabon Classic Cinnamon Roll Recipe

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ugh and starting the kneading.)

Knead until smooth and elastic, about 5 minutes. Add scant amounts of flour as needed. (The dough should be soft but not sticky.) Place in the reserved bowl. Lightly mist with cooking spray. Cover the bowl tightly with plastic wrap. Allow to rise until doubled in size, about 1 hour.

Meanwhile, in a small bowl, combine the corn syrup, brown sugar, the remaining cinnamon, and the vanilla extract. Stir to blend well. Set aside.

When the dough has doubled in size, gently punch it down and place it on the lightly floured surface. Knead for about 1 minute. Dust lightly with flour. Cover and let rest for 10 minutes.

Lightly mist an 11-by-7-inch nonstick baking dish with cooking spray. Set aside.Using your hands or a floured rolling pin, press or roll the dough into an 18-by-12-inch rectangle.

With a butter knife, evenly spread the softened butter over the dough. Drizzle on the filling. With a knife or spatula, spread it evenly to the edges. Startingat one shorter side, roll the dough, jelly-roll fashion, into a tube, ending seam side down. Cut into 8 equal pieces. Place, spiral side up, in the reserved dish.

Cover the dish with a damp kitchen towel and place in a warm spot. Let the rollsrise for another 30 minutes.

Preheat the oven to 350 degrees.

Bake until very lightly browned but slightly doughy in the center, 22-28 minutes. With a spatula, transfer 1 roll to a plate. Using a butter knife, spread 1 tablespoons of frosting over the top and tablespoon down the sides. Repeat with theother 7 rolls.

SERVING SIZEMakes 8 cinnamon buns