Chef Time!

Chef Time!

Friday, October 31, 2014

The Secret Is No More!

In early 1985, restaurateur Rich Komen decided that there was a specialty niche in convenience food service just waiting to be filled. His idea was to create an efficient outlet that could serve freshly made cinnamon rolls in shopping malls throughout the country. It took nine months for Komen and his staff to develop a cinnamon roll he knew customers would consider the "freshest, gooiest, and most mouthwatering cinnamon roll ever tasted." The concept was tested for the first time in Seattle's Sea-Tac mall later that year, with workers mixing, proofing, rolling, and baking the rolls in full view of customers. Now, more than 626 outlets later, Cinnabon has become the fastest-growing cinnamon roll baker in the world.
After several tries, I have finally come up with the recipe. This is about as close as you can get, to having the original.

Cinnabon Cinnamon Rolls

Rolls:
1 package active dry yeast (1/4 ounce size)
1 cup warm milk
1/2 cup sugar
1/3 cup margarine, melted
1 teaspoon salt
2 eggs
4 cups flour

Filling:
1 cup packed brown sugar
2 1/2 tablespoons cinnamon
1/3 cup margarine, softened

Icing:
8 tablespoons (1 stick) margarine, softened
1 1/2 cups powdered sugar
1/4 cup (2 ounces) cream cheese
1/2 teaspoon vanilla
1/8 teaspoon salt

For the rolls, dissolve the yeast in the warm milk in a large bowl. Mix together the sugar, margarine, salt, and eggs. Add flour, and mix well. Knead the dough into a large ball, using your hands dusted lightly with flour. Put in a bowl, cover, and let rise in a warm place about 1 hour, or until the dough has doubled in size.
Roll the dough out on a lightly floured surface. Roll the dough flat until it is approximately 21 inches long and 16 inches wide. It should be about 1/4-inch thick.
Preheat oven to 400.
For the filling, combine the brown sugar and cinnamon in a bowl. Spread the softened margarine evenly over the surface of the dough, and then sprinkle the cinnamon and sugar evenly over the surface. Working carefully from the top (a 21-inch side) roll the dough down to the bottom edge. Cut the rolled dough into 1 3/4-inch slices and place 6 at a time, evenly spaced, in a lightly greased baking pan. Let the rolls rise again until double in size (about 30 minutes). Bake for 10 minutes, or until golden brown on top.
While the rolls bake, combine the icing ingredients. Beat well with an electric mixer until fluffy. When the rolls come out of the oven, let them cool for about 10 minutes, then coat generously with icing.
Makes 13 rolls.
Chef’s notes: These rolls can be frozen after baking. Just pop one into the microwave for 20-30 seconds to reheat.

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