The Cinnabun Clone

The Cinnabun Clone

For half of my life, I avoided Cinnamon like death on a stick. Cinnamon was like a stalker, who I had asked to keep its distance, but would still leave little effigies of myself at my doorstep with a note that says, “I’ll be here for you when you’re ready.”

And Cinnamon was.

When I was little, my mom had packed me a cinnamon bun Lunchable, and later that day, I looked like a polka-dotted creature from Dr. Seuss<-it wasn’t that cool. The obvious culprit seemed to be cinnamon, especially since my grandma doesn’t react well to it either. I should have been blaming the 100 other ingredients in a Lunchable that are probably used to embalm people or fuel cars.

Fast-forward to about 8 years later. We’re all celebrating Thanksgiving dinner at my aunt’s house who made apple pie. After a few bites, it dawned on me what I was eating, and after a few seconds of being like, “Hey guys, is there cinnamon in this? I might be allergic to cinnamon? Guys??” I stopped caring and finished that damn delicious piece of pie.

Low and behold—not allergic to cinnamon.

Lesson of the Day: Even if you think you may be allergic to something, eat it anyway because it might be a game-changer.

This recipe is adapted from allrecipe’s Cinnabun Clone. Because everyone loves a cinnabun, besides me like 10 years ago. I was just bitter.

The whole process takes about 3 hours and involves watching a lot of tv while bread rises.

223597_2109718866831_1361370244_32481605_5783789_n.jpg

Makes 12 servings

Recipe

 Buns

1 cup warm milk

2 1/2 teaspoons yeast

2 eggs, room temperature

1/3 cup margarine, melted

4 1/2 cups bread flour

1 teaspoon salt

1/2 cup white sugar

2 1/2 tablespoons ground cinnamon

1 cup brown sugar, packed

1/3 cup butter, softened

Icing (Double the recipe for extra gooey goodness)

1 (3 ounce) package cream cheese, softened

1/4 cup butter, softened

1 1/2 cups confectioners’ sugar

1/2 teaspoon vanilla extract

1/8 teaspoon salt

DIRECTIONS:

1. Combine milk, yeast, and sugar. Allow yeast to proof (should get foamy) and add eggs, margarine, flour, and salt. Knead dough for 10 minutes, and place in a large bowl, covered with towels or plastic wrap. Keep in a warm place, like an oven, and allow bread to double in size.

2. After the dough has doubled, turn it out on a lightly floured surface, cover and let rest for 10 minutes. In a small bowl, combine 1/3 cup butter, brown sugar and cinnamon.

3. Roll dough into a 16×21 inch rectangle. Spread dough with 1/3 cup butter mixture. Roll up dough and cut into 12 rolls. Place rolls in a lightly greased 9×13 inch glass. Cover and let rise until nearly doubled, about 30 minutes.

296370_2109718746828_2753159_n

Meanwhile, preheat oven to 350 degrees.

4. Bake rolls in preheated oven until golden brown, about 20 minutes. While rolls are baking, beat together cream cheese, 1/4 cup butter, confectioners’ sugar, vanilla extract and salt. Spread frosting on warm rolls before serving.

You can make other types of topping, if you’d like, i.e. a cinnamon glaze or melted sugary butter

293552_2109718986834_3698785_n

3 hours later…Happy Frosting.

Advertisements