Cinnabon Clone

I love General Conference weekend. This conference, I got to SING IN THE CHOIR for the Saturday afternoon session! It was the most incredible experience. The general authorities were so close, their priesthood was almost tangible.

My close up

Oh, hey. 

Conference is such a special weekend. I wanted to start my own tradition of making a special breakfast on the morning of conference. I asked my roommates what I should make and they all answered at once, "Cinnamon rolls!"

One does not simply say no to making cinnamon rolls. 

These cinnamon rolls are très délicieux!

There's only one cinnamon roll left after 5 hours. All I'm saying here is that there are only 3 of us home this weekend and the recipe made 16... That's all I'm saying. 

I've made a Cinnabon clone recipe before, but I'll admit that this one trumps my old recipe. I love finding new, better recipes! I made this one in my bread machine and it worked out beautifully. The original recipe was made with a stand mixer, I believe.

In case you haven't noticed, I'm kind of in love with my bread machine. Adapted from Lauren's Latest.

Cinnabon Clones

Yields: 16 large rolls

3/4 cup warm water
1/3 cup veggie or canola oil
1 egg
1/2 cup sugar
1/4 cup buttermilk (room temp)
1 tsp salt
4 1/2 cups flour
2 1/4 tsp active dry yeast

1/2 cup softened butter
1 1/4 cups light brown sugar
3 tbsp cinnamon
2 tbsp cornstarch

3 oz cream cheese, room temp
1/4 cup softened butter
1 tsp vanilla
1 tsp lemon juice
1 1/4 cups powdered sugar


Directions

Add dough ingredients into the bread machine in the order prescribed by the bread machine instructions. I added them in the order I listed above. I put it on the dough cycle and it rose on its own.

Take the dough out and put it onto a lightly floured surface. Roll it out to 30x20 inch rectangle.

Beat the softened butter, brown sugar, cinnamon, and cornstarch together until it's light and fluffy. Spread this all over the rectangle of dough. Roll it up so that it's a 30-inch log. Cut it every 2 inches with dental floss.

Put them in a greased pan (I used a 7x11 and a 6 inch round pan to accommodate all the rolls) and cover with plastic wrap. Let rise until doubled (about an hour) or refrigerate overnight and then take out 3-4 hours before baking to let them rise.

Bake at 350 for 17-18 minutes, or until the tops just start to turn golden. Don't let them over-bake!

Beat all the frosting ingredients together until incorporated.

Let the rolls cool for about 5 minutes before frosting.

The last one may or may not have been consumed in the process of writing this blog post.