Beaute and the Feast: Positively Evil Cinnamon Rolls

Sunday, November 1, 2015

Positively Evil Cinnamon Rolls - QUICK-RISE Cinnabon Copy Cat

Quick Rise Cinnabon Copy Cat Cinnamon Rolls

These really are crazy-delicious, sticky, ooey-gooey, cinnamon loaded sugar bombs.

All that sweet, buttery, gooey cinnamon filling... The cream cheese frosting slathered on top of the just pulled from the oven rolls... The fragrance that fills the air, calling your name, as they are baking...

That's why they're evil.

These are very hard to resist if they are around. That's why I only make them like, once a year! But as I've said before, I don't mind a little sugar-treat every once in a while. It's what you do and eat every day that really adds up. You know your body, so you can decide for yourself, if and how often, you want to make these. But don't say I didn't warn you.

There is a really cool part in this recipe. You can seriously speed up the rising time, and be eating these sweet puppies in about 1 hour, start to finish! The trick is using your microwave. Follow my instructions exactly and your microwave will be your friend here. It does not kill the yeast if you use your microwave at only 10% power for short bursts of time. Your'e gonna love it! You can of course let them raise in the conventional manner................yawn.

I have been perfecting this cinnamon roll recipe over the course of several years. I want a light and tender dough. I want a generous, gooey, cinnamon-y filling that does not end up dry and leaking out the bottom. I want a creamy frosting with just the right amount of cream cheese tang. I want them to stay moist for more than 1 day. And I don't want an over-sized batch of frosting, that I have to make another batch of cinnamon rolls right away to use it all up. I would really hate that. NOT.

These DELIVER.

Quick Rise Cinnabon Copy Cat Cinnamon Rolls:

Yield: 10-12 rolls

Rolls:

1 1/4 c. organic milk , heated to 110 degrees F.
2 1/4 t. (or 1 packet) instant rapid-rise yeast (I use S.A.F.)
1/4 c. sugar
1 t. sea salt
1/8 t. baking soda
1/4 c. organic butter, melted and then cooled a bit
2 large eggs (extra large is O.K. too)
1 T. buttermilk
1/2 t. real vanilla extract
5 c. (24 ounces) all-purpose flour
2 T. dough enhancer (I use Mother's Best brand)

Filling:

1/2 c. organic butter, at room temperature
1 c. brown sugar, packed
3 T. cinnamon (Cinnabon uses Indonesian Korintje cinnamon, they call it Makara)
1/2 t sea salt
1 T. tapioca starch
1 t. xanthan gum
Raisins, optional
Chopped nuts, optional

Frosting:

4 ounces cream cheese, softened
2 T. organic butter, at room temperature
1/4 t. sea salt
1/2 t. real vanilla
1 T. buttermilk or organic whole milk
1 drop lemon extract, optional

Method:

In a Bosch mixing bowl with a dough hook, add the yeast and warm milk. Then add the sugar, salt, baking soda, melted 1/4 c. butter, eggs, buttermilk, and vanilla. Mix 30 seconds.

Add the dough conditioner and half of the flour ad mix until combined. Add the rest of the flour and knead the dough 10 minutes on speed 1. Scrape down the bowl, with the machine off, as needed.

Transfer the dough to a large microwave-safe bowl.

Pour 1 cup of water into a 2-cup microwave-safe measuring cup and microwave on high 3 minutes.
This warms and humidifies the microwave which will speed the dough rising.

Remove the cup of water and place the bowl of dough inside the microwave.

Microwave the dough for 3 minutes at 10% power.

Let the dough rest in the microwave for 3 minutes.

Microwave the dough again for 3 minutes at 10% power.

Let the dough rise in the microwave for 5 minutes.

While the dough is rising, make the filling: In a small bowl mix together the brown sugar, cinnamon, salt, tapioca starch and xanthan gum. set aside.

When the dough is doubled in size, punch down. Turn dough out onto a lightly floured surface.

Roll dough out into a 20 X 22-inch rectangle.

Spread the 1/2 c. soft butter onto the dough, leaving a 1-inch strip along the bottom un-coated.

Sprinkle the cinnamon sugar mixture evenly over the butter, spreading out to all the buttered edges with your hands. Sprinkle with raisins &/or nuts at this point, if desired. Press the filling into the dough with your hands or a rolling pin.

Roll the dough tightly, starting at the top. Stretch it a little as you roll it, so that you have around 5 rotations by the time you get to the bottom. Brush a little water on the bottom edge and complete rolling. Pinch the edges closed.

Mark the middle of the roll, then use a ruler to mark 5 marks every 2 inches to the left of center. then repeat on the right side.

Use unflavored dental floss to cleanly cut through the roll, or use a serrated knife.

Place 6 rolls evenly spaced into a parchment paper lined 9 x 13-inch baking pan. place the other 4 rolls in a 9 x 9-inch pan.

Reheat the 8-ounce glass of water in the microwave for 3 minutes.

Remove the glass of water. Heat the dough 3 minutes at 10% power.

Let the dough continue to rise in the microwave for 5 minutes (or longer).

When the dough is doubled in size, bake in a preheated 350 degree F oven for 16-20 minutes, until light brown and the centers are 170-175 degrees.

Whip frosting ingredients 5 to 10 minutes on high speed in a stand mixer until fluffy.

When rolls are pulled from the oven, cover each with frosting.

Photos of the process: