Stephanie Ramsey's Cinnabon Rolls
Cinnamon buns with 3 versions of toppings.
Yield
20 servingsPrep
120 minCook
20 minReady
140 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
water
warm water (105-110 degrees) |
|
| 2 | packages |
yeast, active dry
|
|
| 2 | tablespoons |
sugar
granulated |
|
| 3 ½ | ounces |
instant pudding mix, vanilla
|
|
| ½ | cup |
butter
melted |
|
| 2 | large |
eggs
beaten |
|
| 1 | teaspoon |
salt
|
|
| 8 | cups |
all-purpose flour
|
|
| 1 | cup |
butter
melted |
|
| Cinnabon topping | |||
| 2 | cups |
brown sugar
firmly packed |
*
|
| 4 | teaspoons |
cinnamon
|
|
| Or cream cheese frosting | |||
| 8 | ounces |
cream cheese
softened |
|
| ½ | cup |
butter
softened |
|
| 1 | teaspoon |
vanilla extract
|
|
| 3 | cups |
powdered sugar
|
|
| 1 | tablespoon |
milk
just enough to fluff |
|
| Or sticky buns and topping | |||
| 1 | cup |
butter
|
|
| 1 | cup |
brown sugar
|
*
|
| 9 | tablespoons |
light corn syrup
|
|
| 1 | cup |
pecans
or walnuts, coarsely chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
water
warm water (105-110 degrees) |
|
| 2 | packages |
yeast, active dry
|
|
| 3E+1 | ml |
sugar
granulated |
|
| 101.2 | ml/g |
instant pudding mix, vanilla
|
|
| 118 | ml |
butter
melted |
|
| 2 | large |
eggs
beaten |
|
| 5 | ml |
salt
|
|
| 1.9 | l |
all-purpose flour
|
|
| 237 | ml |
butter
melted |
|
| Cinnabon topping | |||
| 473 | ml |
brown sugar
firmly packed |
*
|
| 2E+1 | ml |
cinnamon
|
|
| Or cream cheese frosting | |||
| 231.2 | ml/g |
cream cheese
softened |
|
| 118 | ml |
butter
softened |
|
| 5 | ml |
vanilla extract
|
|
| 7.1E+2 | ml |
powdered sugar
|
|
| 15 | ml |
milk
just enough to fluff |
|
| Or sticky buns and topping | |||
| 237 | ml |
butter
|
|
| 237 | ml |
brown sugar
|
*
|
| 135 | ml |
light corn syrup
|
|
| 237 | ml |
pecans
or walnuts, coarsely chopped |
|
Directions
BUNS:In small bowl, combine water, yeast and sugar.
Stir until dissolved.
Set aside.
In large bowl, make pudding mix according to package directions.
Add butter, eggs and salt; mix well.
Add the yeast mixture; blend.
Gradually add flour and knead until smooth, adding "sprinkles" of flour as needed to control stickiness.
Once the dough is no longer sticky and is soft and silky feeling (like as baby's behind), the dough is ready.
Place in very large greased bowl.
Cover and let rise until double in bulk (about 1 hour).
Punch down and let rise again (about 45 minutes).
On a lightly floured surface, roll out to a 34" x 21" rectangle.
Spread 1 cup of melted butter over surface.
CINNABON TOPPING: In small bowl, mix brown sugar and cinnamon together.
Sprinkle all over top of surface.
Roll up very tightly. With a knife, put a notch every 2 inches.
With string or thread, place under roll by notch and criss-cross over to cut roll (makes a nice clean cut).
Place on greased baking pan, 2-inches apart.
Lightly press rolls down with your hands (just a LITTLE, it helps to hold them together better).
Cover and let rise until double again.
Bake at 350℉ (180℃) for 15 to 20 minutes. Take them out when they JUST start to turn golden.
DON'T OVER-BAKE! Frost warm rolls with Cream Cheese Frosting.
CREAM CHEESE FROSTING: Combine all ingredients and mix until smooth.
Spread on very warm rolls.
Rolls are best when served warm.
CARAMEL STICKY BUNS and TOPPING: In a sauce pan or in your microwave oven combine butter, brown sugar and corn syrup.
Heat and stir until blended.
Pour topping into the bottom of the pan (pans) you are using for the rolls, place unbaked cinnamon rolls on top on the caramel sauce.
Allow to rise in a warm place until double in size (about 1 hour).
Preheat oven to 350℉ (180℃).
Bake for 15 to 20 minutes or until lightly brown.
After removing pans from oven, cover with foil; invert onto cooling racks, cool 1 minute, and remove pan.
Cool before serving.
