Cinnabons surprise for my mom
I wanted to surprise my mom for her birthday and I couldn’t think but make her something she loves which is Cinnabons. Whenever we would go to the US, this was something on her to eat list. So as its her bday tommorow, I thought why not surprise her and make them for her. After looking for a million good recipes, I stumbled apon a recipe that seemed perfect. The comments were so positive, I just had to try. I used the recipe from The Disney Diner, but tweaked it a little. As we speak the cinnamon rolls are in the oven and the whole house smells amazing. I can’t wait to dig in.
Recipe for Cinnabons aka cinnamon rolls or Kanelbullar
~ This recipe will make about 9
For the dough
1/4 cup warm water
1 package active dry yeast (7gr)
1 TBsp of sugar
50 gr instant vanille pudding
1 Cup milk
57 gr unsalted butter, melted
1 large egg, beaten
1/2 tsp salt
4 cups all purpose flour
[Optional: Havana Rum]
For the filling
114 gr butter, melted
1 cup of brown sugar
1,5 TBsp of cinnamon
Start with adding the warm water to a bowl and combining with sugar and stir to dissolve.
Add in the yeast and stir to dissolve completely. Let it sit for about 5-10 mins. It will rise, don’t worry.
In the mean time take another bowl and add in the instant vanilla pudding and the milk.
Whisk to combine everything.
Add in butter, egg and salt and mix well.
Now add in the yeast mixture. Mix again.
Cup by cup add in the flour to the mixture and kneed the dough till you’ve got clean hands.
Place the dough in a big bowl that has been greased and let it double in size in a warm spot.
(it took mine to double more than 60 minutes, but this really depends on the temperature in your house).
Now punch it down and let it rise again. (it took mine about 30 minutes again)
When its done rising for the second time, take out some cling film and dust it with some flour.
Add in your dough and flower a little bit and spread in a rectangular shape.
Now add some cling film on top to cover the dough and start rolling it with a rolling pin till you get a nice flat (half a centimeter high) dough.
With a pastry brush, gently add the butter on top of the dough, spreading evenly.
Combine cinnamon and sugar and sprinkle on top of the dough.
Now roll your dough pretty tight (starting on the longer side).
Cut up the buns in 5 cm thick pieces, so you’ll get nice and big Cinnabons.
I tucked them in a little bit, so they become nice and round and won’t fall apart when baking.
Place them on a baking dish that you’ve greased up with some butter and be sure to leave some space between them as they will rise again. (I used two baking dishes)
Let them rise for another 20 minutes in a warm spot.
Heat your oven to about 175 C and bake the Cinnabons in about 20 minutes till they are nice and golden brown.
[Optional: sprinkle some aged brown rum on each bun to give it a nice kick]
Remove from the oven, let them cool off for about 5 minutes and gently add some of the frosting on top.
115 gr Philadelpia cream cheese
1,5 cups powdered sugar
57 gram unsalted butter
1/2 tsp of vanilla extract
3 TBsp milk
In a bowl, add your cream cheese, butter and vanilla and whisk till it becomes a smooth mixture.
Add in your powdered sugar bit by bit as you don’t want it to dust everything around you.
Once all of the sugar has been mixed, add in the milk.