Monday, November 18, 2013

Cinnabon Gourmet Style Cinnamon Rolls

    The Davis family headed up to the Appalachian Trail  a few weeks ago for a day hike.  It was a great day.  This was the only picture that we have of the 4 of us from that day.  It was our attempt at a selfie.  (he, he, he)

    These are some better pictures of our day on the trail.


    The waterfall was incredible.

    What do I need before I head out for a hike on the Appalachian Trail?  A backpack?  A great pair of hiking boots?  A water bottle?  No. No. No.  This girl needs a great - energy boosting - breakfast of course and a camera. had the best looking recipe for Cinnabon cinnamon rolls and it seemed like the perfect thing to kick off our day of hiking. 

    Cinnabon Gourmet Style Cinnamon Rolls
1 (7 g) package dry yeast
1 cup (237 ml) whole milk, warm
1/2 cup (100 g) granulated sugar
1/3 cup (75 g) margarine (or 80% margarine 20% butter spread)
1 teaspoon (8 g) salt
2 large eggs
3-1/4 cups (410 g) all-purpose flour
3/4 cup (105 g) bread flour
For the Filling:

1 cup (220 g) packed light brown sugar
3 tablespoons (36 g) ground cinnamon
1/3 cup (75 g) butter, melted
For the Frosting:

1/2 cup (114 g) cream cheese, softened 30 mins
1/2 cup (114 g) margarine, softened 30 mins
1-3/4 cups (220 g) powdered sugar, sifted
1 teaspoon (5 ml) vanilla flavor (alcohol-free, if possible)

For the Dough:
In a large bowl, dissolve the yeast in the warm milk.

Add sugar, margarine, eggs salt then flour and mix well.
Knead the dough into a large ball, using your hands dusted lightly with flour.

Put in a bowl, cover and let rise in a warm place until the dough has doubled in size, about 1 hour.

Roll the dough out on a lightly floured surface, until it is approx 21 inches long by 16 inches wide. It should be approx 1/4 thick.

For the Filling:
In a small bowl, combine the brown sugar and cinnamon.

Assemble the Rolls:
Line a cookie sheet with a baking mat.
Spread the butter over the surface of the dough.

Sprinkle the brown sugar and cinnamon evenly over the surface, leaving about 1-inch untouched around edges.

Gently roll into a fairly tight roll, trying to keep the filling inside.

With a sharp knife, slice into 12 pieces. Place on prepared cookie sheet about 2" apart. Cover with lint-free cloth, and let rise for another hour. (Or, cover and refrigerate overnight.)

If refrigerated, remove form frig and let rise 1 hour before baking.

Bake in 400°F on rack just above center, for about 10 minutes, or until light golden brown.
Cool on cooling rack and gently place into airtight container when cool.

For the Frosting:
In an electric mixer fitted with the paddle attachment, blend the cream cheese and butter for 6 minutes on low speed (#2 on KitchenAid Mixer).

Switch from the paddle to the whisk attachment and whip for 10 more minutes at medium-high (#6)

Add 1 cup (125 g) of the icing sugar and mix for 1 minute on low speed. Add the remaining 3/4 (95 g) cup of icing sugar and mix for an additional minute. Add the flavors and mix for 1 minute on medium-high speed.

Transfer to an airtight container and refrigerate. Top warm, fresh-baked rolls generously with frosting.

 These rolls didn't last long in this house.

So after we fueled our bodies with cinnamon rolls, we headed out for our hike.  Not your average pre-hike meal but I think the extra sugar helped carry me through the last few miles.


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