Products used in this video!
Cinnabon Cinnamon Rolls Clone
700 grams all purpose flour
¾ cup warm water
½ cup sugar
1/3 cup vegetable oil
¼ cup of buttermilk
2 ½ teaspoons active dry yeast
1 teaspoon salt
1 ¼ cups Brown Sugar
½ cup butter Butter (softened)
2 Tablespoons ground Cinnamon
1 ½ Tablespoons Corn Starch
1 ¼ cups Powdered Sugar
¼ cup butter Butter (softened)
2 oz (¼ block) Cream Cheese (softened)
1 ¼ teaspoon Vanilla extract
1 teaspoon Lemon Juice
½ teaspoon Corn Syrup
In a bowl add vegetable oil, milk, and egg and mix well with folk and set aside. In a stand mixer bowl, fitted with a dough hook add yeast, warm water and 1 Tablespoon of sugar.
Stir with folk and let stand 10 minutes. It should be frothy, if it isn't your yeast might be expired. Add salt, and sugar turn the mixer to low.
Add the milk mixture to the yeast mixture. Add flour ¼ cup let the machine incorporate it in, then add another. Do this until all the flour is incorporated. Turn the mixer to medium and let the dough knead for 5 minutes.
Remove bowl from stand mixer. Move dough to one side and spray in a little vegetable oil. Move dough over to the side sprayed and spray the other side. Shape dough into a round ball and lace dough in middle and wipe the rest of the bowl with oily fingers.
Cover bowl with clean kitchen towel and let rest until it's doubled in size. This could take a couple of hours or more depending on how warm or cool your kitchen is.
While dough is rising prepare a 11x17 baking sheet with parchment paper, or a Silpat. In a bowl mix all ingredients together using a folk.
Cover with plastic wrap and set aside until needed. Clean a large counter and dust is with a light sprinkle of flour. Remove dough from bowl and punch it down and shape back into ball. Roll dough ball to 20x30. Using an offset spatula or butter knife spread butter on dough. Leave a 1 inch space free of butter on one of the long ends. Sprinkle an even coast of brown sugar mixture over dough, leaving that same 1 inch free.
Roll the dough up from the long end with the filling tightly toward the long end without the filling. It should look like a log.
Taking a sharp knife trim edges off each side. Using that same knife to score the rolled up dough every 2 inches. Go back and make clean slices of buns where scored.
Place buns face up in prepared baking pan about 1 inch apart. Cover buns with plastic wrap and clean kitchen towel and let rise until double in size. This might take 2 hours or longer depending on warm or cool your kitchen is.
Place rack in middle of oven and preheat oven to 350F. Remove towel and plastic wrap from buns and bake for 15-18 minutes. Watch closely. You'll know when they're done when they begin to brown on the tops. Don't overcook.
While buns are baking make the frosting. In a stand mixer using the paddle attachment on stir setting or electric hand mixer on low setting, on cream butter and cream cheese until well mixed.
Add the vanilla extract, corn syrup and lemon juice to the mixer and mix well.
Add half the powdered sugar and mix that in. Add the rest of the powdered sugar and mix.
Once everything is mix in if using a stand mixture switch to the whisk attachment and turn the setting to around 6 and let the mixer whip the batter for 5 minutes. This will lighten the color and make the frosting more fluffy.
If using a hand mixer turn it up to medium and continue for 5 minutes. Remove frosting from bowl, cover and set aside. Enjoy.