16 posts tagged fitspo
Every so often, I get it in my head that I MUST LEARN HOW to make something. A while back it was macarons. Then the perfect steak. And most recently, cinnamon rolls. I kept using a recipe from The Pioneer Woman Cooks because, well, usually her recipes are awesome. Yet…I failed at her cinnamon rolls time and time again. Not only was her recipe a HUGE pain in the ass to make, but the cinnamon rolls always tasted kinda bland.
I complained about this to a close friend who laughed and told me that instead, I must use her recipe— or rather, AllRecipes.com’s recipe entitled “Clone of a Cinnabon.” I had my doubts, given my other cinnamon roll failures, but I decided to give them a shot since I had a free afternoon.
Here’s a few user submitted pictures of these rolls from the AllRecipes.com website:
They look good, don’t they? You know why?
Because they are the best cinnamon rolls on the face of the earth.
So, for starters: I do not own a bread machine, and that recipe calls for bread machine things. So for what it’s worth, I used regular active dry yeast (one full packet) instead of bread machine yeast. Then I replaced step one with:
Dissolve the yeast in the warm milk in a large bowl. Mix in the sugar, margarine, salt, and eggs. Add flour and mix well. Knead the dough like hell until it gets all smooth and pretty (at least 7 minutes) and forms a large ball— if it’s the tiniest bit crumbly you haven’t kneaded it enough. Put in a bowl, cover and let rise in a warm place about 1 hour or until doubled in size (I turned my oven on, heated it to 100 degrees, then turned it off and put the dough inside).
It took two attempts to get these right— the first time around I was afraid of over kneading and ended up UNDER kneading. The secret is that the dough should look like bread dough. Like a perfectly round ball. So perfect it looks like fake bread dough, the sort they’d stick in a movie star’s hands in a movie so she can pretend to be a baker. I’m looking at you, Julia Roberts.
I also used light butter, since I don’t like margarine, and neufchâtel cheese instead of cream cheese. I used extra cinnamon an a little less brown sugar for the filling. Whatever you do though, don’t substitute the bread flour. Not all purpose, not self rising, not pastry— BREAD FLOUR. That’s totally the secret to these being incredible. I also turned the dough out onto parchment paper (you could use wax paper), which made the dough MUCH easier to roll up and MUCH easier to clean up.
And in the end? These were INCREDIBLE. INCREDIBLE. I can’t say it enough. Wait, maybe I can. INCREDIBLE. Nope, still not enough. These were every bit as good as Cinnabon, if you ask me. This will forever be my cinnamon roll recipe. I have big plans to make several tins, freeze them, and have them ready to go for Christmas morning or special occasions here and there.
Would I make it again? If I could justify making them right now, I totally would.
Are they easy to make? Hm. If you’ve baked anything involving yeast, you can probably handle these. Even if you haven’t, you can probably handle these. They’re really not that tricky— thought I wouldn’t try these for the first time on a special occasion or anything. For what it’s worth, this recipe is much, much easier than most of the other cinnamon roll recipes I’ve seen.
Are they healthy? HAHAHAHAHAHAHA no. No, no they are not. One cinnamon roll, iced, is about 430 calories (that’s with my small substitutions). They are pretty big though. Still, definitely a special-treat-food.
On a scale of one to chocolate cake, how delicious is it? 10. Legit.