You can either make the cake yourself or, if you’re in a rush, use any kind of boxed mix. You’ll see that the recipe uses heavy cream and this is both for flavor and to make it super-moist. Source: " Top Secret Recipes Step-by-Step" by Todd Wilbur.NOTE: By saving this recipe, you agree to join our weekly recipes newsletter. Source: Even More Top Secret Recipes by Todd Wilbur. For a great cream cheese icing use the recipe here in our Cinnabon Cinnamon Rolls hack. Update 3/21/17: These will puff up quite a bit when they bake, so be sure to stretch them long and thin when twisting. Just grab yourself a tube of Pillsbury crescents and all you have to do is roll up the dough and coat it. Use my Cinnabon CinnaStix recipe below to create your own version of the tasty pastries at home, and you won't even have to make the dough from scratch. These golden brown little sticks of cinnamony delight are sold in bags of 5 or 10 from the company's famous cinnamon roll outlets, most likely found in a mall or airport near you. Bakers brushed Danish dough with a flavored cinnamon butter, then rolled the dough in a generous cinnamon/sugar coating. Read moreĬinnabon product development guys were looking for a new baked cinnamon product that customers could eat on the go while carrying bags and scurrying about. Source: " Top Secret Recipes Step-by-Step" by Todd Wilbur. Try my recipe for Cinnabon CinnaStix here. In fact, if you follow these instructions carefully, being sure to weigh the ingredients rather than measuring by volume, everyone will be shocked that the delicious finished product came out of your very own kitchen. I also discovered that the dough must rise in your refrigerator for at least 5 hours, and that adding some xanthan gum to the filling will keep the filling from leaking down into the pan as the rolls bake.Ĭinnabon master chefs allowed me to step into the development kitchen at Cinnabon headquarters for an up-close demonstration of the rolling and slicing techniques, so the instructions I have laid out for here come straight from the inside, and will give you beautiful rolls that look and taste just like those you get at the mall. I learned about the unique gooey properties of a specific cinnamon found in Indonesia called Korintje cinnamon, which Cinnabon calls "Makara") and how to give the rolls their signature golden color (buttermilk and baking soda). After interviewing the creator of the Cinnabon roll, Jerilyn Brusseau (aka "Cinnamom"), at her home in Seattle and visiting Cinnabon headquarters in Atlanta, I was able to sleuth out some important clues that make this the closest Cinnabon Cinnamon Roll copycat recipe you'll find. I made several discoveries on episode 2 of my CMT Show " Top Secret Recipe" that helped me improve significantly on the recipe for my first clone of Cinnabon Cinnamon Rolls that I first hacked many years ago in my book " More Top Secret Recipes". The baked rolls can be frozen for several weeks and reheated in your microwave before serving. You’ll also need a ruler or yard stick to measure and mark the rolls for slicing, and a serrated knife, such as a bread knife, to slice them. You can find xantham gum at specialty stores such as Whole Foods. To keep the cinnamon from oozing out of the rolls a natural stabilizer such as xantham gum (or guar gum) works best, but you can also use cornstarch. Find that cinnamon if you want the best clone, but any cinnamon will still make great rolls. Cinnabon uses Indonesian Korintje cinnamon (they call it “Makara”). See what you think.įor this recipe, you’ll need a 9x13-inch pan and a 9x9-inch pan for baking these rolls, plus parchment paper to line the pans. By reducing fat and calories in these awesome cinnamon rolls I was afraid we would lose too much of the familiar Cinnabon flavor we love. Oz show asked me to make a tasty low-fat, low-cal version of Cinnabon Cinnamon Rolls, I wasn't sure it was possible.
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