The World's Best Cinnamon Rolls (Cinnabon Copy-Cat


Photo Source Original Recipe Source

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DOUGH 1 cup warm milk (110 degrees F/45 degrees C) 2 eggs, room temperature 1/3 cup margarine, melted 4 1/2 cups bread flour 1 teaspoon salt 1/2 cup white sugar 2 1/2 teaspoons bread machine yeast SUGAR MIXTURE (I like to add extra sugar & cinnamon!) 1 cup brown sugar, packed 2 1/2 tablespoons ground cinnamon 1/3 cup butter, softened FROSTING (I like to double this!!) 1 (3 ounce) package cream cheese, softened 1/4 cup butter, softened 1 1/2 cups confectioners' sugar 1/2 teaspoon vanilla extract 1/8 teaspoon salt Directions Place dough ingredients in the pan of the bread machine in the order recommended by the manufacturer (for me it's wet ingredients first). Select dough cycle; press Start. Just a reminder: I LOVE my bread maker, and I got it for $4 from a thrift store! It's worth the investment, whatever you decide to pay for it. I use it for any recipe that calls for dough; bread, pizza, desserts, rolls, ANYTHING. It's great! After the dough has doubled in size turn it out onto a lightly floured surface, cover and let rest for 10 minutes. In a small bowl, combine brown sugar and cinnamon. Roll dough into a 16x21 inch rectangle.

(sorry for the awful pics, by the way, I had to take them with my phone!)

Spread dough with 1/3 cup softened butter (I smush it around with my fingers)

and sprinkle evenly with sugar/cinnamon mixture. Make sure to get it to the very edges!! (I like to save a little mixture to sprinkle on top of the rolls once they are rolled up.)

Roll up dough

usually because I'm off doing stuff and forget about it... You may have to bake them in 2 or even 3 separate pans... they get SO BIG and beautiful when you bake them! So give them lots of space. they get pretty big. But if they don't touch..when you let them rise for 30 minutes in the next step...and cut into 12 I space mine out a bit like so: ****UPDATE!!!**** I've made these a few times since this post (it's gross how obsessed I am with these. This makes MUCH more dough so I get at least 14-18 rolls out of mine and need more space!**) Plus . let them rise for at least 30 minutes (longer = bigger) and they won't crowd each other! (before I let them rise in the oven.. (**NOTE: I actually use a larger pan.) and I've discovered something. Be sure to space the rolls out in your pan so they DON'T TOUCH. I let my dough rise for a long time in the bread machine [it seriously ends up oozing out of the machine!]. Place rolls in a lightly greased 9x13 inch baking pan.sorry they don't look pretty!!) .

While rolls are baking. turn it off.. 1/4 cup butter.(. vanilla extract and salt. Cover and let rise until nearly doubled..After) I like to sprinkle them with extra brown sugar mixture (not pictured). I like to turn my oven on for 3-5 minutes. beat together cream cheese. . Since I'm in Utah I bake mine at 375 because they get brown too fast at 400 Bake rolls in preheated oven until golden brown.. Spread frosting on warm rolls before serving. about 15 minutes. about 30 minutes. then cover and let rise in the warm super well! Preheat oven to 400 degrees F (200 degrees C).. confectioners' sugar.

and ice fishing aren’t my thing. instead of homemade. Easy Cinnamon Rolls While the homemade dough created slightly more tender cinnamon rolls my husband and I agreed that the difference wasn’t great enough to justify the additional time and energy. Since skiing. letting them rise in the refrigerator overnight and baking them first thing in the morning as soon as the oven was preheated. and vanilla. It was the perfect way to stay warm and lift my spirits with the powerful scents of sugar. especially for busy cooks on the lookout for easy cinnamon rolls recipes. I spent a lot of time cooking and baking.Cinnamon Rolls So easy. you are going to DIE when you try them! Here are the pics of our first batch. In my side-to-side comparison I made two different cinnamon rolls recipes – one using frozen bread dough and the other homemade dough from scratch. I made these easy cinnamon rolls again a few days ago. cinnamon. snow-shoeing. Sorry they aren't great. but you get the idea :) You are here: Home / Breakfast & Brunch / A Quick Delicious Easy Cinnamon Rolls Recipe A Quick Delicious Easy Cinnamon Rolls Recipe By Martha McKinnon 3 Comments Always on the lookout for delicious easy recipes I was intrigued when I discovered this cinnamon rolls recipe that called for frozen bread dough. Last winter while living in northern Wisconsin I did a side-by-side comparison of homemade cinnamon rolls. so delish. .

Icing for Easy Cinnamon Rolls  1 cup confectioners’ sugar  1 tablespoon butter or cream cheese. thawed.They were a luscious way to boost the blood sugar and thoroughly enjoyed by my family and house guests. Combine the cinnamon rolls filling ingredients: sugar. Roll the dough out on a lightly floured surface until it is approximately 12×9 inches in size. Easy Cinnamon Rolls Recipe  1 pound white bread dough. She's got a great story that goes along with them. Spread the dough with melted butter and cover with sugar and cinnamon mixture. Alternatively let them rise in the refrigerator until almost doubled (up to 12 hours) and remove from the fridge while the oven preheats.neither do my hips! :) Try these today. I found this recipe over on Pioneer Woman's blog.omg. Cover with plastic wrap and let the cinnamon rolls rise until 1. Bake the pan of cinnamon rolls at 350F for 25-30 minutes. flour... --------------------------------------------------------------------------------------------------------------------------I looked and looked online and in my numerous cookbooks for the perfect recipe. This Easy Cinnamon Roll Recipe makes 9 delicious cinnamon rolls. Sprinkle any filling that escaped over the rolls. brown sugar. I will say that I decreased the ginormous amount of butter that she called for in this won't be sorry! I promise!!!*** . Cut into 9 equally sized rolls and place in the prepared pan cut side up. Pinch the seam to seal and place the seam side down.. risen to almost double in size  1/4 cup brown sugar  1/4 cup sugar  3 tablespoons flour  1 1/2 teaspoons cinnamon  3 tablespoons butter. so be sure to check out her post. about 30 to 40 minutes. I didn't need 7 pans of rolls. melted Grease an 8×8-inch baking dish.5 to 2 times their original size. a wooden spoon or an electric mixer.. Roll up like a jellyroll beginning with the short side. Let them cool briefly and then spread or drizzle with icing. You had me at coffee! I didn't look much further after that. and cinnamon until well blended and set aside.. until they are golden browned and puffed. I also halved the recipe to suit my needs.. I think the thing that got me about this particular recipe was the coffee glaze drizzled over the rolls. softened  3 tablespoons milk or cream (or more to achieve desired consistency)  1/4 teaspoon vanilla Beat all icing ingredients together with a whisk.

just punch it down. Let this sit for a minute and then add 4 cups of flour. sprinkle in package Active Dry Yeast.depending on how large you cut them. From here. and salt.) Remove from heat and let it cool 45 minutes to 1 hour.. then sprinkle sugar over the butter. with 7 . about 1/4" thick. Sprinkle surface generously with flour and roll the dough into a thin rectangular shape. you'll end up with 3 . When the mixture is lukewarm to warm.. baking soda. and 1/2 cup of sugar in a pan. . Or. the baking powder. Next. and finish with a generoussprinkling of cinnamon.8 rolls per tin. Stir mixture together. Ingredients: (This is 1/2 the original recipe) DOUGH: 2 cups whole milk 1/2 cup vegetable oil 1/2 cup sugar 1 pkg active dry yeast 4 1/2 cups flour 1/2 tsp. Stir mixture together. baking powder 1/2 tsp. baking soda 1/2 tablespoon salt FILLING: 1 cup melted butter. Cover and let rise for at least an hour.ROLLS: Adapted from: The Pioneer Woman Note: The original recipe makes about seven 8" round aluminum tins of cinnamon rolls. Just keep your eye on it and if it starts to rise out of the pan. if necessary. plus more as needed 1/8 cup ground cinnamon for sprinkling 1 cup sugar. Brush melted butter on top. add 1/2 cup flour. vegetable oil. After cutting the original recipe in half. plus more as needed Directions: Mix milk. you can just go ahead and make the rolls. but NOT hot. of course. Scald the mixture (heat until just before the boiling point. you could cover the dough and put it in the fridge until you need it—overnight or even a day or two.4 tins full of rolls.

and then pop them in the oven as directed.Starting with the wide end. and laying them in the pans. Bake at 375 degrees for 13 . maple flavoring 1/4 cup milk 1/8 cup melted butter 1/8 cup brewed coffee Pinch of salt Directions: Mix together all ingredients. With a sharp knife. Let rest for 2030 minutes. just put them straight into the fridge and let them rise for the 2nd time in the fridge overnight (they'll rise VERY slowly in the fridge). or until golden. roll the dough tightly towards you in a neat line. It should be thick but pourable. and stir well until smooth. Generously drizzle over the warm rolls. Taste and adjust as needed. powdered sugar 1 tsp. Next. pinch the seam to the roll to seal it. FROSTING: Ingredients: 1 lb. softened to room temperature 2 large eggs . Go crazy and don't skimp on the frosting! ------------------------------------------------------------------------------------------------------------------------ Lemon Raspberry Breakfast Rolls Lemon Raspberry Breakfast Rolls Ingredients: FOR DOUGH: 1 cup milk ⅔ cup sugar 1½ tbsp active dye yeast ½ cup (1 stick) unsalted buttered. Then.17 minutes. Spread 1 tbsp of melted butter in each pan/dish. begin cutting the dough into 1 inch slices. in the morning let them sit at room temperature for about 30 minutes. IF MAKING AHEAD FOR CHRISTMAS MORNING: Instead of popping them into the oven.

eggs. Stop the mixer. Beat dough with the dough hook on medium speed for about 10 minutes. melt butter until it is browned and fragrant. Add 4 1/4 cups flour. Sprinkle with 1/2 cup of flour and knead for about 2 minutes. add the butter. Stir the sugar and yeast into the warm milk and let sit for 5 to 7 minutes. lemon zest. plus ½ cup for kneading. Sprinkle a bit of flour on top of the dough. and replace the paddle with a dough hook. Set aside. browned and slightly cooled FOR GLAZE: 1½ cup powdered sugar 2 tbsp lemon juice 1 tbsp water Directions: TO MAKE DOUGH: In a small saucepan over low heat. That’s right! Place dough in a large lightly oiled bowl. scrape down the sides of the bowl. the yeast will foam and bubble. warm the milk to about 95 degrees. That’s how you know it’s alive. In a medium saucepan. plus ½ cup sugar for dusting 1 1 tsp lemon zest tsp cornstarch ¼ cup (½ stick) unsalted butter. Dough will be soft and slightly sticky. plus more for sprinkling the counter. do not thaw) ⅓ cup sugar. .½ tsp lemon zest ½ tsp salt 4¼ cups all-purpose flour. Scrape the dough out onto the work surface. grease a 9×13” pan with butter. Beat on low speed for 2 minutes. Cover with plastic wrap and a kitchen towel. melted. and place in a slightly warm place to rise for 1 to 1 1/2 hours. Set aside to cool slightly. FOR THE FILLING: 1 heaping cup fresh raspberries (if using frozen. After frothy. lemon zest and cornstarch. sugar. and sea salt to the yeast mixture. Set aside TO MAKE FILLING: In a medium bowl toss together raspberries. Crush the raspberries just slight as you stir. Dust a clean counter with flour. Pour the warm milk into a bowl of an electric stand mixer fit with a paddle attachment. While dough rises.

The rolls will release juice into the bottom of the pan. Carefully and quickly lift the rolls into the prepared pan. TO MAKE GLAZE: In a small bowl. Spread the butter over the dough. That’s fine! Cover pan with plastic wrap and a kitchen towel and let rest in a warm place for 1 hour. Preheat oven to 400 degree F. until golden and bubbling. Thanks for visiting. Use a rolling pin to roll the dough into a roughly 10×20” rectangle. Rolls are best served the day they are made but will last up to 3 days well wrapped at room temperature. then cut each quarter into 3 pieces.TO ASSEMBLE THE ROLLS: When the dough has doubled in size. Cut the log into quarters. Sprinkle the dough and fruit with 1/2 cup granulated sugar. Spread the filling over the dough. I'm glad we're on this journey together! . or via email to have new posts delivered directly to your inbox by email. Raspberries will be here and there across the dough.. Bake rolls for 20 to 25 minutes. Drizzle glaze over cooled rolls and serve. tightly roll up the dough into a 20” long log. --------------------------------------------------------------------------------------------------------------------------- Homemade Cinnamon Rolls (Copy Cat Cinnabon Recipe) Welcome! I'm so glad you've found Balancing Beauty and Bedlam. until puffed. Come join me in our never ending pursuit of balancing it all. lemon juice and water. turn out onto a floured work surface and gently knead for 1 minute. Working quickly.. whisk together sugar. If you're new. you may like to subscribe for free updates. Remove from oven and allow to cool for 30 minutes.for less money. Subscribe via RSS to updates in your favorite feed reader.

INGREDIENTS Dough 1 1/2 cups granulated sugar 3 Tbls. salt 2 eggs – slightly beaten Up to 8 cups all-purpose flour Coating 1/2 cup melted butter OR margarine 1 1/2 cups chopped walnuts. Place dough into a large greased bowl.We’ve all stepped into the food court and smelled the amazing Cinnabon Rolls from afar. sprinkle nuts evenly over dough. active dry yeast (I use 2 TB instant yeast) 1 tsp. If using instant yeast. this is the recipe for which you’ve been waiting. granulated sugar (only if needing to proof the active dry yeast. Homemade Cinnamon Rolls are worth the effort. add yeast mixture and 4 cups of flour to mixture. I have mixed and matched numerous cinnamon roll recipes to finally come up with one that I love. . I always know when my dough is finished kneading (either by hand or machine) when it can stretch quite well. but so good) 1/2 cup granulated sugar (or brown sugar – your preference) INSTRUCTIONS Mix together 1 1/2 cups sugar and the cinnamon. Brush 1/2 cup melted butter over dough. With delicious Cream Cheese Frosting. Turn dough out onto a well-floured surface and knead for 8 minutes. baking and frosting. you can skip this step) In a large bowl. you can hustle this process along. mix together milk. ground cinnamon (2) . 2/3 cup sugar. dissolve yeast and 1 tsp. beat until smooth. 2/3 cup melted butter. We see them rolling. salt. disregard this) 2/3 cups granulated sugar 2/3 cup melted butter OR margarine 1 cup 110 degree water (approximately) 1 cup warm milk (must be warm) 2 tsp. Recipe: Homemade Cinnamon Rolls (Copy Cat Cinnabon Recipe) Summary: This easy copy cat cinnamon roll recipe tastes just like the Cinnabon recipe. but then we see the price. stir in enough flour to form a slightly stiff dough. about 1 hour. and eggs. Roll dough out onto a floured surface into a 15″ X 20″ rectangle. set aside (this will be used later to spread on dough) In a small bowl. pks. Our mouths start watering instantly. and have sticker shock. set aside (if using instant yeast. it’s a must have in our home. and if you have a mixer. It must be elastic enough.25 oz. and this one is amazing. Well. sugar in warm water. pecans or raisins – (optional. if desired. Punch down dough and let rest for 5 minutes. with a little extra time to make homemade cinnamon rolls from scratch. cover. sprinkle cinnamon sugar liberally over dough. and allow to rise in a warm place until doubled in size.

margarine. and I never want to take the time to roll tightly and cut. which I only recommend if you’re an experienced baker. and vanilla. I prefer more ―doughy‖ rolls and like them as HUGE cinnabon sized rolls. but heating it for about 30 seconds (with the frosting) makes it taste fresh out of the oven. I am so thankful for you. make sure to check rising dough – this had definitely doubled in size. sprinkle 1/3 cup sugar evenly in the bottom of the pan. I begin losing patience. Place cinnamon roll slices close together in the prepared pan. ) At this step. Bake rolls in a 350 degree oven for 25 – 30 minutes. Enjoy! . Oh glorious taste buds. it’s necessary. Cinnabon like Frosting 8 oz. (Note to self: When letting the dough rise. but yes. ―day old‖ bakery can be dry. and then I separated some into freezer bags. Typically. cover pan and allow to rise in a warm place for about 45 minutes or just eye ball them until nearly doubled in size. sugar. It gives you the option to remove the pictures and save on ink. Cinnabon – eat your heart out. The cinnamon rolls are so close to being done.Tightly roll up dough and pinch edges together to seal. You can print this recipe and make it easy on yourself. that you flip the pan over so that all the delicious drippings go onto the rolls. thawing them the night before and popping them in the microwave. then make sure after they are done baking. but some have mentioned that they prefer an additional 8×8 pan for the extra dough. (When attempting to make these a little bit of a lower fat version. ***Note the new little feature I added at the end of each post. We’ve been pulling out 7-8 every day. Spread frosting on warm rolls and eat until you are stuffed. Preparation time: 30 minute(s) (plus additional rise time) Cooking time: 25 minute(s) Number of servings (yield): 12 huge Cinnabon size or divide into two pans for regular sized rolls Often. When your dough can stretch like this. cut the roll into 12 – 15 slices using dental floss or thread. If I do. I do not do this. I made them myself and saved myself $20. Coat the bottom of a 13″ X 9″ X 2″ baking pan with 1/2 cup melted butter. I can almost taste them. or until golden brown. you have kneaded it long enough. There was a TON of dough. cream cheese 8 ounces margarine 1 tsp. I tripled the recipe. I made these on my bulk baking day. new bakers do not know when the kneading phase is done.) Typically. Initially. vanilla ( I love using almond extract for variety) 1/2 tsp lemon 16 oz. powdered sugar Beat together cream cheese.

knead in a little additional flour into it before rolling).by 30inches (if dough is too sticky. 3. Grease the muffin tin cups and place each slice into a cup. Mix in 1/2 tablespoon sugar and set bowl in a warm place. shape the log into an evenly thick roll and cut into 6 equal pieces. Then uncover and bake for 15 minutes more. Add egg yolks. Cover the rolls with foil and bake for 20 minutes at 350 degrees F. PREP TLME: 10 minutes to make dough 10 minutes to assemble rolls TURNOUT TIME: 8 hours plus 1 1/2 hours FEEDS: 6                DOUGH 1 tablespoon active dry yeast 1/4 cup warm water 1/2 tablespoon sugar 3 1/2 cups flour 1 teaspoon salt 1/2 cup sugar 1 cup butter 3 egg yolks 1 1/4 cups milk FILLING 1/4 cup butter. In a large bowl. and 1/2 cup sugar in the bowl of a stand mixer. Flip the tin upside down and the cinnamon rolls will come right out. until the rolls are golden brown au over. salt. With your hands. depending on how warm the spot is. not hot. and cover with plastic wrap. cinnamon. or it could kill the yeast. The dough will be soft and a little spongy when ready to bake. To assemble rolls: On a floured surface. Cut butter into little pieces and add to dry ingredients. Let sit for a couple of minutes and then invert the rolls and serve warm with butter. This usually takes about 45 minutes to an hour. get some fresh yeast and start over. 2. roll dough into a rectangle about 20. the mixture will foam up in a few minutes. then the risen yeast mixture. Put in a warm place to rise. Sprinkle with brown sugar. The water should be lukewarm (about 100 degrees F). Brush with a thin layer of melted butter. If not. To make the Dough: Put flour. Refrigerate 8 hours or overnight. Roll up the dough starting on the short side to create a log. 4. melted 2 cups brown sugar 3 tablespoons cinnamon 1 cup chopped pecans 1. Turn on low until ingredients are just combined. If your yeast is good. and chopped pecans. These additions should happen quickly so the dough does not become too wet for the milk to be incorporated well. Turn the mixer motor on low and let butter incorporate until the mixture is crumbly. mix yeast in water. and finally the milk.This recipe makes 6 large cinnamon rolls and can easily be doubled. Put dough in a large plastic container with room to grow. Ahhhh! .

Caramel Sauce Caramel sauce is perhaps the most versatile incarnation of caramel. Besides being both a hot and cold sauce. such as truffles that I make with Caramel Ganache and Caramel Souffle. I take the caramel to a high temperature. because I want a more. it makes a great filling for tarts and other pastries. When I make creamy and clear caramels that have liquid added to them. Adding any liquid to hot . I always keep a variety of caramel blends refrigerated in my bakeshop. you'll be heating the sugar to 375 degrees F in this recipe and you'll want to watch it carefully so it doesn't burn. It is also a major ingredient in some of my other recipes. For example. intense flavor that won't be diluted when the caramel is stretched. They last for weeks and are ready at a moment's notice to fulfill the inevitable special request.

and bring to a boil. Stir them together with very clean fingers. Remove the pot from the heat and let it sit for 1 minute. It is important to remember that the steam rising out of a pot of hot caramel is as hot as the caramel inside. Using a pot that is at least twice the volume of the ingredients will prevent boil-over. and the corn syrup in a medium saucepan. Add the cream to the caramel. It will bubble up vigorously. When cold. 1 cup of sugar. sour cream is a good substitute. increase the heat to high. Continue to cook the sugar until it reaches 350 degrees F. and nothing is as painful as a steam burn. Brush down the insides of the pan with a little water. and don't have time to make it. creme fraiche. Combine the water. This adds another subtle dimension of flavor. warmed to 100 degrees F 1/4 cup creme fraiche 1/2 teaspoon fresh lemon juice Pinch salt (less than 1/8 teaspoon) Directions Heat a saucepan of water and place a whisk in it. lemon juice. Creme fraiche adds the perfect balance to this sauce. it has the consistency of peanut butter Easy Caramel Sauce Ingredients 1 packed cup brown sugar 1/2 cup half-and-half 4 tablespoons butter Pinch salt 1 tablespoon vanilla extract Directions . using your hand to feel for any stray granules of sugar. When stray sugar crystals appear on the side of the pan. and don't stick your head or arms directly over the pot. and when the temperature reaches 300 degrees F. Wash and dry your hands thoroughly. Insert a candy thermometer. remove the lid. Oven mitts and a longhandled whisk are helpful. It will be very bubbly. Vigorously whisk in the remaining 1 tablespoon sugar. lower the heat to medium. Heating the liquid first reduces the volatility of this reaction but does not eliminate it. taming the sweetness with a touch of acidity. Ingredients 1/4 cup water 1 cup plus 1 tablespoon sugar 2 tablespoons light corn syrup 1/2 cup heavy cream. and salt. so be careful. This sauce is now ready to be served warm or cooled to room temperature.caramel will cause it to bubble up like an eruption of molten lava. which will slow the cooking. making sure no lumps of dry sugar remain. If you can't find it. brush them down with a wet pastry brush. It will be dark brown. so be prepared. Keep an eye on the pan. I also balance the flavor of this sauce with a second addition of sugar and a little lemon juice at the very end. As the sugar cooks. Do not stir from this point on. the bubbles will get larger. It will keep stored airtight in the refrigerator for up to 1 month. or until the bubbles subside. Cover the saucepan and place it over medium heat for 4 minutes. After 4 minutes.

butter and salt in a saucepan over medium-low heat. Add the vanilla and cook another minute to thicken further. until it gets thicker. But I’m always up for a challenge. In the month since their inception tons of copycats have popped up – since the name is copyrighted. Turns out. A pot works just as well. Have you heard of this Frankendonut. Turn off the heat. cool slightly and pour the sauce into a jar. others are calling theirs ―Dossaints‖ or ―CroNots‖ – and in New York.) . half-and-half. and we really need to start warming up for Stampede. everyone’s right. which are also being sold on the black market. Madness. (Note: you don’t need one.Mix the brown sugar. made with puff pastry dough? Not since Krispy Kreme have I seen this level of fried dough fanaticism. Homemade Cronuts (Croissoughnuts?) Yes. It’s full-on cronut mania. I made cronuts. So I took out the deep fryer. I tell you. I jumped on the bandwagon. lineups are going around the block for the things. I might pay $40 for one of these on the black market. Refrigerate until cold. Cook while whisking gently for 5 to 7 minutes.

. You don’t need to do it too many times to produce this many layers. and posted a recipe for cheater cronuts – made with packaged puff pastry – and yeah. They weren’t the real thing. I rolled it into a rectangle and put it in the fridge. which – don’t roll your eyes – is easier than it sounds. So I made a batch of puff pastry.Mike: ―maybe never make these ever again. they’re tasty. But it seemed too easy. Honest. then every once in awhile as I was working on the computer I went downstairs and rolled and folded it again. then roll it out and fold it up like a letter a bunch of times. It’s pastry magic. If you can make a simple yeast dough. mkay?‖ I talked about them on CBC this morning. you can make puff pastry.

No need to be precise here. whisk some icing sugar with enough pure maple syrup and a spoonful of water or milk to make a dribbling consistency. Dip or drizzle while warm. Win friends. Influence people. As they fry. Yes! You too can make your own croissoughnuts. Enjoy life. .And then it’s just a matter of cutting them into rounds – or rings – or scraps – and cooking them in oil.

Croissoughnuts Dough: /4 cup milk. until smooth. Transfer to a baking sheet and cover with plastic wrap.) butter. cream or water In a large bowl. beat the butter and flour with an electric mixer for a couple minutes. Pull the dough out and put it back on the countertop. at room temperature 1/4 cup all-purpose flour Maple Dribble: 1/2 cup icing sugar 3 Tbsp. 1/4″ thick. scraping down the sides of the bowl. then the right third over the middle. pure maple syrup 1-2 Tbsp. Meanwhile. Add a cup of the flour and the salt. active dry yeast 1/3 cup sugar 2 large eggs 1 tsp. To keep track of each fold -or turn. eggs and vanilla and mix well. Stir in the sugar. milk. When the dough has chilled. salt 1 cup (1/2 lb.) Cover the dough in plastic wrap and put it back into the fridge for 30 minutes. chill in the refrigerator for 30 minutes. warmed 1 Tbsp. stirring and then kneading for a few (or several) minutes. turn it out onto a lightly floured surface and roll into a rectangle that is about 13″x18″ and 1/4″ thick. (This is referred to as ―turns‖. then fold it as you would fold a letter. so that it’s folded in three. until it’s smooth and elastic.) Chill the dough for another 30 minutes. with the open sides to the left and right. (Unlike a letter. Fold the left third over the middle. stir together the milk and yeast. Roll it out into another 13″x18″ your finger into the dough at the edge to make two marks – you can do this each time you roll and fold so that you know how many times you’ve done it. Spread the butter evenly over the dough. . then gradually add the rest of the flour. vanilla 3 1/4 cups all-purpose flour 1 tsp. the dough ends should line up. in thirds. and still a little tacky.

When the milk cools to 110°. add the flour. With the mixer running on low speed. Then add in the yeast mixture. stirring until everything is melted and well combined. Transfer to a small bowl. Cook the doughnuts in batches. increase the speed to medium and keep mixing until you have a smooth dough. add in the banana and mix until well incorporated. fold and refrigerate the dough two more times. Remove from the heat and transfer to the bowl of a standing mixer fitted with the dough hook. sprinkle in the yeast. for the yeast to get puffy. Drizzle over the croissoughnuts while they’re still warm. 2. water or cream to make a drizzling consistency. 1 cup at a time. .Roll. flipping as necessary until deep golden. In a small saucepan over low heat. so that you’ve done it four times total. Makes about 10 croissoughnuts. about 3 to 4 minutes. and a scrap of bread sizzles when you dip it in. Meanwhile. In a small saucepan over medium heat. about 5 minutes. With the mixer on low speed. Cover and refrigerate for at an hour. After you have added all the flour. maple syrup and enough milk. salt and 1⁄2 cup milk. whisk together the icing sugar. without crowding the pot (which can cool down the oil). Add the eggs and mix well. 1. Set aside for about 20 minutes. Cook. or overnight. or until it’s hot but not smoking. butter and salt. combine the 1 cup sugar. heat the 1⁄2 cup of milk and the 2 tablespoons of sugar until the sugar has disintegrated. Transfer to a baking sheet lined with paper towel. In a heavy pot (or deep fryer) heat a couple inches of oil to about 350F.

Grease a large mixing bowl and transfer the dough to the bowl. about 1⁄4 inch thick. Spread the pecans and bananas evenly over the dough. Sprinkle with the 2 cups of brown sugar. Cover the top of the bowl with plastic wrap and put the bowl somewhere warm. On a lightly floured surface. and the cinnamon. and up to 3 hours. roll the dough out into a large rectangle. . Rub the butter over the surface of the dough. Carefully Roll the dough into a huge round log. Let the dough rise for at least 1 hour.

combine the butter. Bake the rolls at 350 degrees for about 40 minutes or until barely golden on top and baked through. Spread the frosting over the warm rolls. Put them on a sheet pan and let them rise while the oven heats up about 15-20 minutes. Stir together and cook until simmering for about 3 minutes. and serve! . Cook over medium heat until melted. For the caramel frosting: 10. Pull the pan off the heat and whisk in the powdered sugar. cream and salt. Preheat the oven to 350 degrees. In a small saucepan. brown sugar.Slice into desired size (I made 12 rolls).

2 tablespoons of sugar until the sugar has disintegrated. heat the 1⁄2 cup of milk and the 2. 2.5 cups flour Filling -½ cup butter. add in the banana and mix until well incorporated. In a small saucepan over medium heat. 1. Remove from the heat and transfer to the bowl of a standing mixer fitted with the dough hook. Add the eggs and mix well. 5. thinly sliced Caramel frosting: -½ cup butter -2 cups brown sugar -1 cup cream -1/2 teaspoon kosher salt -1 cup powdered sugar Instructions 1. salt and 1⁄2 cup milk. With the mixer on low speed. Cook. 4.Recipe: Caramelized Banana Sticky Buns Ingredients                        -½ cup milk -1 tablespoon sugar -2 packets of yeast -1 cup sugar -½ cup milk -½ cup butter -1 teaspoon salt -1 cup banana puree -2 large eggs -6. about 3 to 4 minutes. When the milk cools to 110°. After you have added all the flour. 3. 1 cup at a time. increase the speed to medium and keep mixing until you have a smooth dough. In a small saucepan over low heat. 3. combine the 1 cup sugar. for the yeast to get puffy. Then add in the yeast mixture. 4. add the flour. . stirring until everything is melted and well combined. With the mixer running on low speed. softened -2 cups brown sugar -2 teaspoons cinnamon -1 cup pecans -2 banana’s. Transfer to a small bowl. Set aside for about 20 minutes. butter and salt. sprinkle in the yeast. about 5 minutes.

6. 9. Slice into desired size (I made 12 rolls). cream and salt. 10. Spread the bananas evenly over the dough. For the caramel frosting: 12. Stir together and cook until simmering for about 3 minutes. 10. and serve! Preparation time: 2 hour(s) Cooking time: 40 minute(s) Number of servings (yield): 12 . Cook over medium heat until melted. the cinnamon and the pecan pieces. 7. about 1⁄4 inch thick. 8. combine the butter. 14. Bake the rolls at 350 degrees for about 40 minutes or until barely golden on top and baked through. 13. Put them on a sheet pan and let them rise while the oven heats up about 15-20 minutes. Let the dough rise for at least 1 hour. Sprinkle with the 2 cups of brown sugar. In a small saucepan. 11. brown sugar. 11. Preheat the oven to 350 degrees. Cover the top of the bowl with plastic wrap and put the bowl somewhere warm. and up to 3 hours. 5. On a lightly floured surface. 8. Rub the butter over the surface of the dough. 7. 12. Grease a large mixing bowl and transfer the dough to the bowl. roll the dough out into a large rectangle.6. 9. Carefully Roll the dough into a huge round log. Spread the frosting over the warm rolls. Pull the pan off the heat and whisk in the powdered sugar.

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