Better Than Cinnabon Cinnamon Rolls Recipe Recipe For Hand

" BETTER THAN CINNABON" CINNAMON ROLLS

Steps:

• Combine warm water, sugar and yeast. Set aside.
• In microwave, melt butter.
• When butter is melted, add milk and warm to take the chill off.
• Add beaten egg and yeast mixture (it should be foamy by now) mix gently and pour into pan of bread machine.
• Add flour to bread machine pan, one half of the pudding mix and salt.
• Place pan in machine and allow to complete dough cycle. (If dough is sticky add a 1/4 to a half cup of flour during kneading.
• When dough cycle is complete, roll out dough to approximately 17"x10".
• Spread dough evenly with 1/2 cup softened butter and sprinkle with brown sugar and cinnamon.
• Roll up dough starting with the long side. Cut into approximately 16 even pieces and place in a 9x13 pan (they will be snug)
• At this point you can cover and refrigerate until the next day or let rise 45 minutes.
• Bake at 350F for 20 minutes until golden brown on top.
• Make frosting, beat together cream cheese, butter, powdered sugar, remaining pudding mix and milk to a spreading consistency.
• Frost rolls after the have cooled slightly.
• Serve immediately for best results.
• It is my understanding that this recipe does not freeze well.

CINNAMON ROLLS

Steps:

• Place all dough ingredients (except 1/4 cup flour) into the bowl of a stand mixer. Mix on low until combined.
• Turn mixer up and knead dough for 5-10 minutes, adding in the remaining 1/4 cup of flour (if you live in a humid climate you may need up to an additional 1/4 cup of flour). Knead until smooth and elastic. See note for more information.
• Turn dough out onto floured surface and form into a ball. Cover loosely with towel and allow to rise 60-90 minutes, until dough has doubled in size. (If you live in a dry climate, spray the dough with nonstick spray and cover loosely with plastic wrap before covering with a towel.)
• Punch dough down. Flour your work surface, then roll dough into a 14x20 inch rectangle.
• Stir together the filling ingredients to create a paste. Gently spread the paste over the dough, using an offset spatula or your fingers. Spread until filling covers the dough except for an inch along the top.
• Starting from the bottom (which should be a long edge), roll the dough up into a log, rolling somewhat tightly. Cut off and discard ends if desired. Mark 12 even slices.
• Using a very sharp knife or a piece of thread, slice log into 12 pieces. Place in lightly greased 9x13 pan.
• Allow dough to rise about 45 minutes until rolls are puffed and touching each other. In the meantime, preheat oven to 350 degrees.
• Bake rolls approx 20-22 minutes until tops are golden brown and rolls sound hollow when tapped.
• Beat together frosting ingredients, making sure that butter and cream cheese are softened. Start with 2 tbsp milk and add more as needed to get frosting to desired consistency. I prefer it fluffy and not pourable so when I spread it on top of warm rolls it doesn't completely melt to the bottom of the pan.
• Allow rolls to cool about 10 minutes, then frost and serve. Store tightly covered at room temperature.

COPYCAT CINNABON ROLLS

Steps:

• Preheat oven to 350 degrees F.
• In a small bowl, combine melted butter and cinnamon. Grease 2 small spring pans with cinnamon butter.
• In a large bowl, add almond flour, monkfruit, coconut flour, baking powder, salt, vanilla and egg. Mix well. Set aside.
• In a microwave safe bowl, melt mozzarella and cream cheese. About 60 seconds should be enough. Mix well until combined.
• Add almond flour mixture to cheese mixture. Using your hands, combine well. Squish between your fingers over and over again until it combines. It will seem like it won't combine, but just stick with it.
• Split dough into 2 equal portions and refrigerate for 5 minutes.
• Using both hands, roll out a long log (about 12-14 inches) with both portions of dough (see pictures above)
• Prepare filling.
• In a small bowl, add melted butter, monkfruit and cinnamon. Mix well.
• Paint the filling on the logs making sure to get all sides. Leave a small amount in the bowl.
• Add a log in a swirling motion to the spring pan (see pictures above).
• Paint remaining filling on top of each log.
• Bake for 16-18 minutes
• Set aside for 5 minutes to cool
• In a medium bowl, combine cream cheese, butter, heavy whipping cream, monkfruit, vanilla and almond. Mix with hand beaters until creamy.
• Frost buns warm or cold - your choice!