ROLL UP YOUR SLEEVES AND ROLL UP THE DOUGH!
So, some things you should know…
- You’ll want to make sure the yeast gets all foamy when mixed with water. You’ll let it stand for 5 to 10 minutes before it gets that way.
- While your dough should have a slight stick to it, it should not be sticking to EVERYTHING. Add more flour to adjust if it is.
- If you don’t have a stand mixer, the original poster of this recipe has some directions for kneading it by hand at the end of the recipe but the mixer will make life MUCH easier.
Also, you can prep this the night before you bake it. Just follow all the directions up until the baking portion. Refrigerate your dough and then bake it up in the morning when you’re ready.
Once you do start the baking process, you can mix together the ingredients for the icing. When the rolls are ready, you’ll spread the frosting onto each roll and then serve warm. Or eat them cold too. That’s fine, but really, nothing is quite as incredible as a warm Cinnabon cinnamon roll, melting in your mouth. Mmmm!
I found this cin-fully good recipe from the The Slow Roasted Italian blog. Click the link below to see the blog and the full recipe for these Copycat Cinnabon Cinnamon Rolls.
CLICK HERE FOR RECIPE
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