Mock Cinnabon Rolls Recipes

Steps:

• 1. In a bowl, combine water,yeast and sugar. Stir until disolved. Set aside.
• 2. In a large bowl, mix pudding mix with milk according to package directions. Add melted butter, lightly beaten eggs and salt. Mix well then add yeast mixture. Blend well.
• 3. Gradually add flour; knead until smooth. Place in a large buttered bowl. Cover with clean cloth and let rise until doubled in size.
• 4. Punch down dough and let rise again.
• 5. After second rise, roll out on floured board into a large rectangle (34"x21"). Take 1 cup of soft butter and spread over surface. In bowl, mix 2 cups brown sugar and 4 heaping teaspoons of cinnamon. Sprinkle over top. Roll up very tightly. With a knife, put a notch every 2" then cut rolls with string or knife.
• 6. Place on a large cookie sheet sprayed with cooking spray 2" apart. Press down each roll with palm of hand. Cover and let rise until double in size again.
• 7. Bake at 350 degrees for 15-20 minutes. Remove when they start to turn golden. DO NOT OVER BAKE. Frost warm rolls with cream cheese frosting.

Steps:

• Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select dough cycle; press Start.
• 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. Spread dough with 1/3 cup butter and sprinkle evenly with sugar/cinnamon mixture. Roll up dough and cut into 12 rolls. Place rolls in a lightly greased 9x13 inch baking pan. Cover and let rise until nearly doubled, about 30 minutes. Meanwhile, preheat oven to 400 degrees F (200 degrees C).
• Bake rolls in preheated oven until golden brown, about 15 minutes. While rolls are baking, beat together cream cheese, 1/4 cup butter, confectioners' sugar, vanilla extract and salt. Spread frosting on warm rolls before serving.

Steps:

• Make the rolls: Butter a 9-by-13-inch baking dish. Whisk the sugar and cinnamon in a bowl. On a floured surface, roll out the dough into a 10-by-18-inch rectangle. Spread the butter over the dough, leaving a 1-inch border on one of the long sides. Top with the cinnamon sugar. Brush the clean border with water. Tightly roll the dough into an 18-inch log, rolling toward the clean border; pinch the seam to seal.
• Slip a long taut piece of thread or unflavored floss under the roll, about 1 1/2 inches from the end. Lift the ends of the thread and cross over the roll, pulling tightly to cut off a piece. Repeat, cutting every 1 1/2 inches, to make 12 rolls. Place the rolls in the prepared baking dish.
• Cover the rolls loosely with plastic wrap and let rise in a warm place until doubled in size, about 1 hour, 10 minutes.
• Preheat the oven to 350 degrees F. Uncover the rolls and bake until they spring back when pressed, 25 to 30 minutes. Let cool 10 minutes in the pan. (You can freeze the baked rolls for up to 2 weeks. Cool completely before freezing, then thaw, warm up and glaze before serving.)
• Make the glaze: Whisk the confectioners' sugar, melted butter, milk, vanilla and salt in a bowl until smooth. Drizzle over the warm rolls.
• Warm 1/2 cup water and the milk in a saucepan over low heat until a thermometer registers 100 degrees F to 110 degrees F. Remove from the heat and sprinkle the yeast on top, then sprinkle with a pinch of the sugar; set aside, undisturbed, until foamy, about 5 minutes.
• Whisk the melted butter, egg yolk and vanilla into the yeast mixture until combined. In a large bowl, whisk the flour, the remaining sugar, the salt and nutmeg. Make a well in the center, then add the yeast mixture and stir with a wooden spoon to make a thick and slightly sticky dough. Turn out onto a floured surface and knead until soft and elastic, about 6 minutes. Shape into a ball.
• Brush a large bowl with butter. Add the dough, turning to coat lightly with the butter. Cover with plastic wrap and let rise at room temperature until the dough is doubled in size, about 1 hour, 15 minutes.
• Turn the dough out of the bowl and knead briefly to release excess air; re-form into a ball and return to the bowl. Lightly butter a large piece of plastic wrap and lay it directly on the surface of the dough. Cover the bowl tightly with plastic wrap and refrigerate at least 4 hours or overnight.

Steps:

• Heat oven to 180C/fan 160C/gas 4. Grease a 20cm loose-bottomed cake tin and line the bottom with baking parchment. Mix the flour, caster sugar and cinnamon together with a pinch of salt in a bowl. Whisk the butter, egg yolks and milk together and combine with the dry ingredients to make a soft dough. Turn out onto a floured surface and roll out to a rectangle, about 30 x 25cm.
• Mix the filling ingredients together. Spread evenly over the dough then roll it up lengthways, like a Swiss roll, to form a log. Using a sharp knife, cut the dough into 8 even-sized slices and pack into the prepared tin. Brush gently with extra milk and bake for 30-35 mins or until golden brown. Remove from the oven and cool for 5 mins before removing from the tin.
• Sift the icing sugar into a large bowl and make a well in the centre. Place the cream cheese and butter in the centre, pour over 2 tbsp boiling water, and stir to mix. Add a little more water until you have a drizzly consistency. Stir in the vanilla essence, then drizzle the icing over the rolls. Serve warm or cold.