Ingredients:
5 c. all-purpose flour
1/4 c. granulated sugar
3/4 tsp. salt
3/4 tsp. rapid-rise yeast
1/8 tsp. baking soda
2 eggs
1 c. water
1 Tbsp. buttermilk
5 Tbsp. butter spread
FILLING:
1/2 c. butter spread, softened
1 c. dark brown sugar, packed
4 tsp. Makara (Indonesian Krointje) cinnamon (can use any cinnamon if you cant find this)
2 tsp. xantham gum (or 1 Tbsp. cornstarch)
FROSTING:
1/4 c. butter spread
6 oz. reduced-fat cream cheese, cold
1/8 tsp. salt
1/2 tsp. vanilla extract
1 drop lemon extract
1 c. powdered sugar
Directions:
Combine flour, sugar, salt, yeast and baking soda in a large bowl. Mix until combined.
Beat the eggs in a separate bowl. Whisk in water and buttermilk. Combine this wet mixture with the flour mixture, then add 5 Tbsp. butter spread and beat with a paddle until all dry ingredients are moist. Use a kneading hook to knead the dough for 15 minutes. Wrap dough in plastic and place in your refrigerator for 5-6 hours or until the dough doubles in size.
Remove the plastic and press dough out onto a lightly floured surface. Flatten dough with your hands for a bit, then use a rolling pin to shape the dough into a 20 inch high by 22 inch wide rectangle. Use your hands to stretch the dough as necessary to the proper dimensions.
Spread 1/2 c. butter spread over the top of the dough, but leave the bottom 1 inch of dough un-coated with spread.
Combine the brown sugar, cinnamon and xantham gum (or cornstarch) in a medium bowl. Pour the cinnamon/sugar onto the dough and use your hands to spread it to the edges, except leave the bottom 1 inch uncovered with cinnamon/sugar. Run a rolling pin over the filling to flatten it into the butter spread.
Roll the dough tightly starting at the top. Stretch the dough a little as you roll it down, so that you have around 5 rotations by the time you get to the bottom. Brush a little water over the bottom 1 inch un-coated strip of dough and complete the rolling. Mark the approximate middle of the dough roll, then use a ruler to make 5 marks every 2 inches to the left of the middle mark and 5 marks every 2 inches to the right of the middle mark. Use a serrated knife to cut at each mark to make 10 rolls (the ends are thrown away, but you can feel free to bake them as well if you wish).
Place 6 rolls evenly spaced out on parchment paper in a 9x13 baking pan and the other 4 in a parchment-lined 9x9 inch pan. Place the pans into your oven (not turned on) along with a large bowl or pan full of boiling water. Rolls should proof for about 1 hour or until nearly full size (they should be touching each other) in the pan.
When rolls have proofed to almost full size, preheat a convection oven to 325 degrees (350 degrees if not a convection oven). Bake for 16-20 minutes or until light brown and rolls register around 170-175 degrees in the middle. Spin the pans around 180 degrees approximately halfway through the baking.
While dough bakes, make frosting by whipping butter spread, cream cheese, salt, vanilla extract and lemon extract for 5-10 minutes on high speed with an electric mixer until fluffy. Add powdered sugar, then mix again (slowly at first, then on high speed), for 30 seconds.
When rolls come out of the oven, immediately cover each with the frosting.
Note~ Original Cinnabon cinnamon rolls are 880 calories with 36 grams of fat. These are 450 calories with 12 grams of fat.
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