Super soft and delicious Cinnabon, just like the ones in the super market. Love the cinnamon flavor and these are addictive.
Oh well I digress, so teen walks in to the kitchen at 9.25 Thursday night and announces, "I am baking Cinnabon….I want it for breakfast tomorrow”. “Not now” to which I hear, “why not”. Well, here I am dealing with a teen who has the gift of the gab and you should never attempt to answers her question “why not” my usual response is “ because I say so” and after a bit of grunting it usually goes in my favor. But I thought about it and asked myself why not, this is what memories are made of..when she will look at these pictures ten years from now, she will remember that night, both of us awake at midnight and peeking into the oven, watching the Cinnabon rise. To her surprise I said yes, and she does not like to be watched (read supervised) when she’s in the kitchen and I let her be. I still don’t let her keep stuff in the oven, that’s just the paranoid mom in me. I was really surprised, that she pulled this one off. I think this is a great recipe and am glad she baked it as we enjoyed our breakfast the following morning.
I was given 20 minutes to photograph it and hence the cream cheese frosting is missing from the pictures, but knowing her, she will be baking this very soon (read Mother’s Day) and I will add some more images with the yummy super delish frosting. What a perfect post for Mother’s day, if I may say so myself.
Cinnabon is usually associated with cold fall evenings, and a cup of coffee. I will take it any time of the year with hot or cold coffee.
Also some good stuff this week. My photography for Idaho potatoes got published, thanks to Monica Bhide who asked me to work for her on this project. Here is the link, check it out. Recipes by Monica Bhide and photography by yours truly. I really enjoyed photographing this for them.
Also thanks to all of you who took the time to write a review on 'A life of Spice’ on Amazon and goodreads.
I know the images don’t show the icing ! Sigh!! we were so hungry that we ate it up and after that I was too full to do anything, let alone click a picture. Next time teen bakes this, will add a picture on this post for sure.
In a large bowl dissolve the yeast in warm milk, yes milk not water.
Add sugar, butter, salt, eggs, and flour to the bowl of a mixer and mix well, use hand or stand mixer.
Pour the yeast-milk mixture and incorporate. Don’t over handle the dough. Coat it in a bit of oil and cover with a wet muslin cloth and keep in a warm place till dough doubles, it took us one hour and twenty minutes.
Preheat oven to 350F.
Roll the dough into a rectangle so it is about 1/4th inch thick
For the filling combine all the above and spread it on the dough. OR spread the butter with a pastry brush and sprinkle the brown sugar and cinnamon mixture. Resist not eating it :)
Working carefully, from the long edge, roll the dough down to the bottom edge. Cut the dough into 1½ inch slices, and place in a lightly greased baking pan. Use a perforated bread knife to cut the dough.
Bake for 16-20 minutes, check on it - it took us 18 and just till it is golden brown.
Make the icing when the Cinnabon is baking, unlike u r baking at midnight like us and get too tired to make the icing and make it in the morning.
Spread the icing and enjoy with a hot cup of coffee. This recipe is so close to the real deal. Just loved it.
For more Mother’s Day ideas. No Mother’s Day brunch is complete without dessert.
Orange Pound Cake