Скачать или смотреть Reverse Engineering Cinnabon *Recipe in Description*

Cinnabon 2.0

Dough
1 cup warm water
1/2 cup sugar
1 tbs yeast
3 3/4-4 cups all purpose flour
1/4 cup potato flour
1/2 tsp baking soda
1/4 tsp cream of tartar
1/2 tsp salt
1/3 cup vegetable (soybean) oil
2 eggs, room temperature
1/2 tsp butter extract

Filling
1/2 cup (1 stick) margarine, softened*
1 cup dark brown sugar
3 tbs Korintje cinnamon**

Frosting
4 ounces cream cheese, softened
1/4 cup margarine, softened
1 1/2 cups powdered sugar
2 tbs corn syrup
1/2 tsp vanilla extract
1/8 tsp lemon extract
Pinch salt

Add water, sugar, and yeast to the bowl of a stand mixer and let it bloom for 10 minutes. While it blooms, combine flour, potato flour, baking soda, and salt. Whisk until combined. Add oil, eggs, and butter extract to proofed yeast. Mix to combine. Add flour mixture in 4 increments and mix on low until fully incorporated. Knead dough with dough hook on low for 5 minutes.

Place dough in oiled bowl. Cover with oiled plastic wrap. Allow to proof in a warm area for about an hour, or until it doubles in size.

While it proofs, mix brown sugar and cinnamon in a small bowl.

Punch dough down and roll out to make a rectangle about 18”x12”. Cover rectangle with margarine. Cover margarine with cinnamon sugar mixture. Roll it up to form a 12” log. Cut into 1.5” rolls. Cover with plastic wrap and allow to rise for about an hour in a warm place for a second time.

Preheat oven to 350.

While cinnamon rolls rise, make the frosting. Add cream cheese and margarine to a mixer. Mix until fluffy, about 3 minutes. Add powdered sugar in two increments. Add corn syrup, vanilla and lemon extracts, and salt. Mix until smooth.

Bake cinnamon rolls at 350 for 20 minutes, or until lightly golden brown. Allow them to cool for about 15 minutes and frost them warm, but not hot.


Notes
*Parkay margarine sticks, not the liquid, is the closest to the margarine that Cinnabon uses.
** also known as Indonesian cinnamon, Padang cassia, Batavia cassia, or Cinnamomum burmannii. McCormick Culinary Korintji Cinnamon is the recommended brand.