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Cinnabon Working Recipe

Dough

1 cup warm water
1/2 cup sugar
1 tbs yeast
4 cups flour1/4 cup potato flour 1/2 teaspoon salt
1/3 cup margarine, softened
2 eggs, room temperature
Filling

1/3 cup margarine, softened1 cup brown sugar
3 tbs Korintje cinnamon*

Frosting

4 ounces cream cheese, softened
1/4 cup margarine, softened1 1/2 cups powdered sugar
1 tbs cornstarch
1 tbs water 1/2 teaspoon vanilla 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, and salt. Whisk until combined. Add margarine and eggs 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 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. Mix cornstarch and water together, add to frosting. Add cornstarch slurry, vanilla extract, salt. Mix until smooth.

Bake cinnamon rolls at 350 for 22 minutes, or until lightly golden brown. Allow them to cool for about 15 minutes and frost them warm, but not hot.