in search of perfection

Everytime I pass by Cinnabon at the mall, the sweet smell of freshly made rolls together with the aroma of coffee never fails to make me stop, take a table and have me some soft, sweet, gooey pecanbon or chocobon with a cup of hot camomile tea. Imagine sipping hot tea in between bites of sweet roll, what a relaxing way to have your sweet tooth satisfied, like hitting two birds with one stone.

Normally I'd get out my book purchases and start flipping pages while savoring every bite and sip, other times I loose myself and get enamored by the baker making the rolls behind a glass window. It is not often that I chance upon this cinnamon rolls making demonstration and I kind of hope that there is someone behind the glass window everytime I stop by. I guess I am wishing to get some tips for making the perfect cinnamon rolls by watching.

I have honestly tried making cinnamon rolls and though they turned out okay - they are a far cry from the original. I guess I have trouble with proofing the yeast dough - with the centralized airconditioning there is no warm place for the dough to rise, that and the fact that I get impatient and want to roll it and bake it NOW!.

And so I became obssessed with finding the perfect recipe and have saved about a dozen recipes for that perfect copy of Cinnabon cinnamon rolls. Here is the latest one - no yeast this time, maybe I'd hit is this time

Cinnamon Rolls

ingredients:

Filling:
4 tablespoons unsalted butter, at room temperature
1 cup packed dark brown sugar
3 teaspoons ground cinnamon

1/2 cup chopped pecans or almonds or raisins (optional)

Dough:
2 cups all-purpose flour, + more for rolling
2 tablespoons white sugar
3 teaspoons baking powder
1 teaspoon salt
3 tablespoons unsalted butter, at room temperature
3/4 cup milk
1 large egg, beaten

Cream Cheese Frosting:
2 ounces cream cheese, at room temperature
2/3 cup powdered sugar
3 tablespoons milk

how to:

-  Preheat the oven to 400 degrees F. Spray a muffin tin with nonstick spray.

-  Prepare the filling: In a small bowl, combine the filling ingredients with a fork until a crumbly mixture is formed.

- Prepare the dough: In a large bowl, whisk together the flour, sugar, baking powder and salt, work the butter into the dry ingredients by hand or with a pastry blender. Add the milk and the egg and stir to combine.

- Roll the dough out on a floured surface into roughly shaped large rectangle (about 1/4-inch thick). Sprinkle the filling evenly over the surface of the dough, leaving a 1/2-inch border all the way around. Carefully roll up the rectangle (the dough will be soft). Use a sharp knife to cut 12 rolls. Carefully place the rolls in the prepared muffin tin.

-  Bake 20 to 25 minutes. While the cinnamon rolls are baking, prepare the frosting: Combine the cream cheese, powdered sugar and milk/buttermilk in a medium bowl.  Add a little more milk if you wish to have a thinner frosting. Spread the frosting on top of warm rolls or drizzle on top. Serve warm.

Source: RecipeGirl.com

 the dough is very soft unlike yeast doughs, I added chopped almonds with the filling - I like some crunch with every bite

I baked it in a pan instead of muffin tins because I am lazy like that - the dough spread out a little so I recommend using the muffin pan for even round rolls

frosted! - the rolls have a crumbly, cake-like, soft texture unlike yeast rolls

still different from the original but I would definetely make it again when I want fresh home made cinnamon rolls in a jiffy

tea time!!!