CINNABON Clone Recipe!! C'est Bon!!!

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• published: 27 Mar 2015
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I found this Cinnabon Clone Recipe years ago on the internet and never looked back! It tastes and looks EXACTLY like the classic Cinnabon we all love!! It is a recipe from the Gordon Family and I am very thankful to them that they shared their recipe with the world! It's really that good! Below you will find the Gordon Family recipe the way i do it, the original link where i got it from, and some tips from me to you! Hope you enjoy!! RECIPE: (The way I make it, also shown in the video) Step 1: THE DOUGH 1/4 Cup Water (2 oz, 56gr) 1 Cup Whole Milk (8 oz, 224gr) 1Tb Instant Yeast 1/2 Cup Butter, unsalted, melted (0.25 lb, i.e. 1 stick, 113gr) 1 Large Egg, well beaten 1 tsp Vanilla Extract (preferably alcohol free) 1/2 tsp Salt 1/2 Cup Sugar, preferably Superfine Granulated (0.224 lb, 100gr) 4 1/2 Cup Unbleached White Bread Flour (1 1/4 lb) (I used All Purpose, 568gr) 1 Tbsp Vital Wheat Gluten (0.021 lb) (This is a crucial ingredient! I get Bob's Red Mill Vital Wheat Gluten from the Supermarket. You can also get it on Amazon) METHOD: Place ALL dry ingredients into a bowl (the last 4 ingredients). You can include the instant yeast in here too, I just like to dissolve mine in the warm milk/water mixture first as you see in the video. Heat the butter just until it melts. Heat the milk and water until it's warm (NOT HOT) 75 F. You may dissolve the instant yeast in the warm milk/water now (if you haven't added it in the dry ingredients already) and set aside;). Beat the egg and add the vanilla extract in it. In your stand mixer bowl, add the dry ingredients, followed by the melted butter, the egg and vanilla and finally the warm milk/yeast mixture. Knead to combine. I like to finish it by hand, but you can keep kneading it in the mixer until it forms a rather soft ball, it will look a little rough though. It's ok! After it proofs it will be soft and elastic!!! Place it in a greased bowl cover with plastic and a towel and let stand in a warm place to proof for an hour or until double in size! STEP 2a: THE ICING 4 oz Cream Cheese (0.25 lb, 113.50gr) 1/2 Cup Margarine (0.25 lb, 113.50gr) 1 3/4 Cup Powdered Sugar (344gr) 1 tsp Vanilla Flavor 1/8 tsp Lemon Flavor (I use the ZEST of a LEMON!) METHOD: As you can see in my video, I place everything into a tiny blender/food processor and mix everything at once. Scrape once and mix a few seconds more until smooth. Store in the fridge until needed for icing the buns! STEP 2b: THE FILLING 1 Cup Light Brown Sugar, firmly packed (0.4255 lb) 5 Tbsp Cinnamon (0.0745 lb) 1/2 Cup Margarine (0.25 lb) METHOD: With your fingers rub the cinnamon into the brown sugar WELL. Set aside. Keep the margarine at room temperature for spreading on the rolled dough later. THAT'S ALL THE PREP THERE IS! Now you are ready for STEPS 3,4,5,and 6: Check the dough, if it's doubled in size you are ready to roll out the dough onto a very lightly floured surface, you do not need too much flour, this dough will not stick. The secret to achieving the perfect Cinnabon we all now, is rolling out the dough thinly, into a 15"x24" rectangle. Spread the soft margarine, leave 1" on the bottom of the dough without margarine this will help them stick, close, when rolling up. Apply the cinnamon sugar, roll up and cut into 2" logs. I like to make 12x2" cinnabons for the classic looking CINNABON, but if you want to make more cut 1.5" logs. When you place them in the prepared with parchment pan leave enough space between them because they will double in size, and also they will proof even more when you bake them. Cover them in plastic and a towel and let proof in a warm place until double is size. You may also put them in the fridge to bake the next day but you will still need to proof them in a warm place before you bake them. The proofing in the fridge is very slow for these. When proofed, Bake in a preheated 335 F oven for 20 minutes. Remove and spread icing IMMEDIATELY while they are hot!!! Serve and enjoy. I am cutting one here for you, to show you the thin dough layers just like the classic CINNABON, you should have 5 swirls with the center!! I like to "UNroll" or "Unswirl" mine and eat it!! (if those are even words, hehe). Although gluten is a no no for me, this has got to be my cheat treat :P :D LOVE CINNABON!!! Good luck guys!!! Hope you enjoy the video if you have any questions you know where to find me! God bless you all!!! ORIGINAL LINK, GORDON FAMILY CINNABON CLONE RECIPE: http://www.thefreshloaf.com/node/17760/gordon-family-cinnabon-cinnamon-rolls-clone-recipe