Clone of a Cinnabon

I needed another use for my stand mixer besides dog treats and the typical meatloaf and potatoes. I came across a recommendation for this recipe and needless to say we were not disappointed! I've made these twice now, and where it says butter, you really do need to use butter. I ran out the second time I made these and they weren't nearly as good. They're a far cry from a healthy breakfast, but a delicious treat every once and awhile!

These have been adapted to not use a bread machine. Please click on the link below for the version using a bread machine. Also, I have frozen these individually and when ready, thawed them in the fridge and baked them the next morning. They are delicious, but not quite as good as fresh ones! I typically will make the dough on a Saturday afternoon, refrigerate the individual rolls and bake on Sunday morning.



Clone of a Cinnabon
Source: Allrecipes
12 Servings

INGREDIENTS
1 cup warm milk (110 degrees F/45 degrees C)
2 eggs, room temperature
1/3 cup margarine, melted
4 1/2 cups bread flour
1 teaspoon salt
1/2 cup white sugar
2 1/2 teaspoons bread machine yeast

1 cup brown sugar, packed
2 1/2 tablespoons ground cinnamon
1/3 cup butter, softened

1 (3 ounce) package cream cheese, softened
1/4 cup butter, softened
1 1/2 cups confectioners' sugar
1/2 teaspoon vanilla extract
1/8 teaspoon salt

DIRECTIONS
-Dissolve yeast in warm milk, let sit for 10 minutes.
-Slowly add in eggs, margarine, salt, and sugar. Mix well.
-Add the flour, 1 cup at a time, and when the dough gets to be somewhat thick, switch to the dough hook to finish mixing and kneading.
-Let dough knead for approximately 5 minutes or until a firm ball is formed.
-Remove bowl and cover; let dough rise in a warm area for approximately 1 hour.
-After the dough has doubled in size turn it out onto a lightly floured surface, cover and let rest for 10 minutes.
-In a small bowl, combine brown sugar and cinnamon.
-Roll dough into a 16x21 inch rectangle.
-Spread dough with 1/3 cup butter and sprinkle evenly with sugar/cinnamon mixture.
-Roll up dough and cut into 12 rolls.
-Place rolls in a lightly greased 9x13 inch baking pan. (At this point you may refrigerate.)
-Cover and let rise until nearly doubled, about 30 minutes. If rolls have been refrigerated, this may take longer.
-Meanwhile, preheat oven to 400 degrees F (200 degrees C).
-Bake rolls in preheated oven until golden brown, about 15 minutes.
-While rolls are baking, beat together cream cheese, 1/4 cup butter, confectioners' sugar, vanilla extract and salt.
-Spread frosting on warm rolls before serving.

NUTRITION INFO

Calories 499.6
Total Fat 15.6 g
Cholesterol 25.1 mg
Sodium 362.7 mg
Potassium 218.7 mg
Total Carbohydrate 81.5 g
Fiber 2.2 g
Protein 9.5 g

The Best Muffins...Ever.

Hands down, these take the grand prize. I could've eaten every last one of them! I had some blueberries and I was sick of fruit salad, so why not put them in a muffin? These truly are to die for :)



To Die For Blueberry Muffins
Source: Allrecipes.com
Servings: 8

INGREDIENTS
1 1/2 cups all-purpose flour
3/4 cup white sugar
1/2 teaspoon salt
2 teaspoons baking powder
1/3 cup vegetable oil
1 egg (I used Egg Beaters)
1/3 cup milk
1 cup fresh blueberries
1/2 cup white sugar
1/3 cup all-purpose flour
1/4 cup butter, cubed
1 1/2 teaspoons ground cinnamon

DIRECTIONS
-Preheat oven to 400 degrees F (200 degrees C).
-Grease muffin cups or line with muffin liners.
-Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder.
-Place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup.
-Mix this with flour mixture. Fold in blueberries.
-Fill muffin cups right to the top, and sprinkle with crumb topping mixture.

To Make Crumb Topping: Mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. Mix with fork, and sprinkle over muffins before baking.

-Bake for 20 to 25 minutes in the preheated oven, or until done.

NUTRITION INFO
(based on modifications)

Calories 343.8
Total Fat 11.7 g
Cholesterol 16.1 mg
Sodium 288.1 mg
Potassium 92.8 mg
Total Carbohydrate 56.9 g
Fiber 1.5 g
Protein 4.4 g