Hi, I am Chef Convo and welcome to “Convo-sational Cooking.” Today we will be making a homemade version of delicious “Cinnabon” style cinnamon rolls. Our guest Chef is Mary Rose from the “Irish Rose Bakery.” Welcome Mary…
Thanks Chef. Let’s get started with a list of Ingredients, this is what you will need: 1/2 cup warm water, 2 packages dry yeast, 2 tablespoons sugar, 3 1/2 ounces vanilla pudding mix, 1/2 cup margarine, melted, 2 eggs, 1 teaspoon salt, 6 cups flour, 1 cup of soft butter, 2 cups brown sugar, and 4 tablespoons cinnamon.
I can’t wait to try these cinnamon rolls. What is the first step?
First pour the water, sugar, and yeast into a small bowl. Stir and combine the ingredients until the sugar has dissolved. Then set the bowl aside for now.
How long should the yeast mixture set?
The yeast should be active and ready to go in about 5 minutes. Next, make the pudding mix in a large bowl. Read and follow the directions on the package. Then mix the salt, margarine, and eggs in the pudding mix. Finally stir in the yeast mixture and blend everything well together.
I have never heard of adding pudding to cinnamon rolls. Is that your own recipe?
Yes that is my secret ingredient. It really adds to the flavor and texture of the rolls. Now add the flour to the mix. I highly recommend that you add one cup of flour, mix, and then put in another cup. It’s easier to mix all of the flour in with this method rather than dumping the entire 6 cups of flour in at once. Dumping tends to make clumps in the dough.
I guess kneading comes next. There really is a science to this. Can you explain your process?
Kneading the dough is the process of mixing the active yeast and all the ingredients. Do not over knead. Just press using your hands and continually roll the dough towards you. Keep kneading the dough until it’s smooth and the flour is all mixed.
Now it is time for the dough to rise.
That’s right. Next place and cover the dough in a greased bowl with a towel. Let the dough rise until it doubles in size. During this time, gently deflate the dough by kneading it again once or twice, then allow it to rise again. (Gently deflating the dough will yield a better texture in the final product than harsher handling does.)
I will have to remember that. Now comes the fun part, rolling out the dough.
Lightly flour the counter and begin to roll out the dough. Try to create a 34″ x 21″ rectangular dough form. Use a cup of softened butter and spread it (either with your hand or a knife) on the dough.
I always prefer to use my hand to spread the butter and filling.
Next use a separate bowl to combine and mix the brown sugar with the cinnamon. You can add a little more cinnamon and sugar if you wish.
Do you use your hands or a spoon to sprinkle the cinnamon sugar mix?
Either way will get the job done. Now sprinkle the mix evenly on top of the butter.
Rolling is next. the tighter you roll the more spirals will appear in the finished rolls.
Now grab one end of the dough and roll it up very tightly (like a sleeping bag).
When you slice the dough I always try to use a sharp knife. A dull knife will flatten the rolls.
Use a knife to put indentations in the dough every 2 inches. Go back and cut the dough in pieces, using your indentations as “markers”. That way your rolls will be the same size.
Now is a good time to preheat the oven to 350ºF.
Next put each dough piece on a lightly greased cookie sheet. Lightly press down on each piece with your hand. Let the pieces rise one more time.
I can anticipate the aroma. Nothing smells as good as fresh baked cinnamon rolls. How long do they need to cook?
I usually bake the rolls for 15 to 20 minutes, at a temperature of 350ºF. Remove from the oven when they are a golden brown color. Remember not all ovens cook the same so don’t overcook the rolls.
I love Cream cheese frosting. Here is what you will need: 8 ounces cream cheese, 1/2 cup margarine, 1 teaspoon vanilla, 3 cups confectioner’s sugar, and 1 tablespoon milk.
To make the frosting, combine all of the ingredients together in a bowl. Then mix until you get a smooth consistency.
Now it is time for the taste test. Unfortunately for me you are in your kitchen and I am a thousand miles away. I guess I will make a batch later. Thank you Mary.
Thanks Chef Convo. It has been fun and these roll are delicious!!!