Cinnamon Rolls and compare them to the Clone of a Cinnabon recipe. PW's recipe is for making a HUGE batch- enough for 7 pans. So, I made a scaled back version for just 1 9x13 pan. The rolls were very, very good but I have to say I personally like the clone of a cinnabon better. I just love the thick cream cheese frosting.
1 cup whole milk
1/4 cup vegetable oil
1/4 cup sugar
1 1/4 teaspoons active dry yeast (1/2 package)
2 1/4 cups all-purpose flour (plus 1/4 cup for kneading)
1/4 teaspoon baking powder (heaping)
1/4 teaspoon baking soda (scant)
1/4 tablespoon salt (heaping)
1 tablespoon ground cinnamon
1/2 cup sugar
1/2 cup melted butter
2 teaspoons melted butter, for pans
1/2 pound powdered sugar
1/2 teaspoon maple flavoring
1/8 cup whole milk
1/8 cup melted butter
1 tablespoon brewed coffee
1/8 teaspoon salt
Mix the milk, vegetable oil and sugar in a pan. Scald the mixture (heat until just before the boiling point). Turn off heat and leave to cool 45 minutes to 1 hour. When the mixture is lukewarm to warm, but NOT hot, sprinkle in the 1/2 package of Active Dry Yeast. Let this sit for a minute. Then add 2 cups of all-purpose flour. Stir mixture together. Cover and let rise for at least an hour.
After rising for at least an hour, add 1/4 cup more of flour, the baking powder, baking soda and salt. Stir mixture together. (At this point, you could cover the dough and put it in the fridge until you need it - overnight or even a day or two, if necessary. Just keep your eye on it and if it starts to overflow out of the pan, just punch it down).
When ready to prepare rolls: Sprinkle rolling surface generously with flour. Take the dough and form a rough rectangle. Then roll the dough thin, maintaining a general rectangular shape. Drizzle 1/2 melted butter over the dough. Now sprinkle 1/2 cup of sugar over the butter followed by a generous sprinkling of cinnamon.
Now, starting at the opposite end, begin rolling the dough in a neat line toward you. Keep the roll relatively tight as you go. Next, pinch the seam of the roll to seal it.
Spread 1 tablespoon of melted butter in a 9x13 baking dish. Then begin cutting the rolls approximately ¾ to 1 inch thick and laying them in the buttered pans.
Let the rolls rise for 20 to 30 minutes, then bake at 400 degrees (see note below) until light golden brown, about 15 to 18 minutes.
For the frosting, mix together all ingredients listed and stir well until smooth. It should be thick but pourable. Taste and adjust as needed. Generously drizzle over the warm rolls. Go crazy and don't skimp on the frosting.