Cinnabon cinnamon rolls are studies in excess. Too much bread, too much sugar, too much cinnamon… In short, they’re heavenly. A single Cinnabon roll contains about 730 calories and 24 g of fat, which is almost half of most people’s daily alottment. While we wouldn’t recommend eating these everyday, we have to admit, sometimes you just ‘need’ a little luxury.
This version is really great and can be adjusted for additional dietary preferences or restrictions.
This is an advanced recipe, so you’ll want to refer to the recipe video to see what each step should look like, and it will take some practice to get perfect results… Full recipe is under the video!
2 cups (473ml) regular or DF milk
2 eggs or 1/2 c (60ml) egg substitute (we recommend chia or golden flax gel)
2/3 cup (160 ml) butter or df margarine, melted
2 Tbsp Psyllium
4 1/2 cups (19oz or 571g) Better Batter Gluten Free Flour
1 tsp (6g) salt
1/2 cup (100g) granualted sugar
2 1/2 tsp. (8g) active dry yeast
1 cup (200g) brown sugar, packed
2 1/2 tsp (6.5g) ground cinnamon
1/3 cup (80ml) butter or df margarine, melted
3oz (80g) regular or df cream cheese, softened
1/4 cup (57g) butter or df margarine, softened
1 1/2 cups (210g) powdered sugar
1/2 tsp (2g) vanilla extract
1/8 tsp (.71 t0 1g) salt
Mix dough ingredients in your stand mixer on high speed for three minutes, or until well combined. Set aside, covered in plastic wrap, in a warm place for about 30-45 minutes, or until you see small bubbles/blisters/pits on the surface of the dough – it will not double, but should rise slightly!
Use a rolling mat or cloth, or lay out two sheets of plastic wrap to make a 16×24 inch surface – this is very important! Flour the surface of the rolling mat generously.
Turn dough onto the floured surface and sprinkle flour on the surface of the dough, gently turning until all surfaces of the dough are covered – this will help you handle the dough.
Roll dough into a 16×21 inch rectangle. Spread dough with 1/3 cup margarine and sprinkle evenly with sugar/cinnamon mixture. You want to leave 1 1/2 inch unsprinkled edge along one long side of the rectangle and you want to completely cover the rest of the surface.
Once all the sugar is sprinkled, rub lightly across the sprinkled surface with a spatula or your fingers to ensure the sprinkled mixture is very damp.
Starting at the covered long side, roll up dough so that a long coil forms. Tuck the ends under the roll so that a sealed roll is formed.
Using a thread or serrated knife, cut into 12 even rolls. Place rolls cut side up in a parchment paper lined 9×13 inch baking pan. Sprinkle generously with water, cover, and let rise in a warm place, about 30-45 minutes. Once again, this will not double, but should form slight bubbles or blisters on the surface and may rise about 30%.
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 margarine,
confectioners’ sugar, vanilla extract and salt. Spread 1/2 of frosting on
warm rolls mimmediately after removing from the oven. Wait 5 minutes and spread the remaining icing on the rolls. Serve immediately for best taste and texture.
Note: these rolls can be ‘cold proofed’ overnight in the fridge after being formed and placed into the baking pan. Allow to come to room temperature while the oven heats (about 30 minutes), then bake as directed.