Cinnabon-Esque Cinnamon Rolls
Photo from The Cooking Photographer via Photograzing
I'm a sucker for Cinnabons—those indecently sweet, doughy cinnamon rolls found at food courts and airports across the country—so I'm tempted to try this recipe for "Cinnabon Clones" from Laura Flowers at The Cooking Photographer. The day I can capture that smell in my own oven, I will be a happy person indeed.
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7 Comments:
i've been tempted to do these as well. But a look at the ingredient list always steers me away. No wonder they taste so good.
engmcmuffin at 9:00AM on 07/31/09
This of one of those recipes that I've been tempted to try for years, it's always at the top of the list in the "bread" category at Allrecipes. But I agree with engmucmuffin - having an entire batch of these left to your own devices cannot be a good thing!
minji at 9:54AM on 07/31/09
I remember seeing recipes for CInnabon-y rolls that called for dry pudding mix...though I think that might have been in the pre-Web days. :)
jolene278 at 12:44PM on 07/31/09
Laura has a lovely site and such pretty photos of her dishes. Another great recipe from her site is her Neapolitan Malt Mousse Pie, so good!
bigredkitchen at 2:48PM on 07/31/09
Cinnamon buns always look so great, but the calorie payload is just way too much to justify. Anyone have a Cinnabon "light" recipe?
dmcavanagh at 5:20PM on 07/31/09
My recipe that I use for cinnabons uses pudding in the dough. The dough is very easy to freeze. Once you've got the dough made, it's easy to divide and only bake a partial batch. When you make them yourself, you can make them as small or as big as you want.
cara_mia at 9:48PM on 07/31/09
real cinnabons have lard, so this kind of is a 'light' recipe.
oofstar at 7:38PM on 08/01/09