For me... a Cinnabon cinnamon roll is a guilty pleasure. I resist buying them because they cause all of my belts to shrink.π‘
I stumbled upon this recipe today and I'm thinking the baker in me MUST try this just to see if they are even close to the best Cinnabon roll ever created.
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* - Favorite Beer - the cold one in my hand (craft beers of all flavors; haven't had a blue yummy in over 6 years) my tastes change with the season so it is difficult to name just a couple. However, I will occasionally have a vanilla porter float in the summer (Empyrean Vanilla Porter w/a scoop of homemade vanilla ice cream) as I usually drink stouts & porters in the colder months, pale ales & IPAs in the warmer months. I have to add Not Your Father's Root Beer to beers I use for floats.
* - Booze - I don't really have a favorite, but lean towards single malt Scotch & Irish whiskey
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About meReal name: Aaron
Location: Farwell, Michigan- near Clare. (dead center of lower peninsula)
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Healthcare- Licensed & Registered Respiratory Therapist (RRT) at MyMichigan Health, a University of Michigan Health System.
* - Weber 26.75" OTG
* - Weber 22.5" Premium cloaked in Crimson
* - Slow 'N Sear
* - Smoke E-Z - 26.75" (The Grain Silo)
* - Lodge Sportsman Grill
* - Weber Rapid Fire Chimney Starter
* - Thermoworks ThermoPop
* - Thermoworks Mk4
* - Thermoworks Dot
* - iGrill2 - 4 probes
* - Favorite Beer - the cold one in my hand (craft beers of all flavors; haven't had a blue yummy in over 6 years) my tastes change with the season so it is difficult to name just a couple. However, I will occasionally have a vanilla porter float in the summer (Empyrean Vanilla Porter w/a scoop of homemade vanilla ice cream) as I usually drink stouts & porters in the colder months, pale ales & IPAs in the warmer months. I have to add Not Your Father's Root Beer to beers I use for floats.
* - Booze - I don't really have a favorite, but lean towards single malt Scotch & Irish whiskey
* - Wines - Reds: mainly the heavy stuff mixed in with the occasional pinot noir ( I have yet to meet a malbec I didn't like); Whites: German & Nebraska (hey, I have to support the home team)
* - Favorite Spice outlets - Volcanic Peppers - Bellevue, NE
* - Current butchers: Cure - Ft. Calhoun
Getting off track here a little bit, but one of the "traditions" in these parts is cinnamon rolls with your chili. I'm not sure where it started, but crapaterias all over the state have perpetuated this culinary delight along with the Runza Restaurants. Don't knock it until you try it. I finally was able to get the wifey to try it a couple of weeks ago and now she's hooked. I forgave her for not ever hearing about this pairing and for never wanting to try it since she grew up in Omaha. I think it is more of an "outstate" thing.
One team made a candied pork belly cinnamon roll for the chef's choice category of the BBQ contest I entered last month. His dough didn't properly proof so his entry did not do well, but he said that the recipe is to die for when done right.
I suspect this recipe will produce great buns - it's very similar to the recipe on King Arthur Flour that I use. It can also be used to make sticky buns. Just make the sticky topping in the pan before placing the uncooked buns on top.
I suspect this recipe will produce great buns - it's very similar to the recipe on King Arthur Flour that I use. It can also be used to make sticky buns. Just make the sticky topping in the pan before placing the uncooked buns on top.
Hmmm... the King Arthur dough is a higher hydration percentage than this one. I've not tried either but the thing that makes Cinnabon's different is they are NOT soft and mushy like most cinnamon rolls. The dough they use is a 50% hydration dough that makes it more dense, which gives a different mouth feel.
Cinnabon's real hook is the quality of their cinnamon. They use a Vietnamese cinnamon that is not easy to get.
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