Cinnabon, so I heard, it is pretty expensive especially in Europe, and it says very difficult to achieve the authentic flavor at home. One would go extra miles on trial and error to recreate this famous American sweet breakfast treat. Out of curiousity, I try to make an attempt in my own kitchen. Since I never tasted the authentic one, I decided to used Michel Suas Recipe From Advance Bread and Pastry book. Uncomplicated, no scientific explanation, just plain, straight forward recipe. I used one muffin pan (I only own one), and a loaf pan. The result was not bad at all, the one that I baked using loaf pan came out really delicious, soft and fully. Unfortunately the one I made using muffin pan was slightly on the drier side. I know exactly why, I over baked it!. What I should have done was, took out the muffin pan perhaps 5 - 10 minutes earlier then the loaf pan.
Cinnabon / Cinnamon Rolls
Adapted from Michel Suas's Sweet Roll Dough
Make : 24 rolls or 12 rolls and 1 loaf
12 oz bread flour
2 3/8 oz cake flour
6 oz water
3/4 oz milk powder
2¼ oz eggs
3 oz sugar
1/4 oz salt
1/4 oz Osmotolerant Yeast
4½ oz butter, cubed
Cinnamon Sugar Filling, recipe follows
Butter, soften at room temperature, for smearing on the dough (you could use water instead)
Place everything, but the butter in a mixer bowl, knead on the lowest setting for 1 minute. Increase the speed to speed #2. Knead until the dough is smooth and elastic, about 5 to 10 minutes, add the cubed butter in three or four addition, continue to knead until gluten is fully develop. Oil lightly a container or a large bowl. Place the dough in it, cover with plastic or a lid, let the dough ferment for 1 hour, then refrigerate overnight.
The next morning, roll out the dough into 1/8 inch (3 mm) thick and 16 inch (41 cm) wide. Smear the soften butter to the entire surface, sprinkle with sugar-cinnamon filling, living about 1 inch (2 1/2 cm) from the edges. Roll the dough, cut into 1 1/2 inch (3 7/8 cm). Place the dough in muffin pans, cover with clean kitchen towel. Rest for 1 hour to 1 1/2 hours.
Preheat oven to 385 F (196 C)
Bake in the middle rack for 15 minutes. Invert immediately onto cooling rack to cool completely before glazing with your own desire glaze. Since I am not a big fan of glaze, I drizzled the rolls lightly using a simple confectioner's sugar and lemon.
Cinnamon Sugar Filling :
3 1/8 oz sugar
3 1/8 oz brown sugar
1/8 oz cinnamon powder
Mix everything but the butter in a bowl. Set aside.