By Sherry Peyton SherryPeyton
I've had this recipe for years, and no longer know where I got it. From the web undoubtedly. It proports to be an authentic copy of the famous Cinnabon. I've had both, and I don't think I can tell the difference. So put your apron on and get baking. These freeze well, so don't be daunted by the amount. If you like this recipe, see more at my website: mycookbook.wordpress.com
yeast (2 1/2 tsp)
1 1/2 Tbsp
nuts, chopped (walnuts)
IN THE BAKING PAN
1Whisk together the yeast, water and tsp sugar. Once proofed (if you do that) place in mixer. I use a KitchenAid but you can do this by hand. Stir in each of the remaining dough ingredients one at a time until a dough has been formed. Kneed for 5 minutes on medium in the mixer.
2Cover in an oiled bowl in a warm place and let rise until doubled.
3Once your dough has risen. Take a baking pan (at least the next size up from 9 x 11. And add the melted butter and sugar evenly over the bottom.
4Roll out dough to a rectangle, about 1/4 inch thick. Spread the rectangle with the filling, starting with the butter and ending with the nuts. Roll from the long side. Slice into 1/4 inch rounds and carefully set in the baking pan on the melted butter and sugar bed.
5Cover and set in warm place to rise. They should puff up really nicely and be tight in the pan, forcing the nice bubble top on each roll.
6Preheat oven to 350 and bake for 25-30 minutes, until lightly browned.
7When cool, add either a cream cheese frosting or the powdered sugar/milk/butter streusal topping.