As requested. I have never made these. I copied it off the internet a few years back.
Clone: Cinnabon: Classic cinnamon Roll Todd Wilburs Save: 371 calories, 26 g fat, 5 g sat. fat
Truth be told, this recipe is probably the most time-consuming in this book (with the Pizza Hut Meat Lover's Hand-Tossed Style Pizza coming in second). But after the first bite, every person who's made it swears that they'd make it again, especially the Drive-Through option (see page 197). Even my friend Heather, who later revealed that she had never before made anything requiring yeast, swore it was much easier than she suspected it would be and worth the effort. (We're close enough that she would have told me the truth.)
Plus, it's the only recipe that I'll probably never admit how much I've actually eaten — they're just so good.
My version of the Cinnabon has also become the recipe in the book that I've used to prove to skeptics that, in fact, these recipes can be duplicated to satisfy cravings with a fraction of the fat and calories of their original counterparts. Though I believe many of the recipes truly duel the originals, this one happens to travel much better than many, since it doesn't need to be hot. The rolls are just fine if they sit at room temperature for several hours. Imagine what a star you'll be if you show up at a brunch with a batch of these cinnamon rolls as your offering. (I'd recommend following the "Even Better" suggestions, see page 197, so they're more user-friendly and can be shared more easily.)
Butter-flavored cooking spray
2 tablespoons light butter from a stick, divided
1 cup fat-free milk
1/3 cup granulated sugar
¼ cup artificially sweetened fat-free vanilla yogurt
1 egg plus 1 egg white
1 package (¼ ounce) active dry yeast
4 cups unbleached flour, divided + additional for work surface
1 teaspoon plus 1 tablespoon ground cinnamon
½ teaspoon salt
3 tablespoons corn syrup
3 tablespoons packed brown sugar
½ teaspoon vanilla extract
1 recipe Cinnabon Frosting (see below)
Lightly mist a large bowl with cooking spray. Set aside 1 tablespoon butter to soften.
In a large microwaveable measuring cup or a medium microwaveable bowl, combine the milk, granulated sugar and the remaining 1 tablespoon butter. Microwave on high power for 2 minutes, or until the milk is hot (130°F). Add the yogurt. Whisk until the sugar dissolves (some small lumps of yogurt may be visible). Add the egg and egg white. Whisk to beat well. Add the yeast. Whisk until dissolved.
In the bowl of a stand mixer fitted with the dough hook(s) or in a large mixing bowl, combine 2 cups flour, 1 teaspoon cinnamon, and the salt. Mix or stir by hand with a wooden spoon to blend. Add the milk mixture. Mix on medium power or stir vigorously to blend. The mixture will be very sticky. Add the remaining 2 cups flour, mixing or stirring until absorbed.
Turn the dough onto a floured work surface. (A plastic dough scraper or brittle plastic spatula is helpful for getting out all the dough and starting the kneading.) Knead for about 5 minutes, or until smooth and elastic. Add scant amounts of flour as needed. The dough should be soft but not sticky. Place in the reserved bowl. Lightly mist with cooking spray. Cover the bowl tightly with plastic wrap. Allow to rise for about 1 hour, or until doubled in size. Meanwhile, in a small bowl, combine the corn syrup, brown sugar, the remaining 1 tablespoon cinnamon, and the vanilla. Stir to blend well. Set aside.
When the dough has doubled, gently punch it down and place it on the lightly floured surface. Knead for about 1 minute. Dust lightly with flour. Cover and allow to rest for 10 minutes.
Lightly mist an 11-inch by 7-inch nonstick baking dish with cooking spray. Set aside.
Using your hands or a floured rolling pin, press or roll the dough into an 18-inch by 12-inch rectangle. With a butter knife, evenly spread the softened butter over the dough. Drizzle on the filling. With a knife or spatula, spread it evenly to the edges. Starting at one shorter side, roll the dough, jellyroll fashion, into a tube, ending seam-side down. Cut into 8 equal pieces. Place, spiral-side up, in the reserved dish.
Cover the dish with a damp kitchen towel and place in a warm spot. Let the rolls rise another 30 minutes. Preheat the oven to 350°F. Bake for 22 to 28 minutes, or until very lightly browned but slightly doughy in the center. With a spatula, transfer one roll to a plate. Using a butter knife, spread 1½ tablespoons of frosting over the top and ½ down the sides. Repeat with the other 7 rolls. Makes 8
Each roll: 442 calories, 10 g protein, 88 g carbohydrates, 6 g fat, 3 g sat. fat, 3 g fiber
Original Cinnabon Classic Roll: 813 calories, 15 g protein, 117 g carbohydrates, 32 g fat, 8 g saturated fat, 4 g fiber
Drive-Through: To enjoy fresh rolls first thing in the morning, assemble the rolls the night before and then cover them loosely with plastic wrap instead of a damp towel. Refrigerate overnight and the rolls will rise while you sleep, so you can bake as soon as the oven is warm.
Or if you'd like to have the luxury of eating them whenever the mood strikes, consider making a batch or two and freezing them after baking and cooling. (Freeze the frosting separately.) Pack in an airtight plastic container. When you crave one, wrap it in aluminum foil and bake it in a preheated 250°F oven for 20 to 25 minutes, or until it is warmed through.
Even Better: Make the dough following the recipe directions, but roll the dough out into a larger rectangle about 22½ inches by 11 inches. Roll the dough starting with one of the longer ends. You'll end up with a roll that is 22½ long. Cut into 15 equal pieces. Place the rolls in a 13-inch by 9-inch nonstick baking dish. Bake for 18 to 22 minutes. You'll have 15 standard-size cinnamon rolls. Spoon 2 teaspoons of the frosting on top of each. Each roll contains 235 calories, 6 g protein, 47 g carbohydrates, 3 g fat, 2 g sat. fat, 1 g fiber. You'll save 578 calories, 29 g fat, 6 g sat. fat.
Before You Start Though this recipe requires a time span of several hours, only part of that is hands on. These rolls are the perfect lazy weekend project, especially with kids in the kitchen. Each time you make the recipe, you'll develop more of a "feel" for the yeast dough. Or if you have a bread machine that can handle 2-pound loaves with a sweet-dough setting, prepare the dough in it by adding the ingredients in the manufacturer's suggested order.
1½ cups confectioners' sugar
3 tablespoons reduced-fat (Neufchâtel) cream cheese from a block
3 tablespoons light butter from a stick, softened
½ tablespoon fat-free milk
1 teaspoon vanilla extract
In a mixing bowl, combine the sugar, cream cheese, butter, milk and vanilla. Mix on low speed with an electric mixer fitted with beaters or stir with a spoon for about 1 minute, or until combined. If using a mixer, increase the speed to high. Beat or stir vigorously for about 30 seconds or until smooth. Allow the frosting to set for at least 10 minutes. Place in an airtight plastic container. Refrigerate for up to 3 days. Just before using, stir well with a spoon. Makes about 3/4 cup, enough for 8 restaurant-size rolls or 15 standard-size rolls
Each serving has: 119 calories, 1 g protein, 23 g carbohydrates, 3 g fat, 2 g sat. fat, trace fiber
Clone: Cinnabon: Classic cinnamon Roll Todd Wilburs
As requested. I have never made these. I copied it off the internet a few years back.
After having eaten these commercially I was willing to try the recipe several years ago upon "discovering" Todd Wilbur and I was NOT disappointed. The only altering I did actually was to INCREASE (yep, that's right) the icing as I thought his duplicate wasn't as gooey as the commercially made Cinnabon Cinnamon Rolls.
I can vouch that these are WORTH it! Just make the dough and freeze half without adding the cinnamon-sugar center. You can always make them later!
I am resurrecting this old post because it sure sounds GOOD! I have been browsing old posts... you never know what you may find.
LhasaLover, I browse old posts too, as they say "One man's trash is another man's treasure" I've found great recipes just being bored and nosy on here.
This is one recipe that I have saved to make at a later date.
I've not made this one ... YET, but Mr. Wilbur has a slew of "Top Secret Recipe" books out, and I own all of them. Yes, literally all of them. Clones of all sorts of stuff that you either get at restaurants, both fancy and laid-back, and at the grocery store. One of my favourites is Long John Sliver's fish, we do that one a lot at my house, and I can't believe how easy it is! =)
Well, now that I've done what you guys do, peruse older threads, I see I'm gonna have to try this one during my winter hiatus! =)
OK, now you have me wondering how to do LJS's fish!
Hi there! This fish is so easy to make, it can even be a last-minute idea if you have thawed fish ready to go. I'll copy it from the book for ya:
"3 cups soi bean oil
2 pounds fresh cod fillets
1 1/2 cups self-rising flour
1 cup water
2 teaspoons granulated sugar
2 teaspoons salt
1: Heat the oil in a deep pan to about 400 degrees F.
2: Cut the fish into approcimately 7x2 inch wedges
3: With a mixer, blend the flour, water, egg, sugar, and salt.
4: Dip each fillet into the batter, coating generously, and quickly drop into the oil.
5: Fry each fillet until dark golden brown, about 5 minutes.
6: Remove from the oil and place on paper towels or a metal rack to drain.
Soybean oil is what your local Long John Silver's uses to fry their fish, and you will best duplicate the real thing by using the same oil. But any other oil may be substituted. You might want to try canola oil. It is the oil lowest in saturated fat, and the taste difference is only slight.
It's crucial that your oil be hot before frying the fish. To test the temperature, drip some batter into the oil. It should bubble rapidly. After 5 minutes, the test batter should become golden brown. If so, fry away, fish fiends."
This is, word for word, how it is written in the book. I will note that I use Kosher salt, but I don't know if that makes any difference at all. I use Soybean oil, and the fish is WONDERFUL!! I think the key is to use a mixer to make the batter, it "fluffs" it up, or something like that. =)
Wow, that does look easy.. guess I am going to have to buy some fish!
You're welcome. We realized yesterday that we're down to our last cod fillet, so the grocery shopping trip today will include a side trip to the butcher/deli for a million pounds of cod. =) (running out of cod is against the law in my house, LOL!)
The first time or 2 that you do it may take a teeny bit longer as you re-check your ingredient amounts, but then after that, as you memorize the recipe, it goes super quick. Then again, that might just be my old faulty memory. ;)
I think finding the cod filet will be the difficult part.. don't know where to find it.... how much should it cost?
Hmmmm, I'm not sure what it should go for elsewhere in the country, but I can tell you what I pay for mine, and that's $6.99/pound. Some may think that's a lot, but for around where I live, that's really reasonable... Maryland is better known for her crabs than her Cod. ;)
These fillets I got yesterday are about... I dunno, lengthwise, they went from the crook of my elbow to my finger tips, (1 cubit?) and are about 1 1/2 of my hands wide. When I cut 'em for the recipe, I should get probably 5 BIG pieces of finished product from each fillet. < =) Yep, Cod is on the menu this week! =)
Heeheee, sorry! =) I'm making me hungry too, LOL. I think I'll make those for dinner tonight... sshhhh, I didn't really say that out loud! < =x
Any other recipes from those books you'd like? I know there's a lot of 'em that can be found online, but I don't think he's published **all** of them, otherwise there'd be no insentive to buy the books. ;) If you can think of any that you haven't been able to find online, I'll be glad to share them. I just realized, from this thread, that the only one of his books that I don't have is the "Lite" one... we don't eat "lite" in my house. ;)
Yes, I am getting hungry too. Love the thought of finding old recipes. Thank you. Ivy
Hi there Ivy. :) Any clone recipes you'd like me to share with you? I've got clones of KFC's original recipe and extra crispy chicken, Ruth's Chris famous mini fillet mignon, Dairy Queen's Blizzard, Cracker Jack, Aunt Jemima's maple syrup, Wendy's Frosty and Chili, Sara Lee's Original Cream cheesecake... PANCAKES FROM IHOP!! < =D I'd forgotten about that one, oh boy, I love pancakes!!!!!!
Too bad I don't have time for any of these this morning, gotta get ready for work soon... looks like the usual ol' boring yogurt and applesauce for breakfast again for me today. < =/ heehee
Oh hi, sorry I'm late! Here we go:
4 quarts popped popcorn
(or 1 1/3 bags microwave popcorn)
1 cup Spanish peanuts
4 tablespoons (1/2 stick) butter
1 cup brown sugar
1/2 cup corn syrup
2 tablespoons molasses
1/4 teaspoon salt
1: preheat oven to 250 degrees F.
2: combine popcorn and peanuts in a metal bowl or on a cookie sheet and place in the preheated oven
3: combine all of the remaining ingredients in a saucepan.
4: stirring over medium heat, bring the mixture to a boil.
5: using a cooking thermometer, bring the mixture to the hard-crack stage, (290 degrees, or the point at which the syrup, when dripped into cold water, forms a hard but pliable ball). This will take about 20-25 minutes (or until you notice the mixture turning a slightly darker brown).
6: remove the popcorn and peanuts from the oven and, working quickly, pour the caramel mixture in a fine stream over them. Then place them back in the oven for 10 minutes.
7: Mix well every 5 minutes, so that all of the popcorn is coated.
8: Cool and store in a covered container to preserve freshness.
speediebean, your copycat recipe for Wendy's chili does it say to rinse the hamburg with water?
Hi Jan. =)
No Ma'am, it doesn't. The first through third directions say this:
1: Brown the ground beef in a skillet over medium heat; drain off the fat.
2: Using a fork, crumble the cooked beef into pea-sized pieces.
3: In a large pot, combine the beef plus all the remaining ingredients and bring to a simmer over low heat. Cook, stirring every 15 minutes for 2-3 hours.
Nothing in the pre-recipe write-up says anything about rinsing the beef either. That's an interesting question though, because I am a big fan of rinsing off my ground beef after draining the fat.
Oh, by the way, this recipe I'm looking at is in Todd's original "Top Secret Recipes" book.