The World's Best Cinnamon Rolls (Cinnabon Copy-Cat)

Photo Source Original Recipe Source

Ingredients

DOUGH 1 cup warm milk (110 degrees F/45 degrees C) 2 eggs, room temperature 1/3 cup margarine, melted 4 1/2 cups bread flour 1 teaspoon salt 1/2 cup white sugar 2 1/2 teaspoons bread machine yeast SUGAR MIXTURE (I like to add extra sugar & cinnamon!) 1 cup brown sugar, packed 2 1/2 tablespoons ground cinnamon 1/3 cup butter, softened FROSTING (I like to double this!!) 1 (3 ounce) package cream cheese, softened 1/4 cup butter, softened 1 1/2 cups confectioners' sugar 1/2 teaspoon vanilla extract 1/8 teaspoon salt Directions Place dough ingredients in the pan of the bread machine in the order recommended by the manufacturer (for me it's wet ingredients first). Select dough cycle; press Start. Just a reminder: I LOVE my bread maker, and I got it for $4 from a thrift store! It's worth the investment, whatever you decide to pay for it. I use it for any recipe that calls for dough; bread, pizza, desserts, rolls, ANYTHING. It's great! After the dough has doubled in size turn it out onto a lightly floured surface, cover and let rest for 10 minutes. In a small bowl, combine brown sugar and cinnamon. Roll dough into a 16x21 inch rectangle.

(sorry for the awful pics, by the way, I had to take them with my phone!)

Spread dough with 1/3 cup softened butter (I smush it around with my fingers)

and sprinkle evenly with sugar/cinnamon mixture. Make sure to get it to the very edges!! (I like to save a little mixture to sprinkle on top of the rolls once they are rolled up.)

Roll up dough

and cut into 12 rolls. Place rolls in a lightly greased 9x13 inch baking pan. (**NOTE: I actually use a larger pan. I let my dough rise for a long time in the bread machine [it seriously ends up oozing out of the machine!]...usually because I'm off doing stuff and forget about it. This makes MUCH more dough so I get at least 14-18 rolls out of mine and need more space!**)

Plus - when you let them rise for 30 minutes in the next step, they get pretty big...so I space mine out a bit like so: ****UPDATE!!!**** I've made these a few times since this post (it's gross how obsessed I am with these...) and I've discovered something. Be sure to space the rolls out in your pan so they DON'T TOUCH. You may have to bake them in 2 or even 3 separate pans. But if they don't touch, they get SO BIG and beautiful when you bake them! So give them lots of space, let them rise for at least 30 minutes (longer = bigger) and they won't crowd each other!

(before I let them rise in the oven...sorry they don't look pretty!!)

(...After)

I like to sprinkle them with extra brown sugar mixture (not pictured). Cover and let rise until nearly doubled, about 30 minutes. I like to turn my oven on for 3-5 minutes, turn it off, then cover and let rise in the warm oven...works super well! Preheat oven to 400 degrees F (200 degrees C). Since I'm in Utah I bake mine at 375 because they get brown too fast at 400 Bake rolls in preheated oven until golden brown, about 15 minutes. While rolls are baking, beat together cream cheese, 1/4 cup butter, confectioners' sugar, vanilla extract and salt. Spread frosting on warm rolls before serving.

Cinnamon Rolls

So easy, so delish, you are going to DIE when you try them! Here are the pics of our first batch. Sorry they aren't great, but you get the idea :)

You are here: Home / Breakfast & Brunch / A Quick Delicious Easy Cinnamon Rolls Recipe A Quick Delicious Easy Cinnamon Rolls Recipe By Martha McKinnon 3 Comments Always on the lookout for delicious easy recipes I was intrigued when I discovered this cinnamon rolls recipe that called for frozen bread dough, instead of homemade. Last winter while living in northern Wisconsin I did a side-by-side comparison of homemade cinnamon rolls. Since skiing, snow-shoeing, and ice fishing arent my thing, I spent a lot of time cooking and baking. It was the perfect way to stay warm and lift my spirits with the powerful scents of sugar, cinnamon, and vanilla. In my side-to-side comparison I made two different cinnamon rolls recipes one using frozen bread dough and the other homemade dough from scratch.

Easy Cinnamon Rolls While the homemade dough created slightly more tender cinnamon rolls my husband and I agreed that the difference wasnt great enough to justify the additional time and energy, especially for busy cooks on the lookout for easy cinnamon rolls recipes. I made these easy cinnamon rolls again a few days ago, letting them rise in the refrigerator overnight and baking them first thing in the morning as soon as the oven was preheated.

They were a luscious way to boost the blood sugar and thoroughly enjoyed by my family and house guests. Easy Cinnamon Rolls Recipe 1 pound white bread dough, thawed, risen to almost double in size 1/4 cup brown sugar 1/4 cup sugar 3 tablespoons flour 1 1/2 teaspoons cinnamon 3 tablespoons butter, melted Grease an 88-inch baking dish. Combine the cinnamon rolls filling ingredients: sugar, brown sugar, flour, and cinnamon until well blended and set aside. Roll the dough out on a lightly floured surface until it is approximately 129 inches in size. Spread the dough with melted butter and cover with sugar and cinnamon mixture. Roll up like a jellyroll beginning with the short side. Pinch the seam to seal and place the seam side down. Cut into 9 equally sized rolls and place in the prepared pan cut side up. Sprinkle any filling that escaped over the rolls. Cover with plastic wrap and let the cinnamon rolls rise until 1.5 to 2 times their original size, about 30 to 40 minutes. Alternatively let them rise in the refrigerator until almost doubled (up to 12 hours) and remove from the fridge while the oven preheats. Bake the pan of cinnamon rolls at 350F for 25-30 minutes, until they are golden browned and puffed. Let them cool briefly and then spread or drizzle with icing. Icing for Easy Cinnamon Rolls 1 cup confectioners sugar 1 tablespoon butter or cream cheese, softened 3 tablespoons milk or cream (or more to achieve desired consistency) 1/4 teaspoon vanilla Beat all icing ingredients together with a whisk, a wooden spoon or an electric mixer. This Easy Cinnamon Roll Recipe makes 9 delicious cinnamon rolls. --------------------------------------------------------------------------------------------------------------------------I looked and looked online and in my numerous cookbooks for the perfect recipe. I think the thing that got me about this particular recipe was the coffee glaze drizzled over the rolls...omg. You had me at coffee! I didn't look much further after that. I found this recipe over on Pioneer Woman's blog. She's got a great story that goes along with them, so be sure to check out her post. I will say that I decreased the ginormous amount of butter that she called for in this recipe. I also halved the recipe to suit my needs. I didn't need 7 pans of rolls...neither do my hips! :) Try these today...you won't be sorry! I promise!!!***

ROLLS: Adapted from: The Pioneer Woman Note: The original recipe makes about seven 8" round aluminum tins of cinnamon rolls. After cutting the original recipe in half, you'll end up with 3 - 4 tins full of rolls, with 7 - 8 rolls per tin...depending on how large you cut them. Ingredients: (This is 1/2 the original recipe) DOUGH: 2 cups whole milk 1/2 cup vegetable oil 1/2 cup sugar 1 pkg active dry yeast 4 1/2 cups flour 1/2 tsp. baking powder 1/2 tsp. baking soda 1/2 tablespoon salt FILLING: 1 cup melted butter, plus more as needed 1/8 cup ground cinnamon for sprinkling 1 cup sugar, plus more as needed Directions: Mix milk, vegetable oil, and 1/2 cup of sugar in a pan. Scald the mixture (heat until just before the boiling point.) Remove from heat and let it cool 45 minutes to 1 hour. When the mixture is lukewarm to warm, but NOT hot, sprinkle in package Active Dry Yeast. Let this sit for a minute and then add 4 cups of flour. Stir mixture together. Cover and let rise for at least an hour. Next, add 1/2 cup flour, the baking powder, baking soda, and salt. Stir mixture together. From here, you could cover the dough and put it in the fridge until you need itovernight or even a day or two, if necessary. Just keep your eye on it and if it starts to rise out of the pan, just punch it down. Or, of course, you can just go ahead and make the rolls. Sprinkle surface generously with flour and roll the dough into a thin rectangular shape, about 1/4" thick. Brush melted butter on top, then sprinkle sugar over the butter, and finish with a generoussprinkling of cinnamon.

Starting with the wide end, roll the dough tightly towards you in a neat line. Next, pinch the seam to the roll to seal it. Spread 1 tbsp of melted butter in each pan/dish. With a sharp knife, begin cutting the dough into 1 inch slices, and laying them in the pans. Let rest for 2030 minutes. Bake at 375 degrees for 13 - 17 minutes, or until golden. IF MAKING AHEAD FOR CHRISTMAS MORNING: Instead of popping them into the oven, just put them straight into the fridge and let them rise for the 2nd time in the fridge overnight (they'll rise VERY slowly in the fridge). Then, in the morning let them sit at room temperature for about 30 minutes, and then pop them in the oven as directed. FROSTING: Ingredients: 1 lb. powdered sugar 1 tsp. maple flavoring 1/4 cup milk 1/8 cup melted butter 1/8 cup brewed coffee Pinch of salt Directions: Mix together all ingredients, and stir well until smooth. It should be thick but pourable. Taste and adjust as needed. Generously drizzle over the warm rolls. Go crazy and don't skimp on the frosting!

------------------------------------------------------------------------------------------------------------------------

Lemon Raspberry Breakfast Rolls

Lemon Raspberry Breakfast Rolls

Ingredients: FOR DOUGH: 1 cup milk

cup sugar 1 tbsp active dye yeast cup (1 stick) unsalted buttered, softened to room temperature 2 large eggs

 tsp lemon zest tsp salt 4 cups all-purpose flour, plus cup for kneading, plus more for sprinkling the counter. FOR THE FILLING: 1 heaping cup fresh raspberries (if using frozen, do not thaw) cup sugar, plus cup sugar for dusting 1 1 tsp lemon zest tsp cornstarch

cup ( stick) unsalted butter, melted, browned and slightly cooled FOR GLAZE: 1 cup powdered sugar 2 tbsp lemon juice

1 tbsp water Directions: TO MAKE DOUGH: In a small saucepan over low heat, warm the milk to about 95 degrees. Pour the warm milk into a bowl of an electric stand mixer fit with a paddle attachment. Stir the sugar and yeast into the warm milk and let sit for 5 to 7 minutes. the yeast will foam and bubble. Thats how you know its alive. After frothy, add the butter, eggs, lemon zest, and sea salt to the yeast mixture. Add 4 1/4 cups flour. Beat on low speed for 2 minutes. Stop the mixer, scrape down the sides of the bowl, and replace the paddle with a dough hook. Beat dough with the dough hook on medium speed for about 10 minutes.

Dust a clean counter with flour. Scrape the dough out onto the work surface. Sprinkle with 1/2 cup of flour and knead for about 2 minutes. Dough will be soft and slightly sticky. Thats right! Place dough in a large lightly oiled bowl. Sprinkle a bit of flour on top of the dough. Cover with plastic wrap and a kitchen towel, and place in a slightly warm place to rise for 1 to 1 1/2 hours. While dough rises, grease a 913 pan with butter. Set aside

TO MAKE FILLING: In a medium bowl toss together raspberries, sugar, lemon zest and cornstarch. Crush the raspberries just slight as you stir. Set aside. In a medium saucepan, melt butter until it is browned and fragrant. Set aside to cool slightly.

TO ASSEMBLE THE ROLLS: When the dough has doubled in size, turn out onto a floured work surface and gently knead for 1 minute. Use a rolling pin to roll the dough into a roughly 1020 rectangle. Spread the butter over the dough. Spread the filling over the dough. Raspberries will be here and there across the dough. Sprinkle the dough and fruit with 1/2 cup granulated sugar. Working quickly, tightly roll up the dough into a 20 long log. Cut the log into quarters, then cut each quarter into 3 pieces. Carefully and quickly lift the rolls into the prepared pan. The rolls will release juice into the bottom of the pan. Thats fine! Cover pan with plastic wrap and a kitchen towel and let rest in a warm place for 1 hour, until puffed. Preheat oven to 400 degree F. Bake rolls for 20 to 25 minutes, until golden and bubbling. Remove from oven and allow to cool for 30 minutes.

TO MAKE GLAZE: In a small bowl, whisk together sugar, lemon juice and water. Drizzle glaze over cooled rolls and serve. Rolls are best served the day they are made but will last up to 3 days well wrapped at room temperature.

---------------------------------------------------------------------------------------------------------------------------

Homemade Cinnamon Rolls (Copy Cat Cinnabon Recipe) Welcome! I'm so glad you've found Balancing Beauty and Bedlam. Come join me in our never ending pursuit of balancing it all...for less money. If you're new, you may like to subscribe for free updates. Subscribe via RSS to updates in your favorite feed reader, or via email to have new posts delivered directly to your inbox by email. Thanks for visiting. I'm glad we're on this journey together!

Weve all stepped into the food court and smelled the amazing Cinnabon Rolls from afar. Our mouths start watering instantly. We see them rolling, baking and frosting, but then we see the price, and have sticker shock. Well, with a little extra time to make homemade cinnamon rolls from scratch, this is the recipe for which youve been waiting. I have mixed and matched numerous cinnamon roll recipes to finally come up with one that I love, and this one is amazing. Homemade Cinnamon Rolls are worth the effort, and if you have a mixer, you can hustle this process along.

Recipe: Homemade Cinnamon Rolls (Copy Cat Cinnabon Recipe) Summary: This easy copy cat cinnamon roll recipe tastes just like the Cinnabon recipe. With delicious Cream Cheese Frosting, its a must have in our home. INGREDIENTS Dough 1 1/2 cups granulated sugar 3 Tbls. ground cinnamon (2) .25 oz. pks. active dry yeast (I use 2 TB instant yeast) 1 tsp. granulated sugar (only if needing to proof the active dry yeast. If using instant yeast, disregard this) 2/3 cups granulated sugar 2/3 cup melted butter OR margarine 1 cup 110 degree water (approximately) 1 cup warm milk (must be warm) 2 tsp. salt 2 eggs slightly beaten Up to 8 cups all-purpose flour Coating 1/2 cup melted butter OR margarine 1 1/2 cups chopped walnuts, pecans or raisins (optional, but so good) 1/2 cup granulated sugar (or brown sugar your preference) INSTRUCTIONS Mix together 1 1/2 cups sugar and the cinnamon; set aside (this will be used later to spread on dough) In a small bowl, dissolve yeast and 1 tsp. sugar in warm water; set aside (if using instant yeast, you can skip this step) In a large bowl, mix together milk, 2/3 cup sugar, 2/3 cup melted butter, salt, and eggs; add yeast mixture and 4 cups of flour to mixture; beat until smooth; stir in enough flour to form a slightly stiff dough. Turn dough out onto a well-floured surface and knead for 8 minutes. I always know when my dough is finished kneading (either by hand or machine) when it can stretch quite well. It must be elastic enough. Place dough into a large greased bowl, cover, and allow to rise in a warm place until doubled in size, about 1 hour. Punch down dough and let rest for 5 minutes. Roll dough out onto a floured surface into a 15 X 20 rectangle. Brush 1/2 cup melted butter over dough; sprinkle cinnamon sugar liberally over dough; sprinkle nuts evenly over dough, if desired.

Tightly roll up dough and pinch edges together to seal; cut the roll into 12 15 slices using dental floss or thread. Coat the bottom of a 13 X 9 X 2 baking pan with 1/2 cup melted butter; sprinkle 1/3 cup sugar evenly in the bottom of the pan. (When attempting to make these a little bit of a lower fat version, I do not do this. If I do, then make sure after they are done baking, that you flip the pan over so that all the delicious drippings go onto the rolls.) Typically, I prefer more doughy rolls and like them as HUGE cinnabon sized rolls, but some have mentioned that they prefer an additional 88 pan for the extra dough. Place cinnamon roll slices close together in the prepared pan; cover pan and allow to rise in a warm place for about 45 minutes or just eye ball them until nearly doubled in size. Bake rolls in a 350 degree oven for 25 30 minutes, or until golden brown. Preparation time: 30 minute(s) (plus additional rise time) Cooking time: 25 minute(s) Number of servings (yield): 12 huge Cinnabon size or divide into two pans for regular sized rolls Often, new bakers do not know when the kneading phase is done. When your dough can stretch like this, you have kneaded it long enough. (Note to self: When letting the dough rise, make sure to check rising dough this had definitely doubled in size. ) At this step, I begin losing patience. The cinnamon rolls are so close to being done, I can almost taste them, and I never want to take the time to roll tightly and cut, but yes, its necessary. Oh glorious taste buds. I am so thankful for you. Cinnabon eat your heart out. I made them myself and saved myself $20.

Cinnabon like Frosting 8 oz. cream cheese 8 ounces margarine 1 tsp. vanilla ( I love using almond extract for variety) 1/2 tsp lemon 16 oz. powdered sugar Beat together cream cheese, margarine, sugar, and vanilla. Spread frosting on warm rolls and eat until you are stuffed. Initially, I made these on my bulk baking day. I tripled the recipe, which I only recommend if youre an experienced baker. There was a TON of dough, and then I separated some into freezer bags. Weve been pulling out 7-8 every day, thawing them the night before and popping them in the microwave. Typically, day old bakery can be dry, but heating it for about 30 seconds (with the frosting) makes it taste fresh out of the oven. ***Note the new little feature I added at the end of each post. You can print this recipe and make it easy on yourself. It gives you the option to remove the pictures and save on ink. Enjoy!

This recipe makes 6 large cinnamon rolls and can easily be doubled.
PREP TLME: 10 minutes to make dough 10 minutes to assemble rolls TURNOUT TIME: 8 hours plus 1 1/2 hours FEEDS: 6

DOUGH 1 tablespoon active dry yeast 1/4 cup warm water 1/2 tablespoon sugar 3 1/2 cups flour 1 teaspoon salt 1/2 cup sugar 1 cup butter 3 egg yolks 1 1/4 cups milk FILLING 1/4 cup butter, melted 2 cups brown sugar 3 tablespoons cinnamon 1 cup chopped pecans

1. In a large bowl, mix yeast in water. The water should be lukewarm (about 100 degrees F), not hot, or it could kill the yeast. Mix in 1/2 tablespoon sugar and set bowl in a warm place. If your yeast is good, the mixture will foam up in a few minutes. If not, get some fresh yeast and start over. 2. To make the Dough: Put flour, salt, and 1/2 cup sugar in the bowl of a stand mixer. Turn on low until ingredients are just combined. Cut butter into little pieces and add to dry ingredients. Turn the mixer motor on low and let butter incorporate until the mixture is crumbly. Add egg yolks, then the risen yeast mixture, and finally the milk. These additions should happen quickly so the dough does not become too wet for the milk to be incorporated well. Put dough in a large plastic container with room to grow, and cover with plastic wrap. Refrigerate 8 hours or overnight. 3. To assemble rolls: On a floured surface, roll dough into a rectangle about 20- by 30inches (if dough is too sticky, knead in a little additional flour into it before rolling). Brush with a thin layer of melted butter. Sprinkle with brown sugar, cinnamon, and chopped pecans. Roll up the dough starting on the short side to create a log. With your hands, shape the log into an evenly thick roll and cut into 6 equal pieces. Grease the muffin tin cups and place each slice into a cup. Put in a warm place to rise. This usually takes about 45 minutes to an hour, depending on how warm the spot is. The dough will be soft and a little spongy when ready to bake. 4. Cover the rolls with foil and bake for 20 minutes at 350 degrees F. Then uncover and bake for 15 minutes more, until the rolls are golden brown au over. Flip the tin upside down and the cinnamon rolls will come right out. Let sit for a couple of minutes and then invert the rolls and serve warm with butter. Ahhhh!

Caramel Sauce
Caramel sauce is perhaps the most versatile incarnation of caramel. Besides being both a hot and cold sauce, it makes a great filling for tarts and other pastries. It is also a major ingredient in some of my other recipes, such as truffles that I make with Caramel Ganache and Caramel Souffle. I always keep a variety of caramel blends refrigerated in my bakeshop. They last for weeks and are ready at a moment's notice to fulfill the inevitable special request. When I make creamy and clear caramels that have liquid added to them, I take the caramel to a high temperature, because I want a more, intense flavor that won't be diluted when the caramel is stretched. For example, you'll be heating the sugar to 375 degrees F in this recipe and you'll want to watch it carefully so it doesn't burn. Adding any liquid to hot

caramel will cause it to bubble up like an eruption of molten lava. Using a pot that is at least twice the volume of the ingredients will prevent boil-over. Heating the liquid first reduces the volatility of this reaction but does not eliminate it, so be prepared. Oven mitts and a longhandled whisk are helpful, and don't stick your head or arms directly over the pot. It is important to remember that the steam rising out of a pot of hot caramel is as hot as the caramel inside, and nothing is as painful as a steam burn. Creme fraiche adds the perfect balance to this sauce, taming the sweetness with a touch of acidity. If you can't find it, and don't have time to make it, sour cream is a good substitute. I also balance the flavor of this sauce with a second addition of sugar and a little lemon juice at the very end. This adds another subtle dimension of flavor. Ingredients 1/4 cup water 1 cup plus 1 tablespoon sugar 2 tablespoons light corn syrup 1/2 cup heavy cream, warmed to 100 degrees F 1/4 cup creme fraiche 1/2 teaspoon fresh lemon juice Pinch salt (less than 1/8 teaspoon) Directions Heat a saucepan of water and place a whisk in it. Wash and dry your hands thoroughly. Combine the water, 1 cup of sugar, and the corn syrup in a medium saucepan. Stir them together with very clean fingers, making sure no lumps of dry sugar remain. Brush down the insides of the pan with a little water, using your hand to feel for any stray granules of sugar. Cover the saucepan and place it over medium heat for 4 minutes. After 4 minutes, remove the lid, increase the heat to high, and bring to a boil. Do not stir from this point on. Keep an eye on the pan. It will be very bubbly. When stray sugar crystals appear on the side of the pan, brush them down with a wet pastry brush. As the sugar cooks, the bubbles will get larger. Insert a candy thermometer, and when the temperature reaches 300 degrees F, lower the heat to medium, which will slow the cooking. Continue to cook the sugar until it reaches 350 degrees F. It will be dark brown. Remove the pot from the heat and let it sit for 1 minute, or until the bubbles subside. Add the cream to the caramel. It will bubble up vigorously, so be careful. Vigorously whisk in the remaining 1 tablespoon sugar, creme fraiche, lemon juice, and salt. This sauce is now ready to be served warm or cooled to room temperature. It will keep stored airtight in the refrigerator for up to 1 month. When cold, it has the consistency of peanut butter

Easy Caramel Sauce

Ingredients 1 packed cup brown sugar 1/2 cup half-and-half 4 tablespoons butter Pinch salt 1 tablespoon vanilla extract Directions

Mix the brown sugar, half-and-half, butter and salt in a saucepan over medium-low heat. Cook while whisking gently for 5 to 7 minutes, until it gets thicker. Add the vanilla and cook another minute to thicken further. Turn off the heat, cool slightly and pour the sauce into a jar. Refrigerate until cold.

Homemade Cronuts (Croissoughnuts?)

Yes, I made cronuts. I jumped on the bandwagon. Turns out, everyones right. I might pay $40 for one of these on the black market. Have you heard of this Frankendonut, made with puff pastry dough? Not since Krispy Kreme have I seen this level of fried dough fanaticism. In the month since their inception tons of copycats have popped up since the name is copyrighted, others are calling theirs Dossaints or CroNots and in New York, lineups are going around the block for the things, which are also being sold on the black market. Its full-on cronut mania. Madness, I tell you. But Im always up for a challenge, and we really need to start warming up for Stampede. So I took out the deep fryer. (Note: you dont need one. A pot works just as well.)

Mike: maybe never make these ever again, mkay? I talked about them on CBC this morning, and posted a recipe for cheater cronuts made with packaged puff pastry and yeah, theyre tasty. But it seemed too easy. They werent the real thing. So I made a batch of puff pastry, which dont roll your eyes is easier than it sounds. If you can make a simple yeast dough, then roll it out and fold it up like a letter a bunch of times, you can make puff pastry. Honest.

I rolled it into a rectangle and put it in the fridge, then every once in awhile as I was working on the computer I went downstairs and rolled and folded it again. You dont need to do it too many times to produce this many layers. Its pastry magic.

And then its just a matter of cutting them into rounds or rings or scraps and cooking them in oil.

Yes! You too can make your own croissoughnuts.

As they fry, whisk some icing sugar with enough pure maple syrup and a spoonful of water or milk to make a dribbling consistency. No need to be precise here.

Dip or drizzle while warm. Win friends. Influence people. Enjoy life.

Croissoughnuts Dough: /4 cup milk, warmed 1 Tbsp. active dry yeast 1/3 cup sugar 2 large eggs 1 tsp. vanilla 3 1/4 cups all-purpose flour 1 tsp. salt 1 cup (1/2 lb.) butter, at room temperature 1/4 cup all-purpose flour Maple Dribble: 1/2 cup icing sugar 3 Tbsp. pure maple syrup 1-2 Tbsp. milk, cream or water In a large bowl, stir together the milk and yeast. Stir in the sugar, eggs and vanilla and mix well. Add a cup of the flour and the salt, then gradually add the rest of the flour, stirring and then kneading for a few (or several) minutes, until its smooth and elastic, and still a little tacky. Transfer to a baking sheet and cover with plastic wrap; chill in the refrigerator for 30 minutes. Meanwhile, beat the butter and flour with an electric mixer for a couple minutes, scraping down the sides of the bowl, until smooth. When the dough has chilled, turn it out onto a lightly floured surface and roll into a rectangle that is about 13x18 and 1/4 thick. Spread the butter evenly over the dough, then fold it as you would fold a letter, in thirds. (Unlike a letter, the dough ends should line up, so that its folded in three.) Cover the dough in plastic wrap and put it back into the fridge for 30 minutes. Pull the dough out and put it back on the countertop, with the open sides to the left and right. Roll it out into another 13x18 rectangle, 1/4 thick. Fold the left third over the middle, then the right third over the middle. (This is referred to as turns. To keep track of each fold -or turn- press your finger into the dough at the edge to make two marks you can do this each time you roll and fold so that you know how many times youve done it.) Chill the dough for another 30 minutes.

Roll, fold and refrigerate the dough two more times, so that youve done it four times total. Cover and refrigerate for at an hour, or overnight. In a heavy pot (or deep fryer) heat a couple inches of oil to about 350F, or until its hot but not smoking, and a scrap of bread sizzles when you dip it in. Cook the doughnuts in batches, without crowding the pot (which can cool down the oil), flipping as necessary until deep golden. Transfer to a baking sheet lined with paper towel. Meanwhile, whisk together the icing sugar, maple syrup and enough milk, water or cream to make a drizzling consistency. Drizzle over the croissoughnuts while theyre still warm. Makes about 10 croissoughnuts.

1. In a small saucepan over low heat, heat the 12 cup of milk and the 2 tablespoons of sugar until the sugar has disintegrated. Transfer to a small bowl. When the milk cools to 110, sprinkle in the yeast. Set aside for about 20 minutes, for the yeast to get puffy. 2. In a small saucepan over medium heat, combine the 1 cup sugar, salt and 12 cup milk, butter and salt. Cook, stirring until everything is melted and well combined, about 5 minutes. Remove from the heat and transfer to the bowl of a standing mixer fitted with the dough hook. With the mixer on low speed, add in the banana and mix until well incorporated. Add the eggs and mix well. Then add in the yeast mixture. With the mixer running on low speed, add the flour, 1 cup at a time. After you have added all the flour, increase the speed to medium and keep mixing until you have a smooth dough, about 3 to 4 minutes.

Grease a large mixing bowl and transfer the dough to the bowl. Cover the top of the bowl with plastic wrap and put the bowl somewhere warm. Let the dough rise for at least 1 hour, and up to 3 hours.

On a lightly floured surface, roll the dough out into a large rectangle, about 14 inch thick. Rub the butter over the surface of the dough.

Sprinkle with the 2 cups of brown sugar, and the cinnamon.

Spread the pecans and bananas evenly over the dough. Carefully Roll the dough into a huge round log.

Slice into desired size (I made 12 rolls). Put them on a sheet pan and let them rise while the oven heats up about 15-20 minutes.

Preheat the oven to 350 degrees. Bake the rolls at 350 degrees for about 40 minutes or until barely golden on top and baked through.

For the caramel frosting: 10. In a small saucepan, combine the butter, brown sugar, cream and salt. Cook over medium heat until melted. Stir together and cook until simmering for about 3 minutes. Pull the pan off the heat and whisk in the powdered sugar.

Spread the frosting over the warm rolls, and serve!

Recipe: Caramelized Banana Sticky Buns Ingredients

- cup milk -1 tablespoon sugar -2 packets of yeast -1 cup sugar - cup milk - cup butter -1 teaspoon salt -1 cup banana puree -2 large eggs -6.5 cups flour Filling - cup butter, softened -2 cups brown sugar -2 teaspoons cinnamon -1 cup pecans -2 bananas, thinly sliced Caramel frosting: - cup butter -2 cups brown sugar -1 cup cream -1/2 teaspoon kosher salt -1 cup powdered sugar

Instructions 1. 1. In a small saucepan over low heat, heat the 12 cup of milk and the 2. 2 tablespoons of sugar until the sugar has disintegrated. Transfer to a small bowl. When the milk cools to 110, sprinkle in the yeast. Set aside for about 20 minutes, for the yeast to get puffy. 3. 2. In a small saucepan over medium heat, combine the 1 cup sugar, salt and 12 cup milk, butter and salt. Cook, stirring until everything is melted and well combined, about 5 minutes. Remove from the heat and transfer to the bowl of a standing mixer fitted with the dough hook. 4. 3. With the mixer on low speed, add in the banana and mix until well incorporated. Add the eggs and mix well. Then add in the yeast mixture. 5. 4. With the mixer running on low speed, add the flour, 1 cup at a time. After you have added all the flour, increase the speed to medium and keep mixing until you have a smooth dough, about 3 to 4 minutes.

6. 5. Grease a large mixing bowl and transfer the dough to the bowl. Cover the top of the bowl with plastic wrap and put the bowl somewhere warm. Let the dough rise for at least 1 hour, and up to 3 hours. 7. 6. On a lightly floured surface, roll the dough out into a large rectangle, about 14 inch thick. Rub the butter over the surface of the dough. 8. 7. Sprinkle with the 2 cups of brown sugar, the cinnamon and the pecan pieces. Spread the bananas evenly over the dough. 9. 8. Carefully Roll the dough into a huge round log. Slice into desired size (I made 12 rolls). Put them on a sheet pan and let them rise while the oven heats up about 15-20 minutes. 10. 9. Preheat the oven to 350 degrees. Bake the rolls at 350 degrees for about 40 minutes or until barely golden on top and baked through. 11. For the caramel frosting: 12. 10. In a small saucepan, combine the butter, brown sugar, cream and salt. Cook over medium heat until melted. Stir together and cook until simmering for about 3 minutes. 13. 11. Pull the pan off the heat and whisk in the powdered sugar. 14. 12. Spread the frosting over the warm rolls, and serve! Preparation time: 2 hour(s) Cooking time: 40 minute(s) Number of servings (yield): 12