$0.89 Homemade CINNABON STYLE CINNAMON ROLL | Cinnabon Tase Test

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil provides a dairy-free option with a similar texture.

cream cheese

🥗Healthier: Greek yogurt

💰Cheaper: ricotta cheese

Greek yogurt reduces calories while maintaining creaminess.

milk

🥗Healthier: almond milk

💰Cheaper: water + powdered milk

Almond milk is lower in calories and lactose-free.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey offers natural sweetness with fewer calories.

In a small pot on medium heat, pour in 1/2 cup of milk and add 6 tablespoons of unsalted butter, stirring until melted.

Turn off the heat and stir in 1/2 cup of cold yogurt or buttermilk to cool the mixture down to lukewarm (about 100°F).

In a stand mixer bowl, crack in 1 large egg and whisk it, then add the warm milk mixture.

Mix in 1/2 cup of sugar and sprinkle in 2 teaspoons of instant yeast.

Combine bread flour and all-purpose flour with 2 tablespoons of dry malt powder and 2 teaspoons of salt, then dump this mixture into the mixer bowl.

Using a dough hook attachment, knead the dough on low for about 5-6 minutes until it is sticky but makes a slapping sound when done.

Perform a window pane test to check if the dough is ready.

Scrape down the sides of the bowl, cover with a damp towel, and let it rise in a warm place until doubled in size (about 2 hours).

To speed up rising, place the dough in the oven with a pot of hot water, switching out the water periodically.

After rising, punch down the dough and transfer it onto a greased quarter sheet tray, flattening it to fit the tray.

Cover with plastic wrap and refrigerate for about 1 hour to firm up the dough.

Prepare the cinnamon filling by combining 1.5 cups of dark brown sugar, 1/2 teaspoon of salt, 1.5 tablespoons each of corinthian cinnamon and vietnamese cinnamon.

Remove the dough from the fridge and roll it out on a floured surface to a rectangle about 15 by 20 inches.

Spread 1 stick of margarine evenly over the dough, leaving a half-inch border.

Sprinkle the cinnamon sugar mixture over the margarine and press down to adhere.

Roll the dough tightly from top to bottom, pinching the ends to seal.

Cut the rolled dough into 6 even pieces using a serrated knife or dental floss.

Transfer the cinnamon rolls to a parchment-lined baking tray, cover with plastic wrap, and refrigerate overnight.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens