Cinnabon Clone Recipe

Did you know that just one cinnabon is packed with 850 calories? Dr. Oz shared a similar cinnabon recipe that tastes just as good but is 450 calories.   You’ll need a 9×13-inch pan and a 9×9-inch pan for baking these rolls, plus parchment paper to line the pans. Todd believes Cinnabon uses Indonesian Korintje cinnamon (they call it “Makara”). Find that cinnamon if you want the best clone, but any cinnamon will still make great rolls. To keep the cinnamon from oozing out of the rolls a natural stabilizer such as xantham gum (or guar gum) works best, but you can also use cornstarch. You can find xantham gum at specialty stores such as Whole Foods. You’ll also need a ruler or yard stick to measure and mark the rolls for slicing, and a serrated knife, such as a bread knife, to slice them. The baked rolls can be frozen for several weeks and reheated in your microwave before serving.   Rolls Ingredients Makes 10 cinnamon rolls. 24 ounces all-purpose flour (5 cups) 1/4 cup granulated sugar 3/4 tsp salt 3/4 tsp rapid-rise yeast 1/8 tsp baking soda 2 eggs 1 cup water 1 tbsp buttermilk 5 tbsp butter spread   Filling (Schmear) Ingredients 1/2 cup butter spread, softened 1 cup dark brown sugar, packed 4 tsp Makara (Indonesian Korintje) cinnamon 2 tsp xantham gum (or 1 tablespoon cornstarch)   Frosting Ingredients 1/4 cup butter spread 6 ounces reduced-fat cream cheese, cold 1/8 tsp salt 1/2 tsp vanilla extract 1 drops lemon extract 1 cup powdered sugar Directions Combine flour, sugar, salt, yeast and baking soda in a large bowl. Mix until combined. Beat the eggs in a separate bowl. Whisk in water and buttermilk. Combine this wet mixture with the flour mixture, then add the butter spread and beat with a paddle until all dry ingredients are moist. Use a kneading hook to knead the dough for 15 minutes. Wrap dough in plastic and place in your refrigerator for 5 to 6 hours or until dough doubles in size. Remove the plastic and press dough out onto a lightly floured surface. Flatten dough with your hands for a bit, then use a rolling pin to shape the dough into a 20-inch-high by 22-inch-wide rectangle. Use your hands to stretch the dough as necessary to the proper dimensions. Spread 1/2 cup of butter spread over the top of the dough, but leave the bottom 1 inch of dough uncoated with spread. Combine the brown sugar, cinnamon and xantham gum (or cornstarch) in a medium bowl. Pour the cinnamon/sugar onto the dough and use your hands to spread it to the edges, except leave the bottom 1 inch uncovered with cinnamon/sugar. Run a rolling pin over the filling to flatten it into the butter spread. Roll the dough tightly starting at the top. Stretch the dough a little as you roll it down, so that you have around 5 rotations by the time you get to the bottom. Brush a little water over the bottom 1 inch uncoated strip of dough and complete the rolling. Mark the approximate middle of the dough roll, then use a ruler to make 5 marks every 2 inches to the left of the middle mark, and 5 marks every 2 inches to the right of the middle mark. Use a serrated knife to cut at each mark to make 10 rolls (the ends are tossed). Place 6 rolls evenly spaced out on parchment paper in a 9×13-inch baking pan and the other 4 in a parchment-lined 9×9-inch pan. Place the pans into your oven along with a large bowl or pan full of boiling water. Rolls should proof for about 1 hour or until nearly full size (touching) in the pan. When rolls have proofed to almost full size, preheat a convection oven to 325