CINNABON CLASSIC CINNAMON ROLL

ROLLS
24 ounces (5¼ cups) unbleached all-purpose flour
2½ ounces (5 tablespoons) granulated sugar
¾ teaspoon salt
¾ teaspoon rapid-rise yeast
⅛ teaspoon baking soda
2 large eggs
1 cup water
1 tablespoon buttermilk
2½ ounces (5 tablespoons) margarine

FILLING (SCHMEAR)
½ cup (1 stick) margarine, softened
14 ounces (2½ cups packed) dark brown sugar
2 tablespoons Indonesian Korintje cinnamon
1 tablespoon xanthan gum

FROSTING
¾ cup (1½ sticks) unsalted butter
4 ounces (½ cup) cream cheese
½ teaspoon vanilla extract
¼ teaspoon plus ⅛ teaspoon salt
2 drops lemon extract
7¼ ounces (2 cups) powdered sugar


Cooking method

1-Combine the flour, sugar, salt, yeast, and baking soda in a large bowl. Mix until combined.

2-Beat the eggs in a separate bowl. Whisk in the water and buttermilk. Combine this wet mixture with the flour mixture, then add the margarine and beat with an electric mixer (stand mixer with a paddle works best) until all of the dry ingredients are moist. Use a kneading hook to knead the dough for 15 minutes or knead by hand. Wrap the dough in plastic and place it in your refrigerator for 5 to 6 hours (or as long as overnight) until the dough doubles in size.

3-Remove the plastic and press the dough out onto a lightly floured surface. Flatten the dough with your hands for a bit, then use a rolling pin to shape the dough into a 20-inch-long by 17-inchwide rectangle. Use your hands to stretch the dough as necessary to the proper dimensions.

4-Use a spatula to spread 1 stick of softened margarine over the dough, but leave the bottom 1 inch of dough uncoated with margarine.

5-Combine the brown sugar, cinnamon, and xanthan gum in a medium bowl. Pour the cinnamon/sugar onto the margarine and use your hands to spread it to the edges, leaving the bottom 1 inch uncovered with cinnamon. Run a rolling pin over the filling to flatten it into the margarine.

6-Roll the dough tightly starting at the top. Stretch the dough a little as you roll it down, so that you have 5½ to 6 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 3 marks every 2½ inches to the left of the middle mark, and 3 marks every 2½ inches to the right of the middle mark. Use a serrated knife to cut at each mark to make 6 rolls (the ends can be tossed).

7-Place the rolls evenly spaced out on parchment paper in a 9 x 13-inch baking pan. Place the pan in your unheated oven along with a large saucepan of boiling water to proof the rolls. The rolls should proof for about 1 to 2 hours or until nearly full size in the pan. Reheat the water in the pan to boiling after the first hour if the rolls are not nearing full size.

8-When the rolls have proofed to almost full size, preheat a convection oven to 325 degrees F (350 F if not convection). Bake for 16 to 20 minutes or until light brown and the rolls register around 170 degrees F to 175 degrees F in the middle. Spin the pan around 180 degrees approximately halfway through the baking.

9-While the rolls bake, whip the butter, cream cheese, vanilla, salt, and lemon extract for 10 minutes on high speed with an electric mixer until fluffy. Add the powdered sugar, then mix again (slowly at first, then on high speed) for 30 seconds.

10-When the rolls come out of the oven, immediately top each with a generous coating of frosting.

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