Monday, October 10, 2016

Copycat Cinnabon Cinnamon Stix

http://www.theslowroasteditalian.com/2014/05/copycat-cinnabon-cinnamon-stix-recipe.html

Copycat Cinnabon Cinnamon Stix are the perfect brunch item. Utterly cinnamon-sugar coated heaven! Served with homemade Cinnabon's rich cream cheese frosting. It doesn't get much better than that!

We are heading to Florida for a blogger conference before long.  Do you know what I am looking forward to while sitting in the terminal for 2 hours waiting for my flight?  Cinnabon and Starbucks.  I am pretty lucky and usually end up at a terminal with my 2 favorite airport treats.

I also enjoy Cinnabon when I go to the mall, I mean how can you miss it?  Head in the front door and you get hit in the face by the Makara cinnamon and sugar wafting down the mall.  Oh, how I love Cinnabon.


It seems unfair to have to wait to go to the mall or leave on a trip to enjoy Cinnabon's delicacies. So, we don't wait anymore. I am pretty proud to have conquered the Copycat Cinnabon Cinnamon Roll recipe.  My family goes nuts over them.  But, when you are in a dipping mood, Cinnabon Cinnamon Stix really call your name.

With that in mind I started working on the Stix.  The Cinnabon Cinnamon Stix are made from a Danish pastry dough, brushed with vanilla and butter and then coated in cinnamon and sugar and served with Cinnabon's rich cream cheese frosting.  Not a detail was missed here.

Let's just say we went NUTS over this recipe.  It is absolutely amazing!  Let me tell you that they are soooo good that I actually gave a batch of these as a birthday gift. Ok, maybe a little less than a batch, see...  I couldn't keep my hand off of them.

If you are pressed for time, check out the shortcut method and if you don't have a stand mixer, I have included a method for mixing by hand.  No matter how you make them, you are going to love 'em!

Enjoy!

With love from our simple kitchen to yours. 

RECIPE AT THE BOTTOM

Do you  love TSRI?  Don't miss another recipe.  Click here to Subscribe to The Slow Roasted Italian by Email and receive new recipes in your inbox every day!


http://theslowroasteditalian-printablerecipe.blogspot.com/2014/05/copycat-cinnabon-stix.html


Check out our favorite copycat recipes:  Click on the image or the link and it will open each one in a new tab.

http://www.theslowroasteditalian.com/2013/11/cinnabon-cinnamon-rolls-copycat-recipe.html
Cinnabon Cinnamon Rolls Copycat Recipe is a sweetened roll with a thick cinnamon-sugar filling and a cream cheese frosting that you are likely to remember long after the cinnamon roll is gone!


Red Lobster Copycat Cheddar Bay Biscuits are light and flaky, garlicky cheddar drop biscuits glistening with butter and speckled with parsley.  Slightly crisp on the outside and perfectly tender on the inside.  Perfectly moist, tender and delicious.

http://www.theslowroasteditalian.com/2013/10/copycat-texas-roadhouse-rolls-recipe.htmlCopycat Texas Roadhouse Rolls - fabulous tender sweet rolls slathered in butter that are perfect enough to be a meal in itself.   OK, so I am an admitted carbivore.  But these are the most delicious dinner rolls.  Perfectly sweet and tender. 

=================================================================

Copycat Cinnabon Stix
MAKES 24 Stix  |  ACTIVE TIME 30 Min  |  TOTAL TIME 2 Hours 30 Minutes


8 ounces (1 cup) warm milk (110° to 120°)
1/4 cup granulated sugar
2 1/4 teaspoons active dry yeast (1 packet)
1 large egg
1 1/2 teaspoons kosher salt
3 cups all-purpose flour
1 cup (2 sticks) unsalted butter, frozen

Toppings
1 stick (1/2 cup) unsalted butter, melted
1 tablespoons vanilla bean paste (or vanilla extract)
1/2 cup granulated sugar
1 tablespoon good cinnamon
Pinch kosher salt

Dipping Sauce
4 ounces cream cheese, softened
1/4 cup unsalted butter, softened
1 cups powdered sugar
1/2 tablespoon fresh lemon juice
1 teaspoon vanilla extract
1/2 teaspoon kosher salt

In the bowl of a stand mixer* fitted with a dough hook add sugar and milk.  Sprinkle yeast over top and swirl with spoon or fingers to combine.  Allow mixture to sit for about 5-10 minutes while the yeast blooms and becomes aromatic.

While the yeast blooms; place a cheese grater on a cool plate (run it under cold water and dry it if it is warm) and shred butter on the side with the largest holes.  Place shredded butter into refrigerator until needed.

With the stand mixer on low add egg, salt and 2 cups of flour.  Once flour is mostly absorbed add 1 cup flour. Turn mixer to medium and knead for 2-3 minutes.

With stand mixer on medium begin adding the butter, a handful at a time as the mixer kneads it in.  (be quick as you do not want the butter to melt, chunks of butter help with the flakey dough).  Once you are done adding butter, remove dough hook and allow dough to rest.  It will be a sticky heap of dough at this point.

Prepare a clean countertop with plenty of flour to prevent your dough from sticking. (Don’t worry, it will all get worked in).  Place dough onto floured countertop and sprinkle flour over top.  Flip dough and quickly form into a floured ball of dough.  Try to touch the dough as little as possible to keep the butter from melting.  Wrap dough in plastic wrap and place in the freezer for 1 hour (or refrigerator for 4 hours to overnight).

Place bread on a clean floured countertop and smack down a bit with your rolling pin.  Roll dough out to a 3:1 rectangle.  The length should be about 3 times the height.  Throughout the preparation process, if the butter peeks through, lightly dust the spot and continue. 

Fold dough into 1/3’s like a letter.  Fold left side over, then right side.  You should have 3 layers of dough.  We are creating the flaky layers of the pastry by repeating this step.
Dust the top of dough with flour and flip over. 

Roll dough out into a 3:1 rectangle again.  Fold dough into 1/3’s like a letter.  Fold left side over, then right side.  You should have 3 layers of dough again.  Repeat again so you have done this 3 times total (note if you used the ‘by hand’ method in the cook’s notes, this will only be done 1 time after it comes out of the freezer).

Preheat oven to 400°F.  Prepare 2 baking sheets with parchment paper.

Allow the dough to rest in the refrigerator while you prepare the topping ingredients.

In a small bowl combine cooled melted butter and vanilla.  Whisk to combine well.  Set aside.  In another small bowl, combine cinnamon, sugar and salt. Set aside.

Remove dough from fridge and place on a lightly dusted countertop.  Roll out to a 10”x12” rectangle.  Lightly dust with flour and flip dough. 

Brush ½ of butter mixture over the top of the dough, sprinkle ½ of the cinnamon sugar over the top of the dough. Spread cinnamon sugar over the tops using finger tips.  Flip dough and brush the second side with remaining butter mixture and sprinkle the remaining cinnamon sugar over top.  Using a pastry cutter, bench scraper or butter knife cut dough into strips.

Cut dough in half long ways to make two 5”x12” pieces, then cut each piece into twelve 1”x5” strips.

Place strips onto a baking sheet giving them 3 twists as you place them on the sheet.  Chill in the refrigerator for 30 minutes for best results, but if you can’t wait…  Pop them in the oven.

Bake for 15-20 minutes until the dough is flaky and golden brown.

In the meantime prepare frosting; add cream cheese and butter in a large mixing bowl.  Beat with an electric mixer until light and fluffy.  Add sugar, lemon juice, vanilla and salt.  Beat until mixture is light and fluffy, about 5 minutes.  Set aside. 
Serve and enjoy!

*COOK’S NOTES:

SHORTCUT METHOD
If the wish to shortcut these for a quick treat, you can substitute puff pastry found in your grocer’s freezer.  Simply dust your counter top with flour, place puff pastry on top. Continue with recipe.

BY HAND METHOD
If you do not have a stand mixer you can:  Add sugar and milk to a large bowl.  Sprinkle yeast over top and swirl with spoon or fingers to combine.  Allow to sit for about 5-10 minutes while the yeast bloom and become aromatic. 

While the yeast blooms; place a cheese grater on a plate and shred butter with the largest holes.  Place shredded butter into refrigerator until needed.

Add whisked egg and salt to yeast mixture. Mix with a wooden spoon.  Add flour 1 cup at a time until you are no longer able to mix with a spoon. Total of 3 cups will need to be added.

Roll dough out to a 3:1 rectangle.  The length should be about 3 times the height.  Sprinkle the shredded butter over dough, gently press butter into dough and fold dough into 1/3’s like a letter.  Fold left side over, then right side.  You should have 3 layers of dough.

Dust the top of dough with flour and flip over.  Roll dough out into a 3:1 rectangle again.  Fold dough into 1/3’s like a letter.  Fold left side over, then right side.  You should have 3 layers of dough again.  Wrap in plastic wrap and allow dough to chill in the freezer for 1 hour.  Continue with the remaining recipe.


Recipe developed by Donna Elick - The Slow Roasted Italian
Copyright ©2014 The Slow Roasted Italian – All rights reserved.

2 comments:

  1. Thank you! For the copy Cinnabon Stix Recipe I am sure I will use this a lot!

    ReplyDelete
  2. How many layers of puff pastry must you use? Thanks.

    ReplyDelete

If you really like a post, please Facebook and give it a THUMBS UP or Pin It on Pinterest!

We love to hear your comments and hear when you have used a recipe. ❤ ❤ ❤