Dr Oz: Cinnamon Rolls Recipe
Dough Ingredients:
Dr Oz tasted a delicious Cinnabon Cinnamon Rolls Recipe.
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
Notice that none of these ingredients are reduced fat. (Surprisingly).
Filling 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
Cinnamon Roll Clone Directions:
1. Mix together all of the dry dough ingredients (the salt, yeast, baking soda, flour and sugar).
2. In another bowl, beat the eggs and mix in the buttermilk and water.
3. Slowly mix the dry ingredients into the wet ingredients.
4. Add in the butter spread and mix with a paddle until everything is well combined.
5. Use the kneading hook attachment on your mixer to knead our the dough for about 15 minutes. You could technically do this by hand as well, but who has the patience for that? At least it would build up your arm muscles though and burn some calories to make room for the cinnamon rolls!
6. Cover the dough with plastic wrap and let it sit in your fridge for 5-6 hours so that it doubles in size.
7. Using your hands and a rolling pin, make the dough into a rectangle that is about 20? by 22? in size.
8. Place 1/2 cup of the butter spread over the rectangular shaped dough, leaving 1? of dough at the bottom without anything on it.
9. Mix together the filling by combining the cinnamon, cornstarch, and brown sugar. Place the filling on top of the dough, again leaving 1? of dough at the bottom with nothing on it.
10. Use your rolling pin to flatten out the filling on top of the dough.
11. Use your hands to tightly roll the dough, starting at the top, and stretching as you work your way down. You should get in about 5 rotations before you reach the bottom of the dough.
12. Before you roll up the entire cinnamon roll dough, use a pastry brush to put a little bit of water on the 1? portion of dough at the bottom that you left empty.
13. Use a knife to cut the dough in half and then to cut 5 cinnamon rolls from each half, so you are left with a total of 10 cinnamon rolls.
14. Put 6 cinnamon rolls in a 9×13 baking dish that is covered with parchment paper. Then repeat, but place the 4 remaining rolls in a 9×9 dish (also covered with parchment paper).
15. Put the cinnamon rolls into your oven with a separate bowl of boiling water. They should grow in size until they touch one another in about 1 hour.
16. Preheat your oven to 350 degrees (or 325 if you have a convection oven), and bake the rolls for 16-20 minutes or until they are a golden brown color. If you have a food thermometer, you can also check that the inside of the rolls are between 170 degrees and 175 degrees. Also, don’t forget to turn your baking dishes around 180 degrees in the middle.
17. As the dough bakes, you should start making the cinnamon roll frosting. Mix together the cream cheese, butter spread, vanilla extract, salt and lemon extract until it is a light consistency. Slowly add the powdered sugar until it is combined and then mix it on high for 30 seconds.
18. As soon as the rolls are done baking, ice them with the frosting.
Doctor Oz passed around the finished product to several hungry audience members. (This is one time I would’ve loved to sit in the front row!)
Cinnabon Roll Nutritional Information
Original Cinnamon Roll contains 888 calories and 36 grams of fat
Todd’s Cinnamon roll contains 450 calories and 12 grams of fat
