You know there's always those secret recipes floating around concerning those decadent morsels from fast food chains or some restaurants such as KFC's secret fried chicken recipe, or Kenny Roger's Corn muffins? This is one of those recipes which I decided to give it a try, because while I was working in Singapore in 2008, they introduced Cinnamon melts for a short while and then it just suddenly stopped. I knew Swedish cinnamon buns and American cinnamon buns differ mainly in two areas - cardamon is being used in the Swedish one and there are no icing. So, this recipe was reviewed and looked about right, so with some reservations I tried it, except I don't have those 'Texas size Muffins Pans' so I decided to roll up the strips instead after cutting it and it works fine, don't you think?
There's quite a few recipe around but here's one with the units in ml and grams that I used from this site.
Ibland finns det några hemliga recept på webbsidorna om dekadenta munsbitar från olika snabbmats restauranger t.e.x KFCs friterade kyckling eller Kenny Rogers majsmuffin. Den här är recept som jag har provade för att de introducerade 'Cinnamon melts' som liknar Svenska kanelbullar utom två skillnader - den har ingen kardemumma men har glasyr. Jag tog receptet från den här sidan och bestämde jag att rulla degen istället för lägga i en 'Texas size muffin' form - eftersom jag inte har någon!
- 2 1/4 teaspoons active dry yeast
- 125 ml warm water
- 110g granulated sugar
- 125 ml whole milk
- 76g margarine, melted
- 2 eggs
- 1 teaspoon salt
- 700g all-purpose flour (you may need to vary this accordingly to how well the flour absorbs the water when you are baking - you should get a soft but manageable dough)
- 200g dark brown sugar
- 2 tablespoons ground cinnamon
- 150g margarine, melted
- 57g margarine, softened
- 57g cream cheese
- 171g powdered sugar
- 1 tablespoon whole milk
- 1/4 teaspoon vanilla extract
Dissolve yeast in warm water in a small bowl or measuring cup and let it sit for 5 minutes.
Mix the sugar with milk and melted margarine in a large bowl.
Mix in eggs and salt until well blended.
Mix in 1 cup of flour. When flour is combined, mix in 1 more cup of flour. Mix in the yeast solution, and then stir in the remaining flour with a wooden spoon. Use your hands to form the dough into a ball, and then put the dough back into the bowl, cover it and store it in a warm place for about 1 1/2 hours.
Prepare the filling ingredients together in a medium bowl, and set aside until needed.
Roll the dough out on a floured surface until about 1/2-inch thick. Spread the filling on the flattened dough evenly and use a pizza cutter to slice dough into approximately 1/2-inch wide strips.
Line your muffin tray with muffin cups, grease the outer edges of the muffin tray well.
- Roll up each strip like a Swiss roll, tuck the end of the dough strip underneath the cinnamon roll and place it in the muffin cup.
- Preheat oven to 180 Degrees Celsius and bake it for about 15-20 minutes or until it turns golden brown. Set aside to cool while you prepare the icing.
Make the icing by mixing margarine and cream cheese together with an electric mixer on high speed. Add the powdered sugar and mix slowly until all of the powdered sugar is incorporated. Add the milk and vanilla, then mix again on high speed until smooth and fluffy.
- Spoon about 1 tbsp of icing over the top of each cinnamon melt. Serve right away, or cover cooled melts with plastic wrap and freeze. To serve a frozen melt, remove one from the pan and microwave it on high for 35 to 45 seconds or until warm.