Cinnabons & BobLoads® (another exciting Saturday night)

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frigilux

frigilux

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Since a knee/leg injury is keeping me housebound (can't use the clutch in the Mighty Geo), I decided to make some Cinnabons for my Sunday brunch, tomorrow. Music: The cool stylings of Perry Como. It reminds me of listening to my collection of old 78's when I was a little kid.
 
Now, for a nice BobLoad® of bath towels. Have had company the past few days, so the washers have been busy. Throwing off my usual bath towel protocol (OxiClean ball in the FL'er), I've decided to use lime-flavored Ace ActiBlu and some Mexican Downy, both courtesy of the Belle from Bellville, our own Venus.
 
And here's the load. I even pressed down a bit to get the load in! You may recall my lamenting about the fabric softener dispenser. I found if I barely dilute the softener it won't release during the first spin. Yay!
 
And here's the Franklin-driven Frigidaire in action. Notice the jerry-rigged water level. Not a bit of straining do I hear from the machinery. In retrospect, I'm very glad I bought this particular washer. It's one of the few washers still using a design from the early '50's. If I were to replace the dual-action agitator with a straight-vane, it would be even more authentic. As it is, it's almost like having a vintage washer in the house.

I love watching the load spin around counter-clockwise, too. Very fun. A big Yay-yuh for my retro TL'er!
 
Dang, those Cinnabons look amazing! If only these threads were Scratch & Sniff. Hey Uni, how about some Smell-a-Vision technology?

That's the first Mexican Downy I've ever seen. I bought groceries at Mega when I was staying in Puerto Vallarta, but the only recognizable fabric softener they had was Suavitel. We bought the yellow version, and one of my housemates thought it was detergent and used it to "wash" the laundry. I was kind of replused when I found out our swimsuits, beach towels, t-shirts, and underpants were "washed" with fabric softener!
 
Eugene, you may call those Cinnabons, but they look just like the ordinary home made cinnamon rolls I've made for years!!

Maybe I should call my CinnaBobs lol.
 
Whoops, my Darvocet-addled brain forgot to mention that I used a Cinnabon recipe, but didn't cut them to its size specifications. I made them smaller so my guests wouldn't fill up on just the cinnamon rolls. From what I gather, these are the differences between a standard cinnamon roll recipe and the Cinnabons recipe: more butter, no eggs, the size of the portioned roll, and an icing made with cream cheese and lemon juice. Because, after all, a Cinnabon IS just a regular cinnamon roll. Only bigger. And butterier. And eggless. With a cream cheese-based icing.
 
eugene, im sure your buns are better than those dubious ones from the airport. am i the only one who gasped in shock at that first picture of the bob-loaded machine? the lovely Venus sent me home with some cherry-sandalwood scented *Snuggle*. Venus, i LOVED it. its a wonderful scent on blankets and sheets. Smooch!
 
Cinnabon

I had the priveledge of working with the recipe for Cinnabon. The company was not pleased with the way the filling ran to the bottom of the roll during baking. After several experiments we found that beating egg whites into the cinnamon schmear caused the filling to bake in place without a significant change in taste or texture. The dough recipe was an adaptation of the Spudnut/World's Fair doughtnuts of 1962 fame. The recipe has potatoes and sour cream in the dough.
Kelly
 
Kelly--- How cool that you worked on the Cinnabon recipe! The doughnut recipe I use has mashed potato and sour cream in it, but I never thought about using it in the cinnamon rolls. Come to think of it, there's also mashed potato in the recipe I use to make thick crust pizza dough.

I've seen several copycat Cinnabon recipes---I use one of them---and the thing that struck me about this one was that it was eggless. I've never seen another cinnamon roll recipe without eggs in the dough. I remember thinking I was going to get cinnamon flavored dinner rolls the first time I made it. These rolls bake up nice and light and very moist. I love 'em.

I also have a cinnamon roll recipe that uses a box of white cake mix in the dough. Those are very good, too, but the copycat Cinnabon recipe is my favorite.

Bob-- That's why they're called BobLoads®!
 
Egg Free Cinnamon rolls

Can you all post the egg free cinnamon roll recipe? My son is allergic to eggs but LOVES baked goods. It's hard to find tasty recipes without eggs.

Thanks!

Heather
 
Hi Eugene. Cinabons look great. I could almost taste them which I am not allowed anymore as I am diabetic. And yes, that is a bobload. After the mechanic rebuilt my Thor washer, he said small loads only. I explained to the mechanic what a bobload was and he said, not in the Thor.

Ross
 
Copycat Cinnabons Recipe (Eggless Version)

DOUGH:
1 tablespoon active dry yeast
1-1/4 cups warm water
2/3 cup sugar
1-1/4 cups warm whole mmilk
14 tablespoons butter, melted
2 teaspoons salt
8 cups all-purpose flour

FILLING:
16 tablespoons butter, melted, divided
1-3/4 cups sugar, divided
3 tablespoons cinnamon
1-1/2 cups chopped walnuts, optional
1-1/2 cups raisins, optional

FROSTING:
16 tablespoons margarine, softened (margarine works better than butter here)
1 8-oz. pkg. cream cheese, softened
1 pound confectioners' sugar
1 teaspoon lemon juice
1 teaspoon vanilla extract

1. DOUGH: In heavy duty mixer bowl, mix sugar, melted butter, salt, eggs, milk, water, yeast and 2 cups of the flour. Beat at medium slow speed using paddle ttachment until smooth.

2. Replace paddle with dough hook and add remaining flour. Knead until flour is blended in. If dough seems too stiff, add more milk.

3. Knead dough in mixer on speed setting #2 (KitchenAid mixers) for about 8 minutes. Turn dough into a large greased bowl. Cover bowl and allow dough to rise until doubled, about 1-1/2 hours.

4. Roll out dough into a 15" x 20" rectangle on floured surface.

5. FILLING: Spread dough with 1/2 cup of the melted butter. Mix together 1-1/2 cups of the sugar and the cinnamon. Sprinkle evenly over buttered dough. Sprinkle with walnuts and raisins, if desired.

6. Roll up jelly-roll fashion starting with the long side nearest you. Pinch edge together to seal.

7. Coat each bottom of two 13" x 9" baking pans with 1/4 cup of the melted butter and 2 tablespoons of the sugar.

8. Slice dough into rolls with a sharp, serrated knife or dental floss and place them close together in pans. For large Cinnabon-style rolls, cut dough into 16 serving pieces. One of the pans may not be full. Alternately, for normal-sized rolls, cut dough into 24 pieces and put 12 in each pan.

9. Let rise until doubled in bulk, about 45 minutes. Meanwhile, adjust oven rack to lower-middle position and preheat oven to 350-degrees.

10. Bake rolls for 25-30 minutes or until nicely browned.

11. FROSTING: In mixer bowl, beat margarine and cream cheese until well blended. Add powdered sugar and beat for 12 minutes. Yes, 12 minutes. Add lemon juice and vanilla extract. Beat an additional 2 minutes.

12. When rolls are finished baking, remove pans to wire cooling racks. Allow rolls to cool for 10 minutes, then frost. You may frost them in the pan or flip rolls out onto serving plate.
 
wow, thats WAY too many towels in that washer!

I too gasped when I saw that load!!! YEOWW!

I'd be terrified to do something like that to my Maytag! I usually limit a towel load to 5.

Where did you get the lime flavored detergent?

The buns look yummy too!
 
Hi Jeff-- That load was seven oversize, heavy bath towels, a dozen hand towels and a bunch of wash cloths. The machine didn't seem to be straining at all and the load was turning over. Most of my loads aren't that extreme, though.
 

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