My CINNABON Rolls and Parmesan Knots

Have you ever found yourself in a crazy, crowded airport . . . amidst all the chaos and clutter?

I have.

I don’t like it one bit.

For me, there is one perk found in larger airports.

It’s the CINNABON SHOP.

Ohhhhhhhh my heck good!

We simply don’t have a Cinnabon Bakery here.

That stinks.

Well, this little blog does have a few perks mailed it’s way.

I was asked if I’d like to try some Cinnabon happiness.

They have some new products up their  sweet sleeves.

Cinnabon Sprinkle Topping & Cinnabon Syrup!

I haven’t even found these in our stores yet, but hopefully they come really soon.

Check Cinnabon out on their Facebook page and like them.

You will find dozens of fabulous ways, to use these new products.

Heck  . . .this Sprinkle would be good on popcorn, snicker doodles, etc.

The syrup . . . well I could just drink the stuff!

Look what I made with my Cinnabon Sprinkle Topping and Cinnabon Syrup!

Oh my gosh good.

Easy . . . and loaded with that unique CINNABON taste.

I used Texas sized Rhodes rolls to make my Sweet CINNABON rolls and these Parmesan knots.

You know . . . those perfect little balls of frozen bread dough.

I buy big bags at Sams club.  They are actually dinner rolls, but they are the bigger size.

Texas size or even normal size will work just fine.

If you’re thawing a few for sweet rolls . . . you must also thaw a few to make Savory Parmesan rolls as well.

You can always use homemade bread dough as well.  These are much quicker!

Serve these puppies with your dinner.

Serve the sweet Cinnabon rolls for your dessert!

Grab your aprons, and I’ll show you how easy they are to make.

You can thaw, roll, snip and sweeten in 30 minutes tops.

Hopefully you can find Cinnabon products in your grocery store.

Those of you who are in my boat, will have improvise for now.

You might think that the Sprinkle is just Cinnamon & Sugar . . . but you’re wrong.

It’s like a fine powder and it has that yummy Cinnabon only taste.

Ready . . .

Start by thawing your frozen balls of dough.

Melt a half stick of butter and mix it together with 1/4 cup of the Cinnabon Syrup

This syrup does NOT taste like Maple syrup – but if you can’t find it, you could try Maple syrup instead.

Hint:  If you’re like me, you won’t remember to think ahead!  That’s o.k.  I pull the bag of balls out of my freezer.  Spray a plate with a non stick spray, and place as many little frozen balls of dough on the plate as you like.  Spray one side of plastic wrap with the non stick spray and place over the balls of dough.  Make sure they are fully covered.  Place the plate in your microwave on DEFROST ONLY.  Now, this is where you really have to pay attention to what your microwave is like.  I defrost the balls of dough on short spurts. (2 or 3 minutes at a time)  Check the dough often.  You don’t want it to be warm.  The balls of dough shouldn’t be frozen any longer, but still need to be firm and cold!  Got that?  Firm and still cold.

Once your dough is ready, grab a clean pair of kitchen scissors.

Holding the ball of dough in your hand, snip down through the dough.

Make sure that you don’t snip all the way through . . . leave about 1/4″ of dough . . . un-snipped!

FYI:  The 2nd time I made these I did 6 snips.

It will all depend on the size of dough ball you’re starting with.

Drop that snipped roll into the butter/syrup mixture.

Both sides.

Grab your Cinnabon Sprinkle topping and shake, shake, shake.

Do it over a bowl, so that you don’t waste any.

Make sure that you sprinkle the topping in between all those snips!

Shake again and again and again . . . because it’s really good.

Your Cinnabon rolls should look similar to my Cinnabon rolls.

Or better!

Place them on a parchment lined cookie sheet or use my favorite . . . a SILPAT.

They are the perfect invention.

Cover the rolls with a clean kitchen towel and place them in a warm spot of your house.

It’s COLD here, so placing them in front of my fireplace, is the perfect spot.

Let them raise until the rolls are at least DOUBLE their starting size.

Oh……look.

When your rolls look like this, you must . . . Get off your butt and BAKE them!

Preheat the oven to 350 degrees.

Bake the rolls in the center of your oven, for 15 to 20 minutes or until nice and golden brown.

Now,

You’ll be tempted to eat them just like this . . . you can’t!

Make a quick vanilla glaze.

Just take a cup of powdered sugar and place it in a small bowl.

I cut one orange in half and firmly pressed all the juice out of it . . . right over the powdered sugar.

You could use milk, cream or even water instead.

I also added 1/2 teaspoon of pure vanilla extract.

Stir, Stir, Stir until nice and smooth.

If it’s too thin . . . add more powdered sugar until you have a nice glaze type consistency.

If it’s too thick, add more liquid or orange juice.

Take a spoon or fork and drizzle until your hearts content.

Admire them for just a minute, then EAT one.

Oh CINNABON . . . I love you!

Now for the Savory.

You just need thawed Rhodes rolls, melted butter, Parmesan and Garlic salt.

You can grate your own Parmesan, but I’m thinking FAST today!

Roll that ball of dough into a long rope . . . leaving it about 1/2″ thick around.

Tie it into a knot .

Don’t pull tightly . . . a loose knot.

Take a pastry brush and brush melted butter over the tops of the rolls.

Cover with a clean kitchen towel and let them rise until DOUBLE in size.

These knots are ready to BAKE.

Preheat your oven to 350 degrees , then place the rolls in the center of your oven.

Bake for 15 to 20 minutes or until golden.

Brush the baked rolls again with melted butter . . . be generous.

Sprinkle Garlic salt and Parmesan over the rolls.

Eat one while it’s hot & play like you don’t know what happened to it.

Eat another one!

Don’t forget . . . you still have time to enter the C.H.CRETORS popped corn Giveawy.

The giveaway ends Sunday, November 11th @ midnight (MST)

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