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Cinnamelts

While doing road trips in the USA, we like to stop at McD*'s for coffee on occasion.  It's always a quick stop and the coffee is not bad.  And every once in awhile we order their cinnamon melts to go with the coffee.  Very tasty!  I decided that I would attempt a copykat version in my own kitchen one day, to have with a good cup of home-brewed coffee.  It was all good!  So now I'm sharing the recipe with you.

 
Dough
  • 2 cups very warm water 
  • 1/4 cup potato flakes (instant mashed potatoes) 
  • 2 Tablespoons yeast (instant, fast rising) 
  • 1/2 cup sugar 
  • 1 Tablespoon salt 
  • 2 eggs beaten 
  • 1/2 cup butter (or margarine) 
  • 6 1/2 cups flour 

  Cinnamon Sauce
  • 1 1/2 cups brown sugar
  • 3 Tablespoons cinnamon
  • 1 cup butter (or margarine) melted

 Icing
  • 1/4 cup butter
  • 1/4 cup cream cheese
  • 1 1/2 cups icing sugar
  • 1 tablespoon milk
  • 1/2 teaspoon white vanilla extract 

 Method
    1. Stir together the water, potato flakes and sugar. 
    2. Add eggs, softened butter, and yeast mixed with 3 cups flour. 
    3. Beat with mixer on high speed. 
    4. Stir in remaining flour, 1/2 cup at a time until a kneadable dough is obtained.
    5. Knead well. 
    6. Allow to rise until doubled in bulk (about 1 1/2 hours), before forming cinna-melts. 
    7. Prepare cinnamon sauce by mixing the ingredients together.  Set aside.
    8. Grease mini pie plates or over sized muffin pans.
    9. Roll out dough (1/2 at a time) to about 1/2" thick.
    10. Using a pizza cutter, cut 1/2" wide strips. Then slice these strips into chunks about 3/4" long.
    11. Drop 6 chunks into the bottom of each 'cup'. Spoon over about 1 tablespoon of cinnamon sauce  over the dough.  Top with another 7 chunks of dough.  Drizzle over 1 1/2 tablespoons cinnamon sauce. Repeat for each cinna-melt cup.  Cover and allow to rise in warm spot for 30-60 minutes.
    12. Bake at 350°F for 15-20 minutes...until golden.
        1. For icing, combine cream cheese and butter until smooth.  Add powdered sugar, milk and vanilla.  Beat until smooth.  Spoon icing over warm cinnamelts. Double the icing recipe if you like more than a drizzle!
        2. Serve warm.  (Or wrap well, freeze to enjoy later.)
        3. Yields 16 large cinnamelts.
         * This is actually a refrigerator dough, so it is a simple thing to use only half and place the rest in a greased, covered bowl in the refrigerator for later use.  It will be good for several days.

        from the kitchen of
        recipe file

        21 comments:

        1. jaz@octoberfarmJune 14, 2012 at 4:12 AM

          i must try these soon! thanks for the recipe!!!

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        2. DarlaJune 14, 2012 at 5:16 AM

          Those look fabulous, Judy! Cannot wait to try!

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        3. Melodie DavisJune 14, 2012 at 7:01 AM

          Don't tell me Mennonite Girls like Mickey D's! Yay! Great recipe invent.

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        4. RosellaJune 14, 2012 at 7:32 AM

          I want a whole pan of these right now!!! Mmmmmmm

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        5. Peggy ClydeJune 14, 2012 at 7:47 AM

          I have tried these a few times and can't wait to make my own. Thanks.

          ReplyDelete
        6. AnonymousJune 14, 2012 at 9:10 AM

          Good Morning, when you say this is a refrigerator dough, could the dough be made the day before, refrigerated over night, then the cinnamelts made fresh in the morning?? Thankyou for your recipes, my family & I have enjoyed many of them.:)

          ReplyDelete
          Replies
          1. Judy June 14, 2012 at 9:20 AM

            Exactly. Usually I make this dough in advance of overnight guests and have fresh rolls in the morning. It can be made into crescent rolls or cinnamon buns, etc. For the cinnamelts I used half the dough, and put the rest in the fridge for 'tomorrow'.

            Delete
        7. Lovella ♥June 14, 2012 at 9:21 AM

          And to think we went to mcd's for coffee this morning. Next time we'll point our car east. They look delcious.

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        8. Thistle Cove FarmJune 14, 2012 at 9:24 AM

          Cinnamon rolls are good so these must be as well; they look tasty.

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        9. shirley reimer bertheletteJune 14, 2012 at 12:30 PM

          Ok... I like very much,,,thanks Judy :)

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        10. AnonymousJune 14, 2012 at 12:44 PM

          Mmmm, Judy these look delicious! I have leftover mashed potatoes in the fridge, could I use them instead of the potato flakes? I never have potato flakes in the cupboard so have no idea of what consistency you need. How much water/mash would you suggest? And is the flour plain or strong? (I'm in the UK) I can't wait to have a go!
          Rosy

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          Replies
          1. Judy June 14, 2012 at 3:59 PM

            I'm sure you could use mashed potatoes instead. I'm just guessing, but maybe add 1/2 cup of mashed potatoes to the warm water. I use this recipe so often, that I keep potato flakes on hand simply for that reason. The original recipe actually called for potato water. Let us know how the recipe turns out for you.

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          2. AnonymousJune 18, 2012 at 12:04 PM

            Regular mashed potato works really well, but I'd probably use a little less water next time. The first half batch disappeared in no time (the cinnamon covered faces of my five and three year olds could have told you how much they like your recipe!) and the second lot are in the oven now. Thanks for another great recipe :) Rosy

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        11. Jo's WorldJune 14, 2012 at 12:59 PM

          What size are the baking dishes you have used. Almost looks like a soup bowl, or maybe one of those small pie plates. It would help me to have a crosswise measurement and depth too. Thanks! Jo

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          Replies
          1. Judy June 14, 2012 at 4:01 PM

            Jo...I use the mini-pie plates. They are about 4" across at the top and 1 1/4" high. But the extra-large muffin cups would work as well.

            Delete
        12. AnonymousJune 14, 2012 at 1:32 PM

          You need to join pinterest!!!

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        13. AnitaJune 14, 2012 at 3:37 PM

          you're awesome! thanks for sharing this super yum recipe1

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        14. mum4305June 15, 2012 at 7:42 AM

          Love Cinnamelts at McD's but to make them at home would be so excellent. Thanks sharing this recipe.

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        15. AnonymousJune 16, 2012 at 7:44 AM

          they look so good. i have a question though, as to why instant and fast rising dough are not interchangeable? can't we use either kind?

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          Replies
          1. DonnaJune 17, 2012 at 7:58 AM

            I just saw yeast! So now I am curious also. Would just regular block yeast be ok? Your rise times look like normal yeast.

            Since I am asking, have you already figured out the nutritional value of each serving? Carb's Fat? Calories??

            Delete
          2. Judy April 10, 2013 at 4:55 PM

            Donna...fast acting yeast would be fine (just reduce water in the recipe by the amount you use to proof the yeast). Sorry, I have no nutritional breakdown for cinnamon melts as yet.

            Delete

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