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Clone of a Cinnabon
August 17, 2006

My skinny father in law ate 6 batches of these in a little over a week. They're really good and have made me a popular gal at potlucks and brunches. I do like to cut down a little on the sugar in the dough. Be careful when substituting all purpose flour for bread flour! The all purpose has less protein and absorbs less fluid which means you'll need to add a little more to keep the dough from being too soft. Also, don't over-rise your all purpose dough. It's not as strong as dough made with bread flour and falls easier. Also, I have experimented with butter vs margarine. Since margarine has hydrogenated oil and butter doesn't, the margarine lightens the texture of the bread. If you're out of margarine, try using some shortening. It works better than butter. They came out lightest when they were baked on a pizza stone.

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