Ingredients for Mcdonald's Cinnamon Melts Copycat By Todd Wilbur
- Active Dry Yeast
- Warm Water
- Granulated Sugar
- Whole Milk
- ¼ cup (½ stick) unsalted margarine, melted (plus extra for greasing muffin tin)
- 2 large eggs
- ½ teaspoon salt
- All Purpose Flour
- Dark Brown Sugar
- Ground Cinnamon
- 4 ounces cream cheese, softened
- 2 cups powdered sugar
- Vanilla Extract
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How to Make Mcdonald's Cinnamon Melts Copycat By Todd Wilbur
- Activate yeast: In a small bowl, dissolve 2 ¼ teaspoons (1 packet) active dry yeast in ½ cup warm water (105-115°F). Let stand for 5 minutes until foamy.
- Combine wet ingredients: In a large bowl, use an electric mixer to combine ½ cup granulated sugar, 1 cup 2% milk, and ¼ cup (½ stick) melted unsalted margarine.
- Add eggs and salt: Beat in 2 large eggs and ½ teaspoon salt.
- Gradually add flour (first half): Gradually add 2 cups all-purpose flour, mixing until combined.
- Add remaining flour: Add in the remaining 2 cups of all-purpose flour.
- Incorporate yeast mixture: Stir in the yeast mixture. Then, using a wooden spoon, gradually mix in the remaining flour until the dough forms a ball.
- First rise: Turn the dough out onto a lightly floured surface. Knead gently to form a smooth ball. Place the dough back in the bowl, cover it with plastic wrap, and let rise in a warm place for 1 ½ hours, or until doubled in size.
- Prepare the filling: In a medium bowl, combine ½ cup packed light brown sugar, 2 tablespoons ground cinnamon, and 2 tablespoons melted unsalted butter.
- Roll and cut the dough: On a lightly floured surface, roll out the dough to ½-inch thickness. Use a pizza cutter or sharp knife to cut the dough into ½-inch wide strips. Cut the strips into ¾-inch to 1-inch long pieces.
- Prepare muffin tin: Grease the cups of a large (12-cup) muffin tin with softened unsalted margarine.
- Assemble the melts: Place 6 dough pieces in the bottom of each muffin cup. Top with 1-1 ½ teaspoons of cinnamon filling. Add 7 more dough pieces, and top with another 2 teaspoons of filling.
- Second rise: Cover the muffin tin loosely with plastic wrap and let rise in a warm place for 30 minutes.
- Bake: Preheat the oven to 350°F (175°C). Bake for 17-20 minutes, or until the melts are lightly golden brown. If they start to brown too quickly, tent loosely with foil.
- Make the icing: While the melts are cooling, make the icing. Beat together ¼ cup (½ stick) softened unsalted butter and 4 ounces softened cream cheese using an electric mixer on high speed until light and fluffy. Gradually add 2 cups powdered sugar, mixing on low speed until combined. Add 2 tablespoons milk and 1 teaspoon vanilla extract. Beat on high speed until smooth and fluffy.
- Frost and serve: Once the melts have cooled slightly, spoon about 1 tablespoon of icing over the top of each melt.
- Enjoy! Serve immediately, or store covered in the refrigerator for up to 3 days. To reheat, microwave for 35-45 seconds.
Nutrition Information (Approximate per serving)
Sodium
16 g
Sugar
143g
Fat
23g
Carbs
24g
