American Measures

[QueenOfSheba]

I'm following an American recipe for delicious Cinnabons and it requires that I use 7 tbsp of butter - Please tell me someone, how many British ounces is that?

Bearing in mind that the tbsp are the slightly smaller American ones!

[Ethel]

1 US tbsp is half an ounce.

You need 3.5 ounces of butter.

[QueenOfSheba]

Ethel, you're a little gem!

I'll report back once I've tried them. I've translated the rest of the measurements as best I could, so nothing else for it now but to cross my fingers and hope for the best!

QoS

[nickmo]

Use this in the future in case you get stuck on US teaspoons to cubic inches or whatever: http://www.thefoody.com/glossary/convert.html

Convets all sorts of measures for cookery

[QueenOfSheba]

Cheers Nickmo,

Thats a useful site. Will probably just try and avoid American recipes in the future, hee hee!

BTW, the Cinnabons are absolutely heavenly! Just like I remember them in Toronto a few years back.

Annual treat though me thinks due to the copious quantities of butter and sugar in them, ha ha!

[frizzytwig]

Queenie could you not post the recipe for these lovely Cinnabons on here for us all to enjoy

Pretty please

[QueenOfSheba]

Frizzytwig (LOVE that name, hee hee!), just for you, here it is - Just hope that I've converted correctly, but mine turned out ok (just baked them a little longer than desired!)

I've put the original cup measurements in brackets as per the recipe as I received it. I did find cup measures in local dept store, so may try it with those next time.

Dough: 1 & 1/4 oz yeast (I used a sachet of Hovis dried bread yeast), 8 fl oz (1c) warm milk, 4 oz (1/2c)granulated sugar, 2.7oz (1/3c) melted butter, 1 tsp salt, 2 eggs, 1lb (4c) plain flour

Filling: 4 oz (1c) packed brown sugar, 2 tbsp cinnamon, 2.7oz (1/3c) butter (softened)

Icing: 5.5 tbsp butter (softened), 10oz (1 & 1/2c) icing sugar, 2 oz (1/4c) cream cheese (I used Philidelphia), 1/2 tsp real vanilla extract (I only had essence in cupboard!) You can also if you want add, 1/8tsp of salt to the icing.

DOUGH: 1. Preheat oven to 200c/400f/gas mark 6 - Mix yeast, sugar, butter, salt, eggs & flour. Mix well. - 2. Turn dough out onto lightly floured surface-Knead into large ball-cover-Let rise for 1 hour - 3. Roll dough into 21" x 16" rectangle-Generously spread softened butter all over with fingers - FILLING: - Sprinkle brown sugar over all of rectangle (use more if you like), Sprinkle cinnamon over it next. - 4. Roll up from 21" side, pinch ends, Cut into 1" wide rolls, or wider if preferred, with extremely sharp knife (have heard it rumoured that Cinnabon use cinnamon flavour dental floss!) - 5. Place buns a good inch apart, on a large, greased, non-stick baking tray and bake for 20 mins until slightly browned and nit doughy. (original recipe said 30, but mine burnt on top shelf, those on middle shelf were salvageable! I have a gas oven)

[QueenOfSheba]

Cont...

I'd advise checking them at 15, 20 & 25 mins! - 6. Mix with an electric mixer all the ICING ingredients before the rolls are baked as you have to pile it on (as well as the calories, ha ha!) while they are hot and then eat and enjoy as soon as temp will allow!

I did find that I needed to quite heavily flour the surface as dough was very soft and pliable - So may use less milk next time - Maybe yours will be different!

Hope this recipe makes sense! Pls tell me if it doesn't - Let me know how they turn out, if you can move to get to computer afterwards that is, hee hee! Good luck & enjoy.

QoS