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Clone of a cinnabon
Recipe by:
Marsha Fernandez
The dough for these cinnamon buns is made in a bread machine before it is shaped into buns and baked in the oven. If you don't have a bread machine, follow the notes at the bottom of this recipe.
Ready in 35 mins
Saved by 208 cook(s)
Ingredients
Serves: 12
- For the dough:
- 250ml (8 fl oz) warm milk (45 C)
- 2 eggs, room temperature
- 75g (3 oz) butter, melted
- 600g (1 1/3 lb) bread flour
- 1 teaspoon salt
- 100g (4 oz) caster sugar
- 2 1/2 teaspoons quick yeast
- For the filling:
- 225g (8 oz) dark brown soft sugar
- 2 1/2 tablespoons ground cinnamon
- 75g (3 oz) butter, softened
- For the icing:
- 100g (4 oz) cream cheese, softened
- 50g (2 oz) butter, softened
- 200g (7 oz) icing sugar
- 1/2 teaspoon vanilla essence
- 1/8 teaspoon salt
Preparation method
Prep: 20 mins | Cook: 15 mins1.
Place ingredients for dough in the pan of the bread machine in the order recommended by the manufacturer. Select dough cycle; press Start.
2.
After the dough has doubled in size turn it out onto a lightly floured surface, cover and let rest for 10 minutes. In a small bowl, combine brown sugar and cinnamon.
3.
Roll dough into a 40x50cm (18x20 in) rectangle. Spread dough with 75g butter and sprinkle evenly with sugar/cinnamon mixture. Roll up dough and cut into 12 slices. Place buns in a lightly greased 23x33cm (9x13 in) baking tin. Cover and let rise until nearly doubled, about 30 minutes. Meanwhile, preheat oven to 200 C / Gas mark 6.
4.
Bake buns in preheated oven until golden brown, about 15 minutes. While buns are baking, beat together cream cheese, 50g butter, icing sugar, vanilla and salt. Spread icing on warm rolls before serving.
Note
If you don't have a bread machine, you can do the folowing instead: Dissolve the yeast in the warm milk in a large bowl. Mix in the sugar, butter, salt and eggs. Add flour and mix well. Knead the dough into a large ball, using your hands dusted lightly with flour. Put in a bowl, cover and let rise in a warm place about 1 hour, or until doubled in size. Follow the recipe from step 3 onwards.
Provided by:Allrecipes
Last updated:
21 Apr 2012
Easy
I have just made these, they took quite a long time but OH MY they are incredible!!! I'm 7 months pregnant and been craving Cinnabon for about a month but we don't live near a Cinnabon shop! Well no need from now on as these really are identical
I didn't use all the cinnamon and sugar mix as it just seemed too much. I also thought 200 degrees for 15 mins seemed too much. I cooked them at 190 for 10 mins and they're perfect!
Posted:
21 Apr 2012
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Easy
These are amazing. They always impress friends and family. I only use half the icing which is still plenty. Thanks so much for this one.
Posted:
24 Jan 2012
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Moderately easy
These tasted really nice but I had to modify the recipe. The instructions above could be more specific. 200c was far to high a temperature for these as they were burning on the top and raw in the middle. As the top of mine looked brown and cooked, I turned them out onto a cooling rack only for them to spread sideways. I quickly threw them onto a flat tray and stuck them back in the oven which created an unholy mess in my kitchen. I turned them down low and cooked them out. The end result was like some sort of swirly cinnamon pizza but it did taste good. next time I will cook at about 180c and allow them to cool in the tin. Also, when I made the icing it was so thick I had to spread it like butter - definitely no drizzling to be done here. Next time, I'll try leaving out the cream cheese.
Posted:
14 Dec 2011
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5 user(s) found this review helpful
I want to try these but I have a question first: is it necessary to brush the tops of the buns with egg wash before cooking them? Thanks.
Posted:
27 Nov 2011
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Easy
This was the best recipe I have made in my bread machine.Very easy and taste amazing.You have to try this.
Posted:
07 Nov 2011
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0 user(s) found this review helpful
Easy
First time I have made anything like this and wasn't sure I had done the dough right as it was full of bubbles as I was rolling it, then I struggled to roll it tight enough as it was very soft and lost sugar out of the middles as I transferred them to the tin. The result, absolutely lovely so don't worry if this happens to yours. Will definitely be making these again-they disappeared very quickly. I did struggle to spread the butter over the dough even though I had softened and creamed it with a wooden spoon first and the sugar didn't really stick to it that well so next time I might mix the butter with the sugar in a bowl before I put it on the dough and I will roll out the dough on clingfilm so I can roll it tighter. Super recipe-give it a go.
Posted:
17 Sep 2011
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4 user(s) found this review helpful
Oh my god!!!! These are brilliant, just like the ones you get in the States! Thanks.
Posted:
12 Sep 2011
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2 users found this comment helpful
Easy
LOVED this recipe!! It was so easy and my daughter helped make them. Everyone enjoyed them and I've even been told I can make them again by hubby!!!
Posted:
03 May 2011
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0 user(s) found this review helpful
Easy
Kids' favourite!
Posted:
30 Apr 2011
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Something else.
Baked for 10 mins at 190°C in fan oven, which gave perfect buns (but that's just my oven!) This recipe is great!
Posted:
25 Sep 2010
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7 users found this comment helpful
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