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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 315 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
Not quite right? Check out these similar recipes!
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:
14 Mar 2013
Reviews & comments
Moderately easy
loved the recipe i've made it twice already! Definately agree smaller rolls are better. Best served hot!
Posted:
24 Apr 2013
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Moderately easy
loved it! but will make smaller rolls next time as was too much dough but totally amazing and well worth the time! i melted the butter and used a pastry brush to cover the dough then drizzled more butter over just before popping in the oven, yum yum! also i just made a plain thick icing with vanilla and a little water as all i had in the cubbords and drizzled this over while rolls still warm, it seeped all the way through so had frosting top and bottom
Posted:
05 Jan 2013
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1 user(s) found this review helpful
Easy
These were amazing a lot of time needed but definitely worth it! I had a lot of spare sugar cinnamon mixture but I sprinkled some on top before baking
Posted:
20 Nov 2012
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2 user(s) found this review helpful
Easy
Totally awesome cinnamon rolls! Mum was addicted to them while in the US for a teaching exchange and has asked me not to make them again
I have a bread machine, but made them in my food mixer instead - no bother at all.
I had a wee problem with the sugar/cinnamon mix falling out when I rolled the dough up, so mixed it in with the butter the next time. I had to give it a few seconds in the microwave to soften the mix off enough to spread on the soft dough - worked a treat!
Once they are cooked (I did them at 180) they kept well for 4/5 days and were more enjoyable after a 15/20 second whizz in the microwave.
All in all, delicious cinnamon rolls - give them a go, you won't be disappointed!!! Oh, and enjoy!
Posted:
30 Oct 2012
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4 user(s) found this review helpful
Easy
everybody in my family loved them. Maybe a little too much sugar in the filling, so will try with less sugar next time.
Also experimented with keeping some over night in the fridge and some freezing (shaped but not baked) .... well they still were quite good.
Will do them again ... my son wants them every morning
Posted:
01 Oct 2012
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0 user(s) found this review helpful
Easy
Easy to make and very tasty to eat. They don't last long enough to get cold in my house
Posted:
16 Jun 2012
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0 user(s) found this review helpful
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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6 user(s) found this review helpful
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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3 user(s) found this review helpful
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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6 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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3 users found this comment helpful
