Clone of a cinnabon
- 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
Prep:20min › Cook:15min › Ready in:35min
- Place ingredients for dough in the pan of the bread machine in the order recommended by the manufacturer. Select dough cycle; press Start.
- 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.
- 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.
- 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.
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.
Something else. These are fantastic! It's a fairly quick and easy recipe as far as cinnamon buns go, and you definitely DON'T NEED A BREAD MACHINE to make them. Just use an 7 gram pack of dry active yeast and knead the dough with your hands and a rolling pin. Then heat the oven to 90 degrees C and then TURN IT OFF. COVER the dough with a moist towel over the bowl, and put in the oven for around 1 hour (the dough will almost double in size) then roll out and fill. Use dental floss to cut buns into 12 pieces (1 and 3/4 inch thick). Also, some reviews mentioned that there was too much brown sugar and cinnamon, but i would recommend sticking with what the recipe calls for...double the amount of icing though!! Also, you can use butter or margarine in the recipe, both are equally as good (i use both when i make them). When you bake them, line your tin with greaseproof paper that has been greased with butter or margarine, and remove them immediately after baking, or they will stick. Bake at 175 for 20 minutes and they will turn out perfect. This recipe rocks : ) - 15 Sep 2008
Something else. I put sultanas into the dough too, although next time I will put them into the sugar and cinammon mix for chelsea buns! - 09 Dec 2008
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. - 17 Sep 2011