Cinnabon Cinnamon Bun Recipe

Last night I had a crazy craving for a cinnamon bun. I happen to live in an area where getting a fresh cinnamon bun is out of the question, so I took to my recipe book and made them myself.

Now if I am making my own cinnamon buns they have to be a carbon copy of a Cinnabon and I found just the recipe.

I found Todd Wilbur’s recipe that came straight out of his book More Top Secret Recipes and went for it!

Before you take on this task, just remember that it will probably take you two hours from start to finish, so make sure you have a slot open in your agenda.

Nate wanted to bake with me so it took just a touch longer but it was well worth it! These cinnamon buns are as close to the real thing as they come!

Dough Prep

Rolling and cuttingBaked and Ready

CINNABON CINNAMON BUNS A LA REV

PREP TIME – 30 MINS

COOK TIME – 20 MINS

*TOTAL TIME UNTIL BAKED AND READY – 2 HOURS AS IT TAKES TIME FOR THE DOUGH TO RISE BOTH AFTER YOU PREPARE IT AND AFTER YOU HAVE ROLLED, CUT AND PLACED THE BUNS INTO THE PAN

Serves: 6

INGREDIENTS

Dough

  • 1 (1/4 ounce) package active dry yeast
  • 1 cup warm milk
  • ½ cup granulated sugar
  • ⅓ cup butter
  • 1 tsp salt
  • 2 eggs
  • 4 cups flour

Filling

  • 1 cup packed brown sugar
  • 3 tbsp cinnamon
  • ⅓ cup butter, softened

Cream cheese icing

  • 6 tbsp butter
  • 1½ cups powdered sugar
  • ¼ cup cream cheese
  • ½ tsp vanilla
  • ⅛ tsp salt

INSTRUCTIONS

  1. For the rolls, dissolve the yeast in the warm milk in a large bowl.
  2. Add sugar, butter, salt, eggs, and flour to the bowl of a mixer and mix well.
  3. Pour the milk/yeast mixture in the bowl and using the dough hook, mix well until well incorporated.
  4. Place dough into an oiled bowl, cover and let rise in a warm place about 1 hour or until the dough has doubled in size.
  5. Roll the dough out on a lightly floured surface, until it is approx 16 inches long by 12 inches wide. It should be approx ¼ inch thick.
  6. To make filling, combine the butter, brown sugar and cinnamon in a bowl. Make sure that it is extremely soft, borderline liquid like, or you will have a hard time spreading it properly.
  7. Use a soft brush to spread the mixture evenly over the surface of the dough. Alternatively you can melt the butter and spread it on the dough and then sprinkle the brown sugar and cinnamon mixture on top. 
  8. Working carefully, from the long edge, roll the dough down to the bottom edge8 inches in length. Cut the roll into 2½ inch slices.
  9. Place the cut rolls in the prepared pan. Cover them with a damp towel. Let them rise again for another 30 minutes until they double in size.
  10. Preheat oven to 350 F degrees. Grease a 9×13 inch baking pan.
  11. Bake for 20 minutes or until light golden brown. Cooking time can vary depending on your oven so pay close attention to the cinnamon buns by checking on them every 5 minutes.
  12. While the rolls are baking make the icing but mixing all ingredients and beat well with an electric mixer until fluffy.
  13. When the rolls are done, spread generously with icing.

NOTES

Make sure that you have a good quality yeast on hand as this is the component that can make or break this recipe.

Stick a fork in me cause I’m done!

The finished product

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