Prep 2 hrs
Cook 30 mins
- 2 packages active dry yeast
- 1 cup water (105-115 degree)
- 2⁄3 cup granulated sugar
- 1 teaspoon granulated sugar
- 1 cup warmed milk
- 2⁄3 cup butter
- 2 teaspoons salt
- 2 eggs, slightly beaten
- 7 cups all-purpose flour (or more if needed, up to 8)
- 1 cup melted butter, , divided
- 1 3⁄4 cups granulated sugar, divided
- 3 tablespoons ground cinnamon
- 1 1⁄2 cups chopped walnuts (optional)
- 1 1⁄2 cups raisins (optional)
- 2⁄3 cup melted butter
- 4 cups powdered sugar
- 2 teaspoons vanilla
- 4 -8 tablespoons hot water
- To prepare dough: In a cup, combine yeast, warm water and 1 tsp sugar, stir and set aside.
- In a large bowl, mix milk, remaining 2/3 cup sugar, melted butter, salt and eggs; stir well and add yeast mixture.
- Add half the flour and beat until smooth.
- Stir in enough of the remaining flour until dough is slightly stiff (dough will be sticky).
- Turn out onto a well-floured board; knead 5-10 minutes.
- Place in well-buttered glass or plastic bowl, cover and let rise in warm place, free from drafts, until doubled in bulk, about 1 to 1 1/2 hours.
- When doubled, punch down dough and let rest 5 minutes.
- Roll out on floured surface into a 15 x 20 inch rectangle.
- To prepare filling: Spread dough with 1/2 cup melted butter.
- Mix together 1 1/2 cups sugar and cinnamon; sprinkle over buttered dough.
- Sprinkle with walnuts and raisins, if desired.
- Roll up jellyroll-fashion and pinch edge together to seal.
- Cut into 12 slices.
- Coat bottom of a 13-by-9-inch baking pan and an 8-inch square pan with remaining 1/2 cup melted butter, then sprinkle with remaining 1/4 cup sugar.
- Place cinnamon roll slices close together in pans.
- Let rise in warm place until dough is doubled in bulk,about 45 minutes.
- Preheat oven to 350 degrees.
- Bake 25 to 30 minutes, or until rolls are nicely browned.
- Cool rolls slightly.
- To prepare glaze: Meanwhile, in medium bowl, mix melted butter, powdered sugar and vanilla; add hot water 1 Tbsp at a time until glaze reaches desired spreading consistency.
- Spread over slightly cooled rolls.
- These will taste most like the originals if you use Makara Cinnamon (available at the Cinnabon Stands) instead of conventional powdered cinnamon from the supermarket.
The dough was fabulous and so easy to work with. The results were fabulous and delicious. I reduced the butter in the filling and didnt add the icing as I noticed the fat content on the nutritional info, but it was still very tasty. I love cinnamon.
Besr ever, the flavour and texture was fantastic. The dough was easy to work with, next time I make them I will try cutting the dough into eighteen slices instead of twelve. Made them for a brunch and had to give out copies of the recipe.
This recipe was absolutely amazing. I love the cinnamon buns from the Cinnabon Franchise in shopping malls. The taste of these cinnamon buns are better than the ones I've had from the Cinnabon stores. Very tasty and very easy to make. The only things I did different is that instead of using all white sugar, I used half white and half brown sugar. Also, I like cream cheese icing so I put a cream cheese icing on the buns instead of the one suggested here. Thank-you for the wonderful recipe. My family will definitely want these delicious buns baked again soon!