Community Pick
Cinnabons - Cinnamon Buns From Heaven
photo by Food.com
- Ready In:
- 2hrs 30mins
- Ingredients:
- 18
- Serves:
-
12
ingredients
-
DOUGH
- 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)
-
FILLING
- 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)
-
CREAMY GLAZE
- 2⁄3 cup melted butter
- 4 cups powdered sugar
- 2 teaspoons vanilla
- 4 -8 tablespoons hot water
directions
- 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.
Questions & Replies
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Reviews
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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!
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Oh my these are soooo good!! I've made cinnamon buns before and they were good, but not this good! Unfortunately I did not have the quantity of butter for the entire recepie, so I halved it and I still got 20 sinful buns. I used brown sugar instead of granulated for the filling and I messed up by using 2 eggs instead of one (because I halved the recepie) but you would never know it! I will definately make these again and I will not share this recepie with anyone. It will be my little secret!!
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I rate this five stars because this is a great recipe, I used all the same ingredients but I cut the melted butter to 1/4 cup, sugar to 1/2 cup, salt to 1 1/2 tsp, and flour to 6 cups and left everything else the same, and followed the instructions as written. For the filling I mix the melted butter, sugar and cinnamon in a bowl and spread over the dough. I also use 1 cup of brown sugar and 3/4 white. I never do glazes on my buns, sweet enough. They rise up nice and taste nice and light. I Think I’ll try putting then in the fridge and cooking them in the morning like Mary Christmas suggested. Thanks for posting.
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Tweaks
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I've been baking for a very long time; I've worked in a bakery. I have to say that these are THE best cinnamon buns I've ever eaten and ever made. This recipe is definitely a keeper! I halved the recipe and used dried mixed fruit instead of raisins and nuts and subbed brown sugar for the white sugar in the filling. When I told my husband I wasn't going to glaze them, he said they just wouldn't be true cinnamon buns without it, so I did glaze them. Calories be damned! ;)
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AWESOME!! I have been making my mom's cinnamon buns since I can remember and I always thought that they where the worlds best until I decided to try these ones! I doubled the recipe and lightly coated the dough with melted butter before I left it to rise to allow for maximum expansion. I used imperial margarine instead of butter. I used brown sugar instead of white sugar and I added a light sprinkle of allspice as well. For a doubled recipe I got 26 MASSIVE soft gooey buns. I topped them with cream cheese icing, which is one package of cream cheese, about 2 tbsp milk, and roughly 2-3 cups of icing sugar. They were just devoured!! I will be using this recipe from now on! THANKS FOR SHARING!
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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!
see 2 more tweaks
RECIPE SUBMITTED BY
RecipeNut
Smithfield, Rhode Island