Clone of a Cinnabon
Yield:
12 buns
These cinnamon buns are a replica of the famous Cinnabon. They are amazing. We once funded a missions trip to Honduras by selling these at our church every Sunday morning . They are irresistible.
Ingredients
Buns
- 1 cup warm milk
- 2 eggs, room temperature
- 1/3 cup butter, melted
- 4 1/2 cup flour
- 1/2 cup sugar
- 1 teaspoon salt
- 2 1/2 teaspoons yeast
Sugar Filling
- 1 cup brown sugar, packed
- 2 1/2 tablespoons ground cinnamon
- 1/3 cup butter, softened
Icing
- 3 ounces cream cheese
- 1/4 cup butter, softened
- 1 1/2 cups confectioners sugar
- 1/2 teaspoon vanilla extract
- 1/8 tsp. salt
Instructions
Buns
- Warm your Kitchen Aid mixer bowl by running it under hot water.
- Take a pinch of sugar and line the mixing bowl
- Warm the milk in the microwave (about a min if cold) then add to the mixer bowl.
- Add in yeast and let this sit to activate.
- In a separate, large bowl, mix flour, salt, and sugar and mix it well.
- In a 2 cup (or larger) glass measuring cup, melt butter in the microwave.
- Add the eggs to the melted butter and mix well.
- When the milk and yeast are bubbly, turn on the mixer on medium using the regular mixing paddle
- Pour in the butter and egg mixture.
- Spoon in the flour mixture allowing time between spoonful’s for it to mix.
- Once all of the flour is mixed in, remove the paddle and install the bread hook. Allow it to knead the dough for about 10 mins.
- Grease a large bowl (I like to use the same bowl I mixed the flour in, but clean it first), then add the dough. Cover it with greased cling wrap, then with a moist towel, and allow it to rise for about an hour in a warm place. The dough should roughly double in size. While it is rising, mix up your sugar filling.
- Once doubled, turn it out on a pastry mat or a lightly floured surface. Cover it and let it rest for about 10 mins.
- Roll the dough out to a 16 in. x 21 in. rectangle. Cover the dough with the 1/3 cup butter from sugar filling, avoiding a 1 in. space at one end of the short side. Then sprinkle the sugar filling over the butter.
- Roll the dough up, finishing with the non-buttered end (to help it stick together).
- Cut the dough evenly into 12 pieces and place in a lightly greased 9x13in. baking pan.
- If you are saving these for another day, cover and refrigerate. When ready to bake, remove from the fridge and let warm.
- Cover the buns and let rise until doubled in size.
- Bake rolls for 15 mins at 400 degrees F.
- Remove from the oven and cover with the icing.
Sugar Filling
- Combine the sugar and cinnamon. (NOT THE BUTTER)
- Let sit until ready to add to the dough in step 14 above.
Icing
- Beat together cream cheese, butter, confectioners’ sugar, vanilla extract, and salt.
- Place the icing in a zip lock bag.
- Refrigerate if not planning to use it immediately.
- Cut a corner off the bag and use squeeze icing over the buns.
Leave a Reply