8Posted on April 10, 2016 by Diana L.
This Cinnabon Clone Cinnamon Buns Recipe is sooooo good. They are out of this world! Super fluffy bread surrounded by butter, brown sugar and cinnamon. And let’s not forget about the cream cheese icing that goes on top. Oh no, I was told many years ago I must not forget about the cream cheese icing. For me, it’s the brown sugar and cinnamon that oozes from the cracks of these fluffy buns that makes these irresistible but for my son, it’s all about the cream cheese icing slathered all over the top.
Regardless of why you eat these delicious Cinnabon Clone Cinnamon Buns, you MUST try them.
I usually make this Cinnabon Clone Cinnamon Buns recipe during the Easter weekend at some point. They’ve been a staple item at the annual Easter Egg Hunt but this year, I made them for the family Easter morning. This Cinnabon Clone Cinnamon Buns recipe would make the perfect treat for Mother’s Day too – breakfast in bed anyone? I always make them the day before and keep them in the fridge overnight so I can bake them fresh in the morning.
Years ago I broughtcinnamon buns into the office using a different recipe. My sales manager told me how the owner of the company (a 70 year old gentleman) made the best cinnamon buns he had ever eaten. Firstly, I immediately had a newfound respect for the owner. I also took that as a challenge to step up my game and come up with a new, revised version of cinnamon buns. Yes I’m competitive.
I’m sure you’ll notice most cinnamon buns have a similar dough recipe. I find using bread flour really makes a big difference. I also prefer using vegetable oil in my dough recipe. Sometimes I even melt a bit of extra butter with brown sugar and drizzle it on the outside of the bun right before I put them in the oven to bake or pour it in the bottom of the pan to make sure they are extra sticky and gooey.
Soon you’ll have little puffs of baked dough engulfed in a sticky brown sugar and cinnamon sauce drizzled in cream cheese icing. Yummo! Get the big glasses of milk or mugs of coffee ready! The smell will wafer throughout the house and encourage everyone out of bed. Or you’ll be the star at work if you bring them in. It’s totally worth the effort to get up half an hour early.
Ingredients
For the dough
- 1cupwarm milk
- 2eggs, room temperature
- 1/3cupvegetable oil
- 4 ½cupsbread flour
- 1tspsalt
- ½cupwhite sugar
- 2 ½tspyeast
For the sugar mixture
- 1cupbrown sugar
- 2tbspground cinnamon
- 1/3cupbutter, softened
For the icing:
- ½pkg cream cheese, softened (4 oz)
- ¼cupbutter, softened
- 1 ½cupconfectioners(icing) sugar
- ½tspvanilla extract
Instructions
Sprinkle the yeast on top of the warm milk and let it sit for 5-10 minutes until the yeast blooms. Add the remaining ingredients and let the mixer run for at least 5 minutes. The dough will pull together and will be kneaded by the hook. Make sure to scrap down the side of the bowl before the dough is completely pulled together. Place the dough in a new greased bowl (spray a bowl with PAM) so it doesn’t stick.
Cover the bowl with a clean tea towel or saran wrap. Let rise in a warm place until doubled in volume, about 1 hour.
Roll dough into an approximate 16×21-inch rectangle. Spread dough with the butter and sprinkle evenly with sugar/cinnamon mixture. I like to use an off set spatula to help spread the butter. Leave about 1 inch along one of the long edges. You can brush the edge with a bit of water to help seal the dough when you roll it. Roll up the dough and cut into 12 even rolls. I like to cut the roll in half, then in half again. Then each piece will be cut into 3 pieces. Place rolls in a lightly greased 9×13 inch baking pan. At this point, the buns can either be covered with sedan wrap and kept in the fridge overnight or proofed for another 30 minutes and then baked.
When you are ready to bake the buns, preheat the oven to 350 degrees F.
Bake rolls in preheated oven until golden brown, about 30-35 minutes. While rolls are baking, beat together cream cheese, butter, confectioners’ sugar and vanilla extract. Spread frosting on warm rolls before serving. Note: if you put the cream cheese icing on while the buns are too hot, the icing will just melt and become a puddle on your plate.
Related
FAQs
Cinnabon's Secret Ingredient
This special Indonesian cinnamon, called Makara, is trademarked by Cinnabon. And because of that trademark, you won't find this product in your local grocery store spice aisle.
What is the difference between cinnamon bun and cinnamon roll? ›
But are they really that different from cinnamon buns? Yes: the difference lies in how they're formed. While buns are braided and rolled to create a more traditionally bun-like result, cinnamon rolls are, as the name suggests, rolled to form a spiral that contains all the oozy butter and brown sugar filling.
Why are my cinnamon rolls not fluffy? ›
There are a lot of variables that go into the consistency of dough, even down to the weather and humidity. But the most common reason cinnamon rolls don't turn out fluffy is because the dough didn't have enough time to rise.
Should I refrigerate cinnamon rolls before baking? ›
If you like, you can assemble the rolls (don't bake them), place them in a baking dish or baking sheet, cover them with plastic wrap and place them in the fridge overnight. In the morning, let them come to room temp (about 1 hour) and then bake them.
What is the most unhealthy Cinnabon? ›
Cinnabon is known for the enticing aroma and gooey sweetness of their signature cinnamon rolls. Classic Cinnabon cinnamon rolls are large and dense, rich in fat and carbs and contain 880 calories each (15). But these are not even the most unhealthy item on the menu. That honor is reserved for the Caramel Pecanbon.
Why are cinnabons so unhealthy? ›
Cinnabon's Classic Roll, which is probably the treat that people associate most with the popular chain, has a whopping 880 calories. Even more shocking is that this tasty dessert is also packed with 1150 milligrams of sodium, 37 grams of fat (16 grams saturated), 129 grams of carbs, and 61 grams of sugar!
What is slang for cinnamon bun? ›
synonym ▲ Synonym: cinnamon bun. (slang, neologism) A person perceived as good, gentle and kind. Often a fictional character who undergoes emotional suffering.
Why are Cinnabon cinnamon rolls so good? ›
Take a breather from your Cinnabon-eating frenzy and you would notice that it's actually the sum of their parts — the oh-so-tender dough, the massive amounts of cinnamon and sugar, and the frosting you could eat by the spoonful — that makes them so darn tasty.
What are cinnamon buns called in England? ›
Here are the best cinnamon buns in the UK and where to buy them. Cinnamon buns are also known as cinnamon rolls and kannelbullen, and in Denmark they are even called Kanelsnegl; 'cinnamon snail'.
Is melted butter or softened butter better for cinnamon rolls? ›
It can definitely be tempting to just stick that butter in the microwave if you've been storing it in the fridge, which can easily lead to accidentally melting it, but ensuring that your butter is softened will make all the difference: It will make it easier to evenly spread the filling on top of the dough.
Instead of letting the rolls rise at room temperature and baking them, you'll cut and arrange the rolls in the baking pan, tightly cover them with plastic wrap, immediately transfer them to the fridge and let them rest overnight. (Do not leave them out at room temperature for any longer than needed.)
What can I do with cinnamon roll dough that didn't rise? ›
Increasing the temperature and moisture can help activate the yeast in the dough so it rises. You can also try adding more yeast. Open a new packet of yeast and mix 1 teaspoon (3 g) of it with 1 cup (240 mL) of warm water and 1 tablespoon (13 g) of sugar. Let the yeast mixture proof for 10 minutes.
Can I leave cinnamon rolls out overnight? ›
If you will be storing baked cinnamon rolls, you can choose to store them at room temperature (for up to 2 days and only if unfrosted), in the fridge (for up to 4 days), or in the freezer (for up to 2 months).
What are the ingredients in Cinnabon Classic? ›
so yeast and flour, eggs, warm milk, sugar, butter and a little salt. The filling is Brown sugar, cinnamon and butter. The icing is butter, sugar, cream cheese, vanilla and salt.
Why does Cinnabon taste different? ›
Unlike the common cinnamon varieties found in grocery stores, Cinnabon sources a special cinnamon called Makara. This unique cinnamon comes from the mountains of Indonesia and is known for its rich, sweet, and slightly spicy flavor profile.
Can I buy Cinnabon Makara cinnamon? ›
Where Can You Buy It? Although Makara cinnamon is grown in Sri Lanka, you can purchase it online or at some specialty spice stores. If you want to make Cinnabon-style cinnamon rolls at home, you'll need Makara cinnamon as it's the key ingredient in their secret recipe. You can find Makara cinnamon on Amazon.
What is Cinnabon Flavour? ›
Cinnabon® Classic Roll
That superior flavor and unmistakable, far-reaching aroma comes from Makara® Cinnamon, which originates in the mountains of West Sumatra, Indonesia. Combined with our smooth, tender dough and fluffy signature frosting, this isn't your average cinnamon roll.
