Classic Cinnabon Cinnamon Rolls

Votes: 12

Time: 2 hours 15 minutes
Complexity: easily
Quantity: 12 Cinnabon buns

Cinnamon rolls are most popular in Northern Europe and North America. Sweden even celebrates Cinnamon Roll Day on October 4th. This pastry was chosen for this special occasion because Swedes associate it with homemade baked goods. But let's be honest, most bakery-made cinnamon rolls are tastier than homemade buns. Bake them according to this classic recipe, and you'll be surprised how delicious they are, just like those from the bakery. It's hard to resist the aroma of a warm cinnamon roll drizzled with icing.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Cinnamon buns

165 g softened butter, plus a little extra for greasing the pan
1/3 cup granulated sugar
2 tablespoons ground cinnamon
Flour for dusting

Glaze

1.25 cups powdered sugar
4 tbsp (60 g) butter, melted
3 tbsp. milk
0.5 tsp vanilla extract
A pinch of salt

Basic recipe for yeast dough

0.5 cups whole milk
35 g dry active yeast (2 and 1/4 tsp)
1/4 cup sugar
4 tbsp (60 g) butter, melted and slightly cooled, plus extra for greasing
Yolk of 1 large egg
1.5 tsp vanilla extract
2 and 3/4 cups all-purpose flour, plus extra for dusting
3/4 tsp salt
0.5 tsp ground nutmeg (optional)

Ingredient Substitution Suggestions

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Recipes with similar ingredients: premium flour, yeast dough, eggs, milk, vanilla extract, nutmeg, powdered sugar, cinnamon

Cooking the dish according to the recipe:

Bake some bunsGrease a 22x32 cm baking dish. In a bowl, combine the sugar and cinnamon. On a floured surface, roll the dough into a 25x45 cm rectangle.

Spread butter on the dough, leaving about 2.5 cm (1 in) from one of the long edges. Sprinkle with the cinnamon-sugar mixture. Brush the unbuttered edge with water. Roll the dough from the opposite edge into a 45 cm (18 in) long roll. Press the seam and seal.

Using a long string tied around the roll, cut it into 12 equal pieces, approximately 3.7 cm each. Place the rolls in the prepared pan.

Cover the pan with cling film and place in a warm place for about 1 hour 10 minutes, until the dough has doubled in size.
Preheat oven to 175°C.

Remove the film from the pan and bake for 25-30 minutes. The buns should spring back slightly when pressed. Leave them in the pan for 10 minutes, then remove them.

Storage advice

The finished buns can be cooled completely, frozen, and stored in the freezer for up to 2 weeks. Defrost, reheat, and glaze before serving.
Prepare the glazeIn a bowl, whisk together powdered sugar, melted butter, milk, vanilla extract, and salt until smooth. Drizzle over warm buns.

Yeast dough

In a saucepan, heat the water and milk over low heat until the temperature reaches 38–43°C (100–110°F). Remove from heat and sprinkle with the yeast and a pinch of sugar. Do not stir until the mixture foams, about 5 minutes.

Whisk the melted butter, egg yolk, and vanilla extract into the yeast mixture. In a large bowl, combine the flour, remaining sugar, salt, and nutmeg. Make a well in the center and pour in the liquid yeast mixture. Using a wooden spoon, knead the dough until it becomes thick and slightly sticky. Transfer it to a floured surface and continue kneading for 6 minutes, until the dough becomes soft and elastic. Form it into a ball.

Grease a large bowl with butter. Place the dough in it and turn it over to lightly grease the surface. Cover with plastic wrap and let rise in a warm place for about 1 hour and 15 minutes, until the dough has doubled in size.

Remove the dough from the bowl and knead it briefly to release excess air. Form it into a ball again and place it in the bowl. Lightly grease plastic wrap with butter and drape it over the surface of the ball. Cover the bowl with plastic wrap and refrigerate for at least 4 hours or overnight.