Cinnabon - famous cinnamon buns

Votes: 42

How to make Cinnabon - the famous cinnamon buns

Time: 2 hours 5 minutes
Complexity: average
Servings: 6

The taste and aroma of cinnamon rolls always lifts the spirit, whether eaten for breakfast, dessert, or as a snack. And with this recipe, they turn out just as soft, airy, and delicious as those from the famous bakery chain. The rolls are baked with yeast dough, so they require quite a bit of rising time. Keep this in mind if you decide to bake fresh rolls for breakfast. For the filling, you only need cinnamon, sugar, and butter. Spread the filling over the rolled-out dough, roll it up, and cut into rolls. Drizzle the warm cinnamon rolls with creamy icing and enjoy their magical flavor.

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:

Dough

1 cup whole milk
7 g active dry yeast (2.5 tsp)
1/4 tbsp. + 1/4 tsp. granulated sugar
4 tbsp (60 g) butter, melted, plus extra for greasing the bowl
1 large yolk
1.5 tsp vanilla extract
2 and 3/4 cups flour + more as needed
3/4 tsp salt
0.5 tsp. grated nutmeg

Filling

Flour, for dusting
12 tbsp (170 g) softened butter, plus extra for greasing the pan
0.5 cup granulated sugar
3 tablespoons ground cinnamon

Glaze

2 cups powdered sugar
1/3 cup heavy cream
4 tbsp (60 g) butter, melted

Ingredient Substitution Suggestions

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

Cooking the dish according to the recipe:

Knead the dough: In a medium saucepan, heat the milk over low heat to 98°F (37°C). Remove from heat and sprinkle the yeast and 1/4 teaspoon of sugar over the milk (do not stir). Let the mixture foam for 5 minutes. Then whisk in the melted butter, egg yolk, and vanilla.
In the bowl of a stand mixer, combine the flour, remaining 1/4 cup sugar, salt, and nutmeg. Make a well in the center and pour in the yeast mixture. Mix on low speed with the dough hook attachment until a thick, slightly sticky dough forms. Knead on medium speed until the dough comes together around the hook, 6 minutes. (Add an additional 2 tablespoons of flour if necessary.)

Roll out the dough and form it into a ball. Grease a bowl with butter and place the dough in it, turning it to coat it with butter. Cover with plastic wrap and let rise for 1 hour and 15 minutes, until doubled in size.
Roll out the dough, fill it with the filling, and cut into rolls (see Note). Grease a 22 x 32 cm (9 x 13 in) pan with butter and place the rolls cut-side down, leaving a small space between them. Cover with plastic wrap and let rise for 40 minutes, until the rolls double in size. Preheat oven to 325°F (160°C).
Bake the buns until golden brown, about 35 minutes. Cool in the pan for 15 minutes.
Meanwhile, prepare the glaze: Sift the powdered sugar into a bowl, then stir in the cream and melted butter. Transfer the buns to a wire rack and, while still warm, drizzle with the glaze.

Note

How to form cinnamon rolls:
1. On a lightly floured surface, roll out the dough into a 30 x 35 cm rectangle, with the longer side facing you.
2. Brush with softened butter, leaving a 1 cm border around the edge. Mix sugar and cinnamon and sprinkle on top of the butter.
3. Brush the empty edge of the dough with water. Roll the dough away from you into a tight log and press to seal the edge.
4. Using a sharp knife, cut the roll into 6 equal sized buns.