Cinnabons-Style Cinnamon Buns From Heaven
Dough Ingredients:
- 2 pkg. active dry yeast
- 1 cup warm water; (105 to 115° F)
- 2/3 cup plus 1 tsp granulated sugar; divided
- 1 cup warmed milk
- 2/3 cup butter
- 2 tsp salt
- 2 eggs; slightly beaten
- 7 cup all-purpose flour; or more if needed; up to 8
Filling Ingredients:
- 1 cup melted butter; divided (2 sticks)
- 1 3/4 cup granulated sugar; divided
- 3 Tbsp ground cinnamon
- 1 1/2 cup chopped walnuts; optional
- 1 1/2 cup raisins; optional
Creamy Glaze Ingredients:
- 2/3 cup melted butter; (1 stick plus 2 Tbsp)
- 4 cup powdered sugar
- 2 tsp vanilla
- 4 Tbsp hot water; up to 8
Preparation:
To prepare dough: In a cup, combine yeast, warm water and 1tsp 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 squarepan 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° F. 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.
Servings: Print This Page
