Cinnabons – Cinnamon Buns From Heaven

Cinnabons – Cinnamon Buns From Heaven

  • Prep Time: 2 hrs
  • Total Time: 2 hrs 30 mins
  • Servings: 12

    • Ingredients

    DOUGH

  • 2packagesactive dry yeast
  • 1cupwater( 105-115 degree)
  • 2/3 cupgranulated sugar
  • 1teaspoongranulated sugar
  • 1cupwarmed milk
  • 2/3 cupbutter
  • 2teaspoonssalt
  • 2eggs, slightly beaten
  • 7cupsall-purpose flour( or more if needed, up to 8)

    • FILLING

  • 1cupmelted butter, , divided
  • 1 3/4 cupsgranulated sugar, divided
  • 3tablespoonsground cinnamon
  • 1 1/2 cupschopped walnuts(optional)
  • 1 1/2 cupsraisins(optional)

    • CREAMY GLAZE

  • 2/3 cupmelted butter
  • 4cupspowdered sugar
  • 2teaspoonsvanilla
  • 4 -8tablespoonshot water

    • Directions

  • To prepare dough: In a cup, combine yeast, warm water and 1 tsp 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 square pan 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 degrees.
  • 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.

    • Reviews

  • “The dough was fabulous and so easy to work with.The results were fabulous and delicious.I reduced the butter in the filling and didnt add the icing as I noticed the fat content on the nutritional info, but it was still very tasty.I love cinnamon.”

  • “Besr ever, the flavour and texture was fantastic.The dough was easy to work with, next time I make them I will try cutting the dough into eighteen slices instead of twelve.Made them for a brunch and had to give out copies of the recipe.”

  • “This recipe was absolutely amazing.I love the cinnamon buns from the Cinnabon Franchise in shopping malls.The taste of these cinnamon buns are better than the ones I’ve had from the Cinnabon stores.Very tasty and very easy to make.The only things I did different is that instead of using all white sugar, I used half white and half brown sugar.Also, I like cream cheese icing so I put a cream cheese icing on the buns instead of the one suggested here.Thank-you for the wonderful recipe.My family will definitely want these delicious buns baked again soon!”

  • “People were astonished that I made these, and I followed the directions to a “t” except I used a lot more brown sugar than white sugar.THANK YOU!!!”

  • “Oh my these are soooo good!!I’ve made cinnamon buns before and they were good, but not this good!Unfortunately I did not have the quantity of butter for the entire recepie, so I halved it and I still got 20 sinful buns.I used brown sugar instead of granulated for the filling and I messed up by using 2 eggs instead of one (because I halved the recepie) but you would never know it! I will definately make these again and I will not share this recepie with anyone.It will be my little secret!!”

  • “I’ve never made cinnamon rolls before without using my mom’s recipe but decided to try something new.The rolls were dense and chewy with a wonderful cinnamon flavor and sweet frosting.I deviated slightly on the filling by using 1 cup of granulated sugar and 1 cup brown sugar.I didn’t check my directions and I used all of my melted butter (really just very soft butter) and sugar on the rolled out dough – the results were wonderful despite my lack of following directions.Picky eaters prevented me from using the optional raisins or walnuts but I hope to use them the next time I make your recipe.Thanks for a great Christmas morning breakfast!”

  • “this is my all time favorite cinnamon roll recipe! I have used it for many years, my kids LOVE them. I lost my written recipe card, and after searching all over my kitchen, decided to look on the internet. and I am SOOOOO very happy to have found it here!!!!! yum, the best ever.”

  • “Not only was this recipe and the directions difficult to follow and very unorganized, The dough was terrible. It didn’t work whatsoever. it was very tough and i ended up throwing it out. I would not recommend this recipe at all. There are much better recipes out there and much easier ones to follow.”

  • “This recipe was great, the cinnamon rolls were huge!I also did not use as much butter as the recipe called for and made my glaze with skim milk instead of the butter, tasted just fine.Thanks for the recipe!”

  • “This is my favorite cinnamon roll recipe.It takes a bit of time to make but is well worth it.The dough is sweet and has a great texture without being too dense.The butter and sugar in the bottom of the pan helps balance the sweetness on the bottom of the roll rather than just the icing on the top.I separate the dough in two and make closer to 2 1/2 dozen cinnamon rolls that are closer to average cinnamon roll size.Other than my preference on cinnamon roll size, I think this is a perfect recipe.”

  • “Wonderful recipe!They turned out great!”

  • “The dough was easy to work with and made a great bun. Next time I will cut down on the butter. Over 1lb of butter is not necessary and actually upset my stomach. I will also skip the glaze the next time, they were just way too sweet with it.”

  • “I’ve never had Cinnamon buns before, but OMG……these are sooo amazing!!I have to bake a batch every week now and the whole family hovers around the kitchen trying to be 1st in line.Fabulous recipe, they come out perfect every time!!Thanks:)”

  • “I’ve been baking for a very long time; I’ve worked in a bakery. I have to say that these are THE best cinnamon buns I’ve ever eaten and ever made. This recipe is definitely a keeper!I halved the recipe and used dried mixed fruit instead of raisins and nuts and subbed brown sugar for the white sugar in the filling. When I told my husband I wasn’t going to glaze them, he said they just wouldn’t be true cinnamon buns without it, so I did glaze them. Calories be damned! ;)”

  • “My first successful cinnamon roll! These were great. I halved the recipe and made 9 rolls. As a result, I also halved the size of the pan – big mistake. I don’t know why, but they rose much more than anticipated and by the time they were done cooking, they were three inches above the pan and two of them were cone shaped. Still yummy though! Like others, I omitted the frosting and used half the required butter. Also, I used my bread machine for the mixing and initial rising. They turned out soft, fluffy, and flavorful. Thanks for the recipe!”

  • “This is the same recipe that I’ve been using for a few years now – I got it from the Oregonian newspaper. There it was called Nicki’s Cinnamon Buns from Heaven. Apparently they’ve printed it 6 times per request of the readers. One thing I’ve discovered is that you can make these the night before and then put them in the fridge to bake the next morning. After step #15, cover the pan with plastic wrap and put in the fridge. In the morning, pull them out and uncover and let them sit in a warm place for 45 minutes before continuing with baking. I’ve never been able to get cinnamon rolls to work before these and these work for me every time. Rise beautifully and taste great!!One more thing – I do the first 7 steps in my bread machine on the function that just kneads and rises the dough for you.Super easy that way!”

  • “Great recipe!I made the rolls exactly as described in the instructions, and they came out light, fluffy and very buttery tasting.They are very sweet, but that worked well for us because we didn’t need to use the glaze.These were great right out of the pan.I think that you could get away with cutting back to 1 1/4 cups of sugar in the filling if you want to make them a bit less sweet.”

  • “Super !! Didn’t get round to glazing then- they got over within minutes. My first attempt with yeast- very clear recipe. thanks for posting.”

  • “This is the best recipe i have ever made, ThanksMy whole family just loves them … I let them rise for 2 hrs the first time and the 2nd time it was 3 they were so big they over ran my pans it was wonderful…”

  • “This was the first time I’ve used yeast. I dont think I got the temperature quite right….none the less, they turned out delicious.The only reason I dont give 5 stars is that I found them VERY heavy.I dont know if this was because of the yeast.I know I will be making them again one day, so if they turn out less heavy next time, I will change this to 5 stars!Next time I will do as another Member suggested – making half the recipe & making them half the size. Next time I will also try a good quality brand of cinnamon (I used the cheapest I could find).”

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