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? ›
Structurally, cinnamon buns share the same spiral shape. They are sometimes thinner and more delicate. The most significant difference between cinnamon rolls and cinnamon buns is the inclusion of nuts. Cinnamon buns often have pecans, walnuts, or even raisins in the 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.
What are the ingredients in Cinnabon? ›
INGREDIENTS: ENRICHED FLOUR BLEACHED (WHEAT FLOUR, NIACIN, FERROUS SULFATE, THIAMIN MONONITRATE, RIBOFLAVIN, FOLIC ACID), WATER, SUGAR, PALM AND SOYBEAN OIL, DEXTROSE, MARGARINE (PALM AND SOYBEAN OIL, WATER, SALT, WHEY, MONO AND DIGLYCERIDES, SOY LECITHIN, SODIUM BENZOATE [PRESERVATIVE], BETA CAROTENE [COLOR], ...
What is the most unhealthy Cinnabon? ›
Cinnabon Caramel Pecanbon
That honor is reserved for the Caramel Pecanbon. The Caramel Pecanbon contains a whopping 1,080 calories, 51 grams of fat and 146 grams of carbs, only 3 of which are fiber (15). What's more, 75 of those 146 grams of carbs come from added sugars.
Why are cinnabons so unhealthy? ›
A classic Cinnabon roll packs quite a punch in terms of calories and sugar. A single Cinnabon classic roll contains around 880 calories and about 58 grams of sugar. That's a hefty sum, especially when you consider that the recommended daily sugar intake for adults is less than 50 grams.
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.
Our world-famous cinnamon roll is made with a combination of warm dough, legendary Makara cinnamon, and signature cream cheese for a freshly baked, irresistible sweet treat. Product availability and varieties vary by market.
Does Cinnabon use real butter? ›
For the filling, Cinnabon uses margarine instead of butter because margarine has a lower melting point than butter so it should make the rolls gooey-saucy-melty. Let's face the fact that most people have butter on hand more than margarine so I don't think you need to go out and get some just for today's rolls.
Does Cinnabon use corn syrup? ›
SUGAR: As noted earlier, a Cinnabon Classic Cinnamon Roll is a straight-up sugar factory. Inside, you'll find four different types of the insulin-spiking ingredients: brown sugar, powdered sugar, high fructose corn syrup (glucose-fructose) and molasses.
What is special about Cinnabon cinnamon? ›
They use the best cinnamon in the world.
Cinnabon's creators set out to find the most flavorful and aromatic cinnamon possible, and settled on "Korintje" or "Makara," a variety that can only be harvested from cassia trees in the mountains of Indonesia. It's considered the gold standard of the spice.
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.
How is Cinnabon so soft? ›
If so: These are made of yeast-leavened dough which is quite soft. (Yeast-leavened dough is also part of toast, pizza, bagels, some kinds of donuts etc.) In addition, it's a kind of not-so-fine puff pastry (Danish pastry): Between two layers of dough there is a layer of solid fat (like butter).
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.
