Thursday, August 21, 2008

Cinnabun Recipe

As requested here is the recipe for the Cinnamon buns. I have included three versions for the dough all depending on how you usually make it. I used my bread machine to make the dough & then took over afterwards. It is SUPER easy & really quick...try it & let me know how they turn out.

Cinnamon Buns
3 teaspoon active dry yeast
2 tablespoon granulated sugar
1 cup lukewarm water
1/4 teaspoon nutmeg
1/2 teaspoon salt
3 to 4 cups of all purpose flour

1/2 cup margarine or butter
1 cup brown sugar
3 tablespoon cinnamon
1/4 cup maple syrup OR brown rice syrup OR sugar syrup
2 teaspoon vanilla extract
1/4 cup each raisins AND/OR nuts

Combine yeast, sugar, and water in a small bowl. Let sit for 10 minutes in a warm place. If your yeast does not bubble, it is dead and the dough will not rise. Throw out the mixture and start again with new yeast. You can mix the dough in a bread machine, mixer with a dough hook, or by hand.

BREAD MACHINE/MIXER INSTRUCTIONS: Using your bread machines dough cycle or in your mixers bowl, combine the yeast mixture, nutmeg, salt, and flour. Mix dough until smooth and elastic. {I used this method}

HAND MIXING INSTRUCTIONS: In a large bowl, combine the yeast mixture with the nutmeg and salt. Add the flour in batches, stirring after each addition, until the mixture forms a cohesive ball of dough (it will pull away from the sides of the bowl). You will need about 3 1/2 cups of flour. Turn out onto a floured counter top and knead until dough is smooth and elastic. This can take up to 15 minutes. Flour your work surface frequently to prevent sticking.

Spray a large bowl with non-stick spray (or use one tablespoon of oil) and place dough inside. Cover with a clean towel and let rise in a warm area for 1 hour. While the dough is rising, make the filling.

FILLING: Mix margarine, sugar, cinnamon, maple syrup, vanilla, nuts and/or raisins (if using) in a small bowl until smooth. Refrigerate until ready to use.

Preheat oven to 350 F/ 180C

Punch dough down and divide into 2 pieces. Put 1 piece of dough back into the bowl and cover to prevent it from drying out. Place 1 piece on a floured work surface. Pat dough into a rectangle. Using a rolling pin, roll out dough into a 9X13 rectangle. Spread half of the filling mixture onto the dough using a spatula, leaving a 2-inch border at the bottom. Start rolling up the dough starting at the top left-most corner and working your way along the length of the dough. Try not to stretch the dough too much when rolling. Continue rolling until you reach the edge of the filling. Moisten the plain strip of dough (below the filling) with water and roll the dough down to seal. Let the roll rest while you finish the second roll.

With the seam side down, cut each roll into 4 equal pieces. Place, cut side down, in an oiled 9-inch square baking pan or in the middle of a baking sheet lined with parchment. Cover with a towel and let rise for 30 minutes.

Place rolls in preheated 350 F oven and bake for 15-20 minutes, or until edges are golden brown and filling is bubbling. Let cool in pan for 15 minutes before serving.

I spread cream cheese icing on top whilst still warm, so it melts & then sets when buns are cool.



  1. the moment i read the word 'yeast', i tune out. you'll just have to invite me over for coffee and buns...

    thanks anyway. i'll just buy them at spar, where they are delicious too.

    actually, now that i think about it, chatting about scrapping and blogging over coffee and cinnabuns in cape town sounds awesome! i'm off to the airport... :-)

  2. Well hello! Mmmm, those cinnabuns look amazing... I spent more time licking my computer screen than reading your blog :)

    Well, this will be a fun way to keep in touch and get a glimpse in your life. Looks amazing... and so happy...

    I know Mel from Friends First! Remember... you used to go there too... hehehe

    ah, good times


  3. Mmmmmm....they look delish, thanks for sharing the recipe! =)

  4. Mmmmmm....they look delish, thanks for sharing the recipe! =)

  5. Ok now can I also have the cream cheese icing recipe. I will have to borrow my Mother's bread maker I think. Thanks for sharing it with all of us. Hope you are feeling much better soon.

  6. Is 350F the same as 180C?

  7. That is far to many words for me. I will gladly drive far and fork out wads of cash to have to avoid making sense of all these words!

    But TFS!!

  8. Way too long for me too. x

  9. Sure gonna give these a yum!

  10. Hi Kim

    Well, I didn't think anything could top Cinnabon at the Pav but it sure looks like your buns may just come out tops - gonna give it a try, bearing in mind that my son begs me NOT to bake (as hard as I try, I almost always produce a disaster - but I keep trying ...). Every October (my sons birthday month) I attempt to bake goodies for his party - I stay up alllll night and bake (FOR FUN? - NO!!!). Every morning, just after sun up (or when the closest Woolies opens) we rush out and spend a fortune on cake as mine have all (probably after about 3 or 4 attempts) FLOPPED!!

    I don't think even I can FLOP these though - thanks for the recipe.

    Love your DT LO's.

    Love, Tracy

  11. Hi, Kim!! Just stopping by to say Hello and to thank you for stopping by and leaving me a comment. Those buns look YUMMY!! Even though it's midnight here, I could totally eat one right now. Have a great weekend!!


  12. Thanks KJ - will make this weekend and think about the waist line on another day-----yummmmmeeeeee

  13. Oh my goodness - that looks deeeevine! I'm a sucker for anything sweet and starchy! Will have to pass on this recipe for now - I'm desperate to loose weight and I'll probably have to starve myself for a week to be allowed one of those! :)


Th♥nks for your comments!