Servings : Makes 12 cinnabons
Soft and delicious cinnamon buns that are perfect for breakfast or with a cup of tea or coffee.
Ingredients for Dough
- 4 cups all-purpose/plain flour
- 2 1/2 tsp instant yeast
- 1/4 cup granulated sugar (if you have a very sweet tooth then double this)
- 1/3 cup margarine or butter (I use butter)
- 1 tsp. salt
- 2 eggs
- 1 cup warm milk
Ingredients for Filling
- 1/2 cup packed brown sugar
- 1 tbsp. cinnamon
- 1/3 cup margarine/butter, softened (I use butter)
- 2 tbsp. flour
Ingredients for Icing
- 2 tbsp. butter
- 1/2 cup powdered sugar/icing sugar
- 1/8 cup cream cheese
- 1/4 tsp. vanilla
- pinch of salt
Instructions
Knead the dough with all its ingredients until nice and soft. If it's a bit sticky, don't worry about it. It will come together later on. Put in a bowl, cover and let rise in a warm place about 1 hour or until the dough has doubled in size.
Preheat oven to 180 C.
Roll the dough out on a lightly floured surface, until it is approx. 21 inches long by 16 inches wide. It should be approx. ¼ thick.
To make filling, combine the brown sugar and cinnamon in a bowl. (DO NOT DO THIS EARLIER AS IT WILL START MELTING ON its OWN) Spread the butter over the surface of the dough, then sprinkle the brown sugar and cinnamon evenly over the surface. Press down gently with your hand so the sugar sticks to the dough. Then sprinkle 2 tbsp. of flour using a sieve so it's a light dusting. This will help absorb any extra moisture from the sugar as the cinnabons are baking.
Working carefully, from the longer side of the rectangle, roll the dough down to the bottom edge, like a swiss roll.
Cut the dough into 1 ¾ inch slices, and place in a lightly greased baking pan.
Don't slice the cinnabons with a knife, it will smoooosh the roll so you won't get that perfect spirally top. Slide a thread…even dental floss will do…under the roll then bring the two ends of the thread to opposite sides like you're going to tie a knot, and pull….the thread will slice the roll for you PERFECTLY! 😉
Bake for 10-15 minutes or until light golden brown. If you want the buns super crisp on the outside without having them burn or get too dark, cover them with a foil in the last 5 mins of baking so they will keep baking but won’t turn color.
While the rolls are baking combine the icing ingredients. Beat well with an electric mixer until fluffy. When the rolls are done, spread generously with icing and serve warm! Leftovers warm up beautifully in a mini oven toaster or in the micro.
ENJOY!!
Jazzakaallahu khair, turned out great, my hubby enjoyed them alot. He kept praising me that I am a great cook. Thanks for your recipes.
Salaam Fauzia, I made these yesterday and they were delicious. Thanks for tip about cutting them using string. I’d like to say that once I cut them, i put them in an oven tray and left them to rise again until they doubled in size, then I put them in the oven. It made all the difference, they weren’t dry and cooked perfectly.
Salaam Fauzia,
Do we let the dough to rest again for sometime after cutting the cinnabons before baking them?
W/Salaam, yes you can allow them to rest for a while to double in size although it is not a must.
Do you use melted or softened butter for kneading the dough?
Melted. 🙂
Thank u so much .. I was just starting to knead the dough!!
Assalaamualaikum dearest fauzia.
I have made the dough. Just had few questions.. I’d like to take them over to a gathering later on.. So was wondering should i bake them now , frost them and leave them for later?
The gathering is apprx 6-7 hours from now inshaAllaah ..
Or should i bake them after 3-4 hours? Or should I bake them and frost later on?
Plz help ! If anyone else can share any experiences, would really appreciate.
Jazaakumullaah khair
W/Salaam, bake and keep them covered, then just before the gathering, warm them slightly and frost so they stay fresh.
Jazaakillaah khair
They were amazing the first time when my sister tried it.Now I’m taking a shot at it. The recipe and recipe guidelines are very helpful. Thanx for such a good recipe!!! 🙂
thanks
Aoa….i havr tried ur several receoies n thay came out amazing….u r amazing…ur recepies are simple to follow ….luv u alot
I hav a question…what is packed brown sugar? I have dark brown sugar…is it ok to use that?
What else can i use for icing? I dont have cream cheez. Please suggest me something else.
Thanks alot
You can use any icing that you like. Either mix powdered sugar with milk, or melted chocolate etc. Anything works.
Yes dark brown sugar is fine. Packed means fill and press it down in the cup when measuring.
Yummyyyyyyy!!!
welldone fauzia your foods and cookies
how do i make it on stove top? i mean do i put it in some separate dish n place it on the wire rack while keeping the utensil empty as in marble cake making?? or do i need to fill the pot with water then prepare them through steam?? Please reply asap, am planning to make it today???
No do not add any water, use the same method as with the cake. Let me know how they turn out.
they were dry 🙁 may be steam baking would have worked 🙁
Good to know for future reference, thank you!
Assalamualaikum
How can we freeze the rolls?after baking before frosting them??
Jazakallah khair
W/Salaam, yes bake then freeze and when about to serve, thaw and frost.
salam……..how bout changing the icing option…..like caramel????? and how is it supposed to be done?? thanx
W/Salaam, you can use any icing/frosting that you like. 🙂
I made them and just added walnuts in the filling, they were so soft and delicious , every1 loved it, thank you !