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!!
instead of cinnaMON can i use something else coz im not a fan of it!
Yes you can.
can we use cofee instead of cinnamon
Yes you can if you like.
Dear fauzia, thanks for the recipe. They turned out good but were a little hard. Can u give a few tips? I baked on 180 for 15-20 min…
Try to make sure the dough is very soft, that always helps. 🙂
Asalaam u alaiqum, which
Asalaam u alaiqum, which cream cheese should i use for icing and also if if i want to do chocolate icing then what should i do.
W/Salaam, you can use
W/Salaam, you can use philadelphia cream cheese. Add a 2-3 tbsp. of cocoa powder and mix it into the frosting to make it chocolatey. Adjust the cocoa to the colour and taste of your preference. 🙂
Hi
Hi
Tried ur cinnabons today, turned out great .thanks
cant we cut it with knife or
cant we cut it with knife or we shud use thread only for it m waitng
You can use a knife but it
You can use a knife but it will squish the bread, a thread cuts through cleanly.
for the cup measurements in
for the cup measurements in all your recipes, do use the small saucepan shaped standard cup measurements – which are available to buy? please reply asap if u can as id like to try out this recipe
Standard measuring cups.
Standard measuring cups. Refer to this note please: http://www.fauziaskitchenfun.com/my-measurements/
ya til une image pour faire
ya til une image pour faire ces rolls par etape merci
fauzia pourras tu maider en priver en me donnant des recettes sur ma boite je viens juste de me marrier et je n”ai pas d experiance mais je voudrais faire plaisir a mon mari qui aime la cuisine
Sorry I do not have a step by
Sorry I do not have a step by step for this recipe. 🙂
Salaam Fauzia,
Salaam Fauzia,
Im a newbie on ur website., must say ur recipes are great, simple easy and very clear 🙂
My question is, if i want to make chocolate cinnabons, what do i add into the recipe chocolate spread or cocoa powder and how?
W/Salaam, thanks! You can add
W/Salaam, thanks! You can add grated chocolate in the roll in place of the sugar and cinnamon. Or chocolate chips. Or spread some melted chocolate or nutella.
salams. i made these but
salams. i made these but there are too many, can they be kept in the freezer?
jazakillah
W/Salaam, yes absolutely.
W/Salaam, yes absolutely. Wrap them in cling film and freeze, then simply warm them up in the micro and enjoy! 🙂
Thank you fauzia just tried
Thank you fauzia just tried cinnamon buns. Really nice
salams fauzia. I made the
salams fauzia. I made the cinnabons but they opened during the baking process and all the filling got stuck to the tray. I tried to place them closer together but most of the sugar still stuck to the bottom and was difficult to pull out the buns. Pls tell me where i went wrong. Jazakallah.
W/Salaam, did you mix the
W/Salaam, did you mix the sugar with the cinnamon before spreading it on the dough?
Salaam, I tried these this
Salaam, I tried these this weekend. I was a bit worried as I was mixing on the dough and then it took forever to rise but by the time I rolled it out the dough was fine. When it went into the oven aroma filling the house was amazing and it came out perfectly. Shukran!
Slms again. Yes i did mix the
Slms again. Yes i did mix the cinnamon and sugar and applied butter on the dough and even pressed with my fingertips. When i saw the first batch opened i transferred to electric oven from gas thinking heat is the problem and also placed them closer but same problem. The sugar filling melted and leaked and it was difficult even to scrape the buns off the tray
W/Salaam, did you mix the
W/Salaam, did you mix the cinnamon/sugar very long before you pressed it onto the dough? The reason I ask this is that this is the most common reason why the mixture leaks out. The two should be mixed together right before you need to add them on to the dough. Not a minute before the dough is ready and rolled out.
Brown sugar is not available
Brown sugar is not available here. Can the filling of cinnabons be made with the regular sugar? (Same quantity or different?)
Yes brown sugar can be
Yes brown sugar can be substituted with white sugar, same amount. 🙂
Thanx so much for such a
Thanx so much for such a wonderful recipe and it came out just perfect:) may ALLAH bless u and ur family, thanx a million.
AA ,dear ,i make these
AA ,dear ,i make these cinnamon rolls it was so good but one thing i want to know if i wanna make them soft and fluffy what should i have to do it
once again thanks
W/Salaam, actually with this
W/Salaam, actually with this recipe they turn out very soft and fluffy. If yours didn’t it could be some mistake in the method. Did you knead the dough well? Did you preheat the oven? How long did you bake them for?
hi fauzia,
hi fauzia,
these rolls turned out just superb. thanx.
a quick question. i prepared the dough a day ahead and kept it in the fridge. but when i took it out the next day its a bit smelly like a strong spirit smell. although the dough seems fine at room temperature. what could be the reason. i don’t know if i should use it.
Hi, sounds like it turned
Hi, sounds like it turned yeasty in smell. Could be the type of yeast used, some are pretty strong smelling or the dough stayed too long in the fridge.
Salam!! The recipe seems
Salam!! The recipe seems awesome can’t wait to make it but I want to ask should I add yeast directly into the flour or mix it with water first to start its reaction?
W/Salaam, if you are using
W/Salaam, if you are using instant yeast as indicated in the recipe, then no need to activate it in water first. But if you are using active dry yeast then yes you would need to do that. I recommend that you use instant yeast for this recipe.
I had a bit of a Disaster
I had a bit of a Disaster with these 🙁 . Firstly the dough didn’t rise as much as it should have, it increased but didn’t double in size. First lot of dough Ieft for ages ( about 3 hours) the second lot I left for just an hour, it didn’t double in size and as such I didn’t manage to roll to the specified size, I was a couple of inches short. The second problem was when I baked them they were uncooked in the middle. Because the rolls were small I put them all In a small pan, but after it was suggested i spaced them out in a bigger pan. The texture was also rather crumbly, not fluffy and doughy. Pls advise as I really want to get these right !
Sounds like you did not knead
Sounds like you did not knead your dough enough. If it was crumbly it means there was not enough gluten formed so the kneading was too little. As for the lack of rising, have you checked to make sure your yeast is working? And is your yeast the instant kind?