Cinnabon rolls with cinnamon sugar glaze without cheese

Step-by-step preparation

Cooking time: 2 hr 30 mins

1. STEP 1

   

   Prepare all the necessary products for the dough. First melt the butter in the microwave or oven and cool slightly to room temperature. Warm the milk and water slightly too.

2. STEP 2

   

   Opara. In a bowl, combine half the warm milk, warm water, 1 tbsp. l. sugar and dry instant yeast. Stir and leave for 15 minutes. You need to choose yeast that needs to be pre-filled with warm liquid to activate it.

3. STEP 3

   

   Beat the egg in a deep bowl. Add the remaining milk and melted butter to it.

4. STEP 4

   

   Add the dough, the remaining sugar, salt, vanilla sugar. Stir everything.

5. STEP 5

   

   Add sifted flour.

6. STEP 6

   

   Knead soft elastic dough. At first, the dough will stick very much to your hands. As you knead, the dough becomes more elastic and less sticky. However, a slight stickiness should remain. Add additional flour just a little at a time. There is no need to try to add a lot of flour at once to remove stickiness, otherwise the dough in the finished buns will be too dense and tasteless. The dough itself will take as much flour as it needs.

7. STEP 7

   

   Cover the dough with a towel and leave to rise for 50 minutes in a warm place.

8. STEP 8

   

   Measure out ingredients for filling. It is better to take brown cane sugar, but you can also replace it with regular white sugar.

9. STEP 9

   

   Mix brown sugar, cinnamon and soft butter.

10. STEP 10

    

    Knead the dough and roll out on a floured surface into an even rectangle about 7 mm thick. Spread the filling evenly over the dough.

11. STEP 11

    

    Roll the dough into a tight roll.

12. STEP 12

    

    Cut the roll into pieces about 4 cm thick. You should get 7-8 pieces.

13. STEP 13

    

    Place the resulting rolls in a buttered pan, cut side down, leaving a little space between them. Leave to rise for 15-20 minutes. Bake the buns for about 30 minutes at 190°C.

14. STEP 14

    

    You can eat the cinnamon cinnabons immediately after baking or make a frosting for them.

15. STEP 15

    

    Pour boiling water and vegetable oil into the powdered sugar. Mix thoroughly until smooth.

16. STEP 16

    

    Pour the glaze over the hot buns without removing them from the mold and let it harden. And you can serve. Bon appetit!

Comments on the recipe

Yulia Morozova

22.12.2023

5

Check out this recipe for cream scones made with buttercream, butter and powdered sugar.

Nika

22.12.2023

4.6

I’ll say right away that I don’t want to offend anyone, I just want to share my purely subjective opinion. It's just that Cinnabon is my weakness. From time to time I go to the famous bakery and eat these delicious pastries. After reading the reviews, I started cooking with enthusiasm. There is nothing complicated in this recipe, it just took a lot of time to prepare the buns. Unfortunately, I was very disappointed. The buns are very tasty, but they are not Cinnabons at all. I didn't like the powder glaze at all. Like Veronica, my glaze turned out to be liquid, although I followed all the proportions indicated in the ingredients. The author's glaze looks completely different. In addition, as it cooled, the glaze became sugary and began to crunch slightly. I still had to take the time to make the frosting with cream cheese. However, the buns themselves, in terms of dough and filling, in my opinion, are not similar to Cinnabon. For me, this recipe turned out to be the same as with Rafaelo cream. The name said that the cream would turn out like in the legendary candies, but in reality it was not at all Rafaelo. In general, of course, I shouldn’t have believed that such pastries could be made at home. After all, the company still keeps a secret a special patented mixture for baking these buns, and they use a special “Makara” cinnamon, and their ovens are more powerful than our household ovens. Maria, thank you for this recipe! It's just that my expectations were apparently too high. Your buns turned out delicious. Next time I'll try making cream cheese frosting.

Diana

22.12.2023

4.6

Thank you for the wonderful recipe, it turned out to be 3 forms, 14 cinnabons, how incredibly tasty it is, before this we only bought it in coffee shops, but these homemade ones are incomparable to any others. My husband checked it out and said that it would be better to pour it with milkweed instead of this sauce, well, to each his own. I liked the boiling water sauce with powder, it was excellent. I recommend it to everyone

Regina Kinzikeeva

22.12.2023

4.8

According to this recipe, Cinnabon buns are soft and very fragrant due to the cinnamon. The inside of the buns has a fairly porous structure. On the second day, the pastry continues to retain its softness. I really liked the baked goods, I recommend it!

Veronica

22.12.2023

4.5

Maria, hello! How much fresh yeast is needed for these buns? Thank you!!!

Veronica

22.12.2023

4.5

I’ve been wanting to make Cinnabon buns for a long time; I’ve heard and read a lot about them, but somehow I never got around to trying them. But since not everyone in our house likes cinnamon, and I really wanted to make these buns, I replaced the cinnamon with cocoa. Of course, without cinnamon, these buns can’t even be called “cinnabons,” although I’ve seen chocolate Cinnabons without cinnamon on the Internet. That's how I immediately began to deviate from the recipe. This is not my first retreat. I used fresh yeast, 10 grams. The dough turned out just great, it was very easy and pleasant to work with. As I already wrote, I put cocoa in the filling instead of cinnamon. I didn’t have a similar baking dish. I simply placed the buns on a baking sheet, on pastry paper. During baking, the buns began to unwind a little and the filling leaked out a little. The glaze turned out to be runny, and it was almost invisible on the buns. Despite this, the buns turned out simply wonderful, very tasty, soft, aromatic, with a chocolate taste. I will definitely cook again!!! But for myself, I drew conclusions, one might say I worked on the mistakes: 1) I still need to try it with cinnamon or adjust the filling so that it doesn’t leak out