Cinnamon Bun Recipes?

Question

Does anyone know of a home made cinnamon bun recipe that makes really soft and puffy cinnamon buns that melt in your mouth?

Answer 1

Cinnabons - Buns from Heaven

This recipe was originally published in the Portland newspaper as their best shot at Cinnabons, I think you will find this pretty darn close.

Dough:

2 pkg. active dry yeast

1 C. warm water (105-115 degree)

2/3 C. plus 1 tsp. granulated sugar, divided

1 C. warmed milk

2/3 C. butter

2 tsp salt

2 eggs, slightly beaten

7-8 C. all-purpose flour, or more if needed

Filling:

1 C. melted butter, divided (2 sticks)

1 3/4 C. granulated sugar, divided

3 Tbsp. ground cinnamon

1 1/2 C. chopped walnuts, optional

1 1/2 C. raisins, optional

Creamy glaze:

2/3 C. melted butter (1 stick plus 2 Tbsp.)

4 C. powdered sugar

2 tsp vanilla

4-8 Tbsp. hot water

In a small bowl mix together warm water, yeast and sugar and set aside. In a large bowl, mix milk, remaining 2/3 cup sugar, melted butter, salt and eggs; stir well and add yeast mixture. Add half the flour and beat until smooth. Stir in enough of the remaining flour until dough is slightly stiff (dough will be sticky).

Turn out onto a well-floured board; knead 5 -10 minutes. Place in well-buttered glass or plastic bowl, cover and let rise in warm place, free from drafts, until doubled in bulk, about 1 to 1 1/2 hours.

When doubled, punch down dough and let rest 5 minutes. Roll out on floured surface into a 15 x 20 inch rectangle.

To prepare filling: Spread dough with 1/2 cup melted butter. Mix together 1 1/2 cups sugar and cinnamon; sprinkle over buttered dough. Sprinkle with walnuts and raisins, if desired.

Roll up jellyroll-fashion and pinch edge together to seal. Cut into 12 to 15 slices. Coat bottom of a 13-by-9-inch baking pan and a 8-inch square pan with remaining 1/2 cup melted butter, then sprinkle with remaining 1/4 cup sugar. Place cinnamon roll slices close together in pans. Let rise in warm place until dough is doubled in bulk, about 45 minutes.

Preheat oven to 350 degrees. Bake 25 to 30 minutes, or until rolls are nicely browned. Cool rolls slightly.

To prepare glaze: Meanwhile, in medium bowl, mix melted butter, powdered sugar and vanilla; add hot water 1 Tbsp. at a time until glaze reaches desired spreading consistency. Spread over slightly cooled rolls.

--copykat.com

Answer 2

YUMMY Cinnamon Rolls

1 cup milk

1/2 cup sugar, divided

1/2 cup butter

1 package active dry yeast

1/2 cup warm water (105 to 115 degrees)

1 teaspoon sugar

1 large egg, lightly beaten

4 1/2 cups all-purpose flour, divided

1 teaspoon salt

1/2 cup butter, melted

1/2 cup firmly packed brown sugar

1 tablespoon ground cinnamon

Combine 1 cup milk, 1/4 cup sugar, and 1/2 cup butter in a saucepan; heat until butter melts, stirring occasionally. Cool to 105 to 115 degrees.

Combine yeast, warm water, and 1 teaspoon sugar in a 1-cup liquid measuring cup; let stand 5 minutes. Combine butter mixture and yeast mixture. Add egg; stir well.

Combine yeast mixture, 2 cups flour, and salt in a large bowl. Add remaining 2 1/2 cups flour, 1/2 cup at a time, stirring vigorously until dough is no longer sticky and pulls away from the sides of bowl. Brush or lightly rub dough with some of the melted butter. Cover loosely, and let rise in a warm place (85 degrees), free from drafts, 1 hour or until doubled in bulk.

Combine 1/2 cup brown sugar, remaining 1/4 cup sugar and cinnamon in a small bowl; set aside.

Punch dough down; turn out onto a well-floured surface. Roll dough into an 18x15 inch rectangle. Brush dough generously with melted butter; sprinkle evenly with cinnamon mixture. Roll up dough jellyroll fashion, starting at the long side. Cut roll into 12 (1 1/2 inch) slices. Place slices, cut sides down, in prepared pan. Brush slices with remaining melted butter. Cover loosely, and let rise in a warm place, free from drafts, 1 hour or until tops of rolls rise just above top of pan.

Preheat over to 350 degrees. Bake rolls uncovered, for 18 to 22 minutes or until golden. Cool in pan on a wire rack 8 minutes. Invert pan onto wax paper; let rolls stand. Serve warm. Yield: 1 dozen.