Cinnabons Cinnamon Buns From Heaven Recipes

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CINNABON COPYCAT CINNAMON ROLLS



Cinnabon Copycat Cinnamon Rolls image

You can recreate these well-known cinnamon rolls at home with this copycat recipe.

Provided by Stephanie Manley

Categories     Breakfast

Time 2h30m

Number Of Ingredients 17

2 packages active dry yeast
1 cup milk ( warm (105-115 degree))
1 cup water ( warm (105-115 degree))
2/3 cup sugar
2/3 cup butter
2 teaspoon salt
2 eggs (slightly beaten)
7-8 cups all-purpose flour (or more if needed)
8 ounces butter (melted, divided use)
1 3/4 cups sugar (divided use)
3 tablespoons ground cinnamon
1 1/2 cups chopped walnuts (optional)
1 1/2 cups raisins (optional)
2/3 cup butter
4 cup powdered sugar
2 teaspoon vanilla extract
4 tablespoon water (hot, this may need up to 4 more tablespoons)

Steps:

  • Mix together warm water, yeast, and 1 teaspoon sugar in a small bowl. Set the mixture aside for 5 minutes for the yeast to activate. It should get foamy.
  • In a large bowl, mix milk, remaining 2/3 cup sugar, melted butter, salt, and eggs. Stir well to combine.
  • Add yeast mixture and half the flour. Beat until smooth.
  • Stir in enough of the remaining flour until the dough is slightly stiff (dough will be sticky).
  • Turn the dough out onto a well-floured board and knead for 5 to 10 minutes.
  • Place the dough in a well-buttered glass or plastic bowl. Cover and let rise in a warm place, free from drafts, until doubled in bulk, about 1 to 1 1/2 hours.
  • When doubled, punch down the dough and let it rest for 5 minutes.
  • Roll out the dough on a floured surface into a 15 x 20-inch rectangle.
  • Spread ½ cup melted butter on the dough.
  • Mix together 1 1/2 cups sugar and cinnamon and sprinkle it over the buttered dough.
  • Sprinkle walnuts and raisins on the dough, if desired.
  • From the long edge, roll up the dough and pinch the edge to seal.
  • Cut the dough into 12 to 15 slices.
  • Coat the bottom of a 13-by-9-inch baking pan and an 8-inch square pan with the remaining 1/2 cup melted butter.
  • Sprinkle the remaining 1/4 cup sugar in the pans.
  • Place the cinnamon roll slices cut-side down close together in pans.
  • Let rise in a warm place until dough is doubled in bulk, about 45 minutes.
  • Preheat oven to 350 degrees while the dough is rising.
  • Bake for 25 to 30 minutes, or until rolls are nicely browned.
  • Cool rolls slightly.
  • In a medium bowl, mix melted butter, powdered sugar, and vanilla.
  • Add hot water 1 tablespoon at a time until the icing reaches a spreadable consistency.
  • Spread icing over slightly cooled rolls.

Nutrition Facts : Calories 532 kcal, Carbohydrate 77 g, Protein 5 g, Fat 23 g, SaturatedFat 12 g, Cholesterol 48 mg, Sodium 360 mg, Fiber 2 g, Sugar 40 g, ServingSize 1 serving

CINNAMON BUNS FROM HEAVEN



Cinnamon Buns from Heaven image

From THE 150 BEST AMERICAN RECIPES. When I made these, I left out half the butter and sugar in the filling, and all of the butter in the topping and they were still absolutely amazing. I used skim milk because that's all I had, and light butter in the filling. They were well worth making!! Add 1 1/2 cups chopped walnuts and 1 1/2 cups raisins in the filling stage if desired.

Provided by wife2abadge

Categories     Breads

Time 1h

Yield 18 buns, 18 serving(s)

Number Of Ingredients 16

1 cup warm water (105-115 degrees)
2 (1/4 ounce) envelopes active dry yeast
1 teaspoon sugar
2/3 cup sugar
1 cup milk, heated to lukewarm
10 1/2 tablespoons butter, softened
2 large eggs, lightly beaten
2 teaspoons salt
7 -8 cups all-purpose flour (or more)
16 tablespoons butter, melted and cooled
1 3/4 cups sugar
3 tablespoons ground cinnamon
10 1/2 tablespoons butter, melted and cooled
4 cups confectioners' sugar
2 teaspoons vanilla extract
1/4-1/2 cup hot water

Steps:

  • To make the dough, combine water, yeast, and 1 tsp sugar in a cup and set aside. In a large bowl, combine the milk, remaining 2/3 cup sugar, butter, eggs, and salt. Stir well and add the yeast mixture. Add 3 1/2 cups flour and beat until smooth. Stir in enough of the remaining flour until the dough is slightly stiff -- it will be sticky.
  • Turn out the dough onto a well-floured surface and knead for 5-10 minutes, adding just enough flour to keep the dough from sticking. Place in a well-buttered bowl, cover, and let rise in a warm place free from drafts until doubled in volume, 1- 1/4 hours. Punch down and let rest for 5 minute Roll out on a lightly floured surface into a 15x20-inch rectangle.
  • To make the filling, spread half of the melted butter on the dough. In a small bowl, combine 1 1/2 cups of the sugar and cinnamon. Sprinkle over the dough, then sprinkle with walnuts and raisins if using. Roll up like a jelly roll and pinch the edges together to seal. Cut the roll into 12 or 18 slices.
  • If making 12 buns, use the remaining butter to coat the bottoms of a 9x13-inch baking pan and an 8-inch baking pan. If making 18 buns, use 2 9x13-inch pans. Sprinkle the pans with the remaining 1/4 cup sugar. Place the cinnamon bun slices close together in the pans. Cover and let rise until doubled, about 45 minutes.
  • Bake at 350 degrees for 25-30 minutes, or until the buns are nicely browned. Let cool slightly before glazing.
  • To make the glaze, combine the melted butter, sugar, and vanilla. Add the water 1 T at a time until you have a spreadable glaze. Spread over buns and serve.

CINNABONS - CINNAMON BUNS FROM HEAVEN



Cinnabons - Cinnamon Buns From Heaven image

Make and share this Cinnabons - Cinnamon Buns From Heaven recipe from Food.com.

Provided by RecipeNut

Categories     Breads

Time 2h30m

Yield 12 serving(s)

Number Of Ingredients 18

2 packages active dry yeast
1 cup water (105-115 degree)
2/3 cup granulated sugar
1 teaspoon granulated sugar
1 cup warmed milk
2/3 cup butter
2 teaspoons salt
2 eggs, slightly beaten
7 cups all-purpose flour (or more if needed, up to 8)
1 cup melted butter, , divided
1 3/4 cups granulated sugar, divided
3 tablespoons ground cinnamon
1 1/2 cups chopped walnuts (optional)
1 1/2 cups raisins (optional)
2/3 cup melted butter
4 cups powdered sugar
2 teaspoons vanilla
4 -8 tablespoons hot water

Steps:

  • To prepare dough: In a cup, combine yeast, warm water and 1 tsp sugar, stir 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 slices.
  • Coat bottom of a 13-by-9-inch baking pan and an 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.
  • These will taste most like the originals if you use Makara Cinnamon (available at the Cinnabon Stands) instead of conventional powdered cinnamon from the supermarket.

CINNABONS - CINNAMON BUNS FROM HEAVEN



Cinnabons - Cinnamon Buns From Heaven image

Fantastic - don't really need the glaze unless you want them super sweet!

Provided by ellbee21

Categories     Breakfast

Time 1h

Yield 12

Number Of Ingredients 21

DOUGH
2 packages active dry yeast
1 cup water (105-115 degree)
2/3 cup granulated sugar
1 teaspoon granulated sugar
1 cup warmed milk
2/3 cup butter
2 teaspoons salt
2 eggs, slightly beaten
7 cups all-purpose flour (or more if needed, up to 8)
FILLING
1 cup melted butter , divided
1 3/4 cups granulated sugar divided
3 tablespoons ground cinnamon
1 1/2 cups chopped walnuts (optional)
1 1/2 cups raisins (optional)
CREAMY GLAZE
2/3 cup melted butter
4 cups powdered sugar
2 teaspoons vanilla
4 -8 tablespoons hot water

Steps:

  • To prepare dough: In a cup, combine yeast, warm water and 1 tsp sugar, stir 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 slices. Coat bottom of a 13-by-9-inch baking pan and an 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. These will taste most like the originals if you use Makara Cinnamon (available at the Cinnabon Stands) instead of conventional powdered cinnamon from the supermarket.

Nutrition Facts : Calories 1232 calories, Fat 76.4815983077144 g, Carbohydrate 131.497413974674 g, Cholesterol 177.160795148334 mg, Fiber 6.03495005468001 g, Protein 13.3315698104342 g, SaturatedFat 42.9817478109267 g, ServingSize 1 1 Serving (266g), Sodium 1407.17538025826 mg, Sugar 125.462463919994 g, TransFat 5.8828849160024 g

ALMOST-FAMOUS CINNAMON BUNS



Almost-Famous Cinnamon Buns image

Provided by Food Network Kitchen

Categories     dessert

Time 2h5m

Yield 6 servings

Number Of Ingredients 16

1 cup whole milk
One 1/4-ounce packet active dry yeast (2 1/2 teaspoons)
1/4 cup plus 1/4 teaspoon granulated sugar
4 tablespoons unsalted butter, melted, plus more for the bowl
1 large egg yolk
1 1/2 teaspoons vanilla extract
2 3/4 cups all-purpose flour, plus more if needed
3/4 teaspoon salt
1/2 teaspoon freshly grated nutmeg
All-purpose flour, for dusting
12 tablespoons unsalted butter, softened, plus more for the pan
1/2 cup granulated sugar
3 tablespoons ground cinnamon
2 cups confectioners' sugar
1/3 heavy cream
4 tablespoons unsalted butter, melted

Steps:

  • Make the dough: Warm the milk in a medium saucepan over low heat until it reaches about 100. Remove from the heat and sprinkle in the yeast and 1/4 teaspoon sugar (don't stir). Set aside until foamy, 5 minutes. Whisk in the melted butter, egg yolk and vanilla.
  • Whisk the flour, the remaining 1/4 cup sugar, the salt and nutmeg in the bowl of a stand mixer. Make a well in the center and pour in the yeast mixture. Mix on low speed with the dough hook until thick and slightly sticky. Knead on medium speed until the dough gathers around the hook, 6 minutes. (Add up to 2 more tablespoons flour if necessary.)
  • Remove the dough and shape into a ball. Butter the mixer bowl and return the dough to the bowl, turning to coat with butter. Cover with plastic wrap and let rise until doubled, 1 hour 15 minutes.
  • Roll out the dough, fill and cut into buns (see Cook's Note). Butter a 9-by-13-inch baking pan; place the buns cut-side down in the pan, leaving space between each. Cover with plastic wrap and let rise until doubled, 40 minutes. Preheat the oven to 325.
  • Bake the buns until golden brown, about 35 minutes. Cool in the pan 15 minutes. Meanwhile, make the glaze: Sift the confectioners' sugar into a bowl, then whisk in the cream and melted butter. Transfer the buns to a rack and spoon the glaze on top while still warm.

CINNAMON BUNS



Cinnamon Buns image

Provided by Food Network

Categories     dessert

Time 1h19m

Yield 10 servings

Number Of Ingredients 18

1 cup water
3 cups bread flour
5 tablespoons unsalted butter, cut into pieces and softened at room temperature
1/4 cup powdered milk
5 teaspoons sugar
1 ounce fresh yeast (or 2 1/4-ounce packets dry yeast)
1 3/4 teaspoons salt
3/4 cup light brown sugar, packed
4 tablespoons unsalted butter, softened at room temperature
2 tablespoons honey
2 tablespoons light corn syrup
1 teaspoon cinnamon
1 tablespoon water
1/2 cup sugar
2 teaspoons cinnamon
4 tablespoons unsalted butter, melted
1 1/2 cups powdered sugar
1/4 cup milk

Steps:

  • Dough: In a mixer fitted with a dough hook, combine all the ingredients for the dough. Mix at low speed for 2 minutes, then increase the speed to medium and mix for another 6 minutes. To test if the dough is ready, stretch a small piece of dough between your hands into a thin sheet and hold it up to the light. If you see a web-like pattern, the dough is developed; the webs are the strands of gluten. If you do not see them, mix the dough at medium speed 2 minutes more, then test again. Transfer the dough to a bowl, cover with a damp cloth, and refrigerate at least 2 hours or over night.
  • Honey Schmear: In a mixer, mix the brown sugar, butter, honey, corn syrup and cinnamon until smooth. Add the water and mix until smooth, adding more water as needed to make the mixture spreadable.
  • Bun Finish: Butter 10 cups of a large muffin tin. Spoon 2 tablespoons of the honey schmear into the bottom of each cup. In a small bowl, mix the sugar and cinnamon. On a lightly floured surface, roll the dough into a 10-by-10-inch square about 1/4- inch thick. Brush with the melted butter and sprinkle with the cinnamon sugar. Using your hands, firmly roll up the dough like a jellyroll. Transfer to a sheet pan and refrigerate 30 minutes. Using a sharp knife or a taut length of dental floss, cut the dough into 10 slices, each about 1 inch thick. Place one slice (on its cut side) in each muffin cup. Cover with a damp cloth, and let rise in a warm place until they reach the rim of the pan, about 1 to 1 1/2 hours. (Or, cover and let rise in the refrigerator overnight.)
  • Preheat the oven to 350 degrees F. Bake until golden brown, 25 to 30 minutes. Meanwhile, line a sheet pan with parchment paper. Let the buns cool in the pan for 2 minutes, then flip the pan over onto the sheet pan. Carefully lift off the muffin pan, leaving the buns and toppings on the sheet pan. Let cool. Meanwhile mix together the powdered sugar and milk to make a glaze. With a spoon drizzle the glaze over the top of the buns.

OOEY-GOOEY CINNAMON BUNS



Ooey-Gooey Cinnamon Buns image

These buns are sooo good hot from the oven when they're gooey and warm.

Provided by dakota kelly

Categories     Bread     Yeast Bread Recipes

Time 3h

Yield 15

Number Of Ingredients 15

1 teaspoon white sugar
1 (.25 ounce) package active dry yeast
½ cup warm water (110 degrees F/45 degrees C)
½ cup milk
¼ cup white sugar
¼ cup butter
1 teaspoon salt
2 eggs, beaten
4 cups all-purpose flour
¾ cup butter
¾ cup brown sugar
1 cup chopped pecans, divided
¾ cup brown sugar
1 tablespoon ground cinnamon
¼ cup melted butter

Steps:

  • In a small bowl, dissolve 1 teaspoon sugar and yeast in warm water. Let stand until creamy, about 10 minutes. Warm the milk in a small saucepan until it bubbles, then remove from heat. Mix in 1/4 cup sugar, 1/4 cup butter and salt; stir until melted. Let cool until lukewarm.
  • In a large bowl, combine the yeast mixture, milk mixture, eggs and 1 1/2 cup flour; stir well to combine. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
  • Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
  • While dough is rising, melt 3/4 cup butter in a small saucepan over medium heat. Stir in 3/4 cup brown sugar, whisking until smooth. Pour into greased 9x13 inch baking pan. Sprinkle bottom of pan with 1/2 cup pecans; set aside. Melt remaining butter; set aside. Combine remaining 3/4 cup brown sugar, 1/2 cup pecans, and cinnamon; set aside.
  • Turn dough out onto a lightly floured surface, roll into an 18x14 inch rectangle. Brush with 2 tablespoons melted butter, leaving 1/2 inch border uncovered; sprinkle with brown sugar cinnamon mixture. Starting at long side, tightly roll up, pinching seam to seal. Brush with remaining 2 tablespoons butter. With serrated knife, cut into 15 pieces; place cut side down, in prepared pan. Cover and let rise for 1 hour or until doubled in volume. Meanwhile, preheat oven to 375 degrees F (190 degrees C).
  • Bake in preheated oven for 25 to 30 minutes, until golden brown. Let cool in pan for 3 minutes, then invert onto serving platter. Scrape remaining filling from the pan onto the rolls.

Nutrition Facts : Calories 392.4 calories, Carbohydrate 45.3 g, Cholesterol 66.1 mg, Fat 21.7 g, Fiber 1.9 g, Protein 5.6 g, SaturatedFat 10.5 g, Sodium 281.9 mg, Sugar 18.5 g

BEST EVER CINNAMON BUNS



Best Ever Cinnamon Buns image

Best Ever!

Provided by re

Categories     Bread     Yeast Bread Recipes

Time 2h15m

Yield 24

Number Of Ingredients 14

2 (.25 ounce) packages active dry yeast
2 ½ cups warm water (110 degrees F)
1 (18.25 ounce) package yellow cake mix
6 cups all-purpose flour, divided
3 eggs
⅓ cup vegetable oil
1 ½ teaspoons salt
½ cup butter, softened
4 tablespoons white sugar
2 tablespoons ground cinnamon
¼ cup butter, melted
3 cups confectioners' sugar
1 ½ teaspoons vanilla extract
⅔ cup milk

Steps:

  • In a large bowl, dissolve yeast in warm water, and let stand for 3 minutes. Add cake mix, 1 cup flour, eggs, oil, and salt; beat well. Stir in remaining flour until a soft dough forms.
  • Knead on well floured surface for about 5 minutes. Place in a greased bowl, and turn to coat the dough surface. Let rise until doubled in bulk, about 45 minutes.
  • Preheat oven to 350 degrees F (175 degrees C).
  • Punch down, and divide into two equal parts. Roll out each section on a lightly floured surface. Spread each with softened butter and sprinkle with sugar and cinnamon.
  • Roll up like jelly rolls and cut buns 1 1/2 inches thick with a piece of dental floss or a dull knife. Place in greased baking pans, and allow to rise until doubled.
  • Bake at 350 degrees F (175 degrees C) for 25 to 35 minutes or until golden brown.
  • Meanwhile, combine confectioners sugar, 1/4 cup melted butter, vanilla, and milk. Remove baked buns from oven and drizzle with frosting.

Nutrition Facts : Calories 367.3 calories, Carbohydrate 58.8 g, Cholesterol 39.5 mg, Fat 12.4 g, Fiber 1.5 g, Protein 5.5 g, SaturatedFat 4.7 g, Sodium 340.4 mg, Sugar 26.6 g

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From pinterest.com.au


CINNABON STYLE CINNAMON ROLLS RECIPE - THERESCIPES.INFO
Homemade Cinnamon Rolls {Cinnabon Copycat} - Tastes of Lizzy T hot www.tastesoflizzyt.com. While the dough is rising, prepare the cinnamon filling. In a medium bowl, combine the soft butter, brown sugar and cinnamon, mixing until well combined. Set aside. Sprinkle a pastry mat generously with flour. Turn out the dough onto the pastry mat and …
From therecipes.info


COPYCAT CINNABONS CINNAMON ROLLS - HEZZI-D'S BOOKS AND COOKS
2021-06-28 Preheat the oven to 400 degrees. Bake the rolls for 25-30 minutes or until the cinnamon rolls are golden brown and cooked all the way through. Remove from the oven and spoon any filling that came out over top of the cinnamon rolls.
From hezzi-dsbooksandcooks.com


COPYCAT CINNABON CINNAMON ROLLS - YUMMLY RECIPES
2022-01-10 In a separate bowl, add sugar, butter, salt, eggs, and flour, mix well. Pour the milk/yeast mixture in the bowl and mix. If using a stand mixer, you will want to use the dough hook. Mix well until well incorporated. Place dough into an oiled bowl, cover and let rise in a warm place about 1 hour or until the dough has doubled in size.
From ymmlyrecipes.com


CINNA-BUNS | KING ARTHUR BAKING
To fill and shape the buns: Gently deflate the dough, and transfer it to a lightly greased work surface. Roll the dough into a 16" x 21" rectangle. Roll the dough into a 16" x 21" rectangle. Spread the dough with the 1/3 cup butter.
From kingarthurbaking.com


HOMEMADE CINNAMON BUNS RECIPE AND TOP 5 PRO TIPS - THE BUSY …
2016-04-19 5 Pro Tips for Making Perfect Homemade Cinnamon Buns. Pro Tip #1: Avoid a Temperature Tantrum. In order to achieve a fluffy dough that rises well, the temperature of the wet ingredients when they hit the yeast is critical: too cold, and the yeast won’t be able to grow; too hot and the liquid will kill the yeast.
From thebusybaker.ca


CINNAMON BUNS FROM HEAVEN - COLIE'S KITCHEN
2009-07-18 Directions: For the dough Combine the warm water, yeast, and 1 teaspoon sugar in a cup and stir; set aside. In a large bowl, combine the milk, remaining 2/3 cup sugar, butter, eggs, and salt. Stir well and add the yeast mixture. Add 3 1/2 cups flour and beat until smooth.
From colieskitchen.com


CINNABON DOUGH RECIPE - THERESCIPES.INFO
Your Must-Have Copycat Cinnabon Cinnamon Roll Recipe - Taste of Home tip www.tasteofhome.com. Punch down dough and divide in half. On a lightly floured surface, roll one portion of dough into an 11×8-inch rectangle. Brush with 2 tablespoons of butter, then sprinkle with half of the brown sugar mixture to within 1/2 inch of the edges. Roll up ...
From therecipes.info


CINNABON CINNAMON ROLLS (WITH CREAM CHEESE FROSTING
2018-10-17 Preheat oven to 180 C (350 F) standard / 160 C (320 F) fan-forced. Bake for approximately 20-25 minutes or until golden brown on top. Meanwhile, make the cream cheese frosting. Add butter and cream cheese to a large mixing bowl and beat with an electric mixer on medium speed until smooth and creamy.
From sweetestmenu.com


15 BEST CINNABON COPYCAT RECIPES - CINNABON CINNAMON ROLLS …
2020-06-17 Then in the morning, take the pan out of the refrigerator, let the rolls rise for the second time, and then bake as instructed. It will take a …
From parade.com


CINNABON CINNAMON ROLLS/BUNS RECIPE - RECIPELAND.COM
Preheat oven to 400℉ (200℃). For the filling combine the brown sugar and cinnamon in a small bowl. Spread the softened butter evenly over the surface of the dough and then sprinkle the cinnamon and sugar evenly over the surface. Working carefully from the top (a 21 inch side) roll the dough down to the bottom edge.
From recipeland.com


STICKY CINNAMON BUNS - NANA'S BEST RECIPES
2015-02-16 Topped with pecan halves, these buns are heaven. In fact, this recipe is closer to a Cinnabon cinnamon bun than the copycat recipe is! Try them, and see if you agree. servings: Makes 2 dozen cinnamon buns. Ingredients. For the buns: ¼ cup warm water; 1 tsp sugar; 4 tsp yeast (about 1 ½ packages) 1 cup milk ; ½ cup hot water; 1/2 cup butter or hard margarine; …
From nanasbestrecipes.com


CINNABON CINNAMON ROLLS SECRET RECIPE - CINNABON RECIPES
2012-03-14 Place in a greased bowl. Cover and let rise until doubled. Punch down dough and let rise again. Roll out dough on floured board to 34 x 21-inch size. Spread softened butter over surface. In bowl, mix brown sugar and cinnamon. Sprinkle over top. Roll up very tightly. Cut into rolls with knife every 2 inches.
From secretcopycatrestaurantrecipes.com


COCONUT CINNAMON BUNS - I AM A FOOD BLOG
2016-12-15 Remove the plastic wrap and bake the buns for 25-30 minutes, or until golden and cooked through. If baking from the fridge, remove the buns from the fridge as the oven is heating up. Bake for 30-35 minutes. While the buns are baking, make the glaze. Stir together the coconut milk and sugar until smooth.
From iamafoodblog.com


CINNAMON BUNS FROM HEAVEN RECIPE - COOKEATSHARE
To make dough: Combine yeast, hot water and 1 tsp. sugar in a c. and stir; set aside. In a large bowl, mix warmed lowfat milk, remaining 2/3 c. sugar, butter, salt and Large eggs; stir well and add in yeast mix.
From cookeatshare.com


TOP 40 COPYCAT CINNABON CINNAMON ROLL RECIPE-RECIPES
Copycat Cinnabon Cinnamon Rolls Recipe - The Spruce Eats . 6 days ago thespruceeats.com Show details . Jul 06, 2018 · Sprinkle the brown sugar and cinnamon mixture evenly over the softened butter. Roll the dough over the sugar and continue to roll until you have a cylinder. Pinch the edge of the dough together. Then cut 1 1/2-inch slices. Place the slices in the prepared …
From mcswe.tibet.org


CINNABON'S "CINNAMON BUNS FROM HEAVEN" RECIPE - COOKEATSHARE
In a small bowl mix together hot water, yeast and sugar and set aside. In a large bowl, mix lowfat milk, remaining 2/3 c. sugar, melted butter, salt and Large eggs; stir well and…
From cookeatshare.com


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