Cinnamonbuncake Recipes

CINNABON® CINNAMON ROLL CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
• Mix 3 cups flour, milk, white sugar, eggs, baking powder, 2 teaspoons vanilla extract, and salt together in a large bowl until well-combined. Stir in 1/4 cup melted butter. Pour batter into the prepared baking pan.
• Beat 1 cup softened butter, brown sugar, 2 tablespoons flour, and cinnamon together in a large bowl until smooth. Drop by spoonfuls over the batter in the baking pan. Swirl the top layer into the bottom layer with a knife to create a marble effect.
• Bake in the preheated oven until a toothpick inserted into the center comes out nearly clean, 25 to 30 minutes.
• Mix confectioners' sugar, milk, and 1 teaspoon vanilla extract in a large bowl until smooth. Drizzle over warm cake.

BUTTERY CINNAMON CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and lightly flour a 10 inch Bundt pan. Stir together the flour, baking powder, 1 teaspoon ground cinnamon and salt; set aside.
• In a large bowl, beat shortening, 1 1/3 cups white sugar and 1 1/2 teaspoon vanilla until light and fluffy. Add eggs one at a time, beating for at least 1 minute after each egg. Beat in the flour mixture alternately with the milk. Pour batter into prepared pan.
• Bake in the preheated oven for 40 to 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack. Remove cake from pan while it is still warm, and poke holes around the top of the cake with a fork. Pour the warm cinnamon syrup into the holes and onto the top and sides of the cake.
• To Make Cinnamon Syrup: In a saucepan, combine 1/2 cup white sugar, butter, water, 1 teaspoon vanilla and 3/4 teaspoons ground cinnamon. Heat and stir until butter melts.

BEST EVER CINNAMON BUNS

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.

BEST EVER CINNAMON BUNDT® CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Brush a fluted tube pan (such as Bundt®) with a little butter and dust with some flour.
• Cream sugar, butter, and oil together in a bowl until well combined. Add eggs one at a time, beating well after each addition. Mix in vanilla extract.
• Sift 2 cups plus 2 tablespoons flour, cinnamon, baking powder, baking soda, and salt together in a separate bowl. Fold 1/3 of the flour mixture gently into the butter mixture with a spatula. Mix in 1/2 of the buttermilk. Repeat once more, then mix in remaining flour until just combined. Avoid overmixing. Pour batter into the prepared pan.
• Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, about 45 minutes. Allow cake to cool in the pan for 15 minutes before inverting onto a cooling rack to cool completely.

CINNAMON BUN CAKE

Steps:

• Preheat oven to 350 degrees. Grease WELL 2 9" round cake pans.
• For Brown Sugar Layer combine ingredients and spread into each pan to within 2 inches of the edge.
• Combine all the ingredients for the cake and mix on medium speed until fluffy, approximately 2 minutes. Pour one cup batter into separate bowl and divide remaining batter into the pans.
• For Brown Sugar Swirls combine the reserved batter with cinnamon and brown sugar. Drop by tablespoons onto the batter in the pans. Swirl, being careful not to stir up the brown sugar layer.
• Bake for 25-30 minutes or until toothpick comes out clean. Cool in pans for 10 minutes then remove and cool on racks.
• Place one cake sugar side up on plate and frost the center. Top with remaining cake, sugar side down and frost the rest of the cake.

GIANT CINNAMON ROLL SNOWMAN

Steps:

• Position an oven rack in the middle of the oven and preheat to 350 degrees. Lightly spray 2 rimmed baking sheets with nonstick spray.
• Remove the cinnamon rolls from the tubes and place on a large cutting board or a clean work surface; reserve the icing from the tubes for serving. Unravel 3 rolls and coil them around 1 intact roll to create a very large cinnamon roll. This will be the base of the snowman. Place on the bottom half of one of the prepared baking sheets, with a short side of the sheet facing you.
• Unravel 2 more cinnamon rolls and coil them around 1 intact roll. This will be the body. Place it on the baking sheet, adjoining the base of the snowman. Gently squeeze so they just adhere.
• Unravel 1 more cinnamon roll and coil it around 1 intact roll. This will be the head of the snowman. Place it on the baking sheet, adjoining the top of the body. Bake until golden brown, puffed up and cooked through, 24 to 28 minutes.
• Meanwhile, unravel the remaining cinnamon roll into a strip of dough. Cut crosswise into 5 equal pieces. Coil 3 of the pieces each to create 3 mini cinnamon rolls. These will be the buttons. Roll out each of the remaining 2 pieces to about 3 inches long. These will be the snowman arms. Transfer the buttons and snowman arms to the second prepared baking sheet.
• When the snowman finishes baking, let it cool slightly on the baking sheet on a wire rack. Bake the second baking sheet until the buttons are cooked through and puffed up, 15 to 18 minutes. Let cool completely.
• Once the snowman is cool enough to touch, transfer to a large cutting board or platter. Using a butter knife of small offset spatula, evenly spread 1 container of frosting all over the snowman, frosting the crevices and even the sides of the rolls, if you like. This will act as the crumb coat. Reserve 1/4 cup of the second container of frosting and spread the remaining all over the snowman, creating large swirls. Decorate the base and body of the snowman with the cooled cinnamon roll buttons. Spread 2 tablespoons of the reserved frosting all over each snowman arm and adhere the arms to the snowman body.
• Use the black gel icing to pipe eyes and a smiling mouth. Use the green gel icing to pipe a scarf. Add the orange candy for the nose. Transfer the reserved icing to a small bowl and serve it on the side for dipping.

QUICK & EASY CINNAMON BUN BREAD/CAKE

Steps:

• Lightly grease an 8×8-inch square baking pan.
• In a large bowl, combine flour, sugar and salt.
• Dissolve the yeast in a measuring cup filled with the warmed milk, then stir milk mixture, vegetable oil, vanilla extract and egg into the flour mixture.
• Mix well, until very smooth. Pour into prepared pan and let rest for 15 minutes.
• While the dough rests, mix together butter, brown sugar and cinnamon in a small bowl using fingers until all the butter has been incorporated into the sugar and mixture is crumbly.
• Sprinkle evenly on top of rested dough and press the mixture down into the dough with your fingertips (or swirl in with a spatula.).
• Place pan into a cold oven, then set the oven temperature to 350°F.
• Bake for about 25 minutes, until bread is lightly browned at the edges and the center of the bread springs back when lightly pressed. Some of the sugar mixture on top may still be bubbling.
• Let cool slightly and frost or ice as desired.