Perfect Cinnamon Buns

cinnamon role

When I left Toronto in 2011 to move back to Europe I had a minor panic attack when I realized that I might not be able to eat another Cinnabon in my life. I adore these fluffy swirls of dough with their unique smell of cinnamon and perfect cream cheese frosting. Back in Europe I tried many copycat recipes until I had recreated them close to perfection.

recipe (serving: 15 rolls)

  • dough: 60 ml water, 1/4 l milk, 100g melted butter, 1 1/4 eggs, 1tsp. salt, 120 g sugar, 550 g flour, 7 g dry yeast
  • filling: 200 g light brown sugar, 5 tsp. cinnamon, 110 g magarine
  • frosting: 110 g cream cheese, 110 g margarine, 225 g powdered sugar, 1 tsp. vanilla, 1/8 tsp lemon flavor
  • remove one large egg from the fridge and allow it to reach room temperature
  • melt butter, add water and mil and let it cool down
  • add remaining ingredients
  • remove margarine from the fridge and allow it to reach room temperature
  • in a small bowl, mix the born sugar and the cinnamon
  • roll and stretch the dough out on a lightly floured surface into a rectangle (38 x 61 cm)
  • spread the softened margarine over the dough and then evenly distribute the sugar and cinnamon mixture
  • starting at the far edge roll it up tightly toward the clean edge, trim the left and right ends of the roll
  • cut the roll into 15 pieces (3.8 cm each)
  • place 5 rolls into a baking pan with parchment paper, cover it with a cloth and let rise for 1 hour
  • bake at 154° C for 15 minutes.
  • for the frosting: place cream cheese and margarine into a mixing bowl, blend it for 6 minutes (slow mixing), whip it for 10 minutes (medium speed); slowly add the powdered sugar and flavors
  • put the frosting in the fridge and frost the rolls while they are still warm

These cinnamon rolls are best when they are still warm but the smell of them in the oven makes it impossible to wait until they have cooled down anyways 🙂


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