10 May 2010

Almost Famous Cinnamon Buns

Who loves Cinnabons???

ME, ME, ME!!!

Who wants Cinnabons???

ME, ME, ME!!!

Who made Cinnabons???

ME, ME, ME!!!

Who ate all the Cinnabons???

ME, ME, ME!!!

Oh okay, so I didn't eat ALL of the cinnabons. I let Aaron have 2. So...that left me with 6. So technically I didn't eat all of them, but I definitely ate enough of them. And you would think after eating that many cinnabons, I would be sick of them. But no...I made these over 2 weeks ago, and as I type this I want another one. Sometimes I sort of gross myself out...but it's just what I do.

So I got this recipe out of the Food Network magazine and although Cinnabon wouldn't release the actual recipe, I think this one comes pretty darn close. One thing that is nice about this recipe is it only makes 6-8 depending on how you cut them. Many recipes I've found make dozens of these. This works better for your big butt if you are like me and eat 75% of the sweets you make.

So if you haven't seen this article yet, I'll supply you with the recipe below. Enjoy pigging out!

Almost Famous Cinnamon Buns

Printable Recipe
by Food Network Magazine

  • 1 cup whole milk
  • 1 1/4-ounce packet active dry yeast
  • 1/4 cup plus 1/4 teaspoon granulated sugar
  • 4 tbsp unsalted butter, melted, plus more for the bowl
  • 1 large egg yolk
  • 1 1/2 tsp vanilla extract
  • 2 3/4 cups all-purpose flour, plus more if needed
  • 3/4 tsp salt
  • 1/2 tsp freshly grated nutmeg


  • All-purpose flour, for dusting
  • 12 tbsp unsalted butter, softened, plus more for the pan
  • 1/2 cup granulated sugar
  • 3 tbsp ground cinnamon


  • 2 cups confectioners' sugar
  • 1/3 cup heavy cream
  • 4 tbsp unsalted butter, melted

Make the dough:

  1. 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.
  2. 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.)
  3. 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.
  4. Roll out the dough, fill and cut into buns. 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.
  5. 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.

***How to Form Cinnamon Buns

  1. On a lightly floured surface, roll the dough into a 12-by-14-inch rectangle with the longer side facing you.
  2. Spread with the softened butter, leaving a 1/2-inch border on the far long edge. Mix the sugar and cinnamon; sprinkle over the butter.
  3. Brush the unbuttered far edge with water. Roll the dough away from you into a tight cylinder and press on the long edge to seal.
  4. Cut the cylinder with a sharp knife to make 6 equal-size buns.

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