Cinnabons - Cinnamon Buns from Heaven

  • Makes 12 large rolls
  • Dough:
  • 2 pkg.active dry yeast
  • 1 cup warm water (105-115 degree)
  • 2/3 cup plus 1 tsp. granulated sugar, divided
  • 1 cup warmed milk
  • 2/3 cup butter
  • 2 tsp salt
  • 2 eggs, slightly beaten
  • 7-8 cups all-purpose flour, or more if needed

  • Filling:
  • 1 cup melted butter, divided (2 sticks)
  • 1 3/4 cups granulated sugar, divided
  • 3 Tbsp. ground cinnamon
  • 1 1/2 cups chopped walnuts, optional
  • 1 1/2 cups raisins, optional

  • Creamy glaze:
  • 2/3 cup melted butter (1 stick plus 2 Tbsp.)
  • 4 cups powdered sugar
  • 2 tsp vanilla
  • 4-8 Tbsp. hot water
  • 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 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.

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