Not too little, not too much

Cinnabon Rolls 10/29/2010

Filed under: Baking,Desserts — Roxana GreenGirl {A little bit of everything} @ 22:51
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I promised you yesterday that I’ll post my favorite cinabbon recipe. Is the closest version of the Cinnabon® . I have the recipe from Gabi Cara, to whom I thank once again. For the Romanian version go to



Before I write the recipe I would like to ask for your opinion about the featured publisher program on foodbuzz. I’d like to apply but in the same time the thought of having to sigh a contract doesn’t quite put a smile on my face. I’ll totally understand if you don’t want to talk about it.

Back to cinnabons



2  1/2 tsp dry yeast

1 cup warm milk

1/2 cup sugar

6 tbsp soften butter

1 tsp salt

2 eggs

4 1/2 cups all-purpose flour


for the filling you need

1 cup dark brown sugar

2 1/2 tbsp cinnamon

6 tbsp soften butter



Mix the sugar and yeast with a little milk. Leave aside for 5 minutes.


Make a well in the middle of the sifted flour, add the salt, eggs and yeast mixture.


Start mixing slowly adding the melted butter.


then the milk

Place the dough into a greased bowl and leave to raise until double in volume.



Place the dough on your working surface and with a rolling-pin roll it out into a rectangular with a thickness around 1/2 inch.


Mix the brown sugar with the cinnamon.


Brush the dough with soften butter and sprinkle with sugar-cinnamon mixture.


Roll it carefully.


With a piece of thread cut the buns around 1 inch thick.

The bons will be clean and round


Place them on baking trays and leave around 20 more minutes at room temperature.


Bake them at 400 F for about 10-15 minutes.

While the cinnabons are in the over make the topping.  We like ours with cream cheese frosting.

you need

4 oz cream cheese

4 oz butter

2 cups powdered sugar


Mix them until light and fluffy.


Top the cinnabons with the frosting while still warm or hot. Sprinkle with walnuts.




even closer :)))





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