Fake Cinnabons Recipe!

Here is the recipe for fake Cinnabons. These taste amazing, you must try them!

These are made in three stages and it takes some time to do but trust me, it’s well worth it!

For the dough…

• 235ml warm milk (45°C)
• 2 eggs (beaten, room temperature)
• 75g butter (melted)
• 615g bread flour (sifted)
• 1 tsp salt
• 100g sugar
• 10g dried yeast

For the filling…

• 220g dark brown soft sugar
• 15g (2 1/2 tbsp) ground cinnamon
• 75g butter (very soft)
• Handful of plain flour (to stop them sticking)

For the topping…

• 85g soft cream cheese (Philadelphia or similar)
• 55g butter (soft)
• 200g icing sugar (maybe less)
• 1/2 tsp vanilla extract
• pinch salt

Make the dough…

1a: If you’re using ‘active’ yeast: Add the yeast to the warm milk with 10g of the sugar, stir in then whisk thoroughly. Leave to sit until a foam forms on top, about 15 mins.
While waiting for that, mix the sifted bread flour, sugar and salt in a big bowl. When the yeast mixture is ready whisk it again then add it to the dry mix along with the beaten eggs and melted butter. Mix well.

1b: If you’re using ‘instant’ or ‘easy-bake’ yeast: Mix the sifted bread flour, sugar, salt and yeast in a big bowl. Add in the warm milk, beaten eggs and melted butter. Mix well.

2: Knead the dough mixture well for about 10 minutes (or use dough hooks) until it becomes firm and elastic.

3: Place the kneaded dough into a lightly oiled (preferably glass or ceramic) bowl and cover with a damp tea towel or cling film.

4: Leave in a warm (not hot!) place for about an hour to rise. (Warm places such as: airing cupboard; warm an oven for a few minutes before then turn it off; in a grill above a warm oven; next to a heater).

5: Lay a large piece of lightly-floured greaseproof paper on the table (the paper is not needed but makes it a lot easier, especially when it comes to rolling as this dough is quite sticky).

6: After an hour fetch the dough from its warm place - it should have risen well in the bowl.

7: Lightly knead the dough again and place it on the laid-out greaseproof paper (or just the table if you’re doing it the hard way).

8: Roll the dough into a rectangle about 0.5-1 cm thick. Try and get the top and bottom edges and straight and parallel as possible.

Add the filling

9: Combine the dark brown soft sugar and ground cinnamon in a bowl or jug, mix well breaking up any clumps.

10: Spread the soft butter over the dough (easier to use a pastry brush to do this) reaching to the sides (but leave a small space at the top, about 1 cm with no filling).

11: Sprinkle the cinnamon/sugar mixture evenly over the butter (again, leaving the space at the top). Lightly press it onto the dough with the back of a spoon to help stop the insides going everywhere when rolling.

12: Lifting the paper from the bottom edge, roll the dough quite tightly (this is why using paper is easier) towards the top. Press the trailing edge onto the roll (this is why it was kept free of the filling mixture).

13: Cut the roll into pieces about 2-3 cm thick, this should provide approximately 12 buns. Also use the ends too, they’re just as tasty and too good to throw away!

14: Sprinkle the plain flour out (on a table or a plate or anywhere) and roll the edge of each piece liberally in the flour. Doing this keeps them from sticking together in the pan and makes them easy to separate later.

15: Line a baking tray (use one with sides as the filling can leak out a bit whilst baking) with doubled-over greaseproof paper. Leave the edges of the paper sticking up over the sides, these give something to hold on to when removing from the tray later (doubling the paper makes it stronger when lifting).

16: Place the cut buns into the pan (cut-side facing up, obviously). All the buns might fit into one tray but otherwise bake in two batches if needed.

17: Leave the tray with the buns in in a warm place for 30 minutes to prove. Pre-heat an oven to Gas Mark 5 / 190°C / 375°F.

18: After 30 minutes check to see if they have risen again (they should!).

19: Place into the oven and bake for about 20-25 minutes or until golden on top.

20: When baking is complete, remove from the oven and allow to cool in the tray for 15 minutes. After that, transfer to a cooling tray (lifting the exposed sides of the paper - carefully - makes this process much easier!).

21: Once cooled, separate any joined buns with a knife - they should come apart easily.

Prepare the topping

22: In a bowl mix together the soft cheese, butter, vanilla extract and 150g of the icing sugar to form a soft icing topping. If desired you can add more sugar if you want a thicker topping.

23: Store the topping in the fridge until ready to use, either in a plastic tub or an icing syringe. You don’t want this tasty icing going bad too soon.

Serve and enjoy

24: These are best served well warmed up so heat each bun in the microwave for about 30 seconds (or in a low oven for 5-10 minutes).

25: Add the topping to the bun, as much (or as little) as desired.

26: Eat, enjoy, repeat.