Original Cinnabon Buns

Name: Original Cinnabon Buns
Total time: 3 h 40 min
Yield: 10
Cuisine: American, European
Ingredients: Wheat flour for baking - 550 g; Milk - 280 g; Chicken egg - 60 g; Salt - 4.9 g; Fresh yeast - 20 g; Vanillin - 2.5 g; Vegetable oil - 5 g; Sugar - 180 g; Butter - 60 g; Ground cinnamon - 12 g; Powdered sugar - 60 g; Milk - 50 g; Cream cheese - 250 g; Lemon juice - 18 g

Cookinero 25 Mar 2025

8320

Cinnabon means "cinnamon bun" in translation. The recipe for the buns was invented relatively recently, in 1985 in the USA. Now the pastry is so popular that one of the most famous and respectable printed publications, Expansion Magazine, included it in the list of 50 pleasures of life. "Cinnabon" is a real masterpiece of culinary art made of airy dough, with the most aromatic filling and almost weightless creamy fudge. It takes quite a long time to create the dessert, but it is not difficult at all.

How to cook Original Cinnabon Buns

Step 1

Prepare the dough. Pour the milk into a deep container, add 1 teaspoon of sugar, stir until the crystals dissolve. Add the crumbled yeast, stir thoroughly to avoid lumps. Cover with a towel and leave for 10 minutes. A thick foam should appear on the surface, this indicates the yeast is working.

Step 2

Knead the dough. Break the egg into a small bowl, beat it lightly, then pour it into the container with the yeast. Add salt, the remaining sugar for the dough, and vanilla. Melt the butter in a water bath or in a microwave oven and pour it into the bowl with the dough. Add the flour in portions, constantly kneading the dough thoroughly. You need to knead for at least 10 minutes so that the dough becomes elastic. Mix the resulting mass thoroughly, cover with a towel and leave in a warm place for 1 hour. Then knead the dough and leave it to rise again for 30-40 minutes.

Step 3

Form the buns. Roll out the dough on a floured surface to a thickness of approximately 6-7 mm. Grease the surface with butter, sprinkle with a mixture of sugar and cinnamon. Roll into a tight roll, cut into pieces 4-5 cm long. You should get about 10 buns.

Step 4

Bake the buns. Grease a baking tray with vegetable oil, place the buns on it, leaving a distance of 3-4 cm between them. Leave to rise for 20-30 minutes. During this time, preheat the oven to 180 degrees. After half an hour, put the baking tray in the oven and bake for 25-30 minutes. Then take the Cinnabons out of the oven and let them cool down a little.

Step 5

Make the icing. Combine the cream cheese, powdered sugar, lemon juice and milk in a deep bowl. Beat with a mixer until smooth. Then decorate the top of the slightly cooled buns with the icing.

Original Cinnabon Buns - FAQ About Ingredients, Baking Time and Storage

Can I use active dry yeast instead of crumbled yeast in this recipe?

Yes, you can substitute active dry yeast for crumbled yeast. Use the same amount (1 packet or 2 1/4 tsp) and activate it in warm milk with sugar as directed.

How can I make these Cinnabon buns dairy-free?

Replace milk with almond or oat milk, use dairy-free butter, and opt for a cream cheese alternative (like vegan cream cheese) for the frosting.

Can I prepare the dough ahead of time and refrigerate it overnight?

Yes! After the first rise, punch down the dough, cover tightly, and refrigerate overnight. Let it sit at room temperature for 30 minutes before shaping and baking.

What’s the best way to store leftover Cinnabon buns?

Store cooled buns in an airtight container at room temperature for up to 2 days. For longer storage, freeze them (frosted or unfrosted) for up to 1 month.

Can I make smaller or larger buns?

Absolutely! Adjust the roll’s cutting size: 3 cm for mini buns (bake 18-20 mins) or 6 cm for larger ones (may need 35+ mins). Space them accordingly on the tray.

How do I reheat frozen Cinnabon buns?

Thaw overnight in the fridge, then warm in a 160°C (325°F) oven for 10-12 minutes. Microwave briefly (10-15 sec) for softer results, but the oven retains texture better.

Can I reduce the sugar for a less sweet version?

Yes, cut the dough’s sugar by half (or omit) and use 1/3 less in the cinnamon filling. Frost sparingly or with a sugar-free alternative.

What’s a good substitute for cream cheese in the frosting?

Greek yogurt (strained) or mascarpone work well, though the texture will be lighter. For a tangy twist, mix butter with a splash of sour cream and powdered sugar.

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