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Cinnamon buns for my hun.

January 10, 2012

Things you should know: Michael LOVES Cinnabons. Really. Since their departure from local malls, we have actually gone looking for them. (Did you know some rest stops have little kiosks of these pinwheel delights? I did not.)

Locations be damned, I whipped up a batch of my very own.

I wanted to make a yeasted bread for these, since that is the traditional way to make the commercial buns. A quick Foodgawker search led me to these from Phrugal Phil. I made a few changes.

For the buns:

  • 1 c warm milk (~110*)
  • 1 packet yeast (I prefer a fast acting version)
  • 1/2 c sugar
  • 1 tsp salt
  • 2 eggs, room temperature and lightly beaten
  • 1/3 c butter, melted
  • 4 1/2 c flour

Warm milk in the microwave until it’s about 110 degrees. Add to your stand mixer, and sprinkle with yeast, salt and sugar. Let it sit for 10 minutes to proof. If it doesn’t do much of anything in 10 minutes, dump it all and start again. You want the yeast alive and kickin!

Add the melted butter and beaten eggs. Incorporate well. Add flour. Stir to combine, then switch to dough hook. Let it run about 6 minutes, until the dough is soft, warm and springy.

Place dough in a large oiled bowl and cover with plastic wrap. I let mine rise (as you know by now) in a cold oven with the light on. Perfect for rising bread.

After it doubles in size (I let mine hang out about 90 minutes), make the filling and get started on rolling it out.


  • 6 tablespoons melted butter
  • 1 1/4 cup sugar
  • 2 tbsp blackstrap molasses
  • 3 tbsp Vietnamese cinnamon (you could just use regular, too)
  • 1 tbsp Penzey’s Cake Spice (if you don’t have this, I’d add a combination of nutmeg, allspice, ginger, clove and ground anise)

With your hands or a mixer, combine sugar and molasses until thoroughly combined. Add spices and then butter. When you stir it up, it’ll be thick and dark. Exactly what you want.

On a floured surface, roll out the dough until it’s a rectangle that’s about 12’x18″. Spread the mixture all over the dough. I use more filling on the side I’m going to be rolling out, since as you roll, it can push the filling down and out.

Starting on the 18″ side, roll the dough. Cut off the ends so they’re nice and neat when you start cutting the buns.  I lop off about 2″ from each side.

Into a 8×8″ pan, arrange 9 buns, in three rows of three.

Cover and let them rise in the oven for 45 minutes. You then have the option of putting them into the fridge or baking right away. I put mine in the fridge because we had to go out for a bit. There were no ill-effects from chilling the dough.

Preheat oven to 350*. Bake for about 35 minutes or until golden. You might want to also check the dough in the middle to make sure it’s not too raw.

While they’re baking, make your icing. This is really easy.


  • 1 8 oz package of cream cheese, at room temperature
  • 1/2 cup powdered sugar
  • 1 tsp vanilla extract
  • 2 tbsp milk

Blend together and ice while buns are still hot. It’ll melt into the buns.


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