These taste pretty much like cinabon buns :-)
Enjoy
Cinnamon Buns
Recipe by: Marsha Fernandez
The dough for these cinnamon buns is made in a bread machine before it is shaped into buns and baked in the oven. If you don't have a bread machine, follow the notes at the bottom of this recipe.
Ingredients
Serves: 12
For the dough:
250ml (8 fl oz) warm milk (45 C)
2 eggs, room temperature
75g (3 oz) butter, melted
600g (1 1/3 lb) bread flour
1 teaspoon salt
100g (4 oz) caster sugar
2 1/2 teaspoons quick yeast
For the filling:
225g (8 oz) dark brown soft sugar
2 1/2 tablespoons ground cinnamon
75g (3 oz) butter, softened
For the icing:
100g (4 oz) cream cheese, softened
50g (2 oz) butter, softened
200g (7 oz) icing sugar
1/2 teaspoon vanilla essence
1/8 teaspoon salt
Preparation method
Prep: 20 mins | Cook: 20-25 mins
1. Place ingredients for dough in the pan of the bread machine in the order recommended by the manufacturer. Select dough cycle; press Start.
2. After the dough has doubled in size turn it out onto a lightly floured surface, cover and let rest for 10 minutes. In a small bowl, combine butter, brown sugar and cinnamon.
3. Roll dough into a 40x50cm (18x20 in) rectangle. Spread dough with butter mixture. Roll up dough and cut into 12 slices. Place buns in a lightly greased 23x33cm (9x13 in) baking tin. Cover and let rise until nearly doubled, about 30 minutes. Meanwhile, preheat oven to 180 C / Gas mark 5.
4. Bake buns in preheated oven until golden brown, about 20-25 minutes. While buns are baking, beat together cream cheese, 50g butter, icing sugar, vanilla and salt. Spread icing on warm rolls before serving. (I find this is too much for us, so I now halve the icing recipe, but if you like it very sweet and sticky don’t)
Note
If you don't have a bread machine, you can do the following instead: Dissolve the yeast in the warm milk in a large bowl. Mix in the sugar, butter, salt and eggs. Add flour and mix well. Knead the dough into a large ball, using your hands dusted lightly with flour. Put in a bowl, cover and let rise in a warm place about 1 hour, or until doubled in size. Follow the recipe from step 3 onwards.
