Cinnamon Buns

This is my first attempt at making Cinnamon Rolls. I came across Jo Cooks blog and can’t resist to not try her Cinnabons  recipe. This recipe was adapted from Todd Wilbur’s cookbook: More Top Secret Recipes: More Fabulous Kitchen Clones of America’s Favorite Brand-Name Foods.  I think I may have to find this book from the library and try out the other recipes.

 Ingredients (make 8 large cinnamon rolls)

2¼ tsp active dry yeast tsp (7 g)
1 cup warm milk (250 mL)
½ cup granulated sugar (100 g)
⅓ cup  margarine (75 g)
1 tsp salt (5 mL)
2 eggs
4 cups all purpose flour (500 g)

1 cup packed brown sugar (200 g)
3 tbsp cinnamon (45 mL)
⅓ cup margarine, softened (75 g)

To make filling, combine all three ingredients in a bowl and mix into a paste.

6 tbsp margarine (113 g)
1½ cups powdered sugar (187 g)
¼ cup cream cheese (55 g)
½ tsp vanilla extract (3 ml)
⅛ tsp salt (a pinch)

To make the icing, combine all ingredients in a bowl of mixer and mix until smooth.


The reason I’ve never made cinnamon rolls before, it’s because they look so intimidating to make! However, my first try turned out so good and since then, I’ve been making it three more times! Last time, I made it for brunch during our family cottage getaway. I made the dough in advance, rolled, and prepped them in a baking pan. The dough can rest in the refrigerator for up to two nights. Here’s how I made them in step-by-step so they can be freshly baked on a Saturday morning for brunch!

Thursday or Friday evening

I made the dough on Thursday evening so it can be packed to go on Friday to the cottage. You can make it a day before, but two nights resting in the refrigerator will result in a well-rested and fluffier buns :)

  1. Make the dough
    dissolve the yeast in the warm milk, let it dehydrated for 10 minutes.
    mix sugar, butter, salt, eggs, and flour in the bowl of a mixer with dough attachment
    add the milk/yeast mixture into the bowl, mix well until the dough is pulling away from the side bowl (30 minutes)
  2. Rise the dough
    place dough into an oiled bowl, cover and let rise in a warm place about 1 hour or until the dough has doubled in size.
  3. Roll the dough
    On a lightly floured surface, roll the dough until it is about 16 inches long by 12 inches wide.
    For a nice big rolls, make sure the thickness is about ¾ to ½  inch thick.
    Spread the filling evenly over the surface of the dough, leaving one side uncovered (long edge)
    Roll the dough down from  the long edge towards the uncovered side. Pinch the dough to close the side.
  4.  Cut and rest the dough
    Slice the roll into 8 pieces, 1½ inch slices.
    Place the cut rolls on a greased or parchment-lined pan or cookie sheet.
    Cover the rolls with a damp cloth and let them rise until they nearly double in size, about 45 minutes to an hour before baking. Note: I covered the pan with plastic wrap and placed it in the refrigerator for two nights (Thursday and Friday).

    My pan was a bit small and only fit 6 rolls, so I freeze the two remaining rolls wrapped in a plastic wrap. It then can be thawed, proofed and baked for fresh breakfast

Saturday Morning

  1. Bake the rolls
    Preheat oven to 350 F degrees. Take the pan out of the refrigerator and, let the rolls rise at room temperature for 15 minutes.
    Bake for 20 minutes or until light golden brown.
  2. Top with icing
    When the rolls are done, glaze the top generously with icing while still warm. The icing will coat evenly and set when the buns are cool.
  3. Bon Appétit!


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