Homemade Cinnabon Recipe - A Tasty Kitchen

Homemade Cinnabon Recipe - A Tasty Kitchen

Homemade Cinnabon Recipe – This all American classic, definitely falls into the naughty but nice treat category. But oh what a treat! Our recipe has a soft brioche like dough, with a fruit and spice mix, topped with a delicious cream cheese frosting. YUM! Hungry for more delicious yet simple recipes? Get your free copy of our e-recipe book today… How to create the perfect Cinnabon dough?

Getting your dough right can be a little daunting but our recipe is fool proof. It has a good hint of orange, just the right amount of spices and fruit, a soft brioche like texture to the bun and a delicious topping.

The key is to be patient, proving can take a while but if you have a warm place in your house use this to your advantage. The double proving along with the brioche style dough will make the time spent on baking this, well worth while!

This recipe, with it being brioche style, has a higher fat content and may seem a little sticky while kneading. This will come right during the proving process, so be careful not to over flour the surface while kneading! And don’t skip soaking the dried fruits. This is so they don’t burn and stay juicy once cooked.

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Once perfected this recipe is super versatile. You could make classic scrolls with a glaze topping or simple fruit buns. To make classic hot cross bunsomitting the rolling out and the sweet cinnamon butter step. After the first prove simple roll the dough into 12 equal balls and then allowing to prove again before placing in the oven.

So if your looking for a little sweet treat, this homemade Cinnabon recipe definitely ticks all the boxes. Let us guide you through the process and we would love to see your finished work… ENJOY! Homemade Cinnabon Recipe

Keyword: American, Baking, Brioche style dough, Cinnabon, Cream cheese frosting, Dough, Family favourites, Scroll, Yeast

Servings: 950 g Currants50 g Raisins100 g Sultanas1 Orange Juice only50 g Candied mixed peel200 ml Milk3 tsp Dried yeast420 g Bakers flour 2 1/2 tsp Ground cinnamon1 1/2 tsp Ground nutmeg3/4 tsp Ground allspice1/2 tsp Ground Cloves3/4 tsp Salt60 g Brown sugar1 Egg60 g Unsalted butter Chilled1Orange Zest only1 tbsp Canola OilSweet Cinnamon Butter Spread150 g Butter Softened 1/2 tsp Ground cinnamon40 g Brown sugarCream Cheese Frosting60 g Butter room temperature125 g Cream cheese room temperature180 g Icing sugar1 tsp Vanilla essence1 tbsp Milk

Grab a small bowl and add your currants, raisins and sultanas, squeeze in the juice of one orange and leave to soak.

In a small pot add your milk and heat until lukewarm (skin temp) remove from the heat and add your dried yeast and set aside to activate.

Grab a large mixing bowl or kitchen mixer and add the flour, spices, mixed peel, salt, your bowl of currants, raisins and sultanas plus the juice, brown sugar, egg, milk yeast mix, oil, zest and grate in the chilled butter.

Incorporate all ingredients into a ball and knead for 5 minutes, or if you are using a mixer place on a low speed for 5 minutes until a dough has formed and is well kneaded. (Your dough will seem sticky but once proved if will be ok.)

Remove the dough from your mixing bowl and place into a clean greased bowl and cover with cling wrap. Allow to prove for 2 hours or until the dough has doubled in size.

While your dough if proving make your sweet butter cinnamon spread, add the sugar and cinnamon to the softened butter and mix until well combined.

Once your dough has doubled in size, line your baking tray with grease proof paper. Remove your proved dough from the bowl and place onto your lightly floured bench.

Knock out the air and roll into a large rectangle (approx 40cm x 20cm)

Spread your sweet butter spread over your rolled out dough then from the longer side roll evenly into a long log.

Cut your rolled dough into 9 equal slices.

Evenly place the slices scroll side up on your baking tray, leaving a 2cm gap between each bun. Set aside for the second prove, this should take around 40 minutes, or until doubled in size.

Pre heat your oven to 180°c (fan forced)

Place your baking tray into the oven and bake for 25 – 30 minutes.

Once your scrolls are lovely and golden brown remove from the oven and allow to cool on a oven rack. Cream Cheese Frosting

Add the butter, cream cheese, icing sugar and vanilla to a bowl, using a whisk, whisk until smooth, add the milk to adjust the consistency.

Smother the cream cheese icing over your cooled buns.

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