Cinnabon “Tenderness”
Ingredients
For the dough:
For the filling:
For the glaze:
Instructions
Add sugar and yeast to the warm milk, stir, and let it sit for 10 minutes until foamy.
Add the egg, butter, and salt, then gradually add the flour. Knead into a soft, elastic dough.
Cover with a towel and let it rest in a warm place for 40–60 minutes — it should double in size.
Roll out the dough into a rectangle (approximately 20×25 cm).
Spread with softened butter, then sprinkle with sugar and cinnamon.
Roll it up into a log and cut it in half.
Place in a greased or parchment-lined pan and let it rest for another 20 minutes.
Preheat the oven to 180°C (350°F) and bake for 20–25 minutes, until the buns are golden and fragrant.
Pour the glaze over the buns while they are still warm.
Frequently Asked Questions
Can I use fresh yeast instead of dry yeast?
Yes, you can. Use 2–3 times more fresh yeast than dry yeast, and dissolve it in warm milk before kneading the dough.
Can I knead the dough in a bread machine?
ТYes, the dough for Cinnabons kneads well in a bread machine using the “Dough” program.
Is it necessary to let the dough rise twice?
Yes, this is necessary for the buns to be fluffy and have a tender texture.
Can I replace the glaze with powdered sugar mixed with milk?
Yes, you can, but the buttery glaze makes the buns softer and more aromatic.
How should I store the finished Cinnabons?
Store in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 4 days. You can warm them slightly before serving.