Best 4 Another Cinnabon Type Cinnamon Bun Recipes

ANOTHER CINNABON-TYPE CINNAMON BUN

Steps:

• Using the bread machine instructions, heat the milk to whatever temperature your machine suggests for the dough cycle. Place the dough ingredients into the machine in the order recommended and mix, knead and rise with the dough cycle.
• Butter a 9" X 13" X 2" pan thoroughly.
• Once the dough cycle ends, remove the dough from the machine and punch it down on a buttered countertop. Roll out to a large rectangle, about 30" X 15".
• Warm the butter for the filling to room temperature and spread over the dough evenly. Sprinkle with the brown sugar and the cinnamon, then starting on a long side, roll the dough tightly into a cylinder.
• Slice the dough into 24 equal slices and place each one cut side down in the prepared pan.
• Let rise in a warm place, covered, about 30 minutes.
• Preheat oven to 350º.
• Bake the buns for about 22-26 minutes or until browned all over but not too dark.
• While the buns are baking prepare the frosting by combining all ingredients at room temperature and beating very well for 2 or 3 minutes with an electric mixer.
• Frost the buns in the pan as soon as you remove the pan from the oven. The frosting will melt somewhat into the spaces in between the buns. Cool in the pan and enjoy!

OOEY-GOOEY CINNAMON BUNS

Steps:

• In a small bowl, dissolve 1 teaspoon sugar and yeast in warm water. Let stand until creamy, about 10 minutes. Warm the milk in a small saucepan until it bubbles, then remove from heat. Mix in 1/4 cup sugar, 1/4 cup butter and salt; stir until melted. Let cool until lukewarm.
• In a large bowl, combine the yeast mixture, milk mixture, eggs and 1 1/2 cup flour; stir well to combine. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
• Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
• While dough is rising, melt 3/4 cup butter in a small saucepan over medium heat. Stir in 3/4 cup brown sugar, whisking until smooth. Pour into greased 9x13 inch baking pan. Sprinkle bottom of pan with 1/2 cup pecans; set aside. Melt remaining butter; set aside. Combine remaining 3/4 cup brown sugar, 1/2 cup pecans, and cinnamon; set aside.
• Turn dough out onto a lightly floured surface, roll into an 18x14 inch rectangle. Brush with 2 tablespoons melted butter, leaving 1/2 inch border uncovered; sprinkle with brown sugar cinnamon mixture. Starting at long side, tightly roll up, pinching seam to seal. Brush with remaining 2 tablespoons butter. With serrated knife, cut into 15 pieces; place cut side down, in prepared pan. Cover and let rise for 1 hour or until doubled in volume. Meanwhile, preheat oven to 375 degrees F (190 degrees C).
• Bake in preheated oven for 25 to 30 minutes, until golden brown. Let cool in pan for 3 minutes, then invert onto serving platter. Scrape remaining filling from the pan onto the rolls.

CLONE OF A CINNABON

Steps:

• Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select dough cycle; press Start.
• 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 brown sugar and cinnamon.
• Roll dough into a 16x21-inch rectangle. Spread dough with 1/3 cup butter and sprinkle evenly with sugar/cinnamon mixture. Roll up dough and cut into 12 rolls. Place rolls in a lightly greased 9x13 inch baking pan. Cover and let rise until nearly doubled, about 30 minutes. Meanwhile, preheat oven to 400 degrees F (200 degrees C).
• Bake rolls in preheated oven until golden brown, about 15 minutes. While rolls are baking, beat together cream cheese, 1/4 cup butter, confectioners' sugar, vanilla extract and salt. Spread frosting on warm rolls before serving.

" BETTER THAN CINNABON" CINNAMON ROLLS

Steps:

• Combine warm water, sugar and yeast. Set aside.
• In microwave, melt butter.
• When butter is melted, add milk and warm to take the chill off.
• Add beaten egg and yeast mixture (it should be foamy by now) mix gently and pour into pan of bread machine.
• Add flour to bread machine pan, one half of the pudding mix and salt.
• Place pan in machine and allow to complete dough cycle. (If dough is sticky add a 1/4 to a half cup of flour during kneading.
• When dough cycle is complete, roll out dough to approximately 17"x10".
• Spread dough evenly with 1/2 cup softened butter and sprinkle with brown sugar and cinnamon.
• Roll up dough starting with the long side. Cut into approximately 16 even pieces and place in a 9x13 pan (they will be snug)
• At this point you can cover and refrigerate until the next day or let rise 45 minutes.
• Bake at 350F for 20 minutes until golden brown on top.
• Make frosting, beat together cream cheese, butter, powdered sugar, remaining pudding mix and milk to a spreading consistency.
• Frost rolls after the have cooled slightly.
• Serve immediately for best results.
• It is my understanding that this recipe does not freeze well.