Cinnabon-Style Gourmet Cinnamon Buns
Servings: 12 large rolls
For the Dough:
  • 1 7 g package dry yeast
  • 1 cup 237 ml whole milk, warm
  • 1/2 cup 100 g granulated sugar
  • 1/3 cup 75 g margarine (or 80% margarine 20% butter spread)
  • 1 teaspoon 8 g salt
  • 2 large eggs
  • 3-1/4 cups 410 g all-purpose flour
  • 3/4 cup 105 g bread flour
For the Filling:
  • 1 cup 220 g packed light brown sugar
  • 3 tablespoons 36 g ground cinnamon
  • 1/3 cup 75 g margarine (or 80% margarine 20% butter spread)
For the Frosting:
  • 1/2 cup 114 g cream cheese, softened 30 mins
  • 1/2 cup 114 g margarine, softened 30 mins
  • 1-3/4 cups 220 g icing sugar, sifted
  • 1 teaspoon 5 ml vanilla flavour (alcohol-free, if possible)
  • 1/8 teaspoon lemon flavour alcohol-free, if possible
For the Dough:
  1. In a large bowl, dissolve the yeast in the warm milk. Add sugar, margarine, eggs salt then flour and mix well.
  2. 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 until the dough has doubled in size, about 1 hour.
  3. Roll the dough out on a lightly floured surface, until it is approx 21 inches long by 16 inches wide. It should be approx 1/4 thick.
For the Filling:
  1. In a small bowl, combine the brown sugar and cinnamon.
Assemble the Rolls:
  1. Line a cookie sheet with parchment paper.
  2. Spread the softened margarine over the surface of the dough, then sprinkle the brown sugar and cinnamon evenly over the surface, leaving about 1-inch untouched around edges. Gently roll into a fairly tight roll, trying to keep the filling inside.
  3. With a sharp knife, slice into 12 pieces. Place on prepared cookie sheet about 2" apart. Cover with lint-free cloth, and let rise for another hour.
  4. Bake in 400°F on rack just above centrer, for about 10 minutes, or until light golden brown.
  5. Cool on cooling rack and gently place into airtight container when cool.
For the Frosting:
  1. In an electric mixer fitted with the paddle attachment, blend the cream cheese and margarine for 6 minutes on low speed (#2 on KitchenAid Mixer).
  2. Switch from the paddle to the whisk attachment and whip for 10 more minutes at medium-high (#6)
  3. Add 1 cup (125 g) of the icing sugar and mix for 1 minute on low speed. Add the remaining 3/4 (95 g) cup of icing sugar and mix for an additional minute. Add the flavors and mix for 1 minute on medium-high speed.
  4. Transfer to an airtight container and refrigerate. Top warm, fresh-baked rolls generously with frosting.
Sweetapolita's Notes

*Microwave for 15-20 seconds to reheat.