Homemade Cinnabon Recipe

Create the dough

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 the milk and heat until lukewarm (skin temp). Remove from the heat and add the yeast and set aside to activate.

Grab a large mixing bowl or kitchen mixer. Add the flour, spices, mixed peel, salt, the bowl of currants, raisins and sultanas with 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. (See note 1)

First proof of the dough.

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

Make the spread.

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

Roll the dough.

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

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

Spread the sweet butter spread over the rolled out dough.

Then from the longer side roll evenly into a long log. Cut the rolled dough into 9 equal slices.

Evenly place the slices scroll side up on the baking tray, leaving a 2cm gap between each bun.

2nd Proof

Set aside in a warm place, covered with a clean tea towel for the second proof. This should take around 40 minutes, or until doubled in size

While the dough is rising, pre heat the oven to 180°c / 356 °F (fan forced)

Bake

Place the 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 rack.

Cinnabon Frosting

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

Smother the cream cheese icing over the cooled buns.

Serve and enjoy!