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Homemade Parve Cinnabon Buns

Did you know that the Cinnabon Facebook page has over 1 million fans, and that founder Cinnabon Inc is one of the fastest growing companies in the United States? It seems that the entire world has fallen for these cinnamon ‘n sugar swirled, freshly baked buns gilded with creamy frosting. Now’s your chance to quickly and easily recreate this American classic at home and this week's recipe is conveniently parve too. (Unnecessarily scared of yeast or don’t like cinnamon? Note the simple method and see advice on heavenly substitutions.) Just one bite and your homemade Cinnabon will soon be Cinna-gone!

BASIC BREAD 1 cup (250 ml) warm water 3 tablespoons (45 ml) sugar 1 tablespoon (15 ml) instant yeast 2 tablespoons (30 ml) olive oil 1 teaspoon (5 ml) salt 1 large egg, lightly beaten with a fork 4 cups (4 x 250 ml) plain flour Chopped toasted pecans (optional) 2 teaspoons (10 ml) ground cinnamon (see notes) 1/2 cup (125 ml) brown sugar (or up to 3/4 cup) 1 egg beaten with a little water to brush over before baking FROSTING (Makes extra) 2 teaspoons (10 ml) margarine 2 tablespoons (30 ml) orange juice 1 cup (250 ml) powdered sugar 1: Using a deep mixing bowl, add sugar to water, gently stir in yeast and allow to stand for 5 minutes till foamy. 2: Whisk in oil, egg and salt then add flour and mix by hand with a wooden spoon, or with an electric mixer, until incorporated into a dough. Cover and allow to rise in a warm place for 40 minutes. 3: Turn dough out onto a very well floured surface, roll fairly thinly into a large rectangle, brush with egg wash and sprinkle over mixed sugar, cinnamon and nuts if using to cover generously 5: Roll lengthways into a tight log then, using a sharp knife, cut into slices approximately 3 cm thick. Place slices flat in a circular baking pan to fill the pan,allow to rise a second time before baking, then brush with egg wash. 6: Bake at in a preheated oven at 180 C for approximately 25 minutes till golden and allow to cool. Make frosting by heating juice and margarine in a small pot, then add powdered sugar and stir over low heat till smooth. Pour over buns only when cool. COOK'S NOTES: I often make this by hand if I can't be bothered to get a machine out and it works great. I love substituting the cinnamon and sugar with lots of crumbled halva, chopped dark chocolate, and pistachio nuts. Lotus spread with pecans makes another delicious, parve filling. The instant yeast I am referring to is sold in the baking section in small, foil vacuum packs.

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