Unrolling un cinnabun.
Cinnamon is quite a versatile ingredient and it can add a nice touch to certain dishes. A certain franchise knows how to make a mean cinnamon roll. They’re (in)conveniently located in several subway stations (ie Sheppard-Yonge, which I used to pass by daily) so the lure of the cinnamon smell is intoxicating and almost overpowering. And then I remember the price. 

So I cheaped out and made mini ones to share and to eat. How asianly efficient and smart of me! Haha That’s how we do!
The ingredients. Nothing out of the ordinary except perhaps the active dry yeast.

No good reason for this photo. I just thought it looked cool, kinda like a jam thumbprint cookie. :)
It was a little frustrating to make the dough, simply because my yeast is about 8-months old and its “aliveness” is definitely in question. Aside from that, the cinnabuns were fun and relatively easy to make.
(clockwise from top left): Rising dough. Used strips of post-its to mark corners. BUTTER! Layer of sugar & cinnamon.

Here, you can briefly see the process of TIGHTLY rolling up the dough to form the signature cinnamon roll shape.

Cut into individual rolls/buns.

Pop 'em in the oven to rise s'more.


 I halved the recipe to make 13 mini cinnabuns.

OOOhhhhh!! They're baking! Ils sont presque prête à manger!

Fresh out of the oven! They look pretty legit, save the ends of the rolls...

Makes 12
1 cup     warm milk (45o C)                              ½ cup     granulated sugar
2            eggs, room temp, lightly beaten          2½ tsp    yeast
⅓ cup     butter, melted                                    1 cup      brown sugar, packed
4½ cups bread flour                                         2½ tbsp  ground cinnamon
1 tsp       salt                                                  ⅓ cup     butter, softened

1. Combine milk and yeast in a bowl.
2. After a few min, add sugar, butter and eggs.
3. Combine flour and salt in a large bowl, make a well.
4. Add liquid ingredients, stir to combine into a dough.
5. Knead until smooth, cover and let rise for 1 hour or until doubled in size.
6. After doubled in size turn it out on lightly floured surface.
7. Cover and let rest for 10 min.
8. In a small bowl, combine brown sugar and cinnamon.
9. Roll dough into a 16”×21” rectangle.
10. Spread dough with butter. Sprinkle evenly with sugar/cinnamon mixture.
12. Roll up dough, cut into 12 rolls. Place in lightly greased 9”×13” baking pan.
13. Cover and let rise until nearly doubled, 30 min. Preheat oven to 400˚F.
14. Bake rolls until golden brown, 15 min.

It looks so cute! (A little smaller than your palm)

I kinda skimped on the butter and the cinnamon-sugar mixture which resulted in not so moist buns. Next time, I’ll be sure to follow the recipe.

4 out of 5 NOMs


  1. OMG that last cinnamon bun picture is soooo amazing! The bun is PERFECT!~ great job Carmen :)

  2. thanks!! it couldve used more "filling" though... next time! :D

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