Almost-Famous Cinnamon Buns


The November issue of the Food Network magazine is loaded with tantalizing recipes – I am really impressed with this issue. Each month, the magazine features copy cat recipes from chain restaurants. This issue’s recipe was for copy cat Cinnabon cinnamon buns, which can be found here. I was so excited about this recipe that I had to show it to my younger sister, Victoria, whom had been babysitting my daughter while I volunteered in Landon’s classroom. My sister was almost as excited about this recipe as I was so I invited her to come over the next day so we could make them. The next day came, and I texted my sister asking what time she was planning on arriving – thinking it would be early enough to help me with the recipe (not that I need help, I just like to engage others in the cooking process). Well, she hadn’t planned on arriving until around 11 **rolls eyes**, so I decided to start the recipe without her – it is a four hour process after all.

I used rapid rise yeast for this recipe, but my dough still had issues rising. I am convinced that the weather is at fault (it was rainy and miserable) because my yeast was not even close to expiring. Even though my initial rise was not as successful as it should have been, I continued on with the recipe thinking that the second rise would surely do the trick. So I proceeded to roll out the dough and fill it with far too much butter, sugar and cinnamon. Instead of making six large rolls, I decided that I would make 12 smaller ones. I could only imagine that eating one large roll would eat up an entire day’s calorie allowance. I allowed the rolls to rise a second time, then it was time to bake!!

After popping these babies into the oven and allowing them to bake, I thought for sure that I had created an utter disaster. It looked like these cinnamon buns were swimming in a pool of golden, melted butter. I thought for sure that the butter, that had risen and consumed half of the height of the rolls, was going to make the rolls mushy and inedible. After baking these buns completely, I allowed them to cool in the pan so that all of the butter could be absorbed. I had considered removing the buns before the butter could do any damage, but I had faith in the Food Network and trusted that they would not publish a recipe that was an utter disaster.


Thankfully, these rolls did absorb all of the butter in just a few minutes after being removed from the oven. The butter did not cause these rolls to be mushy at all – which really made me happy since I spent the better part of 4 hours tending to this recipe. I slathered these rolls with a ridiculous amount of icing (to which I added ½ tsp vanilla extract to – you can never have too much vanilla in my opinion) and was in heaven after the first bite. It has been a long while since I have had Cinnabon so I can’t compare these cinnamon buns to theirs, but these cinnamon rolls were delicious and well worth the extra effort. What I think really makes these rolls is the nutmeg that is added to the dough itself. The nutmeg adds this sort of warmth that can’t be matched by any other spice. These cinnamon buns represent that cozy, homey feeling and make all your troubles melt away. If these cinnamon buns aren’t comfort food then I don’t know what is. I will definitely make these rolls again, but next time, I won’t save them for a rainy day.

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