Sunday, 25 October 2015

Tear'n'Share Cinnabons

In September when I had a bunch of friends over, I made a good few cakes and Katrina's cinnamon rolls - it has THE best icing, I think it is because it features coffee, and I myself love the stuff!

Being from Scandiland I am used to eating cinnamon rolls without icing, but there are version with it as well. I had never baked the cinnabons that you have to tear off, but I have always wanted to, so here you have it! All this recipe needs... is a little patience, and you'll get it right!

Who can resist the whiff of cinnamon and and pastry as they come in?

Tear'n'Share Cinnabons
(Makes 1 large cake tin's worth)

1L milk
1 cup vegetable oil (neutral flavour, or sunflower)
1 cup sugar
2 packages active dry yeast
8 + 1 cups flour (one is for the kneading)
1 tsp baking powder
1 tsp bicarbonate of soda
1 tbsp salt

1/2 cup melted butter
2 cups sugar
Generous sprinkling of cinnamon

For the Frosting:
1 bag powdered sugar
1/2 cup milk
1/4 cup melted butter
1 tsp vanilla extract
1/4 STRONG coffee

- For the dough, mix together all the dry ingredients in a large baking bowl.

- Heat up the milk and oil until it reaches body temperature (37C, test a drop on your wrist, if you cannot feel it, it is the right temperature.. I was always fascinated by this as a child!). Turn off the heat and mix in the yeast until dissolved. NOTE - only pour in HALF the milk mixture first, and see how you get on with the dough, as I had to make quite a bit of adjustment to it.

- Make a well in the dry mix, and pour in the liquid. Mix until you have a dough, knead a little and cover it with a cloth. Leave it to rise for about 1 hour.

- Then, punch down the dough and roll out on the floured surface using the remaining cup of flour. Divide the dough into two (makes it easier to handle) and take one piece at a time, rolling it out into a triangle and then spread out the butter, sugar and sprinkle with cinnamon. Roll up and cut into approximately 1 cm thick slices and place in the cake tin. Repeat with second part of the dough, and leave to rise for a further 30-40 minutes.

- Turn the oven up to 200C, and once the temperature has gone up-up-up place the tray with the buns in the middle of the oven and bake for 15-18 minutes.

- Take out the tray and leave to cool. It is important that the buns are quite cool before you pour over the icing. So about half an hour after they've come out of the oven, simply mix all the ingredients for the icing together and pour over the rolls generously.

- Serve fresh and enjoy!

Original source:

- Jules


  1. Those look amazing! Perfect for sharing :) The coffee glaze sounds like a great accompaniment to cinnamon rolls too, love that idea :D

    1. It works really well! I am sure you have featured coffee in plenty of your bakes missy :) x

  2. I have never had icing with coffee in it but I LOVE the idea!! Will try this recipe for sure! What's better than a fresh cinnabon that you can rip off, all fresh and soft... Your friends are so lucky!! :)

    1. Next time you make icing - do it! :D Wakes you up for sure :)

      I love pastries you can tear apart and serve to a group of friends :) And I reckon I am the luckiest for having amazing friends to make (or try to make... ahem) food for :), they arereally good at treating me as well to be honest xx

  3. Oh, you've been baking too, such great work! I love how soft and gooey these look :)

    1. Heheh yes I have! It was great fun! And thanks for your kind words, Maikki :) Thinking of making a spice cake for the colleagues for Monday ^ ^