I like big buns and I cannot lie. I would choose a warm, gooey, buttery cinnamon bun over chocolate cake any day. Since they are always the star of the brunch table, they better be good.
This may have been my favorite experiment yet. What would I rather do on a Monday night than play with pounds of butter, sweet brown sugar, and huge blocks of cream cheese? Um, nothing.
Even hours after these magical buns came out of the oven, my entire house smelled like that heavenly corner of the food court near Cinnabon. The aroma is so distinct, sweet, buttery — just the smell of Cinnabon can catch me halfway across the mall.
maple glazed cinnamon buns
clone of a cinnabon
This recipe was developed by none other than Ree Drummond, the Pioneer Woman. It has a unique, maple coffee icing. I have made these buns in the past and finished almost the entire tray singlehandedly.
This recipe has over 4500 five-star ratings on All Recipes, and is said to taste even better than the shopping mall favorite.
drenched in icing (is that a bad thing?)
classic cinnamon bun
better for breakfast
I prefer this one by a landslide
I like the light-dark appearance of the icing and the bun
|funny looking, but oh-so good!|
Both of these buns were amazingly delicious, so it seems a bit unfair to choose a “winner.” Most of my taste testers favored “clone of a cinnabon” due to its familier taste. Plus, I have to admit that the “clones” looked much prettier — swirled tight and slathered with rich, tangy, cream cheese icing.
However, personally, I preferred Ree’s recipe for maple-glazed cinnamon buns. Despite their homely appearance, I found these much more addictive. The maple and the coffee flavors in the icing conjured up memories of wonderful weekend breakfasts.
I brought both varieties to my English class this morning to try to narrow down the competition. Although I did a great job distracting my class from The Great Gatsby with my icing-slathered buns, I did not do a great job narrowing down the competition. The “clones” were all chosen first. However, everyone who tasted the maple-coffee variety raved about it. It was a tough call.
If you are a traditionalist, the “clones” never fail to impress. Plus, they are (slightly) less messy than the Pioneer Woman’s and present really well.
If you are looking for a sinful, sticky, highly addictive treat that should be eaten with a fork — make Ree’s.
P.S. Here is the link to Ree’s cinnamon buns
1 cup warm milk (110 degrees F/45 degrees C)
2 eggs, room temperature
1/3 cup butter, melted
4 1/2 cups AP four
1 teaspoon salt
1/2 cup white sugar
2 1/2 teaspoons bread machine yeast
1 cup brown sugar, packed
2 1/2 tablespoons ground cinnamon
1/3 cup butter, softened
1 (3 ounce) package cream cheese, softened
1/4 cup butter, softened
1 1/2 cups confectioners’ sugar
1/2 teaspoon vanilla extract
1/8 teaspoon salt
- Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select dough cycle; press Start.
- After the dough has doubled in size turn it out onto a lightly floured surface, cover and let rest for 10 minutes. In a small bowl, combine brown sugar and cinnamon.
- Roll dough into a 16×21 inch rectangle. Spread dough with 1/3 cup butter and sprinkle evenly with sugar/cinnamon mixture. Roll up dough and cut into 12 rolls. Place rolls in a lightly greased 9×13 inch baking pan. Cover and let rise until nearly doubled, about 30 minutes. Meanwhile, preheat oven to 400 degrees F (200 degrees C).
- Bake rolls in preheated oven until golden brown, about 15 minutes. While rolls are baking, beat together cream cheese, 1/4 cup butter, confectioners’ sugar, vanilla extract and salt. Spread frosting on warm rolls before serving