Cinnascone – Our version of the classic cinnabun
Yields 6 Cinnascones
Preheat oven to 350 (325 degrees if using convection oven)
Vanilla Scone Mix
1 cup heavy whipping cream
1 package Iveta Vanilla Scone Mix
Directions for Scone Dough
Place dry ingredients into mixing bowl and pour in approximately ¾ cup of heavy whipping cream, mixing as you pour.
Stir until the cream is absorbed in the mix.
Work the dough around the bowl until all the dry ingredients are incorporated and the dough is slightly sticky to the touch, adding the remaining cream as needed (the less sticky the dough is the easier it is to roll out).
1/2 cup packed brown sugar
1 tbsp plus 1 tsp cinnamon
1/3 cup softened butter
Directions for Filling
On a lightly floured surface roll the dough out to an 11 x 14 rectangle
Spread softened butter over surface of dough
Mix cinnamon and sugar together and sprinkle over the buttered dough evenly as possible
Working from the long edge, roll the dough into a log. Cut in half then cut each half evenly
into 3 pieces. Spray or butter a 6 muffin pan
Place each piece in a muffin cup
BAKE for 14 minutes, DO NOT OVER BAKE, they should be slightly under cooked
While the buns are baking make the frosting
4 tablespoons softened butter
3/4 cup powdered sugar
2 tbsp cream cheese, softened.
1/4 teaspoon vanilla
Pinch of salt (if using salted butter do not add salt)
Directions for Frosting
Beat well in electric mixer until fluffy, about 10-5 minutes
Let buns cool slightly then remove from pan
Spread generously with frosting. ENJOY!