If you love Cinnabon buns, then this recipe for collapsible cinnamon tart is for you. A very interesting way of forming: balls are made from butter dough, dipped in melted butter, rolled in sugar and cinnamon, laid out in layers in a mold and baked in the oven. Highly recommend.

Summary

Ingredients

For the dough:

• Flour – 600 g (3.75 cups, 250 ml)
• Butter – 80 g
• Active dry yeast – 11 g (3 teaspoons with a slide)
• Milk – 250 ml
• Sugar – 80 g (3 tablespoons + 1 teaspoon)
• Salt – 1 teaspoon
• Eggs – 2 pcs.

For filling:

• Cane sugar – 200-250 g
• Ground cinnamon – 2 teaspoon
• Butter – 100 g

For glaze:

• Powdered sugar – 200 g (1 glass with a capacity of 250 ml + 2 teaspoon)
• Milk – 2 tbsp

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Instructions

1. Melt 80 g of butter in any way (in the microwave or in a water bath) and cool slightly.
2. Add milk, sugar and salt to the warm melted butter. Mix well. The temperature of the resulting mixture should be about 40 degrees. If the milk was cold, then the mixture must be heated while stirring.
3. Sift flour.
   Pour 400 g of flour into a deep bowl. Add dry active yeast.
4. Stir with a spoon. Make a depression in the flour, pour in the milk-oil mixture. Add eggs.

   

5. Mix well with a spoon (or blender) until smooth.
6. Then add the remaining flour in portions.
7. Knead a soft dough with your hands. The dough should be slightly sticky. The flour may go a little less or more. It all depends on the flour.
8. Cover the dough with a lid or cling film and put it in a warm place for 1 hour (I put it on a saucepan with warm water).
9. The dough should fit about 2 times.
10. Knead the dough. Tear off pieces of dough with your hands and shape into balls the size of a walnut.
11. Melt 100 g of butter in any way and cool to about 40 degrees.
12. Mix cane sugar with cinnamon.
13. Grease a deep muffin tin (24 cm diameter) with butter.
    Dip each ball of dough in warm butter, and then in a sugar mixture with cinnamon.
14. Place the prepared dough balls in a mold in layers.
    Cover the cake and place in a warm place for 30-40 minutes.
    15 minutes before the end of the proofing, turn on and preheat the oven to 180 degrees.

    

15. Then put the pie in the oven and bake at 180 degrees until tender, 35-40 minutes.
    You can check the readiness of the cake with a skewer. When piercing the cake, it must remain clean and dry.
    Let the pie stand for 10 minutes.
16. Turn the cake over and remove the mold.
17. Make frosting. Sift the powder. Add milk.
18. Mix thoroughly into a homogeneous mass.
19. Decorate the cinnamon pie with icing to taste.
    Serve warm.

    

Bon Appetit!