Melting Cinnabon Buns
by Editorial Staff
Those very warm cinnamon buns – cinnabons! Fragrant, soft, airy buns soaked in delicate butter cream, which is simply impossible to tear yourself away from. Cinnabons just melt in your mouth!
Servings: 12
Ingredients
- Milk (warm) – 200 ml
- Butter (melted) – 60 g
- Egg – 1 pc.
- Wheat flour – +/- 500 g
- Dry fast-acting yeast – 7 g
- (or 20 g of compressed yeast)
- Sugar – 50 g
- Salt – 1/2 teaspoon
- Vegetable oil – for greasing the bowl
For filling:
- Brown sugar – 150 g
- Ground cinnamon – 2 tbsp
- Butter (softened) – 80 g
For the cream:
- Cream cheese – 150 g
- Powdered sugar – 120 g
- Butter (softened) – 40 g
- Vanilla sugar – 1 teaspoon
Directions
- Sift 400 g of flour into a cup (this is about 3 glasses of 200 ml). Add yeast, sugar, salt. Mix with a whisk.
- We make a deepening in the flour. Add lukewarm milk, melted (not hot) butter and an egg. Stir first with a spoon.
- Knead the dough by adding flour (I added another 100 g). The main thing is not to hammer the dough with flour.
Knead for 5-7 minutes. The dough is soft and does not stick to your hands.
Grease the cup with vegetable oil, put the dough in a cup, cover with a foil and leave for about 1 hour in a warm place to rise. - Cooking the filling. In a cup, mix cinnamon and brown sugar (do not replace it with white, brown sugar will make the buns tastier).
- Sprinkle the table with flour, spread the dough. Roll out the dough into a layer 5 mm thick, giving it the shape of a rectangle.
Lubricate the rolled dough with soft butter, not reaching the edge of 2 cm (leave the edges of the dough clean, so that later to fasten the roll).
Sprinkle the prepared filling evenly on top. - Roll the dough tightly into a roll. We pinch the edge of the roll, turn the roll over with the seam down.
We outline the cuts of the future buns so that the buns are the same size. It turns out 12 rolls-rolls of 4 cm. Cut the roll with a sharp knife.
- Cover the form with parchment paper. We lay out the buns so that there is a distance between them. Press each bun down a little.
Cover with plastic wrap and leave to proof for 30-40 minutes.
We bake cinnamon rolls in a preheated oven at 180 degrees for 20 minutes, until the first blush. - Preparing the cream. Put cream cheese, soft butter, powdered sugar, vanilla sugar in a cup. Mix all ingredients with a mixer until smooth.
- We take out the finished cinnamon rolls from the oven.
- Put butter cream on hot buns and grease cinnabons liberally with cream.
We serve cinnabon buns warm.
Bon Appetit!
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