Cinnabon

Cinnabons and cinnamon buns with vanilla sauce are traditional for the northern regions of Europe and America and are especially popular today. There are many recipes and ways to cook Cinnabon on the Internet, and we offer you a very good recipe that will undoubtedly become a favorite.

Ingredients

• 180 ml of warm milk
• 7 grams of dry yeast
• 50 g of sugar
• 1 egg + 1 yolk at room temperature
• 55 g of melted butter
• 315 g of sifted flour
• ¾ teaspoon of salt
• 140 g of brown sugar
• one and a half tablespoons of cinnamon
• 55 g of butter at room temperature
• 115 g of Philadelphia cream cheese
• 3 tablespoons of butter
• 90 g of powdered sugar
• vanilla sugar or vanilla extract

Directions

1. Heat the milk to 40 degrees. Add yeast, sugar, egg, yolk, and melted butter. Mix everything thoroughly until completely homogeneous, add flour and salt and knead with a wooden spatula until the dough begins to take shape.
2. Knead the dough by hand or with a food processor for 8-10 minutes. The dough should form into a ball and be slightly sticky, if it is too sticky - add a couple of spoons of flour.
3. Form a ball, put it in a bowl sprinkled with flour or greased with oil, cover with a kitchen towel and leave to move without drafts for an hour and a half. The dough should double in size.
4. Lay the dough on the table and roll out a rectangle measuring 35x20 cm. Spread butter on top of the rolled-out dough, not reaching the edge by 0.5 cm.
5. In a small bowl, mix cinnamon and brown sugar, sprinkle with batter, rubbing sugar with cinnamon in butter.
6. Roll the dough tightly into a roll, starting from the narrower side. Put the seam down, trying to glue the edges of the dough as tightly as possible. Cut from each end by a centimeter and a half.
7. Cut the roll with a sharp knife into 9 equal parts.
8. Place the buns around each other in a greased or parchment-lined form, cover with a kitchen towel and leave for 35-40 minutes.
9. Preheat the oven to 180 degrees. Bake the cannabis for 20-25 minutes until they are lightly browned on top. It is important not to overcook them so that the middle remains tender and soft.
10. Beat all the ingredients for the fondant with a mixer: cream cheese, butter, powdered sugar, and vanilla extract. Grease the cinnabar and serve immediately. Bon appetit!