Cinnamon Cinnabon Buns

Step-by-step cooking

1. Step 1:

   

   How to make Cinnamon Cinnabon Buns? Measure out the necessary ingredients for the dough. Take the flour of the highest grade. Heat the milk slightly.

2. Step 2:

   

   Melt butter over low heat, cool slightly. You can melt the butter in the microwave, but use a microwave dish for this.

3. Step 3:

   

   Sift flour into a wide bowl to enrich it with oxygen. Thanks to this, the dough will rise better and the baking will turn out lush and airy.

4. Step 4:

   

   In a small bowl, combine yeast, 1 tsp sugar (of the total amount) and about 50 ml of lukewarm milk. Mix everything well and leave for 10-15 minutes until a lush "cap" appears. If you don't have one, replace the yeast.

5. Step 5:

   

   In a stable, volumetric container, whisk eggs with sugar, salt and vanilla sugar until smooth.

6. Step 6:

   

   Pour in the remaining milk, mix.

7. Step 7:

   

   Add the activated yeast, mix lightly.

8. Step 8:

   

   Pour in the non-hot melted butter, mix.

9. Step 9:

   

   Pour in about 3/4 of the sifted flour, mix with a spoon. Do not add all the flour at once, it may take more or less. It depends on its properties and quality.

10. Step 10:

    

    Add the rest of the flour in small portions, while stirring the dough with your hands and controlling its consistency.

11. Step 11:

    

    The dough turns out soft, homogeneous, pliable. It shouldn't stick to your hands, but it shouldn't be cool either. Cover the dough with a towel or cling film and leave in a warm place to rise for 60-80 minutes.

12. Step 12:

    

    For the filling, remove the butter from the refrigerator in advance so that it becomes soft. Cane sugar can be replaced with ordinary sugar. Add cinnamon to taste (10-20 gr.).

13. Step 13:

    

    Combine brown sugar with cinnamon, mix.

14. Step 14:

    

    The dough has increased in volume by more than 2 times.

16. Step 15:

    

    Gently knead the dough, put it on the table, lightly sprinkled with flour. Roll out the dough into a rectangular layer about 1 cm thick.

17. Step 16:

    

    Brush the dough with soft butter. Leave the upper edge of the layer about 1 cm wide uncoated so that when twisting, the seam of the roll connects well with the dough.

18. Step 17:

    

    Sprinkle the oil layer evenly with a mixture of sugar and cinnamon.

19. Step 18:

    

    Gently roll the dough layer into a roll.

20. Step 19:

    

    Cut the roll across into equal parts. It is convenient to do this with a thread so that the dough does not crumple and the buns have an even shape. I got 12 pieces about 4 cm wide.

21. Step 20:

    

    Place the blanks on a baking sheet covered with parchment, leaving a distance between them, as the buns will increase in volume.

22. Step 21:

    

    Cover the buns with a light cloth or cling film and leave for proofing for 20 minutes.

23. Step 22:

    

    Bake the cinnabons in a preheated 180C oven until golden brown for about 20-25 minutes. Adjust the baking mode and time based on the features of your oven. The middle of the rolls formed from the ends of the roll has risen. They could have been pressed more tightly.

24. Step 23:

    

    While the buns are baking, prepare the buttercream. The oil should also be softened.

25. Step 24:

    

    Lightly mix the butter and powdered sugar.

26. Step 25:

    

    Add cream cheese, mix thoroughly until smooth.

27. Step 26:

    

    A creamy mass of fluid consistency is obtained. Not thick, but not too liquid.

28. Step 27:

    

    Brush the finished buns with cream immediately. When hot, they are well soaked and become very tender. The amount of cream allows you to soak the buns twice.

29. Step 28:

    

    Let the cinnabons cool completely and serve to the table. Bon appetit!