Cinnabon – Famous Cinnamon Buns

The taste and aroma of cinnamon rolls always cheers up when no matter what they eat: for breakfast, for dessert, or as a snack. And on this prescription, they turn out the same soft, airy and mouth-watering, as in the famous chain of bakeries. Buns baked from yeast dough, so quite a lot of it takes to proof time. This should be considered if you decide to bake fresh buns for breakfast. For the filling you only need cinnamon, sugar and butter. Cover the rolled dough with the filling, roll it into a roll and cut into buns. Ready Warm Buns with cinnamon pour creamy glaze and enjoy their magic вкусом. Time: 2 час. five min Difficulty: medium Servings: 6 The recipes use dimensional capacity: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cups (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teahouse spoon (tsp) – 5 ml.

Ingredients for the recipe:

Dough

• 1 tbsp. whole milk
• 7 gr. active dry yeast (2.5 tsp)
• 1/4 Art. + 1/4 tsp granulated sugar
• 4 tbsp. l (60 gr.) Butter, melted + additionally for greasing bowls
• 1 large yolk
• 1.5 tsp vanilla extract
• 2 and 3/4 Art. flour + optionally as needed
• 3/4 tsp salt
• 0.5 tsp grated nutmeg

Filling

• Flour for sprinkling
• 12 tbsp. l (170 gr.) Butter, softened + additionally for lubrication of the mold
• 0.5 tbsp. granulated sugar
• 3 tbsp. l ground cinnamon

Glaze

• 2 tbsp. powdered sugar
• 1/3 Art. fat cream
• 4 tbsp. l (60 gr.) Melted butter

Recipes with similar ingredients: milk, sugar, butter, eggs, vanilla extract, premium flour, nutmeg, cinnamon, icing sugar, cream

Recipe preparation:

1. Knead the dough: In a medium-sized saucepan on a slow heat milk to 37 ° C. Remove from heat and sprinkle milk yeast and 1/4 tsp sugar (do not mix). Wait until the mixture foams for 5 minutes. Then stir in the melted creamy oil, egg yolk and vanilla.
2. In a bowl of a stationary mixer, mix the flour remaining 1/4 tbsp. sugar, salt and nutmeg. Make a recess in the center and pour in the yeast mixture. Mix at low speed with a nozzle hook to knead a thick, slightly sticky dough. Knead on medium speed, until the dough gathers around the hook, 6 minutes. (If necessary, add another 2 tbsp. L. Flour.)
3. Lay out the dough and form a ball. Grease with butter bowl and put the dough in it, turning it to cover with butter. Cover with plastic wrap and leave to rise for 1 hour 15 minutes so that it doubles in volume.
4. Roll out the dough, fill with the filling and cut into buns (see Note). Lubricate a mold with a size of 22 x 32 cm., put the buns in it with the slice down, leaving between them a small space. Cover with plastic wrap and leave rise for 40 minutes so that the buns double in volume. Preheat the oven to 160 ° C.
5. Bake the buns until golden brown for about 35 minutes. Cool in shape for 15 minutes.
6. Meanwhile, prepare the icing: Sift into a bowl icing sugar, then stir in the cream and melted cream butter. Put the buns on the wire rack and while they are still warm, pour glaze on top.
   

   Note

   How to make cinnamon rolls:

   1. Roll on a lightly floured surface the dough into a rectangle measuring 30 x 35 cm. so that a longer the side was facing you.
   2. Lubricate with softened butter, backing 1 cm. From opposite edge. Mix sugar and cinnamon and sprinkle on top butter.
   3. Lubricate the empty edge of the dough with water. Roll the dough in the direction away from you into a tight roll and press to seal the edge.
   4. With a sharp knife, cut the roll into 6 rolls of the same size.