How to bake Cinnabon? buns recipe

Servings: 20 pieces Cooking time: minutes


Cinnabon - Cinnamon rolls recipe thatbaked before Christmas in America. Americans in big cities (especially non-family!) Eat more often in cafes. Before Christmas Cinnabon rolls necessarily served for breakfast in the US catering establishments. Their smell hovers on the bridge near the small cafes, heralding the approach of Christmas is ...

Unfortunately, I have not been to America, but heresimply I retell what she read on the Web on a project-mail.ru Lady Cooking at home. Cinnabon Bakeries just intrigued me: Cooking at home draft calls it "rolls, from which it is possible to become dependent." But, thank God, the world is the Internet, and we have hands, so that we may well try transatlantic sinabon delicacy at home.

Read below about Cinnabon - Cinnamon rolls recipe from the American Christmas menu.

Ingredients for a "How to bake Cinnabon recipe for muffins?":

For muffins

  • 1/2 cup warm water;
  • 1 glass of warm milk;
  • 2 bags of dry yeast (5 g);
  • 2 tbsp. spoons of sugar;
  • 100g vanilla pudding (ready dry mixture);
  • polpachki (125 grams) of melted margarine;
  • 2 eggs;
  • . 1 teaspoon salt;
  • 6 cups of flour;
  • 1 pack (100g) soft butter;
  • 2 cup brown sugar;
  • 4 tbsp. tablespoons ground cinnamon.

To fudge

  • 1 pack (220 g) cream cheese;
  • half a pack (100g) soft butter;
  • . 1 teaspoon vanilla extract;
  • 3 cups powdered sugar;
  • 1 tbsp. spoon of milk.

Recipe "How to bake Cinnabon recipe for muffins?":

Cooking of the brew water, yeast and sugar
Pour the water, sugar and yeast into a small bowl. Mix the ingredients until the sugar dissolves. Set aside until the bowl aside.

Mix pudding, salt, margarine, eggs and milk
Pour pudding (dry mix) in a large bowl. Add the salt, margarine, eggs and milk in the pudding mix and stir.
Add a bowl of brew and mix all together.

Add the flour to the dough for buns Cinnabon
Gradually sprinkle in the flour in a bowl. It is desirable to add one cup of flour, stir, and then add another cup and so on. It is easier and better to turn than to pour as much as six cups of flour at once.

Mesim dough for buns Cinnabon
Knead the dough and knead until it become smooth, soft and not sticky.

We leave the dough to rise in a warm place
Place the dough in a greased bowl and cover with a clean towel. Let rises up until doubled in size.
Then you need to gently obmyat dough once or twice, and then allow it to rise again (obminanie give a better texture of the final product, so do it carefully better).

Roll out the dough into a reservoir
Sprinkle with flour table, put it on the dough from the bowl and rolling pin, roll it into a layer about 5-7 mm thick. Plast must have a size of about 50x80 cm.
Put on top of the reservoir cup softened butter and smear it evenly with a spoon or knife to the surface of the dough.

Mix cinnamon and sugar
In a separate bowl, mix brown sugar with ground cinnamon.

Posyvaem dough cinnamon and sugar
Sprinkle this mixture layer of dough - butter on top.

Fold the dough into a roll
Fold one end of the dough and roll it into a very tight roll.

Cut the roll into pieces
Knife Rolls mark the indentations on every 5 cm.
Then, cut the roll into individual pieces.

We spread the buns on a baking tray
Put the pieces of roll on a lightly greased baking sheet. Place them at a sufficient distance from each other and gently press down on each piece from the top.
Cover the pan with cling film and let the dough rise again (about 30 minutes).

Bake muffins in the oven Cinnabon
Bake muffins Cinnabon 15 to 20 minutes at a temperature of 180 gr.S.
Remove them from the oven when they become golden brown.

Pour glaze Cinnabon rolls
Generously drizzle each bun fudge.
To prepare the sweet, mix in a bowl pack of soft cheese, half a pack of soft butter, 3 cups powdered sugar, a tablespoon of milk and a teaspoon of vanilla extract.
Carefully whisk all the ingredients together (can be a mixer) until a uniform smooth consistency.
Pour sweet buns Cinnabon, while they are hot, so it's a bit "melt" and well infiltrate all layers of baking, after which they will be simply irresistible taste.
Bon Appetit!

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