At least once in a lifetime, a person should try a Cinnabon roll! The famous CINNABON sweet treat, translated from English, combines the words “cinnamon” and “bun,” which form the basis of this dessert. Every day, thousands of people Google the Cinnabon roll recipe in search of a simple and tried-and-true recipe. We offer you our recipe with all the details for making CINNABON
At least once in a lifetime, a person should try a Cinnabon roll! The famous CINNABON sweet treat, translated from English, combines the words “cinnamon” and “bun,” which form the basis of this dessert. Every day, thousands of people Google the Cinnabon roll recipe in search of a simple and tried-and-true recipe. We offer you our recipe with all the details for making CINNABON
Prepare a sponge: in warm milk, add the yeast, 1 tablespoon of sugar, and 1 tablespoon of flour, and mix until the yeast dissolves. Leave it in a warm place for 15 minutes
2
Beat the eggs with sugar, add softened butter and vanilla sugar
3
Combine the sponge with the egg mixture and mix until homogeneous
4
Gradually add the flour. Knead the dough until it no longer sticks to your hands. Leave the dough in a warm place for 1.5-2 hours
5
While the dough is rising, prepare the filling
6
To make the filling, mix sugar, cinnamon, and softened butter
7
Roll out the risen dough into a large rectangle, no thicker than 1 cm.
Spread the dough with softened butter and sprinkle with cinnamon sugar
8
Roll up the dough tightly into a log
9
Cut the log into pieces about 2 cm wide and place them on a baking sheet
with high sides, lined with parchment paper, leaving a distance of 3-4
cm between them
10
Leave the buns for 15 minutes to allow the dough to rise. Then place them in a preheated oven at 180°C for 20 minutes
11
To make the icing, mix powdered sugar, softened butter, cream cheese, and vanilla
12
Once the buns are done and still hot, spread the icing over them so that it covers the entire bun
Cooking tips
1
For the dessert, you’ll need high-grade wheat flour with a high gluten content, so we recommend using high-grade wheat flour M54-28
2
To make the buns fluffier, let the dough rest for two hours, during which you should knead the dough 2-3 times
3
Grease the parchment paper well with butter
Share the recipe on social media! Enjoy your meal! With care for you, UE “Borisovskiy kombinat hleboproduktov”