Cinnabon recipe with icing

Cinnabon recipe with icing



— Warm milk — 250 ml
— Active dry yeast — 2 tsp..
— Warm water — 3 tbsp. l.
— Melted butter — 65 g
— Eggs — 1 pc.
— Sugar — 3 tbsp. l.
— Salt — 3/4 tsp..
— Flour — 650 g
— Vanilla extract — 1 tsp..

— Softened butter — 45 g
— Brown sugar — 200 g
— Cinnamon — 4 tbsp. l.

— Softened butter — 70 g
— Powdered sugar — 100 g
— Cream cheese (e.g., «Philadelphia») — 100 g
— Milk — some art. l.


1. Preheat the oven to 180º C. In a small bowl, mix the milk, water, yeast and 1 tbsp. l. Sahara. Leave on for 15 minutes.
2. In a large bowl, beat the egg with 2 tbsp. l. sugar, add oil and beat until smooth. Pour half the flour, salt, vanilla extract. Carefully stir.
3. Add the sponge from a small bowl, stir until smooth. Pour the remaining flour and knead the dough. Form it into a ball, put in a deep pot, sprinkle with a little flour and cover with cling film. Put on hour in a warm place.
4. When the dough will increase in size, knead again thoroughly (preferably by twisting and tapping) to dislodge him from the air. Roll out into a large rectangle 0.5 cm thick.
5. For the filling mix all ingredients. Spread the dough on her hands. Twist the dough into a roll as tightly as possible and smoother. Cut into slices of 4-5 cm. Share Cinnabon on a baking sheet (baking properly lay a baking paper). Bake in preheated oven for 25-30 minutes.
6. Prepare the glaze. To do this whip mixer softened butter and cream cheese with added sugar and milk, to obtain the desired texture (both not thick cream). Mix until uniform.
7. Then, get a baking sheet. Give buns a little (just a little) to cool and lubricate them with a brush glaze

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