Cinnabons

Delicate dough with cinnamon flavor and creamy filling. That’s what Cinnabons are. It's a crime, if you haven't cooked it yet. It's not just divinely delicious, it's incomparable!

1. For the dough, dissolve the yeast in warm milk with sugar. Leave it for 10 to 15 minutes until a frothy “cap” forms.
2. Whip the eggs in a foam, and add the butter.
3. Add the salt and vanilla (or vanilla sugar) to the milk-yeast mixture. Stir thoroughly.
4. Sift the flour into the mixture, and knead a very soft, but not sticky dough. Leave for proofing under a wrap or a towel until the volume increases for 2-2.5 times.
5. Knead the dough, and roll out a rectangular layer 50x40 cm (19.5x15.8 inch).
6. Grease the dough with the softened butter. Mix the cinnamon and the sugar, and sprinkle the butter with that mix. Roll up the dough into a tight roll. Cut 3-4 cm (1.2 to 1.6 inch) “washers” across the roll.
7. Place the buns in a mold covered with parchment at a distance of 1.5-2 cm (0.6 to 0.8 inch) from each other. Leave them under the film or a towel until they increase and almost touch each other.
8. Bake the Cinnabons at 170-180C (338 to 356F) for 20 to 25 minutes until golden brown. The exact baking time depends on the oven.
9. While the buns are baking, cook the sauce. Grease hot buns with the sauce.

The quality of the dough depends on the flour; if you use the flour with a high gluten content, then the crumb of your bun will be airy, light and tender! The buns will be amazing!

You see, it’s easy and simple!

Cook and enjoy!

Bon Appetit!