Since father and son Greg and Richard Kameny decided to bake the most delicious muffin in the world and founded the bakery chain Cinnabon, it’s been 30 years. Famous chefs kept his word, and Cinnabon buns with a light hand reputable Mexican magazine Expansion Magazine, was included in the list of the 50 most refined pleasures in the world.
Sometimes I’ll try something and forever fall in love with the dish. I had that with rolls of Cinnabon. As I’ve always wanted to cook these amazing muffins that beckon its aroma, splendor and great taste. Cook them was not difficult, the main thing is to make the dough and not to hurry. So the recipe was, as always, is easier than it seems. I made the classic Cinnabon, and you can add nuts, chocolate, caramel, raisins and more. See my step by step recipe and try to cook for yourself, you must succeed.
- After cooking you will get 10 servings
- For the dough:
- flour 650 g
- milk 200 ml
- eggs 2 PCs
- sugar 100 g
- butter 75 g
- yeast 11 g of dry
- salt 1 tsp.
- For the filling:
- butter 50 g
- sugar 200 g
- cinnamon 20 g
- For the cream:
- Cottage cheese is 50-60 g
- sugar powder 100 g
- butter soft 40 gr
- vanilla to taste
METHOD OF PREPARATION
Prepare all the necessary ingredients for the dough, cream and toppings.
First make the dough. In a bowl mix warm milk with a spoon of sugar and add the yeast. It turns out the dough. Wait 10-15 minutes until it rises.
In a large bowl, whisk the eggs at room temperature with the remaining sugar, then add the soft butter and salt, stir.
When Opara will rise, pour it into the egg-oil mixture, add the gluten (how to make gluten, see end of recipe), mix and add sifted flour. Knead the dough thoroughly. The main thing that it not sticking to hands.
Turn the dough into a ball and cover with a towel. Leave in a warm place for one hour. The dough should increase approximately in two times. It will take approximately one hour. To buns turned out more magnificent, you need to wait two hours, during which time you should press down the dough 2-3 times.
Meanwhile, make the filling. Melt the butter, add the cinnamon, sugar and mix all together. The stuffing is ready.
Prepare the cream. Mix cream cheese with soft butter until smooth. Then to the resulting mass, add the powdered sugar and vanilla.
When the time came, and the dough has risen, take it out of the Cup. Table sprinkle with a little flour and knead the dough on the table. If it is very sticky, add more a small amount of flour. Knead the dough 1-2 minutes. As soon as it ceases to adhere, turn it into a ball, cover with a towel and allow to rest for another 5 minutes.
When the dough is ready for sculpting buns, take a rolling pin and roll out a thin layer with a thickness of about 5 millimeters. Evenly spread the filling from butter, sugar and cinnamon. Leave blank three inches from the edge to the rolled loaf is well glued to the castle.
Tightly rolled the dough into a loaf that it has not collapsed. Cut the roll into pieces. The knife need to use a very sharp not to deform the rolls, otherwise they can crumble.
Cover a baking pan with parchment paper and lay out the cakes so that the distance between them was 3-4 cm. This is to ensure that they have enough space, when they begin to grow in size. Cover the form with a towel and wait 15 minutes until they rise some more. Preheat the oven to 180 degrees. Bake the buns for 25 minutes, with the features of your oven. Willingness baking, you can check with a wooden. Once the boil stuffing and bread cellar
Without removing the rolls from the mold, cover them with glaze with a brush. If you let the rolls cool slightly, then glaze won’t melt and not much will be spread.
That’s all my awesome Cinnabon is ready!
The process of cooking gluten-free:
1. Put one tablespoon of flour) into a bowl two tablespoons of water. Knead tight dough ball.
2. Rinse the dough under cold running water. Is supposed to be heterogeneous “rag” — this is gluten. Add it to the batter before the flour.
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