Cinnabons

By Hope Malau
18 September 2015

It’s very hard not to be tempted into buying cinnabons. Here’s a recipe to make your own stack.

Makes 18

Preparation: 20 min

Raising: 1 hr 30 min

Cooking: 30 min

4 egg yolks

1 egg

60 ml (¼ c) sugar

100 g butter, melted

160 ml (? c) buttermilk

1 litre flour

15 g instant dry yeast

1 ml (¼ t) salt

oil

FILLING

250 ml (1 c) brown sugar

30 ml (2 T) ground cinnamon

pinch salt

20 g butter, melted

ICING

60 ml (¼ c) cream cheese, softened

45 ml (3 T) milk

250 ml (1 c) icing sugar

Preheat oven to 180°C.

1 In a bowl, whisk the egg yolks, egg, sugar, melted butter, and buttermilk. Add 500 ml (2 c) of the flour along with the yeast and salt and stir until combined. Add the remaining flour and knead for 5 minutes. Check the consistency of the dough, add more flour if necessary (the dough should feel soft and moist but not sticky).

2 Turn the dough out onto a lightly floured work surface and knead for 5 minutes. Lightly oil a large bowl. Transfer the dough to the bowl, lightly oil the top of the dough, cover and let it rise to double in size for 1 hour.

3 Filling Combine the brown sugar, cinnamon and salt in a medium bowl. Mix well and set aside.

4 Turn the dough out onto a lightly floured work surface. Gently shape the dough into a rectangle with the long side nearest you. Brush the dough with the melted butter, leaving a border along the top edge. Sprinkle the filling mixture over the dough.

5 Beginning with the long edge nearest you, roll the dough into a tight cylinder. Firmly pinch the seam to seal and roll the cylinder seam side down. Very gently squeeze the cylinder to create even thickness. Using a serrated knife, slice the cylinder into rolls. Arrange rolls cut side down in the baking dish, cover and place in a warm place for 30 minutes. Bake for 30 minutes or until golden.

6. Icing Whisk the cream cheese and milk and sift over the icing sugar. Whisk until smooth. Spread over the rolls and serve.

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