- six hundred g flour
- two eggs
- two hundred thirty ml lukewarm milk
- one hundred g sugar
- seventy five g melted butter
- one packet of baker’s yeast
- Cinnamon sugar
- two hundred twenty g vergeoise or brown sugar or brown sugar
- seventy five g soft butter
- ten g cinnamon
- two hundred g icing sugar
- fifty soft butter
- one hundred g of Saint Moret type fresh cheese spread
- one C. vanilla
Make the dough, ideally with a bread machine, if not by hand. Bread machine: put in order the lukewarm milk, the eggs, the sugar, the melted butter, cover with flour and finally the yeast. Use the dough program.
By hand: conversely, dissolve the yeast in the lukewarm milk and sugar. In a container, put the flour, make a well and add the two eggs one by one then the milk/sugar/yeast mixture then the melted butter
Form a ball with the dough, cover and let rise for one hour in an oven (oven off, closed, with a bowl of boiling water)
Roll out the dough very thin on a floured work surface. Spread the soft butter over the entire surface with your hands, then sprinkle the cinnamon sugar mixture evenly. Roll into a sausage shape and cut into four cm wide sections.
Arrange the sections on a sheet of baking paper in a dish (with edges if possible)
Covering with cling film also leave to rise in oven for one h.
Preheat the oven to two hundred °C and bake the cinnabons for fifty to twenty minutes (they should be golden)
Make the icing: beat the cheese, soft butter, sugar and vanilla with your electric whisk. Coat the cinnabons with this icing as soon as they come out of the oven…