Cinnabons are tender cinnamon buns with buttercream. Baking that brings pleasure to life.

Cinnabons are tender cinnamon buns with buttercream.
Baking that brings pleasure to life.

For steam you will need:
Warm milk - 250 milliliters
Yeast - 10 grams
Sugar - 1 tablespoon

For test:
Wheat flour - 550 grams
Salt - 5 grams
Sugar - 140 grams
Chicken egg - 2 pieces
Butter - 80 grams

For filling:
Sugar - 200 grams
Ground cinnamon - 25 grams
Butter - 80 grams

For cream:
Butter - 70 grams
Curd cheese - 200 grams
Powdered sugar - 100 grams

Cooking:
First, I prepare the dough for the test. To do this, pour warm (35-40 ° C) milk into a bowl, add yeast and add a tablespoon of sugar. Mix well and leave for 10 minutes. You can cover with a towel. A fluffy, airy foam should form over the milk with yeast.
I sift the wheat flour and mix in a large bowl with salt and sugar. I make a well in the center and add two chicken eggs, melted butter and ready-made dough. I mix everything first with a fork or spatula, and then continue to knead the dough with my hands. The dough must be kneaded until it stops sticking to your hands. Flour can be added, maximum 1-2 tablespoons. But it is better not to add, otherwise the dough, and then the finished buns, will be very dense.
I collect the dough into a ball, put it in a bowl, cover with a damp towel and leave it to rise in a warm place for 1.5 hours.
To prepare the filling, you just need to mix sugar and cinnamon thoroughly.
When the dough has risen, you need to knead it again a little. After that, I sprinkle the surface of the table with flour, spread the dough and divide it into three parts. I put the two parts back into the bowl and cover with a towel. I roll out the rest with a rolling pin into a rectangle 3-5 millimeters thick. The thinner the dough, the more spirals will turn out in buns.
The butter can be warmed up a little so that it becomes very soft, and grease the dough with it, leaving a clean indent from one edge of 2 centimeters. Sprinkle the buttered dough evenly with the cinnamon and sugar filling. So that in the future the filling does not crumble, you can press it to the oil with your hands.
I cut the dough into strips 3-4 centimeters wide and twist the rolls to the clean edge of the dough. And then I glue the bottom of the bun with this clean edge. I spread the future cinnabons at a short distance from each other on a baking sheet covered with parchment or a silicone mat, and press down on top with my hand. To make the buns flatter. I cover with a damp towel and clean in a warm place. After about 30 minutes, the buns will have doubled in size and are ready to be baked.
I turn on the oven in advance and when it warms up to 180 ° C I put a sheet of buns in it. After 25-30 minutes, the buns will be lightly browned and ready. Readiness can be checked with a wooden skewer by piercing the dough with it. If the skewer remains dry, then the dough is baked.
While the buns are baking I prepare the buttercream. To do this, beat soft butter, cottage cheese and powdered sugar in a bowl. The cream should be homogeneous. This cream gives a special unique taste to my cinnabons.
I apply the cream on ready-made hot cinnabons. I wait a bit for them to cool down and serve them on the table.

Bon appetit!

Tip 1. In order for the dough to fit well, it is better to remove it in a warm place without a draft. You can put it in a warm oven, but make sure that the temperature in it is not higher than 40 degrees, otherwise, instead of coming up, the dough will be baked.
Tip 2. I prefer to first cut the dough into strips, and then roll the rolls, but you can first twist the roll, and then cut it with a knife into equal parts 3-4 centimeters wide.
Tip 3. If the buns are not pressed down with your hand, then when they fit, they will turn out to be high and begin to fall on their side.

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