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CINNABONS

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Ho,ho, ho….Christmas is around the corner. A lot of my friends look forward to X-mas morning.

Cinnabons make the perfect breakfast, while you cuddle up to you loved ones around the fire and watch your family open their presents.

These are warm and flaky and the cream cheese glaze drips off the sides leaving your fingers all sticky and gooey.

May this Christmas bring joy and love to your heart and soul, and may you start the New Year on a beautiful note. Merry Christmas and a wonderful New Year

Xxxx Chef MM

CINNABONS

US (Imperial)

Print Ingredients

FOR THE DOUGH
¼ oz pack of dried active yeast
1/2 cup warm water (bath temperature)
3 TBS bakers sugar
4 ¼ cups all purpose flour
1 tspn dried ginger
1 tspn cinnamon
½ cup bakers sugar
1 tspn salt
½ cup cream
¼ cup 2% milk
2 eggs- room temp
6 TBS butter – melted in microwave for 15 seconds
2 TBS canola oil

FOR THE FILLING
1 cup sugar
3 TBS cinnamon
1 stick of butter (8 TBS) – melted for 10 seconds in microwave
2 egg yolks - beat and add 2 TBS of water to make an egg wash

FOR THE GLAZE
3 oz cream cheese, softened
4 tablespoons butter, softened
1½ cups confectioners' sugar
½ teaspoon vanilla extract
Pinch salt

InstructionsCombine the warm water, sugar and active yeast in a bowl and let the yeast activate till frothy (approximately 25 minutes)

Combine all dry ingredients in a bowl and whisk together to combine

Whisk melted butter together with cream, milk, oil and 2 eggs.

Make a well in the bowl of dry ingredients. Pour in the frothy yeast mixture and the butter and cream mixture. Use a fork to combine liquid with dry ingredients and bring together into dough.

Turn onto a counter top and knead dough for 10 minutes to stretch the glutens (do not skip this step).

Place dough ball back into a bowl and cover with a little oil. Soak a towel in hot water. Ring it out and place it over the bowl. Leave outside in a sunny spot for 2 to 3 hours till dough doubles in size. You can resoak the towel in hot water mid-way to help dough rise quicker.

Heat oven to 350 F

Line a baking sheet with parchment paper and spray with baking spray.

When dough has doubled in size, turn onto counter. Roll dough into a 16x21 inch rectangle about ¼ inch thick.
Paint with melted butter and sprinkle with the cinnamon/sugar mixture. Roll up loosely to form long swiss roll. Cut into 1 inch thick pieces.

Place them on a baking sheet. Leave a 1 inch gap between each bun. Brush with the egg wash (water/egg). Allow the buns to rise again for 15 minutes.

Bake in the oven for 20 minutes.

While rolls are baking, beat together cream cheese, butter, confectioners' sugar, vanilla extract and salt. Spread frosting on while they are still warm so that the frosting melts into the roll.

CHEF’S NOTES
You can freeze the dough before or after the rise. Thaw and bring to room temp before kneading. Then let the dough rise before baking
You can also freeze the buns. Wrap them in plastic wrap and then tinfoil. Thaw to room temp and warm them in the oven for a few minutes before serving and adding the glaze.

MAKES 12

EU (Metric)

Print Ingredients

FOR THE DOUGH
7g pack of dried active yeast
1/2 cup warm water (bath temperature)
3 TBS caster sugar
4 ¼ cups all-purpose flour
1 tspn dried ginger
1 tspn cinnamon
½ cup super fine sugar
1 tspn salt
½ cup cream
¼ cup 2% milk
2 eggs- room temp
6 TBS butter – melted in microwave for 15 seconds
2 TBS canola oil

FOR THE FILLING
1 cup sugar
3 TBS cinnamon
1 stick of butter (113g) – melted for 10 seconds in microwave
Egg wash – beat 2 egg yolks beat with 2 TBS of water

FOR THE GLAZE
85 g cream cheese, softened
4 tablespoons butter, softened
1½ cups confectioners' sugar
½ teaspoon vanilla extract
Pinch salt

InstructionsCombine the warm water, sugar and active yeast in a bowl and let the yeast activate till frothy (approximately 25 minutes)

Combine all dry ingredients in a bowl and whisk together to combine

Whisk melted butter together with cream, milk, oil and 2 eggs.

Make a well in the bowl of dry ingredients. Pour in the frothy yeast mixture and the butter and cream mixture. Use a fork to combine liquid with dry ingredients and bring together into dough.

Turn onto a counter top and knead dough for 10 minutes to stretch the glutens (do not skip this step).

Place dough ball back into a bowl and cover with a little oil. Soak a towel in hot water. Ring it out and place it over the bowl. Leave outside in a sunny spot for 2 to 3 hours till dough doubles in size. You can resoak the towel in hot water mid-way to help dough rise quicker.

Heat oven to 175 C

Line a baking sheet with parchment paper and spray with baking spray.

When dough has doubled in size, turn onto counter. Roll dough into a 40 x 54 cm rectangle about 6 mm thick.
Paint with melted butter and sprinkle with the cinnamon/sugar mixture. Roll up loosely to form long swiss roll. Cut into 2.5 cm thick pieces

Place them on a baking sheet. Leave a 2 cm gap between each bun. Brush with the egg wash (water/egg). Allow the buns to rise again for 15 minutes.

Bake in the oven for 20 minutes.

While rolls are baking, beat together cream cheese, butter, confectioners' sugar, vanilla extract and salt. Spread frosting on while they are still warm so that the frosting melts into the roll.

CHEF’S NOTES
You can freeze the dough before or after the rise. Thaw and bring to room temp before kneading. Then let the dough rise before baking

You can also freeze the buns. Wrap them in plastic wrap and then tinfoil. Thaw to room temp and warm them in the oven for a few minutes before serving and adding the glaze.

MAKES 12

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