Cinnabon cinnamon buns with creamy frosting.

This is a very tasty yeast bake. Even those who don't like cinnamon will appreciate it. Fragrant, tender and sweet in the fall and winter season, it is perfect with a cup of tea or coffee. And the aroma during baking will envelope your house and make you cook these buns again and again).

And the aroma during baking will envelope your house and make you cook these buns again and again).

There are tons of recipes, but they are all similar in their content. The classic buns are made with a puff pastry, filled with cinnamon and sugar and topped with a creamy glaze. You can also make them with chocolate and caramel filling, but that's another story.
I took the recipe of http://www.povarenok.ru/recipes/show/58420 as a basis, but with my own adjustments.

We'll need:

milk - 200 ml
pressed yeast - 33 g. (in the original 11 g. dry yeast)
salt - 1 tsp.
chicken egg - 2 pcs.
butter - 200 gr. (we will need 1/3 each in the dough, filling and cream)
wheat flour - 4 tbsp. (+ 1 tbsp. gluten)
sugar #1 for the dough - 100 gr. (about 0,5 tbsp.)
sugar №2 brown sugar - 200 gr. (about 1 tbsp., you can replace it with ordinary white)
sugar powder - 1 tbsp;
vanilla sugar in the dough - 1 pack (10 g.) and in the glaze if desired
cinnamon - 2,5 tbsp. (in the original 4 tbsp., personally for me too much, orient on your taste)
cream cheese - 1/4 tbsp. (for those who do not have cream cheese, and it is not always in our refrigerators, you can safely replace it with the same amount of fat sour cream, tested, no worse)

Sinnabons preparation method:

To the yeast (pressed) add 1 tbsp of sugar (we use sugar #1) and knead to a liquid state, then leave for 10 minutes. The yeast will react with the sugar and start to foam slightly.

Add the yeast to the warm milk and stir. Beat the room temperature eggs with the remaining sugar, add 1/3 of the softened butter, beat and combine with the milk. Stir everything together and add the vanilla sugar. Separately sift the flour and add salt and gluten, if using (but in my experience you can do without it, the main thing is to mix the dough well and thoroughly).

Add the flour to the liquid part and knead into an elastic dough. In order to develop gluten in the dough, you need to knead the dough for at least 10 minutes. Form the dough into a ball and leave it to rise for 1 hour in a warm place, covered with a towel.

Preheat the oven to 170-180 degrees. Roll out the dough into a rectangle about 45*55 and about 0.5 cm thick. Combine the sugar for the filling (sugar #2) with the cinnamon. Take 1/3 of the remaining softened butter and spread it over the dough, then spread the sugar and cinnamon evenly, about 1 cm from the edges.

From the layer of dough tightly form a roll and cut it with a string, fishing line or a sharp (mandatory) knife into buns. The author recommends cutting the rolls about 2.5 cm thick. I prefer a larger one, about 4-5 cm. I make 10 pieces.

Place the buns on a greased baking tray, deco or glass baking dish, or on parchment. Ideally in a rectangular or square mold, not too far apart. Personally, I bake in glass rectangular molds, about 2.5 cm apart. For a more fluffy and light bun, let the molded buns rise a bit, about 15-20 minutes. Then send them to bake in the oven at 170-180 degrees for about 20-25 minutes until browned. Use your oven as a guide.

Bake the buns at 170-180 degrees for about 20-25 minutes until browned.

While the buns are cooking, prepare the glaze. For this you need to combine cream cheese and butter at room temperature with powdered sugar and beat with a mixer until homogeneous. The main thing is not to overbeat, so that the mass does not stratify. If you use sour cream, the process is the same, as long as the ingredients are at room temperature.

Get ready hot buns smear with glaze, let soak and enjoy! It's delicious! Some sources recommend spreading the cream on the buns after they have cooled, but I like to cover the buns while they are hot so that the glaze soaks them evenly and they become more moist and flavorful.

It can be used without the glaze, but without it, the bun doesn't convey the fullness of flavor.

Have fun!"

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