Homemade Cinnabon-style cinnamon rolls
My family loves cinnamon rolls, so it is hard to walk past a Cinnabon bakery without stopping. Today I decided to make them at home: familiar cinnamon rolls finished with a creamy frosting.
Adjust servings in the full version
One serving yields 10-11 pieces. I baked 2 servings, so I have 2 times more products in the photo.
Warm the milk, stir in a tablespoon of sugar and the yeast, and leave in a warm place until foamy, about 10 minutes.
Combine the remaining sugar and eggs and beat until a fluffy light mass is obtained.
Add soft butter and beat again until smooth. The butter should not be melted!
Add this mixture to the yeast and stir.
Now it's flour. It’s more convenient to sift it all at once, and add it to the dough in parts. I first add 2/3 of the total volume. And then during the kneading process I add a tablespoon. Each time a different amount of flour is used.
Knead until the dough is soft and no longer sticky, without making it stiff. Once the ingredients are combined, I knead in a mixer for at least 10 minutes; by hand it may take longer.
That's it, the dough is ready. Cover it with film or a lid and leave it to rise in a warm place for about 2 hours. During this time, knead the dough twice.
For the filling, mix ground cinnamon and sugar.
Soft butter is still waiting its turn.
Grease the pan in which the buns will be baked. Many people recommend using baking paper. I don't use it. It's more convenient for me this way.
After the dough has risen well the last time, we begin to shape the buns. Take a piece of dough and, tucking the edges inward, form a ball.
Roll out the dough into a rectangle. The thickness is about half a centimeter.
Grease the dough sheet with soft butter.
Sprinkle thickly with cinnamon and sugar
and roll it into a fairly tight roll.
Slice the roll into rounds.
and place them in the mold at a short distance from each other. The photo shows that the dough could have been rolled out thinner.
Turn on the oven to heat up. Temperature 180°C. Cover the buns with cling film and let them rise again. By the way, here I placed the buns too tightly, which I later regretted. There was simply no room left for them to grow and they climbed up.
Bake the risen buns in a hot oven for 25 minutes. They should be browned on top and bottom.
While the rolls bake, prepare the frosting.
Beat the cream cheese together with soft butter and powdered sugar until smooth.
Spread the frosting over the rolls as soon as they come out of the oven.
Let the buns cool and you can try them. This photo was taken the next day. Here you can see that the buttercream has thickened a little.