When we thing about cinnabons, we feel the warmth, comfort, home, autumn. Incredibly aromatic, crispy on the outside and soft inside pastry, that warms you up in fall evenings.
Bake it at home, treat your friends and family, share this piece of warmth.
You can choose any form for buns.
The fastest way is to roll the dough with the filling into a roll, cut it and place the blanks in a muffin tin. This way, the buns will keep their shape and be the same size.
For the filling
For the ruddy crust
For the syrup
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I am a practicing confectioner and I will teach you how to make delicious and exquisite confections at home.
Method of cooking
Put flour, cinnamon, cardamom, sugar in the bowl of a mixer, crush the yeast. Add cold milk and an egg.
Mix at minimum speed until the ingredients are combined. As soon as the dough becomes homogeneous, smooth, start introducing cold butter.
Knead for 10-15 minutes, the dough should lag behind the walls of the bowl.
Transfer to a bowl, cover with food film and a towel. Put it in a warm place for 1-1.5 hours.
Roll out the dough into a layer of approximately 30/40 cm.
Grease with melted butter and nut praline. Shake with sugar, cinnamon and nutmeg.
Wrap it in a tight roll, cut it and put it in a muffin tin or on a baking sheet lined with baking parchment.
Cover with a towel and let it rise for 30 minutes.
Grease with a mixture for a ruddy crust.
Bake for 20 minutes at 180°C. Keep an eye on the baking.
Cover hot buns with syrup using a brush. (Bring water and sugar to a boil)