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The Cinnabon



The Cinnabon

 Ingredients
the dough
1 cup of warm milk+1/2 2 Tbl instant yeast + 1 tbl sugar. Stire the yeast in milk and sugar and leave to set for 10 minutes.

2 eggs at room temperature
1 ts vanilla
1/3 cup ghee
1/2 4 cup white flour
1 ts salt
1/2 cup sugar

Filling
1/2 2 tbl ground cinnamon
1/8 ts nutmeg
1 cup packed brown sugar
1/3 cup butter at room temperature 


Topping 

3 onces or 1 packet cream cheese at room temperature
1 1/2 cup (Confectionery Sugar) 
1/4 cup butter at room temperature 
1/8 ts salt
1 Tsp vanilla

Garnish
Crushes walnuts 



Instructions
1. Use the electric mixer. Mix all the dough ingredients together for about 7 minutes. 

2. The dough after 7 minutes. If you feel that the dough is to stiff, add 2 Tbl of warm milk. Continue the beating till all combined together.


3. Turn the dough to a lightly floured surface and knead the dough ruphly. Transfer into a bowl. Cover with cloth and leave it for an hour to rise or doubled in size.


After an hour




knead the dough with a rolling pin to a 16 X 12 inch oblong. spread and grease the surface of the oblong with the filling butter without reaching the edges.


Combine brown sugar, nutmeg  and the cinnamon together, stir and then sprinkle them on the butter   


Roll the dough into a log shape starting from the long edge. Press firmly while rolling so that the rings will not be apart when baked. when you reach the end wet the edge with some water and then close tightly so that the dough won't open wile baking. 


Cut the log into almost identical rounds.

Place the pieces in a lined tray apart from each other. Cover with cloth. Leave them to rise for about 30 minutes. 


After an hour.

Bake the cinnabon in a preheated oven (200C) for about 15 minutes or until it becomes golden brown in colour.   


After coming out of the oven.


The Topping

Put all the ingredients together and whisk until thickened. (about 5 minutes)

After 5 minutes.


Spread the filling on the top of each piece while the are hot twice.


Final Presentation



Pon apetite 



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