American cinnamon buns with cream cheese frosting. Get idea Cinnamon Rolls 'Cinnabon Style' recipe

Ingredients for 1 serving

For the dough:
2	Pack	Custard powder
100	Ml	Water
500	Ml	Milk
5	tbsp	sugar
120	G	butter
2	Pack	Dry yeast
	2nd	Egg (er)
1	teaspoon	salt
800	G	Flour
For painting:
200	G	Butter, liquid
300	G	Sugar, brown
5	tsp	Cinnamon powder
For frosting:
250	G	powdered sugar
250	G	cream cheese
120	G	butter
2	Pack	Vanilla sugar

Category

Cake recipes

Time

3 hours 50 minutes. Total time
1 hour. Working time
2 hours 30 minutes. Rest time
20 minutes. Cooking/baking time

Level of difficulty

normal

Preparation for Cinnamon Rolls 'Cinnabon Style'

1. Boil the milk, stir the pudding powder with cold water and stir into the boiling milk, let it boil briefly until the pudding has thickened, stirring constantly.
2. Remove from the heat, stir in butter until melted, stir in sugar and eggs. If the mass is still lukewarm, stir in the dry yeast.
3. Mix the salt and flour, add the pudding mixture and make it into a soft, slightly sticky dough (works best with a mixer dough hook, the dough should definitely be wetter than "normal" yeast dough). Let rise until the dough has doubled (1-2 hours).
4. Halve the dough and roll it out on a floured surface, sprinkle with half of the liquid butter and sprinkle half of the cinnamon and brown sugar on each. Wind up tightly and cut into pieces about 4cm wide. Do the same with the rest of the dough.
5. Place the cinnamon rolls at a distance from each other (ideally laterally offset) on a baking sheet lined with baking paper and let them rise again for 30 minutes. It is important that they are not too close together but still touch each other lightly after the last walk. Bake at 200 ° for approx. 20 minutes, do not let it get too dark.
6. For the frosting, stir all the ingredients into a creamy mass and spread over the warm cinnamon rolls.
7. This recipe is modeled on the American "Cinnabon Rolls" and produces about 25 cinnamon rolls. These are higher and softer than German cinnamon buns. They also resemble a snail cake, from which the individual snails are then separated.