Dough:
- Milk, 1 glass
- Sugar, 4 tbsp. l.
- Dry yeast, 2 tsp.
- Flour, 3.5 cups
- Baking powder, 1.5 tsp.
- Salt, 1.5 tsp.
- Egg, 1 pc.
- Butter (melted), 6 tbsp. l.
Filling:
- Brown sugar, 3 cups
- Ground cinnamon, 4 tbsp. l.
- Ground cardamom, 2 tsp.
- Salt, 1 tsp.
- Butter (melted), 6 tbsp. l.
Glaze:
- Cream cheese, 450 gr.
- Powdered sugar, 1/2 cup
- Vanilla sugar, 1 tbsp. l.
- Orange juice, 2 tbsp. l.
- Milk, 1/4 cup
We collect all the ingredients for the dough, knead, cover with a lid and leave in a warm place to rise for about an hour.
Place all the ingredients for the filling into a food processor or blender…
…and bring it into a homogeneous state.
We do the same with the glaze components. Putting it together in a blender…
…mix.
Roll out the dough and distribute the filling over it, leaving a couple of centimeters on one edge.
Carefully wrap the dough into a tight roll.
I read somewhere that in the original Cinnabon there is a five-turn rule, i.e. the roll must be rolled exactly this way and no other way.
We cut the resulting roll into pieces of approximately 4 cm (it is better to do this with a thread so as not to crumple the roll and damage the layers) and place it on a greased baking sheet or mold. At the same time, we make the distance between them quite large, since the buns will increase in size during the baking process.
Cover the baking sheet with a towel and leave in a warm place for about half an hour to proof. In the meantime, preheat the oven to 190-200°C.
Bake the buns for 25-30 minutes, then cover the top with glaze.
Let's serve.
Bon appetit!
