Open the windows, all the neighbors will smell.
Cinnabon cinnamon invested/Nimrod Saunders, styling - Yael Magen
Let's see that baking this sweet pastry, full of cinnamon aromas, is actually not a problem at all.
Having trouble cutting the rolled "sausage" of the dough?
Watch the video and see how a simple sewing thread turns into the sharpest knife there is.
Home-baked cinnamon cinnabon
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Ingredients:
For the dough:
lukewarm water (125 ml)
a quarter of a cup of sugar (50 grams)
50 grams of cold butter
2.5 cups of yeast flour (350 grams)
an egg
for the cinnamon filling:
a cup of brown sugar (200 grams)
50 grams of soft butter
10 grams of cinnamon powder
for a cream sauce :
200 grams of cream cheese
100 grams of powdered sugar
50 grams of soft butter
a teaspoon of vanilla puree
The secret?
rowing swimming
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In collaboration with TI SWIM
Instructions:
1.
Mix water, yeast and sugar and leave for five minutes.
2.
Add the rest of the dough ingredients and start processing at a medium speed, until the cold butter is absorbed into the dough and a smooth and uniform dough is obtained that separates from the sides.
3.
Send the dough to rise until doubled in volume.
4.
Roll the dough into a rectangle.
5.
Spread butter and sprinkle cinnamon powder and brown sugar.
6.
Roll into a roll.
7.
With the help of a regular sewing thread, create a knot and it is the one that cuts the dough evenly and smoothly.
8.
Grease a pan with butter, grab each circle, stretch its edge down and place in the pan.
9.
Set aside for 20 minutes.
10.
Bake at 180 degrees for 30 minutes.
11.
Mix the sauce ingredients.
It is important to make sure they are at room temperature, you can also warm them up a little in the microwave.
12. When the pan comes out of the oven, generously spread the sauce on the pastry.
It is recommended to wait 20 minutes before whipping, that way the sauce is absorbed a little in the pastry.
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Yeast pastry
Cinnabon
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