Buns "Cinnabon" Estonian
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This incredible recipe! This You will not eat. "A crunchy sweet crust and soft, melting in the mouth pastry with the incredible smell of cinnamon, just crazy!" is a description of the author, but I agree 1000% and I will add that there is a new favorite on the holiday table!
for 8th of Marchfor birthday
Ingredients for Buns "Cinnabon" Estonian
- Milk - 185 ml
- Butter - 100 g
- Sugar - 7 tbsp
- Flour - Three hundred fifty
- Yeast - 8 g
- Chicken egg - 1 piece
- Salt - 1 depot.
- Cinnamon - 2 tbsp
Step by step instruction of cooking Buns "Cinnabon" Estonian
In warm milk dissolve 2 tbsp sugar and yeast. Leave for 5 minutes:)
In the milk mixture beat the egg, add a pinch of salt and melted butter. Mix well (I used whisk, need no mixer)
We prepare our filling. Mix in a bowl the softened butter, cinnamon and sugar – all the stuffing is ready.
The finished dough roll out into a large rectangle, approximately 5 ml thick. Spread the filling on the entire surface of the dough and turn it into a roll.
Lubricates the surface of the egg and put in oven for 30 minutes at 180 degrees. I, for the joy of such beauty, about the blur I forgot, but all went well, got handsome:))
But then... a very interesting step. It can be missed as they are a "blank" bun (I mean without the glaze) is also very good, but I was doing nothing and I decided to do "frosting". Actually in the original recipe, you must mix icing sugar, vanilla, softened butter and cream cheese into a homogeneous mass and lubricate the warm wreath. But I have, alas, no cream cheese so I just mixed in the butter, sour cream and a powder and poured this mixture into my wreath.
Here is the wreath in the section. I apologize for the photo, when I remember "exactly, it is necessary in the context of the show" - this was the last piece, nicely photographed was not that:)
And of course everyone is faced with the problem of what to convey the real beauty in the photo it is impossible, it is necessary to believe the words: it was great!