Sweet Cinnabon buns for tea

The aroma of homemade cakes is always mesmerizing. What could be better for breakfast on a Sunday morning? Or instead of dessert on the festive table? Fresh, rich, fluffy buns are the right solution, especially since even the youngest housewife can cope with their preparation.

Interesting Facts:

• got its name from a variety of cinnamon
• the original recipe is kept secret
• The first bakery opened in 1985 in the USA

Useful properties of cinnamon:

• powerful antioxidant
• lowers blood sugar levels
• improves digestion
• lowers bad cholesterol levels
• burns excess fat, promotes weight loss
• acts as a sedative

To prepare the dough:

1. egg – 2 pcs.
2. milk – 200 ml.
3. sugar – 70 g.
4. dry yeast – 6 g.
5. butter – 80 g.
6. wheat flour – 600 g.

To prepare the filling:

1. sugar – 150 g.
2. butter – 100 g.
3. cinnamon – 3 tsp

To prepare the cream:

1. lemon zest – 1 teaspoon
2. ricotta cheese – 200 g.
3. milk – 50 ml.
4. sugar – 120 g.
5. fresh raspberries – 12-15 pcs.

Step by step recipe

Knead the dough:

• Remove all the ingredients for making buns from the refrigerator to the work surface so that they warm up.
• slightly warm the milk in a saucepan, add 1 teaspoon of sugar and add yeast, if you are used to cooking with pressed yeast, you will need 20 grams
• leave the mass in a warm place to activate the yeast for 15 minutes
• sift the premium wheat flour into another container, add salt
• in a separate container, mix eggs with sugar, add melted butter, pour in a mixture of milk and yeast, mix with a whisk or fork
• add flour in small portions and knead the dough until an elastic lump is formed that will not stick to your hands or to the surface of the table
• cover the dough with cling film and put in a warm place to rise
• after 30 minutes, transfer the dough to the table, knead well again, wrap in a film and leave for another 30 minutes

Let’s get stuffing:

• In a small bowl, mix cinnamon and sugar
• the butter should melt well so that it can be easily spread on the surface of the raw dough

Let’s move on to cream.

• transfer soft cheese such as ricotta or philadelphia to a bowl
• add sugar or powdered sugar, it will dissolve faster, mix
• peel the zest from the surface of one lemon with a fine grater, wash the lemon with a brush and dry with a towel, add to the cream
• adjust the density of the cream with milk, it should not be too thick or too liquid, the consistency of thick sour cream is necessary

Making Cinnabon:

• flour a silicone mat or work surface
• divide the dough into 2 parts
• Roll out one part into a rectangular layer, about 0.5 cm thick.
• brush liberally with butter and sprinkle with cinnamon and sugar mixture
• roll into a roll
• cut into pieces about 5 centimeters thick
• place on a baking sheet lined with parchment paper so that the cut is on top
• do the same with the second part of the test
• from the amount of these ingredients you should get about 12-15 buns
• cover with a towel and leave for 10 minutes in a warm place
• turn on the oven to heat up
• place the baking sheet in the oven and bake the buns for 25 minutes at a temperature of 180 degrees
• after the Cinnabons are baked, take out, cool slightly and grease with prepared lemon cream on top
• garnish with fresh raspberries

Leave the buns to cool completely under a cotton or linen towel, make fresh tea or coffee, you can offer the kids a mug of milk. The unusual creamy aroma of fresh pastries, cinnamon, lemon will spread throughout the house, you definitely won’t have to invite to the table many times.
Bon appetit!