Cinnabon recipe with icing

Ingredients:

Dough:

Warm milk - 250 ml

Active dry yeast - 2 h. L.

Warm water - 3 tbsp. l.

Melted butter - 65g

Chicken egg - 1 pc.

Sugar - 3 tbsp. l.

Salt - 3/4 ch. L.

Flour - 650 g

Vanilla extract - 1 hour. L.

Filling:

Softened butter - 45g

Brown sugar - 200 grams

Cinnamon - 4 tbsp. l.

Glaze:

Softened butter - 70g

Powdered sugar - 100 g

Cream cheese (e.g., "Philadelphia") - 100 g

Milk - a few art. l.

Preparation:

1. Preheat the oven to 180º C. In a small bowl, mix the milk, water, yeast and 1 tbsp. l. Sahara. Leave on for 15 minutes.

2. In a large bowl, beat the egg with 2 tbsp. l. sugar, add the butter and beat until smooth. Pour half the flour, salt, vanilla extract. Carefully stir.

3. Add the sponge from a small bowl, stir until smooth. Pour the remaining flour and knead the dough. Form it into a ball, put in a deep pot, sprinkle with a little flour and cover with cling film. Put an hour in a warm place.

4. When the dough will increase in size, knead again thoroughly (preferably by twisting and tapping), to knock all the air out of him. Roll out into a large rectangle 0.5 cm thick.

5. For the filling mix all ingredients. Spread the dough on her hands. Twist the dough into a roll as tightly as possible and smoothly. Cut into slices of 4-5 cm. Put on a baking Cinnabon (pan carefully lay a baking paper). Bake in preheated oven for 25-30 minutes.

6. Prepare the glaze. For this to whip mixer softened butter and cream cheese with powdered sugar and add the milk to obtain the desired texture (both not thick cream). Mix until uniform.

7. Next, get a baking sheet. Give buns a little (very little) to cool and lubricate them with a brush with glaze.