Name: Cinnabon buns with oatmeal filling
Prep time: 2 h
Cook time: 2 h
Yield: 8
Ingredients: Milk - 250 Ml; Dry yeast - 15 gram; Sugar - 40 gram; Butter - 60 gram; Chicken egg - 2 PC.; Flour - 500 gram; Vanilla - 1 gram; Salt - 1 pinch; Cereals - 60 gram; Brown sugar - 120 gram; Butter - 60 gram; Cinnamon - 1 Tsp; Cottage cheese - 120 gram; Powdered sugar - 100 gram; Butter - 50 gram; Lemon juice - 3 Tsp; Creamy - 2 tbsp

Recipe information

Cooking:

2 hour

Servings per container:

Source:

More details

Ingredients for - Cinnabon buns with oatmeal filling

Dough

1. Milk 250 Ml

2. Dry yeast 15 gram

3. Sugar 40 gram

4. Butter 60 gram

5. Chicken egg 2 PC.

6. Flour 500 gram

7. Vanilla 1 gram

8. Salt 1 pinch

Filling

1. Cereals 60 gram

2. Brown sugar 120 gram

3. Butter 60 gram

4. Cinnamon 1 Tsp

Glaze

1. Cottage cheese 120 gram

2. Powdered sugar 100 gram

3. Butter 50 gram

4. Lemon juice 3 Tsp

5. Creamy 2 tbsp

How to cook deliciously - Cinnabon buns with oatmeal filling

1. Stage

Prepare the right ingredients.

2. Stage

Sift the flour into a bowl, add the yeast, stir with a whisk.

3. Stage

Combine the eggs, sugar, salt and vanilla. Beat with a paddle.

4. Stage

Add lightly melted butter to the egg mixture. Mix thoroughly.

5. Stage

Make a depression in the flour and yeast and pour in the liquid mixture, begin to knead the dough. My flour went clearly, and you look at the size of the eggs, and everyone's flour is different. Just in case, leave some flour and add it at the end of kneading.

1. Stage. Cinnabon buns with oatmeal filling: Make a depression in the flour and yeast and pour in the liquid mixture, begin to knead the dough. My flour went clearly, and you look at the size of the eggs, and everyone's flour is different. Just in case, leave some flour and add it at the end of kneading.

6. Stage

During the process, add warm milk and knead.

7. Stage

Place on a table dusted with flour and knead a soft dough that is not sticky to your hands. Pour a teaspoon of oil into a bowl and roll the dough in it. Cover with a towel and place in a lukewarm oven that is heated to 40°C and turned off. Allow the dough to double in size.

1. Stage. Cinnabon buns with oatmeal filling: Place on a table dusted with flour and knead a soft dough that is not sticky to your hands. Pour a teaspoon of oil into a bowl and roll the dough in it. Cover with a towel and place in a lukewarm oven that is heated to 40°C and turned off. Allow the dough to double in size.

8. Stage

Mix brown sugar, cinnamon and oatmeal extra in a bowl. These flakes have a delicate texture and are good for filling.

1. Stage. Cinnabon buns with oatmeal filling: Mix brown sugar, cinnamon and oatmeal extra in a bowl. These flakes have a delicate texture and are good for filling.

9. Stage

Place the risen dough on the table, divide it in half. Cover one part of the dough with a towel.

10. Stage

And the other one roll out on the table into a rectangle, dusting the table with flour. Brush the dough with soft butter, half the amount, and distribute half the filling.

1. Stage. Cinnabon buns with oatmeal filling: And the other one roll out on the table into a rectangle, dusting the table with flour. Brush the dough with soft butter, half the amount, and distribute half the filling.

11. Stage

Roll the dough into a tight roll and cut it into 3 to 5 cm pieces. It's up to you. I cut one piece of dough at 5 cm, the other at 3 cm.

1. Stage. Cinnabon buns with oatmeal filling: Roll the dough into a tight roll and cut it into 3 to 5 cm pieces. It's up to you. I cut one piece of dough at 5 cm, the other at 3 cm.

12. Stage

"Set" the sliced pieces of dough on a baking tray lined with oiled parchment or a baking mat.

1. Stage. Cinnabon buns with oatmeal filling:

13. Stage

Cover with a towel and leave on the table for 15-20 minutes to rise a little.

14. Stage

Place the baking tray with the buns in the oven heated to 180°C for 20-25 minutes, allow to brown.

15. Stage

While the first batch of buns is baking, prepare the glaze. To do this, mix the cottage cheese with the sifted powdered sugar. Add the soft butter, vanilla and lemon juice. The juice can be adjusted, more or less.

1. Stage. Cinnabon buns with oatmeal filling: While the first batch of buns is baking, prepare the glaze. To do this, mix the cottage cheese with the sifted powdered sugar. Add the soft butter, vanilla and lemon juice. The juice can be adjusted, more or less.

16. Stage

Whip the whole mass with an immersion blender. Here you need to look at the moisture content of cottage cheese, if the mass is thick, add cream or other dairy products in batches to the desired consistency and whip. You may not need to add cream, depending on what kind of cottage cheese you will have.

1. Stage. Cinnabon buns with oatmeal filling: Whip the whole mass with an immersion blender. Here you need to look at the moisture content of cottage cheese, if the mass is thick, add cream or other dairy products in batches to the desired consistency and whip. You may not need to add cream, depending on what kind of cottage cheese you will have.

17. Stage

In the same way, while the first batch of buns is baking, prepare the second batch. Leave to rise. After taking the ready buns out of the oven, immediately hot, quickly glaze them.

1. Stage. Cinnabon buns with oatmeal filling: In the same way, while the first batch of buns is baking, prepare the second batch. Leave to rise. After taking the ready buns out of the oven, immediately hot, quickly glaze them.

18. Stage

Do this with all the buns. Here you can see the difference as the icing melts on the hot buns and soaks them.

1. Stage. Cinnabon buns with oatmeal filling: Do this with all the buns. Here you can see the difference as the icing melts on the hot buns and soaks them.

19. Stage

Put the buns in a saucepan and cover with a lid. Allow to steam and soak in the glaze, about 20 minutes. They cook faster than I wrote. By the second day, the buns retain their soft texture. Mine can still warm them up in the micro for half a minute. Then you can eat them with your lips.