Ingredients for - Cinnabon roll

1. Dough Flour 500-570 gram
2. Dough Milk 200 Ml
3. Dough Dry yeast 7 gram
4. Dough Chicken egg 2 PC.
5. Dough Butter 75 gram
6. Dough Sugar 75 gram
7. Dough Salt 1 Tsp
8. Filling Sugar 130 gram
9. Filling Cinnamon 15 gram
10. Filling Butter 90 gram
11. Glaze Cream cheese 140 gram
12. Glaze Powdered sugar 2 tbsp
13. Glaze Lime 1/2 PC.
14. Glaze Lime zest taste

How to cook deliciously - Cinnabon roll

1 . Stage

Add 1 tbsp. sugar (of the total amount) and yeast to the warm milk. Stir and leave for 15-20 minutes in the heat.

1. Stage. Cinnabon roll: Add 1 tbsp. sugar (of the total amount) and yeast to the warm milk. Stir and leave for 15-20 minutes in the heat.

2 . Stage

Add the remaining sugar to the soft butter and beat with a whisk. Add one egg at a time and beat with a whisk. Add yeast mixture, salt and mix everything well.

1. Stage. Cinnabon roll: Add the remaining sugar to the soft butter and beat with a whisk. Add one egg at a time and beat with a whisk. Add yeast mixture, salt and mix everything well.

3 . Stage

Gradually sift the flour and knead a smooth, elastic dough. Knead the dough for at least 5-7 minutes. Cover the dough and leave it in a warm place until it doubles in size.

1. Stage. Cinnabon roll: Gradually sift the flour and knead a smooth, elastic dough. Knead the dough for at least 5-7 minutes. Cover the dough and leave it in a warm place until it doubles in size.

4 . Stage

When the dough has doubled in size, the dough should be kneaded. You can knead it for a couple of minutes. The dough is kneaded and left to rest for another 20-30 minutes.

1. Stage. Cinnabon roll: When the dough has doubled in size, the dough should be kneaded. You can knead it for a couple of minutes. The dough is kneaded and left to rest for another 20-30 minutes.

5 . Stage

FILLING: Mix sugar and cinnamon.

1. Stage. Cinnabon roll: FILLING: Mix sugar and cinnamon.

6 . Stage

Roll out the dough into an arbitrary rectangle. Grease the dough with very soft butter and sprinkle sugar and cinnamon on top, leaving a space of ~ 1 cm on one edge.

1. Stage. Cinnabon roll: Roll out the dough into an arbitrary rectangle. Grease the dough with very soft butter and sprinkle sugar and cinnamon on top, leaving a space of ~ 1 cm on one edge.

7 . Stage

Roll up the dough, not too tight!

1. Stage. Cinnabon roll: Roll up the dough, not too tight!

8 . Stage

Cut the roll in half, not reaching one edge 5-6 cm. Twist the ends of the roll together and pinch to form a ring.

1. Stage. Cinnabon roll: Cut the roll in half, not reaching one edge 5-6 cm. Twist the ends of the roll together and pinch to form a ring.

9 . Stage

Transfer the ready roll to a baking tray, preferably covered with baking paper or a Teflon sheet. Leave the roll for about 20-30 minutes - until it increases in volume. Bake at 190-200C for about 30-40 minutes.

1. Stage. Cinnabon roll: Transfer the ready roll to a baking tray, preferably covered with baking paper or a Teflon sheet. Leave the roll for about 20-30 minutes - until it increases in volume. Bake at 190-200C for about 30-40 minutes.

10 . Stage

GLASURE: Beat the cream cheese, powdered sugar, lime zest and juice with an immersion blender.

1. Stage. Cinnabon roll: GLASURE: Beat the cream cheese, powdered sugar, lime zest and juice with an immersion blender.

11 . Stage

Cover the hot roll with the glaze. I always leave a little glaze to coat the roll again, just before serving. BON APPETIT!!!

1. Stage. Cinnabon roll: Cover the hot roll with the glaze. I always leave a little glaze to coat the roll again, just before serving. BON APPETIT!!!