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Cinnabons with cream cheese glaze
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If you have ever tried Cinnabons, you already know that they are a true symphony of flavors. Soft yeast dough with bubbles inside combines with a sweet layer of cinnamon and sugar, creating unmatched sensations. Smooth cream cheese glaze that melts on the tongue turns this dessert into a homemade version of American classic.
Variations
- With pecans in the spiral
- With vanilla extract added to
the glaze
- With shredded coconut in the dough
- Without glaze, sprinkled with cinnamon
Secrets of softness and taste
- Do not overheat the milk when activating the yeast
- Dough should be soft but not sticky
- Let the dough rise well in a warm place
- Cut the spirals with a hot thread, not a knife
Ingredient tips
- Use soft butter for even spreading
- Cream cheese should be at room temperature for smooth glaze
- Yeast must be active and fresh
Cooking nuances
- Apply glaze to hot pastries so it partially melts
- Serve the buns warm
You can prepare them the night before, arrange the buns, and bake in the morning
Ingredients for the recipe
Ingredients
Galychyna Ultra-Pasteurized Milk 2.5% 950g
250 ml
Lvivski Drizhdzhy Fast-acting Dry Yeast 100g
7 g
Chicken Egg C1 pcs
1 pcs
Molokia Sweet Cream Butter 82% 180g
160 g
Diamant White Crystalline Sugar 900g
50 g
Khutorok Wheat Flour 1kg
400 g
Khutorok Wheat Flour 1kg
5 g
Kotanyi Ground Cinnamon 25g
15 g
Goodway Cane Brown Unrefined Sugar 500g
100 g
President Creamy Processed Cheese 45% 160g
200 g
Dobryk Sugar Powder 350g
200 g
Rioba Vanilla Bar Syrup 0.7l
5 ml
Preparation steps
01
Yeast activation — Mix milk warmed to 40°C with yeast and 1 tbsp sugar. Leave for 10 minutes. Indicator: the mixture foams and smells of yeast.
02
Dough mixing — Sift flour with salt. Add egg, butter, activated yeast, and sugar. Knead 10 minutes until elastic. Indicator: dough is elastic, not sticky.
03
First rise — Grease a bowl with butter, place the dough inside, cover with a damp cloth, and leave in a warm place for 60 minutes. Indicator: dough has doubled in size.
04
Rolling and preparation — Roll out dough on a greased surface into a 30×40 cm rectangle, evenly spread soft butter, sprinkle with sugar and cinnamon mixture. Indicator: even filling layer.
05
Forming the roll — Roll tightly, cut into 12 equal pieces. Indicator: 12 identical spiral buns.
06
Second rise — Place buns in a greased 25×35 cm pan, cover with a damp cloth for 45 minutes. Indicator: buns have risen and slightly touch each other.
07
Baking — Preheat oven to 190°C, bake buns 20–25 minutes. Indicator: golden brown, hot.
08
Glaze preparation — Mix soft butter with cream cheese, add powdered sugar and vanilla, beat until smooth. Indicator: creamy homogeneous texture.
Where to order ingredients
Select the required ingredients in one of the stores
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