Cinnabon Buns with Glaze

Ingredients

For the dough:

Milk 250 ml

Dry yeast 2 tsp

Water 3 tbsp

Butter 65 g

Egg 1

Sugar 3 tbsp

Salt 3/4 tsp

Flour 650 g

Vanilla extract 1 tsp

For the filling:

Butter 45 g

Brown sugar 200 g

Cinnamon 4 tbsp

For the glaze:

Butter 70 g

Icing sugar 100 g

Cream cheese 100 g

Milk 3 tbsp

Preheat oven to 180ºC. In a small bowl, combine the milk, water, yeast, and 1 tbsp of sugar. Let sit for 15 minutes. 

In a large bowl, beat the egg with 2 tablespoons of sugar. Add the butter and beat until smooth. Add half the flour, salt, and vanilla extract. Mix thoroughly.

Add the yeast mixture from the small bowl and mix until smooth. Add the remaining flour and knead the dough. Form it into a ball, place it in a deep bowl, lightly dust it with flour, and cover with plastic wrap. Let it sit in a warm place for an hour.

When the dough has risen in size, knead it thoroughly again (preferably by twisting and tapping it) to remove all the air. Roll it out into a large rectangle 0.5 cm thick.

For the filling, combine all the ingredients. Spread it on the dough with your hands. Roll the dough into a roll as tightly and evenly as possible. Cut into 4-5 cm slices. Place the cinnamon rolls on a baking sheet (line the baking sheet well with baking paper). Bake in a preheated oven for 25-30 minutes.

Prepare the glaze. Using a mixer, beat the softened butter and cream cheese with powdered sugar, then add milk to achieve the desired consistency (like thin sour cream). Mix until smooth.

Then remove the baking sheet. Let the buns cool slightly (just a little bit) and brush them with the glaze.

Enjoy!