Delicious Cinnamon Buns - Cinnabons

Dough

1 cup water
1 egg
¼ cup milk
3 ½ cups of high grade flour
1 tsp Equagold Himalayan Pink Salt (Fine)
2 tsp Castor sugar
1 tbs Butter
3 tsb Instant Surebake Yeast or 1 ½ tsp of Bakels Instant Active Yeast

**Extra softened butter to spread over the dough

Cinnamon Sugar

½ cup of brown sugar
2 tbs Equagold Sri Lankan Cinnamon

 

Vanilla Icing

2 tb cream cheese
1 tsp of Equagold vanilla extract
1-2 cups of icing sugar
Beat together, adding enough icing sugar to achieve a smooth paste that doesn’t run off the knife. 

 

Method

Mix and knead dough as per bread-maker instructions. 

Once the dough is ready, turn it out onto a floured bench and gently roll out into a large rectangle that is approx 1 inch thick.  Spread with softened butter.  Sprinkle heavily with cinnamon sugar blend.  Roll into a sausage and gently cut into portions approximately 3 inches wide and place them into a large rectangular baking tin with the cut side facing up.

 

Bake at 190C for 15-20 mins or until lightly golden in colour.  Ice while warm.


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