°230ml lukewarm milk
°75g melted butter
°1 packet of baker’s yeast
°220 g vergeoise or brown sugar or brown sugar
°75g soft butter
°200g icing sugar
°50 soft butter
°100 g of Saint Moret type fresh cheese spread
°1 C. vanilla
Make the dough, ideally with a bread machine, if not by hand. Bread machine: put in order the lukewarm milk, the eggs, the sugar, the melted butter, cover with flour and finally the yeast. Use the dough program.
By hand: conversely, dissolve the yeast in the lukewarm milk and sugar. In a container, put the flour, make a well and add the 2 eggs one by one then the milk/sugar/yeast mixture then the melted butter
Form a ball with the dough, cover and let rise for 1 hour in an oven (oven off, closed, with a bowl of boiling water)
Roll out the dough very thin on a floured work surface. Spread the soft butter over the entire surface with your hands, then sprinkle the cinnamon sugar mixture evenly. Roll into a sausage shape and cut into 4 cm wide sections.
Arrange the sections on a sheet of baking paper in a dish (with edges if possible)
Covering with cling film also leave to rise in oven for 1 h.
Preheat the oven to 200°C and bake the cinnabons for 15-20 minutes (they should be golden)
Make the icing: beat the cheese, soft butter, sugar and vanilla with your electric whisk. Coat the cinnabons with this icing as soon as they come out of the oven…