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Cinnabon rolls

Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 17
Penelopi

Ingredients

For the Dough

  • 600 grams flour
  • 120 grams sugar
  • 8 grams yeast 1 sachet
  • 220 grams lukewarm milk
  • 70 grams margarine
  • 2 eggs
  • 1 tbsp salt

For the Stuffing

  • 200 grams Brown sugar
  • 3-4 Tbsp cinnamon
  • 70 grams margarine

For the Cheese sauce

  • 110 grams margarine
  • 200 grams iced sugar
  • 120 grams cheese philadellphia
  • 1 pinch of salt
  • 1/2 tsp vanilla liquid

Instructions

  1. Mix the yeast in warm milk to dissolve well. In a large bowl mix the flour, sugar, salt, margarine and the eggs. Add the milk with the yeast and knead well by making a dough which we leave covered for 1- 1 1/2 hours in a warm place or until doubled.
  2. When the dough inflated, knead again and roll out into a rectangle sheet of your desired size and thickness. Spread the butter and Sprinkle the mixture of sugar - cinnamon across the surface. We wrap our leaflet carefully roll the loose side and cut into 5 cm pieces. We place our rolls on a baking sheet with grease-proof paper away from each other why inflate much and leave for 20-30 minutes.
  3. Bake in preheated oven at 200 degrees for 15 minutes exactly.
  4. As we cooked our rolls we make the sauce. Place in a bowl very well softened margarine, the sugar, vanilla and mix well. Take the Cinnabon out of the oven and cover immediately with the sauce. Enjoy!

Recipe Notes

The recipe makes 17 medium size Cinnabon, the rolled dough's thickness is a thin one.

Adapted from Greek site: Sintages tis Pareas