Roll Cinnabon

Description

Everyone knows, and many are preparing wonderful rolls "Cinnabon". Today I invite Your attention to cook a huge roll in the style of "Cinnabon" with lime glaze!!! And the dough recipe is a universal... from this test, I bake a variety of pastries - both sweet and not, and just rolls! Come on in, help yourself!!!

Ingredients

Flour

570 g
Milk

200 ml
Yeast

7 g
Chicken egg

2 piece
Butter

75 g
Sugar

75 g
Salt

1 tsp
Sugar

130 g
Cinnamon

15 g
Butter

90 g
Cream cheese

140 g
Powdered sugar

2 Tbsp
Lime

0.5 piece
The lime zest

Cooking

In warm milk, add 1 tablespoon of sugar (of the total) and yeast. Stir and leave for 15-20 minutes in the heat.

To soft butter add the remaining sugar and whisk. Add one egg and whisk. Add yeast mixture, salt, and all mix well.

Gradually sieve the flour and knead smooth, elastic dough. Knead the dough at least 5-7 minutes. Cover the dough and leave in a warm place until increased two times.

When the dough has doubled, the dough need to press down. Can hybrids a couple of minutes. The dough was Almali and left for 20-30 minutes to rest.

FILLING: mix Sugar with cinnamon.

Esto roll out into an arbitrary rectangle. The dough is very soft grease with butter and sprinkle top with cinnamon sugar, leaving one side of this place ~ 1 cm.

Turn the dough into a roll, not tight!

Cut the roll in half, not reaching one edge of 5-6 cm. the ends of the roll are twisted between themselves and zasiyaet so as to form a ring.

Ready to roll move on the tray, it is better to lay baking paper or a Teflon sheet. Leave the loaf for 20-30 minutes, until the increase in volume. Bake at 190-200C for 30-40 minutes.

FROSTING: Cream cheese, powdered sugar, zest and lime juice, beat with an immersion blender.

Hot rolls covered with icing. I always leave a little glaze to cover the rolls again, just before serving. BON APPETIT!!!

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