Cinnabon banana-cream

Description

The recipe for these delicious muffins I found on the Internet and decided to cook. Description of the recipe had me at simplicity and accessibility. And, really, cook them simply, pleasantly and quickly! And the result... it's something! With Rustama crust, soft middle, the aroma of cinnamon and vanilla and a delicious sweet cream! The Cinnabon I did not call, as for the authenticity of the recipe Rechitsa can not, and sneakers do not want to receive!

Ingredients

Flour

3 cup
Butter

100 g
Chicken egg

4 piece
Milk

2.5 cup
Salt

2 tsp
Sugar

1 cup
Sour cream

200 g
Banana

1 piece
Cinnamon

2 tsp
Vanilla

2 tsp
Yeast

2.5 tsp

Cooking

The first thing in warm milk bred yeast, leave for a few minutes. Then add eggs, salt, melted butter and 0.5 cups of flour. Mix and leave on for 20-30 minutes in the heat.

Then add the remaining flour, in General, the recipe stated 4 cups of flour, but I had 3. See that the dough was not forgotten. Cover with a lid and let go for an hour.

Here is the dough.

Roll out the dough, preferably square, but I handle the curves, so I get something like this. The dough I divided into two parts, because the top got a little easier to roll out parts.

The dough grease melted butter, sprinkle generously with cinnamon, sugar, vanilla.

Then turn in a roll and cut into 12 pieces (approximately) half of the test I got 7 stuff.

Grease the pan with vegetable oil, lay out the buns and put in a preheated 200 C oven. Bake 10-15 minutes until Golden.

While the buns bake, make the cream. In the original recipe was cream cheese, powdered sugar and butter. I went the other way, because I read that Cinnabon cream may be different. So, my cream: 1.5 cups milk with whisk 2 egg yolks, add the sugar.

Then put the cream in a water bath, add the vanilla and stir cook for 10-15 minutes, until thickened.

The cream cools, add finely sliced banana and sour cream, stir. Ready!

And here's the buns arrived!

Grease them liberally with cream and you can eat!

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