Sunday 28/December/2025 – 11:58 PM
The method of preparing Cinnabon with cinnamon is suitable for the cold winter climate, where the delicious dessert is eaten with a hot drink, which makes the harmony between the two ingredients cause happiness and warmth together. The sweet taste of Cinnabon gives the body the calories needed to counter the feeling of hunger, in addition to the 5 benefits of cinnamon and the hot drink.
The method of preparing cinnamon cinnamon does not require rare ingredients or magic steps. Rather, it all depends on following specific tips to achieve the desired texture and rich taste. Through Cairo 24, we will learn how to prepare cinnamon cinnamon in easy steps.
How to prepare cinnamon cinnamon
The method of preparing cinnamon cinnamon is similar to that prepared in restaurants and stores, where the texture is soft and characterized by a delicious white sauce. Below we present the recipe for original cinnamon or cinnamon rolls with a simple and very fragile dough, much softer than ready-made ones, with ingredients available at home and without excessive amounts of butter.
Cinnabon amounts
- 1 cup warm milk (not hot, test the temperature with your little finger)
- 4 tablespoons plain white sugar
- 2¼ teaspoons instant yeast (one packet)
- ½ teaspoon salt
- 1 tablespoon melted butter
- 1 egg at room temperature
- 3 cups all-purpose flour (you may need an additional 2 tablespoons)
- 6 – 8 tablespoons softened butter at room temperature (very important that it is as soft as cream)
- ¼ cup plain white sugar
- 2 tablespoons ground cinnamon
Cinnabon sauce ingredients
- 6 cubes of cream cheese (100-110 grams), at room temperature
- 4 tablespoons soft butter at room temperature
- 1 cup powdered sugar
- 1 teaspoon vanilla
How to make cinnamon cinnamon
- Fill a measuring cup with a spoon and give it a couple of shakes to remove excess
- Do not press the flour into the cup
- In a bowl, mix warm milk with sugar and yeast and leave for a while
- Add the melted butter and the egg (at room temperature so that the mixture does not cool down)
- Add salt and mix
- Gradually add the flour and mix
- Knead the dough for only 3 minutes
- The dough will stick a little to your hands, but you should be able to knead it
- Does not stick to the edges of the bowl
- If it sticks too much, add an additional tablespoon or two of flour
- Do not add too much flour. We want a soft dough
- Cover the dough and let it ferment until it doubles in size:
- At normal room temperature: an hour and a half
- In hot weather: an hour
- In a warm oven (turned off): 40 minutes
Preparing the filling (while the dough is fermenting):
- Mix white sugar with ground cinnamon well
- Take the butter out of the refrigerator and let it become very soft (like cream).
- Lightly sprinkle the work surface with flour
- Roll out the dough into a rectangle shape:
- Length: 40-45 cm
- Width: approximately 25 cm
- Spread the softened butter over the entire surface of the dough (it spreads easily because it is soft)
- Sprinkle the cinnamon and sugar mixture over the entire surface. Use all of it
- Roll the dough gently (like a twist). The dough is very soft, so do not hold it tightly
- Cut with dental floss into 12 pieces:
- Cut it in half (two pieces)
- Each half for halves (4 pieces)
- Each piece into 3 parts (12 pieces)
- Grease an oven tray well with melted butter (bottom and sides).
- Arrange the cinnamon pieces in the tray, leaving small spaces
- Cover it with transparent paper and a towel
- Place it in a warm oven (turned off) to ferment again until it sticks together a little (this is important).
- Preheat the oven to 180 degrees Celsius
- Before putting it in the oven: brush the top only with a spoonful of melted butter (this makes it brown quickly and does not dry out).
- Bake for 2025 minutes in the middle of the oven on the wire rack
- Take it out as soon as it turns golden, do not let it dry
- Butter on top makes it brown quickly
- Take it out quickly so it stays crisp and soft. If you leave it too long, it will dry out
Preparing the white sauce:
- Beat the cream cheese with the butter first (with a hand or electric mixer)
- Add the cup of powdered sugar and beat until it lightens in color and becomes fluffy
- Add vanilla and mix.. The sauce is ready
- Leave the cinnamon to cool a little
- Spread the white sauce while it is warm. It will begin to melt a little, and this is wonderful. Serve it with coffee or Nescafe
Secrets of the success of Cinnamon Cinnamon
- The dough is soft like cotton. That’s right. Do not add too much flour
- The butter should be very soft. Take it out before you start kneading
- The eggs are at room temperature so that the mixture does not cool
- The milk is warm but not hot. Test it with your finger
- Fermenting twice is important to achieve a crisp texture
- Do not leave it in the oven for long. Take it out as soon as it starts to color
- The sauce is placed while it is warm so that it melts a little on it
