Milk lukewarm 180 ml
yeast cube 0,5 pcs.
sugar 30 g
eggs 2 pcs.
butter 60 g
wheat flour type 1050 360 g
Butter soft 120 g
Brown sugar 220 g
Ground cinnamon 2 tablespoons
Pastry cream (optional) 120 g
Cream cheese 140 g
butter 70 g
Powdered sugar 220 g
vanilla extract 1 tsp.
1.As with us, cinnamon is part of the Christmas feeling in the USA. One sweet delicacy in particular has become firmly entrenched in American Christmas traditions: Cinnamon Buns on Christmas morning. These cinnamon rolls with sugar icing are an important part of the giving of presents, which in the U.S. does not take place on Christmas Eve, but on Christmas Morning, which is December 25, our first Christmas holiday. So they are special, which is why most recipes don’t skimp on sugar and butter.
2.The fluffy cinnamon buns are also known as Cinnabons, after the famous American company. Cinnabons are based on the traditional recipe: there the snails are made with yeast dough and a frosting of cream cheese. However, many ingredients can also be substituted to adapt this treat to vegan needs.
3.For a vegan version, you can easily use almond milk and margarine instead of milk and butter in the dough. The frosting can also be made from powdered sugar and water. For this, add 250 gr. powdered sugar to 4 tablespoons of water and mix well. If you want to do without yeast, you can either replace the yeast dough with puff pastry or use baking powder.
Here’s how it’s done:
4.Dissolve the sugar for the dough in the lukewarm milk. Crumble the yeast and sprinkle it into the milk. Carefully dissolve in it, then let it rest for five minutes until bubbles form.
5.Put the flour in a mixing bowl and form a well, put the yeast milk there. Add the rest of the ingredients for the dough and knead with a food processor or by hand on a floured surface for about five to eight minutes to form a smooth dough. It may still stick a bit if you like. Flour and milk can be used to adjust the consistency of the dough. If you like, you can have the Thermomix help you with the yeast dough.
Place the dough in a bowl, cover with a fresh kitchen towel and let rise for one to one and a half hours in a warm, draft-free place. In that time, the dough should about double in volume. It is perfect when it can be easily pressed in with the tip of your finger and reshapes elastically.
7.Mix well sugar, butter and cinnamon for the filling.
8.Tip: The filling also tastes good with apple!
9.Knead the dough again briefly and then roll out to a finger-thick rectangle about 22 cm wide.
Spread the cinnamon mixture evenly over the rectangle, leaving a strip on one side where the cinnamon buns will later stick together.
11.Roll up the dough toward this free strip. Carefully cut the roll into nine slices with a serrated knife or string.
12.Place the snails close together on a baking sheet or in an oven dish and let them rise again, covered, for a good half hour. Meanwhile, preheat the oven to 180 degrees.
13.If you want, you can now brush cream with high fat content on the snails, so they stay a little softer. Take care that as little cream as possible runs under the snails, otherwise they bake strongly.
14.Bake the snails until they are golden brown. This takes between 20 and 30 minutes, depending on the size of the buns and the oven.
15.The frosting is quickly homemade: beat all ingredients with a mixer until creamy and white. Add the frosting to the slightly cooled Cinnamon Buns only about fifteen minutes after baking.