肉桂卷 Cinnamon Bun

Okay...  is it obvious to everyone that it's NOT Taiwanese yummies?!  😅  Oh well.

I have been using this recipe - Clone of a Cinnabon as long as I remember.  It's all good.  The only drawback is that once you know how much butter and sugar is drowning in these buns, no one can feel not guilty for eating too much (... 😉 define, too much..., right?!).

Another thing is having an Asian palette, lots of recipes on the Internet is too sweet, too rich (😅 I know, how could it be a problem?), and you kind of feel rightful to cut some of it out.  This one is no exception.

As usual, only attempt this bun when you are stuck at home as it does take a while for dough to raise without proofer.

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Dough 麵團

warm milk         溫牛奶         1 cup 《== I had to use a bit more

eggs         鷄蛋             2

melted margarine 奶油          1/3 cup 《== I used butter

bread flour 高筋麵粉         4 1/2 cups

salt         鹽         1 teaspoon

white sugar 白糖         1/2 cup

bread machine yeast  酵母         2 1/2 teaspoons  《== I used active yeast

Direction:  mix milk and yeast together (especially if you use active yeast).  Place all ingredients, except butter in the mixer and mix it until the dough is form (5 minutes).  I found the dough a bit hard, so I added more milk.  Add butter and mixed it for another 10 minutes on 2nd speed.  Cover the dough and rest of a while (it was 2 hours for me in cool temperature).

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Filling  餡料

brown sugar 紅糖         1 cup 

ground cinnamon 肉桂粉         2 1/2 tablespoons 

softened butter 牛油         1/3 cup         《== I used 1/4 cup

Direction:  spread butter on the rolled out dough.  Mix brown sugar and cinnamon together and spread on top.  Roll up the dough and divide in to 12 pieces.  Rest for a while (it was +1 hour for me) before the dough is doubled and ready to be baked.

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Icing  糖衣

cream cheese     奶油乳酪         1 (3 ounce) package 

butter     牛油 1/4 cup 

confectioners' sugar       糖粉 1 1/2 cups

vanilla extract     香草精 1/2 teaspoon 

salt             鹽      1/8 teaspoon

Direction:  place all ingredients in room temperature and mix them together.  It's a lot of icing.  😒 please don't feel obligated to smother all of it on top of the baked buns.

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Bake Time:

烤培時間 🕑15分鐘                   <== 18 minutes worked for me

After thought:

My family loves it.  It's like the western version of 中秋月餅 (moon cake), 😁 you can't have too much of a good thing.