I promised you yesterday that I’ll post my favorite cinabbon recipe. Is the closest version of the Cinnabon® . I have the recipe from Gabi Cara, to whom I thank once again. For the Romanian version go to http://gabrielacara.blogspot.com/.
Before I write the recipe I would like to ask for your opinion about the featured publisher program on foodbuzz. I’d like to apply but in the same time the thought of having to sigh a contract doesn’t quite put a smile on my face. I’ll totally understand if you don’t want to talk about it.
Back to cinnabons
Ingredients
2 1/2 tsp dry yeast
1 cup warm milk
1/2 cup sugar
6 tbsp soften butter
1 tsp salt
2 eggs
4 1/2 cups all-purpose flour
for the filling you need
1 cup dark brown sugar
2 1/2 tbsp cinnamon
6 tbsp soften butter
Directions
Mix the sugar and yeast with a little milk. Leave aside for 5 minutes.
Make a well in the middle of the sifted flour, add the salt, eggs and yeast mixture.
Start mixing slowly adding the melted butter.
then the milk
Place the dough into a greased bowl and leave to raise until double in volume.
Place the dough on your working surface and with a rolling-pin roll it out into a rectangular with a thickness around 1/2 inch.
Mix the brown sugar with the cinnamon.
Brush the dough with soften butter and sprinkle with sugar-cinnamon mixture.
Roll it carefully.
With a piece of thread cut the buns around 1 inch thick.
The bons will be clean and round
Place them on baking trays and leave around 20 more minutes at room temperature.
Bake them at 400 F for about 10-15 minutes.
While the cinnabons are in the over make the topping. We like ours with cream cheese frosting.
you need
4 oz cream cheese
4 oz butter
2 cups powdered sugar
Mix them until light and fluffy.
Top the cinnabons with the frosting while still warm or hot. Sprinkle with walnuts.
closer
even closer 
))
GreenGirl
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