Baking cinnabon buns with your own hands is not very easy!
Sourdough dough requires careful and attentive attitude.
But it's worth it! The delicate texture of the dough, the creamy cinnamon flavor of the filling and the creamy sauce make cinnabon a real treat!
Of course, these are not baked goods for every day, but from time to time you need to pamper yourself!
So, for sourdough cinnabon buns, we need:
(WARNING! The portion is large, for 20 rolls!)
1. Refresh Levito Madre sourdough in advance and give it 12 hours to rise
2. Dough:
100 g wheat sourdough 50% moisture
150 gr. cold water
80 gr. milk
20 gr. sugar
360 gr. wheat flour of the highest grade
Dough fermentation at room temperature for 12 hours
3.Dough:
All dough
30 gr. milk powder
5 chicken eggs
600 gr. premium wheat flour
220 gr. sugar
1 packet vanilla
300 grams of butter (softened)
7 gr. salt
4.Filling:
300 gr. butter
100 g ground cinnamon
150 gr. sugar
5. Sauce:
250 gr. powdered sugar
Vanilla bag
100-120 gr. butter
300 gr. cream cheese
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