I always loved the original cinnabons, but since there is nowhere to buy, I tried many recipes. All recipes are about the same, so I removed all the excesses and left only the necessary. I experimented with the dough for a long time, there was a problem with raising. Solved it with a microwave. Mascarpone can be replaced with whipped cream.
Ingredients: Dough, flour, eggs, milk, yeast, vanillin, sugar, dried ginger, salt, butter, cream, butter, powdered sugar, mascarpone, cream cheese cheese, stuffing, cinnamon, sugar, butter (you can sunflower)
Cooking method:
Steam preparation. Mix 100 g of flour, 50 g of sugar and a pack of yeast, heat the milk (I set it for a maximum of 1.5 minutes per microwave 800 watts, temperature about 55 degrees), pour into the flour mixture and mix until no lumps. Put in a warm place. I put it in the microwave and turn it on for 30 seconds. Leave for about an hour, should rise at least twice.
Add eggs, 100 g sugar, ginger, vanillin and salt to the dough, knead evenly. Melt 50 g of butter, add to the dough while stirring.
Add 400 g of flour through a sifter, stirring constantly. It is more convenient to do this with a silicone spatula. Put in a warm place, it is also a microwave oven, for another hour, with one 30 second heating at the very beginning. The dough will rise twice more.
The resulting dough is almost non-stick and very soft. Knead it with your hands with a little flour until it stops sticking completely. Roll it out to 5mm.
Mix sugar and cinnamon for the filling, brush the pastry sheet with butter and sprinkle with cinnamon and sugar until evenly coated. Roll the dough into a roll. Cut buns 3-4 cm wide and place on a greased baking sheet. Leave for half an hour, let them rise.
While the buns are baking, there is time to prepare the cream. Mix 50 g of soft butter with powdered sugar, mascarpone and curd cheese. It's best to do it in a blender.
Bake for 15 minutes at 160 degrees.
Coat all the buns with a good layer of cream.