|1.||Cottage cheese Additionally||100 Column|
|2.||Powdered sugar Additionally||1 Art.|
|3.||Milk Additionally||2 art. l|
|4.||Butter Additionally||60 Column|
|5.||Butter Filling||60 Column|
|6.||Ground cinnamon Filling||3 art. l|
|7.||Sugar Filling||1 Art.|
|8.||Vanilla sugar Dough||1 pack|
|9.||Sugar Dough||0.5 Art.|
|10.||Flour Dough||4 Art.|
|11.||Butter Dough||60 Column|
|12.||Salt Dough||1 Tsp|
|13.||Chicken egg Dough||2 PC.|
|14.||Vegetable oil Dough||2 art. l|
|15.||Dry yeast Dough||10 Column|
|16.||Milk Dough||1 Art.|
For buns, we take a pack of butter and divide it into 3 parts which will go into the dough, filling and filling. For the test, heat the milk and mix with yeast for dough, add 1 tbsp. l Sahara. Beat the eggs with the rest of the sugar and add to the dough, then add the remaining ingredients. Knead the dough and put in an warm place for an hour.
Roll out the dough about 1 cm thick, grease with butter and sprinkle with sugar and cinnamon.
Roll up and cut with thread so that the layers of the roll do not fade.
Put the buns in a baking dish almost close to each other. Give them a little rise and put in the oven preheated to 180 degrees for 25 minutes.
Prepare a sweet fill by mixing all the ingredients and slightly whisking until smooth.
Ready cinnabon rolls with cinnamon, pour the sweet mass and let them stand for a couple of minutes after which you can eat.