These Cinnabons from @the_daily_dilemna are the easiest I have ever made!! You’re gonna love it. I adapted it a little.
Recipe adapted from Haseena @the_daily_dilemna
3 cups self-raising flour
1.5 cups yoghurt – room temperature
3 tsp baking powder (yes extra)
Knead the dough for 5 minutes until soft and pliable, if it’s too sticky add a bit more flour. Try not to add more yoghurt. Keep kneading. Let it rest in a ziplock bag (outside of the fridge) for at least 30 minutes before rolling.
1 cup brown sugar
2.5 tbsp cinnamon powder
100g softened butter
Combine well. Spread inside your rolled rectangle of dough, leave a bit at the edge so it can seal. If it’s a bit tough to spread, pop the filling into the micro for 20 seconds so it’s soft.
Roll, cut and place into a baking dish. Bake in a preheated oven on 180degC for 20-25 minutes.
In the meantime make your topping:
1 tub cream cheese, room temp
62.5g softened butter (half of the 125g)
2 cups icing sugar
1 tsp vanilla essence
Pinch of salt
Beat your cream cheese and butter until combined. Add everything else and beat well.
I separated the above into two and added 3tblsp of @thewhimsicalwhisk caramel sauce into the topping (don’t use caramel treat but you can use any good quality caramel sauce)
When you take your Cinnabons out the oven, take a moment to stare in wonderment at the masterpiece you just made, take a good whiff, and don’t forget your fasting 🤣
Spread your topping on immediately so that it melts onto the top of your Cinnabons.
Decorate as desired, I added pecans to the top of the caramel one.
Enjoy! And thank you Haseena, this recipe is a keeper ♥️