Spiral of Sin: Cinnabons Stuffed with Cream Cheese Icing

<strong>Activate the yeast:</strong> In a small bowl, mix the warm milk (not hot!), 1 tablespoon of granulated sugar, and the yeast. Let it rest for 5-10 minutes until it foams. The foam indicates that the yeast is active and ready for use.

<strong>Preparar a massa:</strong> Numa tigela grande ou na batedeira com gancho, combine a farinha, o açúcar restante e o sal. Adicione a mistura de fermento ativado, a manteiga derretida e os ovos. Misture bem até os ingredientes se incorporarem e formarem uma massa rústica.

<strong>Kneading the dough:</strong> Knead the dough on medium speed for 8-10 minutes in a stand mixer, or by hand for 10-15 minutes on a lightly floured surface, until smooth, elastic, and slightly tacky. This step is crucial for gluten development and for the final fluffy texture.

<strong>First fermentation:</strong> Transfer the dough to an oil-greased bowl, turn to grease all sides, cover with plastic wrap, and let it rise in a warm place for 1 to 1.5 hours, or until doubled in volume. A turned-off oven with the light on is a great warm place.

<strong>Prepare the filling:</strong> While the dough rises, mix the softened butter, packed brown sugar, and cinnamon powder in a medium bowl, until a homogeneous paste is formed. Reserve at room temperature to facilitate spreadability.

<strong>Abrir a massa:</strong> Após a primeira fermentação, retire o ar da massa pressionando suavemente. Em uma superfície levemente enfarinhada, abra a massa com um rolo, formando um retângulo de aproximadamente 40x30 cm. Tente manter a espessura uniforme para cozimento consistente.

<strong>Spread the filling:</strong> Spread the cinnamon filling evenly over the entire surface of the rolled-out dough, using a spatula. Leave a small free border (about 1 cm) on one of the longer sides of the rectangle to help seal the roll at the end.

<strong>Roll and cut:</strong> Starting from the longest side of the dough, roll it tightly to form a cylinder. With a sharp knife (or, ideally, unflavored dental floss), cut the roll into 12 equal slices, about 3-4 cm thick each. The dental floss ensures a clean cut.

<strong>Second rise:</strong> Arrange the cut cinnamon rolls in a greased baking dish (about 23x33 cm), leaving a small space between them, as they will grow. Cover with plastic wrap or a clean kitchen towel and let it rise for another 30-45 minutes in a warm place, until puffy.

<strong>Preheat and bake:</strong> Preheat the oven to 190°C. Bake the cinnabuns for 25-30 minutes, or until lightly browned on the surface and the dough is cooked in the center. If they brown too quickly, cover the baking sheet with aluminum foil to prevent burning.

<strong>Prepare the glaze:</strong> While the cinnabuns bake, prepare the glaze. In a bowl, beat the softened cream cheese and butter until creamy and lump-free. Add the sifted powdered sugar and vanilla extract, beating until a smooth and homogeneous cream is obtained. Add milk, if necessary, to adjust to desired consistency.

<strong>Finish and serve:</strong> Remove the cinnabuns from the oven and wait a few minutes (about 5-10) for them to cool slightly. Spread the icing generously over them while they are still warm. Serve immediately to enjoy the best texture and flavor. The warm and sweet combination is irresistible.