Cinnabons and a Maltese variation by Xandra!!

Cinnabons by Xandra!

For the dough:

235 ml warm milk (110 degrees F/45 degrees C)

2 eggs, room temperature

75 g margarine, melted

615 g bread flour

6 g salt

100 g white sugar

10 g bread machine yeast

Cinnamon spread for dough:

220 g brown sugar, packed

15 g ground cinnamon

75 g butter, softened

Topping for cinnabons:

85 g cream cheese, softened

55 g butter, softened

190 g confectioners’ sugar

3 ml vanilla extract

0.8 g salt

Place all dough ingredients in beater, and using the dough hook work until a soft but pliable dough is formed.  Leave dough in a cleaned oiled bowl, covered, in a warm place for an hour or till doubled in size.

After the dough has doubled in size turn it out onto a lightly floured surface, cover and let rest for 10 minutes. In a small bowl, combine brown sugar and cinnamon.

Roll dough into a 16×21-inch rectangle. Spread dough with 1/3 cup butter and sprinkle evenly with sugar/cinnamon mixture. Roll up dough and cut into 12 rolls. Place rolls in a lightly greased 9×13 inch baking pan. Cover and let rise until nearly doubled, about 30 minutes. Meanwhile, preheat oven to 400 degrees F (200 degrees C).

Bake rolls in preheated oven until golden brown, about 15 minutes. While rolls are baking, beat together cream cheese, 1/4 cup butter, confectioners’ sugar, vanilla extract and salt. Spread frosting on warm rolls before serving.

Variation:  For a real Maltese variation of these buns add some aniseed (ħlewwa) to the dough, and instead of the cream-cheese covering, coat with drizzled Maltese honey and some Maltese orange zest!! Equally yummie!! 🙂