Cinnabon By Chef shireen anwer

Cinnabon By Chef shireen anwer

Flour 3 cups
Dry milk 3 tbsp
Instant yeast 2 tsp heaped
Egg 1
Caster sugar 3 tbsp (heaped)
Butter 3 tbsp (melted)
Luke warm water to knead
Ingredients for filling:
Brown sugar ¾ cup
Cinnamon powder 1 tsp (heaped)
Walnuts ½ cup (crushed)

Ingredients for caramel sauce:
Brown sugar ½ cup
Caster sugar ¼ cup
Cream 4 tbsp (heaped)
Butter 2 tbsp

Method for Dough:
In a bowl mix together flour, dry milk, instant yeast, egg, caster sugar, and knead with warm water into a soft dough.
Cover and leave to rise for 1 hour.
Turn the dough out on a lightly floured surface. Roll the dough into a large rectangle.
Brush the dough lightly with butter, sprinkle the brown sugar and cinnamon powder mixture on top followed by the crushed walnuts.
Roll the dough like a Swiss roll and further cut it into rolls of 2 inches
Press lightly again leave the dough rolls to rise for about 30 minutes.
Brush with beaten egg yolk, bake on 200 degrees for 15 to 20 minutes.
Spread hot sauce on top of warm rolls and serve immediately

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