Cinnabon Banz

Ingredients:

4 cups of flour

A cup of warm milk

2 large suspended butter molten

Egg at room temperature

Big hanging baking powder

Hanging great yeast

Hanging great vinegar

Great hanging sugar

Pinch of salt

For the filler:

A cup of moist brown sugar

Half a cup of soft butter

2 large tablespoons of cinnamon

For thieves:

2 cups condensed milk

A cup of cream cheese

For the face:

Caramel sauce

Chocolate sauce

Cinnamon sticks

100 grams of pecans

The method:

- Knead all the ingredients of the dough together, so that it becomes a soft dough.

Let ferment and double in size.

- Roll out the dough in a rectangular shape and spread with cinnamon mixture.

- The dough roll is applied on one side, then the second talet is applied on the other side, leaving 3 layers on each other.

Cut the dough slices 5 cm wide.

Each slice is cut 3 strips without separating them on one side.

Create a braid, wrap it around and place it in a cupcake mold.

We repeat until the quantity is finished, let it ferment and double in size.

- Enter the Cinnabon buns in the oven and be hot at a temperature of 200 degrees in the middle shelf until fully cooked.

Decorate the face with the white sauce after mixing the cheese with condensed milk, chocolate sauce and caramel.