chokopopz: Salam Ramadhan

As in this holy islamic month of Ramadhan, I would like to seek forgiveness to all muslims. To those who have ordered and tried my desserts, Im sorry if it wasnt up to ur satisfaction, in terms of decoration, taste, texture..etc. I will try to improve the quality from time. =)

Moving on to MY FAVORITE RECIPES, I would like to share this Cinnamon bun/rolls recipe. My boyfriend said: " I dont have to go to cinnabon anymore!" & I also receive some +ve feedback from customers whove tried this. So, today I decided to share this recipe and hope you'll like it. And..and this bun also can be nicely eaten on its own i.e without frosting.

Cinnabon-Style Gourmet Cinnamon Buns

Yield: 12 large buns

Ingredients:

Dough
1 (1/4 ounce) package dry yeast
1 cup warm whole milk
1/2 cup granulated sugar
1/3 cup margarine (or 80% margarine 20% butter spread)
- i used planta. it worked best for me =)
1 teaspoon salt
2 large eggs
3 1/4 cups all-purpose flour
3/4 cup bread flour

Filling
1 cup light brown sugar
3 tablespoons ground cinnamon
1/3 cup margarine (or 80% margarine 20% butter spread)

Method:

For the rolls, dissolve the yeast in the warm milk in a large bowl.

Add sugar, margarine salt, eggs, and flour, mix well.

Knead the dough into a large ball, using your hands dusted lightly with flour.

Put in a bowl, cover and let rise in a warm place about 1 hour

or until the dough has doubled in size.

Roll the dough out on a lightly floured surface,

until it is approx 21 inches long by 16 inches wide. It should be approx 1/4 thick.

To make filling, combine the brown sugar and cinnamon in a bowl.

Spread the softened margarine over the surface of the dough,

then sprinkle the brown sugar and cinnamon evenly over the surface,

leaving about 1" untouched around edges.

Gently roll into a fairly tight roll, trying to keep the filling inside.