Synnabons

Ingredients:
milk — 250 g
yeast — 7 g
sugar — 200 g
chicken egg — 3 pcs.
butter — 160 g
salt — 0.5 teaspoons
wheat flour — 550 g
orange — 1 pc.
cinnamon — 1 tablespoon
cream cheese — 80 g
cream — 40 g (fatty)
vanilla sugar — 9 g
powdered sugar — 40 g

Preparation: 
Prepare all the ingredients. Take the butter out of the refrigerator so that it softens. Heat the milk so that it is warm, but not hot. Wash the orange and pour boiling water over it, let it dry. 
Dilute the yeast in the milk, add 1 tsp sugar and 1 tbsp flour, stir. Put in a warm place for 15 minutes. 

Mix the sugar for the dough (95 g) until smooth with 2 eggs, this can be done using a whisk or a mixer. Add the melted butter (80 g). 
If the yeast has risen and foamed well, then mix them with the egg-oil mixture, sift the flour and salt into the mixture, add the orange zest. Knead the smooth dough first with a spoon, then with a mixer (hook attachment) or just with your hands. If it sticks to your hands too much, you can add a little more flour, but you do not need to hammer the dough with flour. You can also lubricate your hands with oil so that the dough sticks less. 

Put the dough in a greased bowl and leave in a warm place for an hour and a half. 

Roll out the dough into a rectangular layer, grease with melted butter (50 g) and sprinkle with a mixture of sugar and cinnamon (use all remaining sugar). Roll into a tight roll and cut it into buns 5-6 cm high. 

Place the buns on a baking sheet with parchment or Teflon sheet, in the form of a Christmas tree, with seams inside, but leaving a little space between them.
Grease the buns with egg yolk and send them to the oven to bake at 180 degrees for about 30 minutes. 

While the cinnabons are baking, make a fudge. To do this, mix and beat all the ingredients for the fudge with a mixer: cream cheese, butter (30 g), cream, vanilla sugar and powdered sugar. 

When the buns are browned, take them out of the oven. Let them cool down a bit. Lubricate with fudge and decorate as desired. 

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