Ingredients:

200 ml warm water

7 g (2 tsp) dry yeast

2 tbsp sugar

110 ml vegetable oil

1 egg

110 ml yogurt

1 tsp salt

600 – 650 g all-purpose wheat flour

120 g soft butter (divided)

3 tsp sugar (for filling)

1 tsp cinnamon (for filling)

2 tbsp cocoa (optional for chocolate version)

2 tbsp sugar (optional for chocolate version)

1 egg yolk (for glazing)

1 tbsp milk (for glazing)

For the Cream:

50 g butter

150 g cream cheese

2.5 tbsp powdered sugar

Instructions:

In a large bowl, mix warm water, dry yeast, sugar, vegetable oil, egg, yogurt, and salt until all ingredients are dissolved.

Gradually add the all-purpose wheat flour, mixing well with a spatula.

Knead the dough on a floured surface for 4-5 minutes until smooth and non-sticky.

Grease a bowl with vegetable oil, place the dough in it, cover, and let it rise for 45-50 minutes.

Divide the dough into two equal parts and roll them into balls.

Cover with a towel and let rest for 10 minutes.

Roll out each ball into a 30×40 cm rectangle. Brush each with 60g of softened butter.

Fold the dough like an envelope, brush with oil again, and fold once more. Let the dough rest for 25-30 minutes.

Roll out the dough into 30×40 cm rectangles again.

For the classic version, sprinkle with cinnamon and sugar.

For the chocolate version, sprinkle with cocoa and sugar.

Cut each rectangle into 2.5-3 cm wide strips, twist them, and place them in greased baking dishes.

Let the Cinnabons rest for another 25-30 minutes.

Preheat the oven to 180°C (360°F). Brush the Cinnabons with a mixture of egg yolk and milk.

Bake for 28-30 minutes.

If necessary, cover with foil or baking paper in the last 4-5 minutes to prevent burning.

While the Cinnabons are baking, prepare the cream by beating butter, cream cheese, and powdered sugar for 3-4 minutes.

Spread the cream over the hot Cinnabons.