</SPAN>

</SPAN>
自从我学会了做这个</SPAN>cinnamon roll</SPAN> （糖霜肉桂卷），</SPAN> cinnabon 就</SPAN>从我家彻底退出历史舞台了。</SPAN>现在糖霜肉桂卷已经成了我的</SPAN>signature dish</SPAN>啦，我家相公叫它</SPAN>sabrinabon</SPAN>。</SPAN>我喜欢热腾腾刚烤好的肉桂捲，淋上浓浓的糖霜，咬一口，松松软软，甜滋滋的糖霜，香濃的肉桂味兒</SPAN>…</SPAN>
hmmmm, yum – O!</SPAN>
 
 </SPAN>
配料</SPAN> A</SPAN> （</SPAN>面团</SPAN>）：</SPAN>
4 cups all purpose</SPAN> 面粉</SPAN>
1</SPAN>个鸡蛋</SPAN>
1/3 cup  </SPAN></SPAN>白糖</SPAN>
4 tbsp</SPAN> 黄油</SPAN>
1 cup</SPAN> 热牛奶</SPAN>
1 package</SPAN> 酵母粉</SPAN>
 </SPAN>
材料</SPAN>B (</SPAN>内馅</SPAN>)</SPAN> ：</SPAN>
7 tbsp</SPAN> 黄油</SPAN>
1 cup</SPAN> 红糖</SPAN>
3 ½ tbsp</SPAN> 肉桂粉</SPAN>
 </SPAN>
材料</SPAN>C (</SPAN>糖霜</SPAN>)</SPAN>：</SPAN>
7 tbsp</SPAN> 黄油</SPAN>
2 cup</SPAN> 糖粉</SPAN>
½ tsp</SPAN> 香草精</SPAN>
¼ cup cream cheese</SPAN>
 </SPAN>
做法：</SPAN>
1</SPAN> 将酵母粉在热牛奶中化开。</SPAN>
2</SPAN> 材料</SPAN>A</SPAN>混合揉匀做成面团，发酵</SPAN>1</SPAN>小时。</SPAN>
3</SPAN> 烤箱预热</SPAN>F350</SPAN>。</SPAN>
4</SPAN> 拿出面团揉成长方形，抹上材料</SPAN>B</SPAN>中的黄油、均匀撒上红糖、肉桂粉。</SPAN>
5</SPAN>把面团从长边卷起来，切成</SPAN>10</SPAN>等份。</SPAN>
6</SPAN> 将烤盘喷上</SPAN>non-stick spay</SPAN>，把面团摆好，入烤箱烤</SPAN>15-20</SPAN>分钟。</SPAN>
7</SPAN> 材料</SPAN>C</SPAN>混合均匀，淋在烤好的肉桂卷上。</SPAN>
 </SPAN>
糖霜肉桂卷原料看起来复杂，其实操作还是蛮简单的。适合周末在家没事的时候弄，备上一本喜欢的杂志，在等待发酵的时间里读上一读。一定要注意，每个烤箱都不一样，时间火候要自己掌握，这个肉桂卷烤到面团不生就可以了，如果看到面团发干了，就烤得过了。Good luck!</SPAN></SPAN>
</SPAN>

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