Can you believe it? I feel like every time the mood is right, we should get up and make Cinnabon because it's so easy!

I'm making Hassawi Cinnabon and I'll use the Fordeal stand mixer and everything.

Let's get the ingredients ready before starting the dough:

A quarter cup of warm water, one teaspoon of sugar, and one tablespoon of yeast—mix them all.

Set it aside.

Take any pot, add half a cup of milk and a tablespoon of vinegar, and put it on the stove. It only takes a minute, and the milk will curdle. Let it cool.

In the same pot, add half a cup of water and two tablespoons of flour (the first and second). Again, take it to the stove; constantly stir on very low heat. When it reaches this consistency, remove it. Now, the gelatinous mix is ready—set it aside with the others.

For the Cinnabon, mix everything together and it's ready.

Using a sieve, add three and a half cups of flour (and this half is essential—tap the sieve on your hand).

A quarter cup of sugar

Add the yeast

Add the milk

Part of the mix we made; keep the rest aside

Two eggs (first and second)

Seventy-five grams of butter

Close the stand mixer

The Fordeal mixer has two options: one for kneading and another for proofing. Set it for fifteen minutes.

It also lets you open the lid to add the rest of the ingredients.

Now, add the gelatinous liquid.

Once the kneading is done, gather the dough without removing it and set it to proof for thirty minutes in the mixer with the lid closed.

Bismillah, see how the dough has doubled in size.

Sprinkle some flour and place the dough.

Roll the dough out into a rectangle.

Sprinkle with cinnamon, and since I’m making Hassawi Cinnabon, I use half the bag.

Sprinkle one teaspoon of cardamom—I'll even make it two small spoons.

Add roasted and crushed pecans, a stick of butter—just watch!—and knead again.

Take a piece, flatten it, and place it down. Bismillah. Now roll it and cut into pieces the size of three fingers.

If your finger is big like mine, then just two fingers! Check it out, these are the perfect size.

Sprinkle with nigella seeds and let rest for another 30 minutes.

Once the dough has rested, pour over some evaporated milk and put it in the oven at 180°C, lower heat only.

Our dish is ready.

I have some room-temperature butter. I'll mix in cream cheese, a teaspoon of vanilla, and blend them well.

Add powdered sugar to taste.

Mix caramel, and check the consistency!

Look at the fluffiness—so soft, so cloud-like, incredible!

The flavor is unreal; I'm sure this flavor will be trending!

The Fordeal mixer, honestly, makes everything easier: it's user-friendly, light, fast, the proofing setting is perfect. Highly recommended!

I’ll put the link below—you can order it and you'll get it in less than seven days. Enjoy!