. In a large bowl, mix the milk, a pinch of vanilla, salt, 125g of Bakers Choice, and a packet of yeast and leave for 2 minutes to react with the yeast.
Add to the bowl a quarter cup of sugar, one envelope of powdered cream, 4 cups of flour, a teaspoon of baking powder and mix all the ingredients until they are homogeneous, and leave the Cinnabon dough for an hour to ferment.
After an hour, add a cup of flour and start kneading it until it becomes a firm, non-sticky dough on any surface.
Sprinkle some flour on a countertop and roll the dough out to about half a centimeter thick.
Brush the dough with Baker’s Choice, sprinkle with brown sugar and cinnamon, and add some chopped walnuts.
Start by rolling the dough like a roller and cut it into equal pieces.
Place the pieces in an iron tray, keeping the distance between the pieces.
Preheat the oven to 180 degrees, and put the tray in the oven for ten minutes.
When you take them out of the oven, put 1 tablespoon of liquid milk on each piece to keep it soft.
Served with a sauce of 1 can of sweetened condensed milk and 4 cubes of cream cheese.