Cooking instructions

2 hours Print

1. We dilute the yeast in warm milk (plus add a little sugar (add from the initial 100 grams). While the yeast is rising, beat the eggs in a separate bowl.

2. Add softened butter to the eggs (1/3 of the pack). Crib How to check egg quality

3. Add sugar (remaining from the initial 100 grams) to the egg-butter mixture.

4. Mix the yeast diluted in milk with a mixture of eggs, butter and sugar, mix thoroughly in the bowl where we will later knead the dough.

5. Combine flour (600–700 grams (how much the dough will actually take) with salt.

6. Pour part of the mixture (flour and salt) into the yeast dough and knead it.

7. Make gluten (a teaspoon of flour + a teaspoon of water -> mix, form a ball and rinse with cold water) and put the resulting ball into the dough, mix.

8. After adding gluten, add the remaining mixture of flour and salt, knead the dough. Cover the resulting ball with a towel and place in a warm place for an hour.

9. At this time we do everything for the filling. Soften the butter in the microwave (7-10 seconds).

10. Combine cinnamon and cane sugar.

11. Let's start the “assembly”. It is necessary to roll out the resulting dough, which should have already doubled in size, into a thin large layer, preferably rectangular (approximately 40 cm by 55 cm). Rolling pin tool To roll out a large sheet of dough, the rolling pin must be long. It will also be more convenient to perform a trick that allows you to make the thickness of the sheet uniform: hang the dough on a rolling pin and rotate it around it in the air. “Afisha-Eda” arranged a revision of rolling pins; the most maneuverable one turned out to be the beech one from the Bérard brand.

12. Spread the melted butter onto the layer.

13. Sprinkle the layer with a mixture of cinnamon and cane sugar.

14. Roll the layer into a tight roll (the tighter the better).

15. Cut the roll into round pieces - sinnabons. You can cut with a knife or thread (thread is better (I tried both methods).

16. Place the resulting cinnabons in a baking dish, lined with baking paper and greased with butter. Place in the oven for 20–30 minutes at 175 degrees (mine baked a little longer until they turned golden brown; then I baked them a little more on top so that the sugar dissolved). Tool Oven thermometer How the oven actually heats up, even if you set a specific temperature, can only be understood with experience. It is better to have a small thermometer on hand that is placed in the oven or simply hung on the grill. And it is better that it shows degrees Celsius and Fahrenheit simultaneously and accurately - like a Swiss watch. A thermometer is important when you need to strictly observe the temperature regime: for example, in the case of baking.

17. While the cinnabons are baking, make the cream glaze. You need to mix softened butter with cream cheese (any cream cheese is suitable; to save money, take Almette (regular butter, without additives), for example) and powdered sugar.

18. After the buns are browned and ready, remove them from the oven and immediately cover them with the creamy mixture (you can spread it with a brush, or you can pour it on). At the end, you can decorate with grated chocolate or nuts if desired. But the original taste cannot be compared with anything.

Sweet pastries using a special technology will bring the cook one step closer to baking perfection. Hot dough, sweet tender filling and the bright smell of cinnamon are the main components of Sinabon’s success. The original recipe for Sinabon buns is hidden in many cooking secrets. Homemade buns, filled with love, will bring pleasure to your loved ones. Once you try the delicate dough combined with the amazing filling, the recipe for Sinabon buns will not seem complicated to you, you just need to know the nuances.

Cooking features

The famous American bakery has created a masterpiece recognized as one of the greatest gastronomic pleasures. The word “Sinabon” is a combination of two parts: “cinnamon” and “bun”, which make sweet buns unique in their kind. The recipe for the dish is strict; if you don’t adhere to it, you’ll end up with simple buns. What is important is the high gluten content in flour for dough, which you can prepare yourself if you are not confident in the stickiness of the flour.

The gluten for this sweet roll can be prepared according to the following recipe:

1. A heaping tablespoon of regular wheat flour (about 40 grams) is mixed with two equal tablespoons of water. Knead a tight piece of dough.
2. We wash the finished lump of dough under a strong stream of cold water. In the process, a heterogeneous patchwork layer should be formed. This “rag” is gluten, which is added to flour before kneading the dough.

Preparing the dough

Yeast dough for buns must be prepared in advance; you will need the following ingredients:

• flour (wheat) – 700 g (4.5-5 cups);
• milk – glass (200 ml);
• chicken eggs – 2 pcs.;
• sugar – 100 g;
• salt – 1 tsp;
• yeast - dry (11 g) or fresh (50 g);
• butter – 5 tbsp. l.

Step-by-step recipe for Sinabon bun dough:

1. Prepare the dough: you need to mix milk heated to a warm state with a teaspoon of sugar and yeast. We wait about 15 minutes until the mass increases in volume.
2. Beat eggs with sugar in a large container. Important: eggs must not be cold. Add softened butter and salt. Mix thoroughly.
3. After the dough has increased, stir it into the oily mixture and add gluten.
4. Sift the flour through a sieve, gradually add and knead into a not very dense dough. It shouldn't stick to your hands.
5. Roll out the resulting dough into a ball, cover with a towel (cling film, newspaper). Leave in a warm place. Make sure there are no drafts or temperature changes in the room. We are waiting for the test to double, this should happen within an hour. For fluffier buns, keep the dough warm twice as long, periodically kneading it with your hands.

How to prepare filling and cream

How to bake buns like in the photo? The filling should include the best quality ingredients to create the most perfect dessert possible. The cream has a more delicate, airy consistency. It is prepared mainly on the basis of cream cheeses. If there is no such ingredient, then replace it with curd mass, thick sour cream with added sugar or sweet condensed milk. There is no need to add sugar to condensed milk; it has enough sweetness.

Ingredients for Sinabon Cinnamon Rolls recipe:

• Butter – 3 tbsp. l.;
• Sugar (choose brown) – 200 g (1 glass);
• Cinnamon (powdered) – 3 tbsp. l. (25 g).

Let's prepare a delicious filling:

1. Melt the butter. It is best to do this in a water bath or using a microwave (time 10 seconds).
2. Mix sugar and cinnamon and add to butter.
3. Mix thoroughly - the filling is ready!

Bun forming technology

The last step is to form the correct buns and bake them in the oven. The technology of this process step by step:

1. Remove the risen dough from the container, sprinkle the work surface of the table with flour and knead the dough on it. Add a little more flour to a very sticky dough and knead until the dough is no longer sticky. It’s also not a good idea to overfill the dough with flour to ensure the buns turn out fluffy. Roll the dough into a ball, set it aside for five minutes, it needs to rest.
2. The dough mass has rested, let's start forming the products. Using a rolling pin, roll out a thin layer of 30 by 40 cm, the thickness of the roll is approximately 5 mm.
3. We apply the filling to the layer, do not grease the edge so that the roll sticks well.
4. We roll the roll carefully, tightly, so that it does not fall apart.

How to make Sinabon buns at home

To repeat the famous dessert, you must follow the correct technology for preparing Sinabon. After rolling out the dough and dividing it into buns, the thought arises: what should we stuff it with deliciously? The choice of fillings is great, even the most avid gourmet will be able to choose it. In addition to the classic Sinabons, there are cinnamon, chocolate, cream cheese, fruit and various types of glaze coating.

Classic recipe with cinnamon

The traditional version of Sinabon cinnamon rolls repeats step by step all the steps of preparing the filling, glaze and dough. Let's start baking them:

1. We cut the finished roll into 12 parts with a sharp knife or thread so as not to deform the edges.
2. We choose a baking dish with high sides, grease it with oil, and use parchment for lining.
3. Place the cinnamon rolls at intervals of 4 centimeters, cover the pan with a towel and then leave for 10-15 minutes to allow the buns to rise further.
4. Preheat the oven (to a temperature of 180 degrees). Place the pan in the oven and bake the products for 20 to 25 minutes. Check readiness with a toothpick or match. As soon as the filling boils, the buns become golden brown - take them out so as not to dry out the dough.
5. 5 minutes after you take the baking sheet or pan out of the oven, brush the buns with glaze. If you start applying the glaze right away, there is a risk that the glaze will flow unsightly over the buns.

With chocolate

The name has changed slightly due to the filling and glaze, so they also distinguish between Shokobon and Minishokobon. The dough and the type of cream do not change, and additionally chocolate glaze and filling are used for the delicacy. Do you love chocolate and want to make the most similar Shokobon? Run and try it urgently! You need to prepare this filling and glaze, which is closer to the original than other variations:

• sugar – 4 tbsp. l.;
• cocoa powder – 2 tbsp. l.;
• butter – 4 tbsp. l.

Filling preparation process:

1. Mix all ingredients.
2. Rub thoroughly to avoid lumps.
3. The filling is ready.

• milk – half a glass (120 ml);
• butter – 4 tbsp. l. (55 g);
• sugar – half a glass (100 g);
• cocoa – 4 tbsp. l. (30 g).

Step by step process:

1. In a small saucepan, combine cocoa powder and sugar.
2. Grind the dry mixture with softened butter, pour in the milk.
3. Cook over low heat for about 20 minutes, until the mass thickens.

With mascarpone

We use the dough, cinnamon filling and glaze in the same way as the previous versions, but the cream is different. To prepare it you need to take:

• cream cheese – 4 tbsp. l. (60 g);
• powdered sugar – 100 g;
• butter (soft) – 3 tbsp. l.;
• vanillin.

Step-by-step instruction:

1. Mix cream cheese and soft butter thoroughly until smooth. The consistency of the cheese and butter is approximately the same, it will not be difficult to do.
2. Add powdered sugar to the mixture, vanilla and the cream is ready. To keep the glaze from becoming thick and easy to spread on the buns, place it near a warm stove or oven.

With caramel

The combination of caramel and nuts in Sinabon is especially magical. Toasted pecans are suitable for preparation, after which the buns are called Pekabons. If you couldn’t find it, you can replace it with walnuts. The bun remains classic, but with the addition of delicious ingredients. In addition to nuts, two types of caramel are also added, which are applied to the creamy glaze. Buy caramel topping, which will serve as the first type, and the second will be a mixture of topping with cream cheese cream.

Preparation of Pekabon:

1. Set aside a third of the creamy mixture for classic cinnamon rolls. Bake the buns and remove from the oven.
2. When the buns have cooled a little, take the topping, mix with the cream mixture and apply to the buns.
3. Top with additional caramel topping.
4. Roast pecans in a dry frying pan or oven and sprinkle with our caramel Pecabons.

With apples

Apple filling is prepared from the following ingredients:

• apples – 3 pcs.;
• sugar – 1 glass;
• butter – 2 tbsp. l.;
• ground cinnamon – 3 tbsp. l.

Prepare the apple filling:

1. Melt the butter.
2. Peel the apples, remove the core and seeds, and cut them into small cubes.
3. Mix butter, apples, cinnamon, sugar and the filling is ready.

The apple glaze prepared for such Sinabonchiki will be a pleasant addition. You need:

• corn starch - 1 tbsp. l.;
• ground cinnamon – 1 tsp;
• sugar – 2 cups (200 g);
• apple juice – glass (200 ml);
• applesauce – 2 tbsp. l.

Simply combine all the necessary ingredients and boil until smooth and thick. Apply the glaze on top of the Sinabons in a thin layer, preferably when they have cooled slightly, so that the glaze lays evenly and does not spread randomly. You can store cooled Sinabons on the table covered or in the refrigerator. To make the buns tasty, they are warmed up a little in the microwave the next day.

Video: step-by-step recipes for making Sinabon buns

Are French buns comparable to American Cinabons? The dish has long become a brand, is included in the list of Dukan preparations and literally captivated those who once tasted it. The delicate aroma of cinnamon, thin creamy glaze, the sourness of apples and the incredible sweetness of caramel combined with nuts - there are countless variations of the delicacy. The dessert is high in calories, but it’s worth preparing it to feel the real taste of pleasure. Watch the videos below, because the recipe for Sinabon buns will definitely come in handy for your culinary piggy bank!

Original recipe

Master class from the chef

Fragrant Sinabons in a delicate glaze

The most influential business publication, Expansion Magazine (Mexico), believes that Cinnabon is not just a cinnamon bun. The editors included it in the list of 50 pleasures of life. What's to blame? Hot fragrant dough, caramel sauce, pecans? Most likely, both!

The recipe for Sinabon cinnamon rolls is kept in the strictest confidence of the employees, and the best technologists worked on its creation. It was many years ago in America in Washington state under the auspices of Ritch Komen and his son Greg. The creators confidently claim that they managed to come up with a real culinary masterpiece. The secret of taste is in the patented recipe. First, the dough is made from wheat with a high gluten content. Secondly, Makara cinnamon, grown in Indonesia at an altitude of five thousand meters above sea level. Third, strict production standards. The roll that the master rolls and then cuts into buns should have no more than five turns. The company's business card is classic Sinabon with cream cheese and cinnamon. Each Cinnabon product is baked in front of customers and served hot straight from the oven.

At first glance, there are so many nuances that I want to ask the question of how to make Sinabon buns at home. Can you get this taste without special cinnamon? We managed to reveal our cards, read on for our recipes for Sinabon buns!

Yeast buns Sinabon with cinnamon: classic recipe

This roll made the bakery famous and made it famous throughout the world. Cinabon - this word combines cinnamon, which means “cinnamon” in English, and bun - bun. The recipe is not troublesome, however, you should stick to it as closely as possible, otherwise you will end up with ordinary “grandmother’s buns.” But it is worth noting that the calorie content in such buns is off the charts. Americans use high-gluten wheat flour. But if you're not sure about the stickiness of your flour, you can make your own gluten. Whether to add it or not can only be decided experimentally.

The process of preparing gluten is very simple.

1. Place one heaping tablespoon of flour in a bowl with two tablespoons of water. Knead a stiff ball of dough.
2. Rinse the resulting dough under running cold water. You should get a non-uniform “rag” - this is gluten. Add it to the dough before the flour.

Preparing the dough

For the test you will need:

• flour - 600-700 g (4-5 cups);
• milk - 200 ml (4/5 cup);
• eggs - 2 pcs.;
• sugar - 100 g (1/2 cup);
• butter - 70-80 g (5 tbsp);
• yeast - 50 g fresh (or 11 g dry);
• salt - 1 tsp.

Dough preparation process

1. In a cup, mix warm milk with a spoonful of sugar and add yeast. It turns out to be dough. We wait 10-15 minutes until it rises.
2. In a large bowl, beat eggs at room temperature with the remaining sugar, then add soft butter and salt, mix.
3. When the dough has risen (increased), pour it into the egg-butter mixture, gluten, mix and add the sifted flour. It may take less or more flour, so you should add it gradually so that the dough does not turn out too stiff.
4. Knead the dough thoroughly. The main thing is that it does not stick to your hands.
5. Then roll the dough into a ball and cover with cling film (towel). We close windows and doors to avoid drafts. Leave in a warm place for one hour. You can take a larger bowl and pour warm water into it, and then place the container with the dough. The dough should approximately double in size. This will take approximately one hour. To make the buns more fluffy, you will have to wait two hours, during which time you should knead the dough 2-3 times.

While the dough is rising, let's make the filling.

Preparing the filling

Filling ingredients:

• butter - 50 g (3.5 tbsp);
• brown sugar - 200 g (1 cup);
• cinnamon - 20 g (3 tbsp.)

The process of making cinnamon filling

1. Melt the butter on the stove or in the microwave (5-10 seconds).
2. Combine brown sugar and cinnamon and mix with butter.
3. The filling is ready!

Preparing Pekanbon Cream

Ingredients for cream:

• cream cheese (for example, Mascarpone, Philadelphia, Almette) - 50-60 g (3-4 tbsp);
• powdered sugar - 100 g (4/5 cup);
• soft butter - 40 g (2-3 tbsp.),
• vanillin.

Step by step process for making buttercream

1. Mix cream cheese with soft butter until smooth.
2. Then add powdered sugar and vanillin to the resulting mass.
3. If your kitchen is cool, the buttercream icing may be very thick, making it difficult to spread evenly onto the buns. Therefore, to make the cream more pliable, let it stand a little near the stove; the heat of the oven will not allow it to harden.

Bun forming technology

1. When the time is up and the dough has risen, remove it from the cup. Sprinkle the table with a little flour and knead the dough on the table. If it sticks too much to your hands, add a small amount of flour. Knead the dough for about 1-2 minutes. As soon as it stops sticking, roll it into a ball, cover with a towel and let rest for another 5 minutes.
2. Now that the dough is completely prepared for sculpting the cinnabons, take a rolling pin and roll out a thin layer about 5 millimeters thick and measuring 12x16 inches (30x40 centimeters).
3. Evenly distribute the butter, sugar and cinnamon filling. Leave three centimeters empty from the edge so that the rolled roll sticks well into the lock.
4. Roll the dough tightly into a roll so that it does not fall apart. The tighter you get it, the more your buns will resemble the original and won't fall apart during baking. But don’t overdo it, don’t forget that for a proper Sinabon there should be no more than five turns.
   
5. Cut the resulting roll into one-inch (2.54 cm) thick pieces. You should have 12 pieces. The knife must be very sharp so as not to deform the buns, otherwise they may crumble. If you don’t have this on your farm, you can use a thin white thread. To do this, wrap the roll with thread in the place where you want to make a cut and, as if tying a knot, pull both ends of the thread.
   
6. Now generously grease a baking dish, preferably with high sides. If the coating is non-stick, you can do without parchment paper.
7. Place the cakes so that the distance between them is 3-4 centimeters. This is necessary so that they have enough space when they begin to increase in size. If the distance is very large, then the buns will not look like an American masterpiece. Cover the pan with cling film or a towel and wait 15 minutes for them to rise a little more. If you are not in a hurry, then you can wait an hour, all this is done for pomp and airiness.
8. Preheat the oven to 180 degrees. Bake the buns for 18 to 25 minutes, depending on the characteristics of your oven. You can check the readiness of the baked goods using a wooden skewer (match, toothpick). Pierce the product. If the baked goods are ready, the skewer will be clean and the dough should not stick to it. As soon as the filling boils and the buns are browned, wait a couple of minutes and take them out of the oven, the main thing is not to dry them out. If you have a bread machine, we bake taking into account its features.
9. Without removing the buns from the mold, apply the glaze to them using a brush. If you let the buns cool a little, the glaze will not melt or spread much. To make your baked goods look delicious, wait 5 minutes before applying the glaze.
   

Sinabon buns: original recipe with chocolate

If you are interested in how to make Shokobon and Mini Shokobon, you are on the right track. Next, you will learn how to bake them and how they differ from the classic Sinabon. The difference from the signature loaf is the use of chocolate filling and chocolate glaze, which is coated on top of the buttercream. This delicacy for true gourmets and chocolate connoisseurs has a double glaze: creamy with cheese and chocolate. The dough and buttercream are prepared in the same way as in the classic Sinabon with cinnamon. This dish can also be made from puff pastry.

This is what finished Sinabon chocolate buns look like.

Step-by-step preparation of chocolate filling

Ingredients: sugar - 4 tbsp. l., cocoa - 2 tbsp. l., butter - 50 g (3.5 tbsp.)

Cooking process

1. Mix cocoa with sugar.
2. Add soft butter to the resulting mixture and rub.

Making chocolate glaze: 3 options

Option #1
Ingredients: dark chocolate bar - 100 g, milk - 50 ml (3 tbsp.)

Cooking process

1. Pour milk into a saucepan with a thick bottom and heat it up.
2. Break the chocolate into pieces and add it to the hot milk. Stir until completely dissolved.

Option No. 2
Ingredients: chocolate - 100 g, butter - 50 g (3.5 tbsp.), 10% fat cream - 100 ml (6 tbsp.)

Cooking process

1. Break the chocolate into pieces and place in a saucepan with a thick bottom.
2. Add butter and place on low heat. Stirring constantly until a homogeneous consistency is obtained, then remove from heat.
3. We wait until the mixture cools down a little and gradually pour in the cream. Mix thoroughly. The glaze is ready!

Option No. 3
Ingredients: milk - 110 ml (1/2 cup), butter - 50 g (3.5 tbsp), sugar - 100 g (1/2 cup), cocoa - 30 g (4 tbsp)

The fudge making process

1. Mix sugar and cocoa in a saucepan.
2. Grind the resulting mixture with soft butter and add milk.
3. Cook for 15-20 minutes over medium heat until thickened.

You can use any glaze option depending on the products you have at home, but the closest to the original is option No. 3.

Sinabon buns: caramel Pecabon recipe

French synabobs can be filled with any filling: apples, cottage cheese, poppy seeds. How to make Sinabon buns with nuts and caramel? It's not much more complicated than the above recipes. Essentially, this is the same classic bun, only “pumped up” with caramel and toasted pecans. If you are preparing for baking in advance, try to find this overseas nut. If it is not in your supermarket, look for it at an oriental bazaar or order online. Well, if spontaneously, then you can get by with a walnut, since it is the closest relative of the pecan nut, which won its place in Sinabon thanks to its tenderness, softness and lack of bitterness, which the “walnut brother” cannot boast of.

Caramel Pecabon uses two types of caramel. It is applied on top of the cream cheese glaze. To make your work easier, purchase ready-made caramel topping at the store. This will serve as caramel number one. And we get the second type of caramel by mixing cream cheese glaze with topping.

Ready-made Pekabon buns.

Pekabon creation technology

1. Remove the classic cinnamon roll from the oven.
2. Set aside a third of the cream cheese mixture reserved for this batch of buns and mix it half and half with the caramel topping.
3. When the buns have cooled slightly, apply the cream cheese frosting.
4. Drizzle the glaze and caramel mixture on top.
5. We make the final patterns with caramel topping.
6. And the final touch is to sprinkle the cake with lightly toasted pecans.

Since we use perishable products for icing, such as butter, cheese and do not heat-treat it, keep in mind that baked goods should not be stored at room temperature for a long time; it is better to put them in the refrigerator. Or apply the cream to the buns immediately before drinking tea. Cream cheese can be stored perfectly for 36 hours at a temperature of 4-8 °C (on the bottom shelf of the refrigerator). If you are sure that you will not be able to handle the entire amount at once, you can put it in the freezer after the baked goods have cooled (for no more than a month).

We tried to tell you in particular detail how to prepare Sinabon buns, and the recipe with photos will help you compare your steps with the actions of our chef. You can also watch the recipe on video. Don’t chase three birds with one stone at once - don’t try to prepare all types of buns at once. Try to start with the classic Sinabon and only if you have stocked up on caramel topping, can you make Pekabon at the same time. Once you get the hang of it, even true Cinnabon fans won’t be able to tell the difference between the buns and the original. Well, if you add love and kindness to your efforts, then your household will demand this delicacy regularly, and friends will flock to visit in droves for the incomparable aroma of fresh baked goods. Bon appetit!

Cinnabon rolls are world famous cinnamon rolls that are very popular, fluffy and flavorful. The taste of these magnificent delicious buns will appeal to both adults and children. Treat your loved ones with an unforgettable dessert.
The name Cinnabon comes from the name of the world famous network of pastry cafes in the USA, where these buns first appeared.

It is worth noting that the first cafe appeared in 1985, and its name is consonant with the English word cinnamon, which literally translates as cinnamon. Well-baked and airy dough, with the famous and unforgettable taste of cinnamon, sweet and delicate glaze on top!

Cinnabon buns are prepared with cinnamon, cheese, cottage cheese, chocolate, poppy seeds, with the addition of caramel and nuts and any other fillings your heart desires. Lovers of sweets and homemade baking will also be interested in simple recipes.

Fragrant fluffy rolls that melt in your mouth with cinnamon filling and creamy sauce with nuts - it’s unforgettable!

Ingredients:
For the test
Dry yeast - 5 g
Citric acid - 2 g
Potato starch - 3 g
Refined sunflower oil - 3 tbsp. l.
Milk – 200 ml
Wheat flour - 3 cups
Sugar - 3 tbsp. l.
Soda - 6 g
Salt - 3 g
For filling
Ground cinnamon - 4 tsp.
Butter - 60 g
Sugar - 5 tbsp. l.
For cream
Vanilla pods - 2 g
Butter - 40 g
Milk – 50 ml
Walnuts – 50 g
Powdered sugar - 1 tbsp. l.

How to Make Cinnabon Cinnamon Rolls at Home

In a saucepan, mix milk, sugar, vegetable oil and heat until almost boiling (until bubbles appear). Set aside and let cool - this will take about half an hour.

Add yeast, let stand for a couple of minutes without stirring.

Add 2 cups of flour. Mix carefully and set aside, covered, in a warm place for an hour.

The dough will be sticky and wet - that’s how it should be.

Add 0.5 cups of flour, salt, soda and starch (baking powder) to the dough. Knead into an elastic dough, adding a little more flour if necessary.

Then, for convenience, divide the dough into 3 parts.

Prepare the filling and form the buns

Mix 0.5 cups of sugar and cinnamon, melt the butter.

Roll out the dough into a rectangle, moving the rolling pin from the center to the edges. Spread the dough with butter and sprinkle with cinnamon sugar.

Wrap the dough into a roll and cut into 5 pieces.

Using your hands, press down each roll to form an even future bun, while pressing the edge of the roll so that it does not unwind. Do the same with the remaining two parts.

Line the pan with parchment, place the buns so that there is space between them and leave for another 20-30 minutes in a warm place. They will fit even more and will be very lush. Then place the buns in an oven preheated to 200°C for 20-30 minutes.

Meanwhile, prepare the sauce. Mix powdered sugar with vinyl grains or mix with vanilla.

Add melted butter and warm milk, stir. Prepare nuts if desired (peel and dry in a frying pan).

Remove the buns from the oven.

Pour over the sauce, sprinkle with nuts and serve. Bon appetit! Very tasty with coffee.

Cinnabon rolls with cinnamon and Philadelphia cream cheese

There is nothing complicated in preparation, the main condition is fresh and high-quality products. The buns turn out delicious and you won’t be able to stop eating them!

Ingredients:
Fresh yeast - 25 g
Ground cinnamon - 20 g
Butter - 85 g
Milk – 100 ml
Wheat flour - 350 g
Sugar - 150 g
Powdered sugar - 50 g
Salt - 0.5 tsp.
Cream cheese (Philadelphia or Mascarpone) - 50 g
Powdered sugar - 50 g
Butter - 85 g
Chicken eggs - 1 pc.

Making Cinnabon buns

To prepare the dough you need simple ingredients: flour, yeast, butter, milk, sugar and egg. Filling required: cinnamon, sugar and butter. Cream: cream cheese (Philadelphia or Mascarpone), powdered sugar and butter. All ingredients must be at the same temperature.
Prepare the dough.

Mix the egg with 25 g of sugar and salt.

Dilute fresh yeast in 25 grams of milk and 25 grams of sugar, let rise. A bubble cap will appear.

Pour melted butter - 40 grams and the remaining milk into the mixture of eggs and sugar, mix.

Add the appropriate yeast and mix again.

Now gradually add flour while kneading the dough.

Knead into a soft and airy bun, cover with a clean cloth and leave in a warm place to rest for about 30 minutes.

The dough has doubled in size and you can start making buns.

Bun forming technology

First you need to roll out the dough on a floured surface.

Grease the dough generously with butter, sprinkle with sugar and cinnamon. Don't skimp on ingredients. Leave a place on one edge for fastening the roll.

Roll up the roll, pressing the dough so that it does not fall apart during baking.

Using a sharp knife, cut the buns into approximately 2.54 cm.

Grease the pan with butter and place the buns, leaving room for them to increase in size.

Bake in the oven at 180ºC for 20-25 minutes. Check the readiness of the buns with a match or wooden skewer. While the buns are baking, prepare the cream: mix cream cheese with 50 g of powdered sugar and 25 g of butter.

Remove the buns from the oven and let cool for 5 minutes.

Apply buttercream to the still hot buns and brew tea. The buns are ready. Bon appetit!

Video recipe on how to make Cinnabon cinnamon rolls according to the classic recipe

Make delicious cinnamon buns for tea at home.

Bon appetit!

Cinnabon buns are best served warm, but even when cooled they do not lose their taste. If the buns are left for the second day, it is best to put them in the refrigerator so that the cream does not spoil, and remove them from the refrigerator 30 minutes before serving so that they are not cold.

Rich, delicious and fluffy Sinabon buns. Recipe with cinnamon and chocolate

The difference from the signature loaf is the use of chocolate filling and chocolate glaze, which is coated on top of the buttercream. This delicacy for true gourmets and chocolate connoisseurs has a double glaze: creamy with cheese and chocolate. The dough and buttercream are prepared in the same way as in the classic Cinnabon with cinnamon.

Preparing the chocolate filling

Ingredients:
Sugar - 4 tbsp. l.
Cocoa - 2 tbsp. l.
Butter - 50 g (3.5 tbsp.)

Preparing the chocolate filling

Mix cocoa with sugar.
Add soft butter to the resulting mixture and rub.

3 options for making chocolate glaze

Option #1
Ingredients: dark chocolate bar - 100 g, milk - 50 ml (3 tbsp.)

Preparation
Pour milk into a saucepan with a thick bottom and heat it up.
Break the chocolate into pieces and add it to the hot milk. Stir until completely dissolved.

Option No. 2
Ingredients: chocolate - 100 g, butter - 50 g (3.5 tbsp.), 10% fat cream - 100 ml (6 tbsp.)

Making chocolate glaze
Break the chocolate into pieces and place in a saucepan with a thick bottom.
Add butter and place on low heat. Stirring constantly until a homogeneous consistency is obtained, then remove from heat.
We wait until the mixture cools down a little and gradually pour in the cream. Mix thoroughly. The glaze is ready!

Option No. 3
Ingredients: milk - 110 ml (1/2 cup), butter - 50 g (3.5 tbsp), sugar - 100 g (1/2 cup), cocoa - 30 g (4 tbsp)

Making chocolate glaze
Mix sugar and cocoa in a saucepan.
Grind the resulting mixture with soft butter and add milk.
Cook for 15-20 minutes over medium heat until thickened.

You can use any glaze option depending on the products you have at home, but the closest to the original is option No. 3. Have fun cooking! Bon appetit!

Cinnabon buns with cinnamon and cottage cheese cream made from yeast dough (video)

Cinnabon cinnamon rolls have an indescribable aroma that fills the whole house while they are baking and a huge temptation to eat everything as soon as they have cooled, covered with a delicate creamy glaze, tempting you to take another bite.

Bon appetit!

Advice
Before cutting the buns, do not roll the dough too tightly. A tightly rolled “snail” will rise upward during baking, thereby distorting the shape of a beautiful bun. If the dough is not rolled tightly, this will allow it to rise evenly to the sides, thereby giving the product an appetizing shape.

Caramel Pecabon recipe

Essentially, this is the same classic bun, only “pumped up” with caramel and toasted pecans. If this overseas nut is not in your supermarket, look at an oriental bazaar or order online. If you can’t find it, you can get by with a walnut, since it is the closest relative of the pecan.
Caramel Pecabon uses two types of caramel. It is applied on top of the cream cheese glaze. To make your work easier, purchase ready-made caramel topping at the store. This will serve as caramel number one. And we get the second type of caramel by mixing cream cheese glaze with topping.

Pekabon creation technology

Remove the classic cinnamon roll from the oven.
Set aside a third of the cream cheese mixture reserved for this batch of buns and mix it half and half with the caramel topping.
When the buns have cooled slightly, apply the cream cheese frosting.
Drizzle the glaze and caramel mixture on top.
We make the final patterns with caramel topping.
And the final touch is to sprinkle the cake with lightly toasted pecans.
Pour the tea and call everyone to the table. Bon appetit!

Cooking Cinnabon baked goods with poppy seeds

Another great recipe. Try making it at home. Airy, tender, rosy pastries with poppy seeds and milk - you won’t be able to pull them away by the ears!

Bon appetit!

I hope the Cinnabon Cinnamon Roll recipes paired with your favorite toppings in this post will help you diversify your menu and find your favorite recipe. Appetizing and tasty pastries often grace our table both on weekdays and on holidays. Make homemade buns often and have fun!

Lovers of sweets and homemade baked goods will also be interested in Cook with pleasure! See you again on my blog.

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They founded the now world-famous chain of cafe-bakeries, the main dishes of which are Sinabon buns with cinnamon, cream cheese, Rich and Greg Komen cupcakes.

Father and son wanted to create "the best cinnamon roll in the whole world." This idea became the core concept for developing their business.

They hired a local craftsman. Three months later, after hundreds of culinary experiments and numerous trips to Indonesia in search of the best variety of cinnamon, the team of the future network improved the Sinabon bun recipe and opened the first bakery on December 4, 1985 in Seattle (USA, Washington state).

It was in Seattle that the brand began to grow into a global phenomenon, and it is there that the famous bakery products are created:

• Classic Roll;
• Minibon;
• Caramel Pecanbon;
• Cinnabon Stix;
• CinnaPacks and others.

It also created signature drinks such as Mochalatta Chill and Chillattas.

There are several secrets to the success of the brand’s products:

1. Using the inimitable Makara cinnamon, which is grown in the mountains of Indonesia specifically for Cinnabon.
2. Making dough from wheat with a high gluten content.
3. The presence of strict production standards: the roll is rolled by a master, cut into pieces, and it must have a maximum of five turns.
4. Each brand product is baked in front of visitors and served hot from the oven.

In 2005, the company released Cinnabon Bites. These are buns prepared according to the classic recipe, loved by many, but in a reduced form.

One of them is sized so that a person can simply put it in their mouth without bothering to bite it. There are 6 pieces in a package.

The idea to create a portable product that is convenient to carry and can be eaten anywhere was given to the founders of the company by consumers who wanted to enjoy their favorite delicacy while walking in front of store windows or rushing to the airport.

The bakery chain is actively expanding through franchising agreements, thanks to which people from different parts of the world can try the famous Sinabon cinnamon buns.

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Sinabon buns recipe with photo

Making Sinabon buns at home seems like an impossible task, because everyone knows that the proprietary recipe is patented and kept in the strictest confidence.

However, you can also prepare homemade Sinabon, which will be no worse than the branded delicacy. To do this, you should strictly follow the recipe below.

Preparing the dough

For the test you will need:

• milk – 200 ml;
• yeast - 11 g dry yeast or 50 g fresh;
• flour – 600-700 g;
• sugar – 100 g;
• salt – 1 tsp. ;
• butter (softened) – 5 tbsp. ;
• eggs – 2 pcs;
• gluten – 1 tbsp. (read how to prepare it below).

So, let's move on to preparing the dough. Warm milk should be mixed with a spoon of sugar, yeast should be added to the mixture. The resulting dough should rise; to do this, leave it in a warm place for 10-15 minutes.

Beat the remaining sugar with the eggs. Important! The eggs should not be cold, their temperature should be at room temperature. Add salt and soft butter to the eggs beaten with sugar and mix thoroughly.

While the dough is rising, prepare the gluten. To do this, mix a tablespoon of flour with two tablespoons of water.

The resulting hard lump of dough should be rinsed under running cold water. The result will be a heterogeneous “rag” - gluten, which must be added to the dough before flour.

When the dough rises, mix it with the egg-butter mixture, gluten, stir, add sifted flour to the dough, which must be poured in gradually, monitoring the consistency of the resulting dough. It doesn't have to be cool.

The volumes of flour indicated above (600-700 g) are approximate, it is impossible to give an exact figure, housewives, look at the situation.

Now we form a nice lump out of it, cover with cling film or a towel and leave for an hour in a warm place.

It is advisable to close the windows and doors in order to avoid drafts that could disrupt the process of “approaching” the dough, which should ultimately “grow” approximately twice.

If you want fluffier buns, wait two hours, during which you need to knead the dough 2-3 times.

This does not mean that you will have to hypnotize the base for the future delicacy for 1-2 hours; you can do something more useful, for example, prepare the filling.

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Preparing the filling and cream (glaze)

For the filling you will need:

• butter – 50 g;
• brown sugar – 200 g;
• cinnamon – 20 g;

The filling is prepared in three steps: one – melt the butter in the microwave or on the stove, two – combine the cinnamon and brown sugar, three – mix them with the butter. That's it, the filling is ready.

Don't forget what else is needed cream to prepare, for which you need to have:

• cream cheese – 50-60 g;
• soft butter – 40 g;
• powdered sugar – 100 g;
• vanillin;

First, mix soft butter with cream cheese until smooth. Add vanillin and powdered sugar to the resulting mass.

To prevent the cream from hardening, and in the future there will be no problems with its uniform distribution, it is better to leave it next to the stove so that the heat of the oven does not allow it to harden.

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Forming buns

After you have patiently waited for the dough to rise, you need to sprinkle flour on the table and knead the dough on the table for 1-2 minutes. When it stops sticking, cover it with a towel and let it “rest” for another 5 minutes.

The dough is now completely prepared. Using a rolling pin, roll it out the layer is 5 millimeters thick and approximately 30/40 cm in size.

Spread the pre-prepared filling of butter, cinnamon and sugar evenly over the surface. Approximately leave three centimeters from the edge of the layer empty so that the roll can stick together tightly and the filling does not leak out during baking.

Next, roll the dough into a tight roll (remember the rule that branded buns contain no more than 5 turns). The tighter the roll, the more homemade buns will resemble the original, but again remember the rule of five turns.

Cut the resulting roll into pieces, the thickness of each of which should be approximately 2.5 cm or 1 inch. If you followed the technology, you should get 12 parts.

It is best to cut the roll with thread or fishing line, or at least with a very sharp knife, otherwise the buns will be deformed and may crumble.

Grease the baking dish generously with oil. It is desirable that the sides of the form be high. It is best to place parchment paper on the bottom of the pan so that later there is less to clean and the product does not burn. In this case, grease the parchment paper with oil.

Place the formed buns at a distance of 3-4 cm from each other. Cover the pan again with a towel for 15 minutes and let the “goodies” rise a little more. To achieve maximum pomp and airiness, you can wait an hour.


Place a baking dish in an oven preheated to 180 degrees and, depending on the characteristics of a particular oven, bake the buns for 18-25 minutes.

To check the doneness of the baked goods, pierce it with a match or toothpick. If the dough does not stick to it and it remains clean, then the baking is ready.

And the final touch: without removing the products from the mold, apply cream to them using a brush. To prevent it from spreading and melting, let the buns cool slightly. That's all, now you know how to prepare Sinabon.

We got carried away a little with the recipe, let's return to the brand. The company's official website is in English, which does not in any way interfere with enjoying the view of the company's amazing products, which, unfortunately, cannot be tasted by looking at the picture. But technology does not stand still, you never know what else our craftsmen will come up with.

So, on the official website, visitors will find a complete list of products with amazing descriptions, after reading which they will want to try each of the brand’s signature dishes, and immediately.

There is a tab containing contact information, news department, vacancies, as well as a section informing about the features of purchasing a brand franchise and the conditions for opening a franchise store. But you won’t be able to find out the addresses of the Sinabon cafe on the official website; unfortunately, there is no such section.

But we are talking about the official website itself. Don’t be upset, for each state in which the company has representative offices, its own unique resource has been created. So, for the Russian Federation, its address looks like this: http://www.cinnabonrussia.com/ - here a Russian-speaking user will find all the information of interest in an accessible and understandable form.

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