Cinnabon buns recipe with photo at home

History of Cinnabon

The most influential business publication Expansion Magazine (Mexico) believes that Cinnabon is not just a cinnamon roll. The editors included her in the list of 50 pleasures of life. What is the fault? Hot flavored dough, caramel sauce, pecans? Most likely, both that, and another, and the third!

The recipe for Sinabon cinnamon rolls is kept in the strictest confidence of the workers, 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 say with confidence that they managed to come up with a real culinary masterpiece. The secret of taste is in a patented recipe. Firstly, wheat dough is high in gluten. Secondly, Makara cinnamon, grown in Indonesia at an altitude of five thousand meters above sea level. Third, strict production standards. The role that the master twists and then cuts into buns should have no more than five turns. The company's business card is the classic Sinabon with cream cheese and cinnamon. Each Cinnabon product is baked in front of visitors and served hot directly from the oven.

At first glance, there are so many nuances that I want to ask a question how to cook Sinabon buns at home. Will it taste like this without special cinnamon? We managed to reveal the cards, read on our recipes for Sinabon buns!

Sinabon Cinnamon Yeast Buns: A Classic Recipe

This role made the bakery famous and made it famous all over the world. Sinabon - this word combines cinnamon, which means “cinnamon” in English, and bun is a bun. The recipe is not troublesome, however, it is worth sticking to it as tightly as possible, otherwise you will get the usual “grandma’s buns”. But it is worth noting that in such buns, calorie counts off scale. Americans use high-gluten wheat flour. But if you are not sure about the stickiness of your flour, you can make gluten yourself. To add it or not, it is possible to solve only empirically.

The process of making gluten is very simple.

1. Place one tablespoon of flour (with a large slide) in a bowl to two tablespoons of water. Knead a cool lump of dough.
2. Rinse the resulting dough under a stream of cold water. It should turn out to be a heterogeneous “rag” - this is gluten. Add her dough before flour.

Cooking dough

For the test you will need:

• flour - 600-700 g (4-5 cups);
• milk - 200 ml (4/5 cups);
• 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 a couple. We wait 10-15 minutes until it rises.
2. In a large bowl, beat the eggs at room temperature with the remaining sugar, then add soft butter and salt, mix.
3. When the dough comes up (increases), pour it into the egg-oil mixture, gluten, mix and add the sifted flour. Flour can take less or more, so it should be poured gradually so that the dough does not turn out very steep.
4. Knead the dough thoroughly. The main thing is that it does not stick to your hands.
5. Then we turn the dough in a lump and cover with cling film (towel). We close windows, doors to avoid drafts. Leave in a warm place for one hour. You can take a larger basin and pour warm water in it, and then put the container with the dough. The dough should increase about twice. This will take about one hour. To make the buns more magnificent, you will have to wait two hours, during which time you should knead the dough 2-3 times.

While the dough rises, let's get into the filling.

Cooking toppings

Ingredients for the filling:

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

Cinnamon Pouring Process

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

Making Pecanbon Cream

Ingredients for Cream:

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

The process of making cream is step by step

1. Mix cream cheese with soft butter until smooth.
2. Then add the powdered sugar and vanillin to the resulting mass.
3. If it’s cool in your kitchen, the creamy glaze can turn out to be very thick, which makes it difficult to evenly distribute it to buns. Therefore, to make the cream more pliable, let it stand a little next to the stove, the heat of the oven will not allow it to freeze.

Bun forming technology

1. When time is up and the dough has risen, take it out of the cup. Sprinkle a little flour on the table and knead the dough on the table. If it sticks to your hands, add a small amount of flour. Knead the dough for about 1-2 minutes. As soon as it stops sticking, we turn it into a ball, cover it with a towel and let it rest for another 5 minutes.
2. Now that the dough is fully prepared for sculpting cinnabons, we take a rolling pin and roll out a thin layer about 5 millimeters thick and 12 x 16 inches (30 x 40 centimeters) in size.
3. Evenly distribute the filling of butter, sugar and cinnamon. Leave empty three centimeters from the edge so that the rolled roll sticks well to the castle.
4. We tightly roll the dough into a roll so that it does not fall apart. The tighter you get it, the more your buns will resemble the original and will not fall apart during baking. But do not overdo it, do not forget that for the correct Synabon of turns it should turn out no more than five.
5. We cut the resulting roll into pieces with a thickness of one inch (2.54 cm). You should get 12 parts. The knife must be used very sharp so as not to deform the buns, otherwise they may crumble. If this is not in the household, you can use a thin thread of white color. To do this, wrap the roll in the place where you want to make a cut and, as if tying a knot, pull both ends of the thread.
6. Now grease a baking dish with oil, preferably with high sides. If the coating is non-stick, you can do without parchment paper.
7. We spread 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 be like an American masterpiece. We cover the form with cling film or a towel and wait 15 minutes until they rise a little more. If you are not in a hurry, then you can wait an hour, all this is done for splendor and airiness.
8. Preheat the oven to 180 degrees. We bake rolls for 18 to 25 minutes, taking into account the peculiarities of your oven. The readiness of baking can be checked with a wooden skewer (matches, toothpicks). Pierce the product. If the baking is ready, then the skewer will be clean, the dough should not stick to it. As soon as the filling boils and the rolls are browned, wait a couple of minutes and get them out of the oven, the main thing is not to overdry. If you have a bread machine, we bake it taking into account its features.
9. Without removing the roll from the mold, apply glaze to them with a brush. If the buns are allowed to cool slightly, the icing will not melt and will not spread much. To make the pastry look elegant, wait 5 minutes and only after that apply glaze.

Sinabon Buns: An Original Chocolate Recipe

If you are interested in how to make Chocobon and Minisocobon, you are on the right track. Next, you will learn how to bake them and how they differ from the classic Sinabona. The difference from branded bread rolls is the use of chocolate filling and chocolate icing, which is coated on top of a cream. This delicacy for true gourmets and connoisseurs of chocolate has a double glaze: creamy with cheese and chocolate. The dough and butter cream are prepared in the same way as in the classic Cinnamon Sinabona. This dish can also be made from puff pastry.

Step by step preparation of chocolate filling

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

Cooking process

1. Cocoa mixed with sugar.
2. Add soft oil to the resulting mixture and grind.

Chocolate glaze preparation: 3 options

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

Cooking process

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

Option number 2
Ingredients: chocolate - 100 g, butter - 50 g (3.5 tbsp.), Cream 10% fat - 100 ml (6 tbsp.)

Cooking process

1. Break the chocolate into slices and place in a pan with a thick bottom.
2. Add the butter and put on a slow fire. Constantly stirring until a homogeneous consistency is obtained, then remove from heat.
3. We wait until the mass cools down a bit, and gradually pour the cream. Knead thoroughly. Glaze is ready!

Option number 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 process of making fudge

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

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

Sinabon rolls: caramel Pecabon recipe

French synabobes can be with any filling: with apples, cottage cheese, with poppy seeds. How to make Sinabon buns with nuts and caramel? This is not much more complicated than the above recipes. In fact, this is the same classic bun only “pumped” 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 in the oriental bazaar or order online. Well, if spontaneous, then you can get by with a walnut, since it is the closest relative to the pecans, who won their place in Sinabona due to their 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 a creamy cheese glaze. To simplify your work, get ready-made caramel topping in the store. It will serve as caramel number one. And the second type of caramel will be obtained by mixing cheese and cream glaze with topping.

Pecabon Technology

1. We take out the classic cinnamon roll from the oven.
2. Set aside a third of the creamy cheese intended for this batch of buns and mix it in half with caramel topping.
3. When the buns have cooled slightly, apply creamy cheese icing.
4. Top watered with a mixture of glaze and caramel.
5. We make the final patterns with caramel topping.
6. And the final touch - sprinkle the cake with lightly roasted pecans.

Since we use perishable products for glaze, such as butter, cheese and do not heat it, keep in mind that baking should not be stored for a long time at room temperature, it is better to put it in the refrigerator. Or apply the cream on the buns immediately before the tea party. Cream cheese cream is perfectly stored 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 overpower the entire quantity immediately, you can put it in the freezer after the baking has cooled down (for no more than a month).

We tried to tell in particularly detail how to make Sinabon rolls, and the recipe with a photo will help you compare your steps with the actions of our chef. You can also see the cooking recipe on video. Do not chase three hares at once - do not try to cook all kinds of buns at once. Try to start with the classic Sinabona and only if you stock up on caramel topping, can you make Pecabon in parallel. When you fill your hand, even true Cinnabon fans will not be able to distinguish the buns from the original. Well, if you add love and kindness to your efforts, the household will demand this delicacy regularly, and friends will be attracted by the crowds to the matchless aroma of fresh pastries. Enjoy your meal!

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