Homemade Cinnabon buns

Hi all! Today my article is dedicated to those with a sweet tooth. We will bake you delicious Cinnabon buns. And our home-baked donuts will be no different from the branded ones. Because the cooking recipes are simple and understandable even for a novice housewife.

Traditional cinnabons are made with cinnamon and cream cheese frosting. Today, there are other options for both filling and glaze. This delicious and fluffy pastry is made from sponge yeast or puff pastry.

I advise you to choose the one you like most from the presented options and bake such products yourself. If you haven’t baked these buns before, you’ll fall in love with them right away, believe me.

Calorie content of these crumpets per 100 grams. is 315 kcal. Whether it’s a lot or a little, decide for yourself. I think that sometimes you can treat yourself to a couple of tasty treats. I always bake with several fillings. Usually, in addition to cinnamon, it also includes lingonberries and apples. You can take your favorite berries or fruits.

Cinnabon buns - the best recipe at home

If you're watching your figure, you shouldn't eat too many of them. But you simply cannot help but taste this work of art. And once you try it, it’s very difficult to tear yourself away. This is the simplest, homemade recipe that gives the most delicious results.

By following this step-by-step recipe, you can make baked goods like in.

Ingredients:

flour - 2 cups
powdered sugar - 100 gr.
egg - 2 pcs.
warm water or milk - 1 glass
butter - 120 gr.
cinnamon - 20 gr.
dry yeast - 1 sachet
salt, vanillin

For the glaze:

1 cup powdered sugar
0.5 cups milk

How to cook:

1. Start by preparing the dough. Pour a packet of yeast and half of the powdered sugar into warm milk or water. Leave all this in a warm place for ten minutes. The dough should rise like a head of foam.

2. Sift flour into a deep bowl. Add salt and vanillin to it. Mix everything.

3. In a separate bowl, beat the eggs with a mixer or whisk. With the mixer still running at low speed, pour the dry mixture into the eggs. Pour the risen dough into this mixture. Next, we will knead the dough with our hands. Which can be lubricated with vegetable oil.

4. Roll the dough into a log, cover with a towel and leave for one hour. After this, roll out the entire dough into a large rectangle. Approximately 1 centimeter thick.

5. In a container, mix the cinnamon and remaining powdered sugar. Melt the butter and brush the dough with it. Sprinkle an even layer of cinnamon-sugar mixture on top. Roll it tightly and cut it into pieces of approximately 5 centimeters.

6. Grease a baking tray or baking dish with oil. Carefully place the buns and cover with cling film for 30 minutes.

7. After half an hour, place the baking sheet with the muffins into the preheated oven. Cinnabons are baked at 180 degrees for about 30 minutes.

8. For the glaze, mix powdered sugar with milk until the sugar is completely dissolved. Pour this mixture over the still warm buns.

It's so simple and sooo delicious. Treat your family and friends!

Cooking fluffy homemade buns Cinnabons with poppy seeds

This Cinnabon recipe is reminiscent of the classic one, but the filling uses poppy seeds instead of cinnamon. Perhaps the buns will turn out a little less fragrant, but they will definitely remain very, very tasty. Moreover, poppy seeds will add a certain amount of piquancy to this delicacy.

Important: when you add melted butter to the dough, make sure it is not hot. For convenience, instead of a spoon when kneading the dough at the initial stage, you can use a mixer - it will more easily cope with the formation of lumps. There is no need to soak the poppy seed - after additional grinding in a blender it will become softer.

You will need for the test:

flour – 550-600 gr.;
butter – 80 gr.;
sugar – 70 gr.;
yeast – 8 g;
chicken egg – 2 pcs.;
milk – 250 ml.

You will need for the filling:

poppy seed – 100 gr.;
sugar – 100 gr.;
butter – 60 gr.

You will need for the cream:

curd cheese – 140 gr.;
milk – 20-30 ml;
powdered sugar to taste.

Cooking stages.

Pour warm milk into a container of sufficient depth. Add sugar and a little sifted flour, mix with a whisk.

Then add the yeast, stir again and leave for 10 minutes - the yeast should be activated and a cap will appear on the surface.

When the dough is ripe, beat the eggs into it and stir. Then add the butter, which needs to be melted in advance, and mix everything again.

Add salt to the sifted flour and stir until it is distributed.

Add flour to the egg mixture in several additions. Knead the dough first with a spatula, then with your hands.

Cover the dough with film or a towel and leave it warm until it rises. It is better not to touch the dough for an hour.

Place the poppy seeds in a blender. Put sugar there and grind lightly.

Then add the butter - it should be melted - and stir. You should end up with a paste-like mass.

Roll out the dough, which has increased in size by 2-3 times, into a fairly thin layer. Don't press it too hard to prevent it from falling off.

Place the filling on the dough, leaving a free edge. Roll into a tight roll on the longer side of the layer.

Cut into several pieces of approximately the same size - about 2-3 centimeters thick.

Place cut side up on a baking sheet lined with special paper. Cover with a towel and let sit in a warm place for another 40 minutes.

The buns are baked at 180 for about 25-30 minutes.

For now you can do the cream. Combine the curd cheese and powdered sugar and beat everything with a mixer.

Add a little milk - 20-30 milliliters - and beat again.

Spread the finished hot Cinnabons with cream.

Recipe for crumpets with cinnamon and butter cream

Fragrant crumpets with soft, creamy cheese cream will delight all sweet tooth lovers. They are very tender and just melt in your mouth. Many people, having tried it once, can’t tear themselves away.

Baking such a delicacy at home will not be difficult at all. You will find a step-by-step recipe with photos below.

Required Products:

Butter - 60 gr.
Milk - 100 ml.
Sugar - 60 gr. + 1 tsp.
Dry yeast - 7 gr.
Warm water - 100 ml.
Egg - 2 pcs.
Flour - 570 gr.

Filling:

Sugar - 150 gr.
Cocoa - 30 gr.
Cinnamon - 2 tbsp.
Butter - 60 gr.

Cream:

Cream cheese - 100 gr.
Powdered sugar - 200 gr.
Milk - 1 tbsp. l.

How to make dough

1. Place milk, sugar, butter and salt in a saucepan. Melt it all and then leave it to cool.

2. Pour warm water into a cup, add dry yeast and 1 teaspoon of sugar. Leave the liquid for 10 minutes. It should become cloudy and foamy. A sign that the yeast is working.

Sugar is needed for the yeast to start working.

3. Next, add the yeast dough to the cooled oil mixture.

4. Beat two eggs into this mixture and mix. Gradually add sifted flour and knead the dough. It's better to do it by hand. After about ten minutes you should have a smooth and elastic dough.

5. Place the dough ball in a clean bowl, cover with a towel and leave warm for 30 minutes.

6. Mix the dry filling ingredients. Sugar, cinnamon and cocoa.

How to make cinnabon buns

7. After half an hour, the dough will rise and roll it out into a layer no more than 0.5 cm thick. It will still rise, so there is no need to roll it out thickly.

8. Using a brush, brush the entire rectangle of dough with melted butter and sprinkle with the dry mixture. Roll up the roll, pressing tightly. Cut into pieces approximately 5 cm wide.

9. Cover a baking sheet with parchment paper and grease with oil. Place the buns on the parchment.

There should be enough space between them, because the baking will “puff up”.

10. Cover with a damp towel and leave for another 20 minutes to rise. Then place in a preheated oven at 180 degrees for 20-30 minutes.

11. Combine cream cheese, powder and milk. Mix everything well with a mixer until smooth. Remove the buns from the oven and spread the cream directly on the baking sheet. The more cream, the tastier and more tender your donuts will be.

You should also eat this airy treat while it’s hot. Hurry up, put the kettle on and invite everyone to the table!

How to make Cinnabons with filling without cheese?

The curd cheese in the cream can be easily replaced with cottage cheese. Buns topped with this fudge will also be very tasty. Therefore, if you don’t have mascarpone on hand, feel free to take cottage cheese - it’s both tasty and economical!

We will need:

For the test:

flour – 800 g;
dry yeast – 9 g;
milk – 300 ml;
butter – 100 g;
eggs – 2 pcs.;
sugar – 2 tablespoons;
salt – 1 teaspoon.

For filling:

cinnamon – 10 g;
sugar – 1 glass;
butter – 50 g.

For the glaze:

cottage cheese – 100 g;
butter – 50 g;
powdered sugar – 4 tablespoons;
lemon juice – 1 teaspoon.

Preparation:

Prepare the dough. To do this, melt 100 g of butter, add salt, sugar and 2 eggs. Mix everything with a whisk.
Pour warm milk into the resulting mixture and add dry yeast. Mix.
Gradually introduce the sifted flour in parts, constantly stirring the dough with a fork.
When the dough becomes difficult to mix with a fork, place it on a well-floured table and continue kneading with your hands until it stops sticking. Place it in a bowl, cover with cling film and leave to rise for an hour in a warm place.
In the meantime, let's start with the filling. Mix sugar and cinnamon.
Roll out the risen dough into a rectangle 5-7 mm thick.
Lubricate it with softened butter using a brush.
And generously sprinkle mixed cinnamon and sugar on top of the butter.
We twist the roll, but not too tightly, pinch the edges of the dough.
Cut the roll into pieces, place them on a baking sheet lined with parchment paper and bake at 180° for 20-30 minutes.
While the buns are baking, let's make the cream for them. Mix cottage cheese, softened butter, powdered sugar and lemon juice until smooth.
Pour glaze over the finished Cinnabons using a spoon, or use a pastry bag. Let cool a little and serve!

Cinnabons with caramel glaze from Irina Khlebnikova - video recipe

In her video recipe, Irina Khlebnikova tells in detail and shows how to prepare such a delicious dish.

If you make dough with raw (live) yeast, remember Irina’s advice.

You should add 3-4 times more live yeast to the dough than dry yeast.

Dry yeast is divided into instant, instant and active. All these properties are indicated on the packaging. Read the instructions carefully to ensure perfect baking.

Chocolate option

A variety of desserts is very important when it comes to the holiday table. For example, you can make cinnamon rolls with either chocolate or regular cream. For the chocolate version you will need:

half a glass of butter, softened;
a glass of cream cheese, softened;
1 cup unsweetened cocoa powder;
5 cups powdered sugar;
half a glass of milk;
2 teaspoons vanilla extract;
half a teaspoon of espresso.

The recipe for cream for Sinabon buns with cocoa is very simple. Add cocoa to a large bowl. Stir with a fork to break up any lumps. Beat butter, cheese and cocoa powder until smooth. Add powdered sugar and milk to the mixture gradually, adding 1 cup of powdered sugar first, and then about a tablespoon of milk. After each addition, turn the mixer to high speed and beat for about a minute. Repeat until all the powder and milk have been used.

Then add vanilla extract and espresso powder and mix well. If the cream seems too dry, add more milk, a tablespoon at a time, until the mixture reaches the correct consistency. If it seems wet and doesn't hold its shape, add a little more caster sugar.

French puff pastry cinnamon rolls

Everyone knows that French cuisine is famous for its delicious desserts. And in Paris, the Cinnabon chain of coffee shops has grown greatly. And it turned out that much more of the baked goods invented in America are made and sold in France. That's why cinnamon puffs are often called French puffs.

Probably, lovers of puff pastries and croissants realized that this treat is for you. Of course, if you don’t have time, you can buy ready-made puff pastry. However, in terms of taste it will be inferior to homemade. Therefore, we will do everything with our own hands.

The following ingredients will be required:

milk - 200 ml
dry yeast - 1 sachet
butter - 200 gr.
sugar - 100 gr.
brown sugar - 200 gr.
powdered sugar - 150 gr.
cinnamon - 20 gr.
eggs - 2 pcs.
flour - 800 gr.
vanilla - 1 sachet
salt - 0.5 tsp.

How to cook

1. The butter needs to be melted. This can be done in the microwave or in a water bath, whichever is convenient for you.

2. Pour warm milk into a bowl, add yeast, sugar, vanillin and three tablespoons of butter. Mix everything thoroughly.

The eggs should be at room temperature, so remove them from the refrigerator in advance.

3. Beat the eggs with a mixer until foamy. And pour it into the mass that has already been prepared.

4. Sift the flour. Pour the liquid mixture into the flour, add salt and knead the dough. We work until the dough stops sticking to our hands.

Place the dough in a bowl, cover and leave for an hour to rise.

5. Roll out a thin layer, grease with butter and sprinkle with cinnamon and sugar. Roll into a tight roll. Using a sharp knife, cut into portioned rolls no more than 5 centimeters wide.

6. Place the buns on a baking sheet and let them rest for another 10 minutes. Preheat the oven to 180 degrees in advance and set to bake for half an hour.

To grease the puffs, you can use milk-sugar glaze, as in the first recipe. Or cream cheese, as in the second one. Or you can simply pour condensed milk over the puff pastries thoroughly. And before the treat gets cold, invite everyone to drink tea!

Quick lazy sinnabons from ready-made puff pastry

This recipe will be appreciated by those who do not want to bother with dough and dough. Or simply if there are time restrictions. At the same time, the cinnabons will turn out no less tasty, as if you kneaded the dough yourself. Tender, juicy, aromatic, soft - they are so easy to separate into layers.

This recipe uses very inexpensive sour cream as a filling, for the preparation of which you will need literally 2 ingredients. It has several advantages over cottage cheese. Firstly, sour cream cream is much cheaper. Secondly, it’s easier to buy sour cream than cottage cheese. Thirdly, you only need a spoon to prepare it - no mixers or blenders are required.

You will need:

puff pastry – 500 gr.;
sugar – 50 gr.;
butter – 30 gr.;
ground cinnamon – 2 tsp;
cocoa – 1 tsp;
vanilla essence optional.

You will need for the cream:

sour cream – 200 gr.;
powdered sugar – 2-3 tbsp. l.;
glaze as desired.

Cooking stages.

Sprinkle the table with flour and roll out the finished dough into a large rectangular layer.

Grease it with softened butter.

In a small bowl, combine sugar, cocoa and cinnamon. Mix well.

Sprinkle the resulting mixture over the dough. Wrap it into a roll - it is better to wrap it on the longer side.

Cut the resulting roll into equal parts about 3 centimeters thick.

Grease a baking dish with softened butter and place the future buns into it at some distance from each other. Cover with film or a towel and leave warm for 15-20 minutes.

Bake at 190 for about 20 minutes.

In a bowl, combine sour cream and powdered sugar. Mix well. If you wish, you can prepare the frosting according to the instructions on the package.

Pour cream over the finished hot puff pastry cinnabons and decorate with glaze.

With chocolate filling and icing - original recipe

This option will certainly appeal to all lovers of rich, sweet and chocolate. These cinnabon buns are also called shokobons.

It’s simply impossible to tear yourself away from such a delicious treat. Although, they quickly make you feel full.

For the test:

600 gr. flour
200 ml. milk
100 gr. Sahara
2 eggs
80 gr. butter
11 gr. dry yeast

For filling:

4 tbsp. l. Sahara
50 gr. butter
2 tbsp. l. cocoa

Preparation

1. Sift the flour twice. Remove eggs and butter from the refrigerator in advance. We need them warm.

Sifting saturates the flour with oxygen. The result is fluffy, airy baked goods.

2. Next you need to make a dough. Pour warm milk into a cup, add a spoonful of sugar and yeast. Stir and wait 10 minutes for the dough to rise.

3. In a large container, beat two eggs. Add soft butter and salt. During this time, the dough has already risen, add it to the eggs. Mix everything with a whisk.

4. Gradually add flour. There is no need to put it all at once, because you may need less. Knead the dough thoroughly. Cover the bun in a bowl with cling film. Leave in a warm place for 60 minutes. The dough should double in size.

While it is coming up, you need to knead it 2 times during this time.

5. Let's make the chocolate filling. Place cocoa, sugar and soft butter in a bowl. We rub everything well.

6. Using a rolling pin, roll out a thin layer. Distribute the filling evenly over it and roll it up. Cut into pieces. It is best to do this with a sharp knife so that the buns do not fall apart. I got 12 pieces.

7. Place them on a baking sheet separately from each other so that they have room to grow. Leave for 15 minutes to approach. At this time, turn on the oven and bring it to a temperature of 180 degrees. Bake for 20-25 minutes.

Drizzle the finished products with chocolate glaze. Or pour melted chocolate over it, as in the photo. It turns out even tastier, although more caloric.

Homemade chocobons with chocolate according to the classic recipe

I really love chocobons and chocolate in general, so I liked this recipe. The buns turn out so beautiful and delicious that it’s hard not to eat a couple before serving!

We will need:

For the test:

flour - 4 cups;
yeast – 11 g;
milk – 200 ml;
sugar – 4 tablespoons;
eggs – 2 pcs.;
butter – 70 g;
salt – ¼ teaspoon.

For filling:

sugar – 100 g;
cinnamon – 4-5 tablespoons;
chocolate – 200 g for filling and 100 g for decoration.

Preparation:

Pour the yeast with warm milk, mix and leave for 10 minutes.
Beat eggs with sugar using a mixer.
Then add softened butter to the eggs and beat everything again.
Add the appropriate dough to the resulting mixture of eggs.
Sift the flour into a separate bowl, add salt to it, mix and pour in the yeast mixture. Knead the dough, which we then remove to a warm place for 40 minutes.
Mix sugar with cinnamon.
Chop the chocolate bar into crumbs with a knife.
Roll out the risen and doubled dough and brush with melted butter.
Sprinkle cinnamon mixed with sugar on top.
And then - with pieces of chopped chocolate.
Wrap the roll, cut it into pieces and put them in a mold, bake at 180° for 20-25 minutes.
Pour melted chocolate over the finished buns. If desired, you can also decorate them with white chocolate.

How to make Cinnabon rolls at home without cream cheese - simple video recipe

I recommend preparing delicious Cinnabons using this recipe. The dough is very simple using kefir, which will make the baked goods tender and fluffy. And in combination with the aromatic filling, the products turn out simply amazing. Watch the video where everything is shown in detail. And making such a dessert for tea will not be difficult. The main thing is to be in a good mood and everything will work out!

And for today I say goodbye to you. I hope this article was helpful and you found your recipe. Don’t be afraid to experiment, change the filling and every time you will have a new original sweet. Your family will appreciate your work and shower you with compliments.

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Cinnabon!) RECIPE!!! I reveal all the secrets)

Are you ready to bake perfection?)) (I’m speaking modestly about them)))

Then let's get started!)

I did it! I photographed the process of preparing Elina’s signature synabobs)))

I’ll warn you right away - “the Chukchi is not a reader - the Chukchi is a writer”)) What I mean is that I’m better at baking than photographing what I’m baking))

I think that I will not discover a special America, since you can find a lot of recipes for Cinnabons on the Internet. They are all approximately the same, they may differ slightly in preparation, but everything is the same.

But!! I know a couple of important secrets)) I thought of it myself, that’s why I’m writing this businesslike and being clever))

First of all, you need to understand what you want to bake - cinnamon rolls or Cinnabons. If it’s just rolls, then you don’t have to read all this text, but take all the ingredients of the recipe, knead the dough, sprinkle with cinnamon and get delicious rolls. But if you still want to get synnabons-synabobs in the end, then read carefully and fulfill all the secret requirements, which I will highlight in a different color. Here we go?))

Perhaps we should start with what we will cook from. So, we will need -

DOUGH:

flour - 4-5 cups
milk - 200 ml
eggs - 2 pcs.
sugar - 1/2 cup
butter - 5 tbsp.
yeast - 11 g (sachet)
salt - 1 tsp.
vanillin - 1 sachet

FILLING:

cinnamon - 3 tablespoons
sugar - 1 glass
butter - piece

CREAM:

cream cheese – 140g
sugar - 5 tbsp
butter - 4 tbsp
milk - 5 tbsp

And now the details)

First of all, prepare the dough. To do this, pour all 200 ml of milk into a bowl, heat it a little so that it is warm, but not hot. Add a couple of tablespoons of sugar and yeast there. We put it all somewhere and wait for a hat like the one in the photo to appear.

If this does not happen, then the yeast is not active and the dough will not rise.

I use this yeast and everything always works out well with it.

While the yeast is bubbling and rising, we mix 2 eggs and the remaining sugar in another container. Then add 5 tbsp. melted butter. At the very end, add a teaspoon of salt. Next, all this dough from yeast and milk goes there. And gluten!!!

It is in all Cinnabon recipes, but for some reason many people ignore it, which is very in vain!! Gluten is a MUST!

It's very easy to prepare. Mix 2 tablespoons of flour with a small amount of cold water, also about 2 tablespoons. And knead the dough. You should get a tight lump. We rinse it thoroughly under running cold water and get something like the one in the photo.

Add gluten to the dough. Sift the flour there.

The recipe says 4-5 cups. Not always. It turns out differently for me every time, so use the consistency of the dough as a guide.

It should be soft and almost not sticky, but not tight either.

So slightly viscous.

Place the dough in a bowl, cover it with a towel and place in a warm place for 1-1.5 hours.

I usually turn on the oven for a minute in advance, then turn it off and put the dough in there.

After the allotted time, the dough has risen and you can begin the process of making magic synabs))

The main thing is to roll out the dough well! It is important!!!

In general, the dough should be rolled out into a rectangle of about 40 by 30 cm. This is in order to get ideal-sized cinnabons. But I’ll tell you honestly and in a whisper - they are amazingly tasty and are eaten instantly, regardless of the ideal size and shape)))

Therefore, we don’t bother too much and don’t run around with a centimeter in our hands, but simply roll out something similar to a rectangle)

Roll out the dough very thinly, about 5-6mm.

Then everything is simple! Grease it with soft butter and sprinkle a mixture of cinnamon and sugar on top. Original Cinnabons are made with brown sugar, which supposedly gives them a caramel flavor.

I’ll say right away - even if it gives them this flavor, cinnamon still interrupts all extraneous smells and tastes)) So why pay more?))

The dosage of filling is also not so simple. The recipe clearly states - a glass of sugar and 3 tablespoons of cinnamon. For me this is not enough, I take a little more.

I thoroughly coat the entire dough with the resulting mixture and begin to form a roll.

You need to twist it as tightly as possible - this is important!

In general, it turns out to be more even, and when you have a camera at the ready, you get this caterpillar)))

I didn’t take a photo of the cutting process - I got carried away. But everything is simple there. Take a sharp knife, such that it cuts easily (someone writes that you can cut with a thread, but I haven’t tried it, my knife does this job well), and cut the roll into pieces of 3.5-4.5 cm. Usually from this amount of dough it turns out 12 pieces.

Sometimes I make them narrower, which means there are a little more buns, but they themselves are a little smaller))

Next is another important point. The most important thing about classic cinnabons is their softness and airiness. Therefore, in order for them to turn out airy, it is best to bake them in a similar container.

I have these IKEA things for baking something in the oven. The photo shows a small one (I broke the big one, and then bought 2 transparent glass ones like this instead - by the way, they turned out to be even more convenient for baking cinnabons than ceramic ones).

And if you bake on a regular baking sheet, then the cinnabons will look more like buns, since they will brown at the edges and this will make them harder. But there is a way out here too - just put them closer to each other.

During cooking, they will become 1.5 times larger and fluffier. There is also no need to sculpt them side by side, otherwise they will look like Eiffel Towers in the end))

For me, the best option is as in the photo.

You can let them stand for a little while so that they rise, but I never do this, because they can rise very much and then they look not like Cinnabons, but like buns.

Therefore, we stuck it on and immediately put it in an oven preheated to 200 degrees.

Everyone's oven is different. For example, I have an electric one. Therefore, I first set it to 200 degrees (only the bottom lamp heats up), they bake for about 20 minutes. Then I check the buns for readiness - they are completely white on top, and inside the dough has already set and is almost ready - if so, then I transfer on the top lamp, at 150 degrees - for another 5 minutes.

This allows the buns to bake evenly and brown slightly.

It is worth remembering that our dough is yeasty, airy and bakes quite quickly. The entire baking process usually takes me 25 to 30 minutes.

So after the 20th minute, start controlling your synabs))

While they're baking, let's make the cream.

I tried to prepare cream for synabobs from all the soft cream cheeses that were in the assortment of our store. And I stopped there. The main thing is that the cheese is not salty.

The original recipe also recommends mascarpone, but I’ll say right away - either I had the wrong mascarpone, or it’s clearly not suitable for hot rolls. Because my mascarpone simply melted on the surface of the synabovs, like regular butter melts on hot bread.

One more point in choosing cheese. Before you buy, be sure to read its composition!!! The salt should be as far away as possible, preferably at the very, very end, otherwise you risk getting soft, creamy, SALT cheese, which is not suitable for cream.

The cream is easy to make - you take cheese, I have 140 g (you don’t need less, more is better)), a glass of powdered sugar or 5-6 tbsp. sugar, soft butter (which lay on the table for 2 hours and melted, or which was put in the microwave and melted a little, not to a liquid state)), and a few spoons of milk.

I make cream with sugar because I always forget to buy powder, and on my coffee grinder it is strictly written that I should not try to grind sugar in it, otherwise it threatens to break))

So I take the cheese and with peace of mind mix it with sugar. I also add soft butter and milk there. I mix all this with a blender, it’s faster)

You take milk depending on what consistency you want the cream to be. In the photo the cream is without milk at all, because I discovered milk the other day, and this MK was filmed the week before last))

You can do it without milk at all, but then the cream will be thick and will not penetrate into the bun itself. Therefore, it’s better to add 3-4 spoons there.

One more thing about vanillin. It says everywhere - put it down! I don't put it. I don't like the taste of vanilla in the cream. That's why I put it in the dough itself when I knead it.

All! The cream is ready)

The Sinabobians also arrived in time. Now the simplest and most pleasant thing is to take a spoon and spread the cream on each synagogue. And then we take a brush and smear it over the entire surface of the magic rolls) We try to make sure that the cream gets inside - this is important)

That's all! The beauty of SinaboBovna is ready)))

Who read to the end - Good girl!!! Then be sure to brag about what you did!)

Bon appetit and good mood!

Why are Cinnabon buns so popular?

The emergence of a new type of baked goods is due to Richard Komen, the owner of a restaurant chain. Together with his son Greg, the entrepreneur planned to create a dessert that would become popular among people all over the world.

Moreover, the main attention was paid to the composition of the dish. The main ingredient was cinnamon powder.

Experienced pastry chef Jerilyn Brusseau was tasked with creating the recipe. Development took about a month. When the first Cinnabons were prepared, Richard did not spend any financial resources on advertising. Consumers learned about new baked goods in a different way. The doors and windows of the confectionery shop were open while the buns were being prepared.

As a result, the smell began to spread throughout the city streets, attracting the attention of residents. Customers began to gather outside the bakery within an hour.

Recipe from Andy Chef

In the vast world of cooking, the name of the young chef, pastry chef Andy Chef, is well known. Culinary masterpieces created according to his recipes are quite simple to prepare, look appetizing and are eaten in a jiffy. The author of the recipes runs his own blog and notes that Sinabon occupies a leading position among hundreds of other types of sweet baked goods.

To prepare the dough you will need:

70 gr. butter (butter);
granulated sugar - 100 gr.;
milk - a glass;
egg - 1-2 pcs.);
flour - 600g;
salt without a slide 1 tsp;
a pack of dry (10-11 gr.) or compressed yeast (30 gr.);
vanillin;
gluten.

The author recommends using all ingredients warm. It is enough to keep the food out of the refrigerator for about an hour and heat the milk.

Then follow all the steps Andy suggests:

Dissolve the butter, preheated in the microwave, in milk.
Sift the entire amount of flour into a separate container. Add salt, dry yeast dissolved in a small amount of water, sugar (half the volume).
Beat the eggs with the rest of the sugar until a dense foam forms.
Add milk and butter to the egg mixture and mix well.
Add the resulting liquid mixture to the flour and knead.
Be sure to add a ball of gluten. The method of its preparation is described above.
The dough is considered ready when it does not stick to your hands. Form it into a ball-shaped product. Place in a bowl, cover with cling film and keep warm.

While the prepared dough is rising, Andy recommends making the filling.

To do this, he uses the following ingredients:

30 gr. cocoa powder;
150 gr. Brown cane sugar;
60 gr. butter;
a tablespoon of chopped ginger root;
2 spoons of cinnamon.

Everything except the oil is thoroughly mixed.
Then you need to knead the dough to settle it a little, and roll out a rectangular layer.
Grease the prepared surface with butter and place the filling.
Roll the product into a roll, cut into separate fragments, which in height will not exceed the shape used.
Place the future buns on a baking sheet, which is previously covered with oiled parchment. Leave about 1 cm between each bun.
Cover the baking sheet with buns with a damp towel and place in a warm place. As soon as the products have risen a little, move them to the oven.
The buns are baked for about 25 minutes. The temperature is set to 175-180°C.

Prepare the glaze using the following products:

¼ glass of milk;
a glass of powdered sugar;
100 gr. Mascarpone cheese;
2 spoons of rum, cognac.

Just mix it all in a blender. In this recipe, cognac is the chef’s highlight. This is what distinguishes many of the master’s recipes. Once the buns are browned, they can be removed from the oven and immediately coated with glaze. The baked goods should be served warm.

Cinnabon buns: composition

Ready-made Cinnabon buns are sold in many supermarkets. They attract customers with an alluring aroma and appetizing appearance. But if you want to surprise your loved ones, it’s better to bake Cinnabon yourself. This does not require unusual or exotic products. Flights of fancy should not be limited to a specific composition. Cocoa, nuts, honey, raisins and coconut are added to the dough and filling.

We offer the most common recipe for delicious buns, which are prepared by hundreds of housewives. It is mandatory to prepare butter or sour cream as a filling. Each bun is perfectly soaked, becomes tender and juicy.

What products will be needed?

Cinnabons use the same ingredients as any baked goods, plus cinnamon. Kefir can be replaced with milk with a fat content of up to 3.5%. I like dough made with fermented baked milk or yogurt. They add a subtle sourness.

Dough:

kefir – 1.5 cups;
salt - a pinch;
sugar – 3 tablespoons;
margarine – 75 g;
dry yeast - 0.5 sachets (if you have pressed yeast, then take a piece the size of half a matchbox);
chicken egg – 2 pcs.;
vanillin - on the tip of a knife;
flour – 0.6-0.7 kg (3-4 cups).

One of the “secrets” of successful Cinnabons is flour with a high percentage of gluten. In Russian realities, this is the highest grade or “Extra”.

Some foreign authors insist on the mandatory preparation of “gluten”. To do this, they mix 2 tbsp. l. flour with an equal amount of cold water and knead a small piece of tight dough. For some reason, it is washed under the tap and then added to the rest of the ingredients. I don’t see the point in this, because gluten is determined by the quality of the original product. If it is low, then “dancing with a tambourine” will not help.

Filling for cinnabons:

granulated sugar – 1/3 tbsp.,
ground cinnamon – 2 tbsp. l.,
butter - half a pack.

Cinnabon bakeries use special Makara cinnamon. It is grown in the mountains of Indonesia and prepared in a special way. I take the regular one. The one that stands on the store shelf next to the coconut flakes and baking powder.

Another “secret ingredient” of Cinnabons is cane sugar. In Russia, reed does not grow, but there is a lot of beets. If you replace brown sugar with white sugar, no one will guess