Sinabon buns: step-by-step recipe

Baking lovers have probably heard of Cinnabon buns. These are the world famous cinnamon rolls that everyone dreams of making. Because they honestly deserve world fame for their divine taste and wonderful aroma. Read this article and your dreams will come true!

How to make dough for Cinnabon buns

It’s worth mentioning right away that the task of making these buns is not for beginners. The work will require some skills, and the recipe must be strictly adhered to, down to the gram. In general, the recipe for real Cinnabons is kept in the strictest confidence; it took many years to develop. A lot of time is still spent searching for the perfect ingredients. But we still managed to find out some of the secrets of this baking and now we will reveal them to you.

So, for the test you need:

• flour 5 cup;
• milk 200 ml;
• chicken egg 2 pcs.;
• butter 70 g;
• yeast 1 sachet dry or 50 g live;
• salt 1 tsp

How to cook:

1. First you need to make the gluten. Regular flour does not have the required level of gluten, so you will have to supplement it artificially. Place a large spoon of flour in a small container.
2. Add a couple of tablespoons of water and knead the dough.
3. It turned out to be a lump. Take it and rinse it under cold water. The process will take about 3-5 minutes. When the flour stops being washed out and the composition begins to break into pieces under water, the gluten is ready. This usually takes about 3-5 minutes. Put it into the dough a little later.
4. Test queue. In a tea mug, mix warmed milk, a teaspoon of sugar and yeast. Place in a warm place for 15-20 minutes to rise.
5. While the dough is rising, combine the eggs and sugar in a large container. Whisk.
6. Add oil and salt. Stir thoroughly. By the way, melt the butter and cool - it will be easier to stir until smooth.
7. The dough should have already increased in volume.
8. Pour the dough into the butter and eggs.
9. Add gluten and flour.
10. It is better to pour in the flour in parts, stirring thoroughly each time. Flour varies and you may need more or less than in the recipe.
11. Mix the dough well, it should come off the spoon/hands.
12. Gather the dough into a ball, cover with a towel and put in a warm place. It should fit. This will take 1 hour. You can give the dough more time, but then you need to knead it a couple of times.
13. Looking ahead a little, we will say that the dough turns out excellent - airy, soft and tasty. Even a night in the refrigerator cannot spoil it - after that it still rises perfectly. We recommend using this dough recipe for any other buns or sweet baked pies.
14. While the dough is gaining volume, prepare the filling and cream.

How to prepare filling for Cinnabons

What’s great about these buns is that they don’t require a large variety of ingredients to make. Both the dough, the filling, and the cream are made from almost the same ingredients.

For the filling we need:

• butter 50 g;
• a glass of sugar;
• cinnamon 4 large spoons.

The method for making the filling is simple:

1. Melt the butter in the microwave or on the lowest heat on the stove.
2. Add sugar and cinnamon to it.
3. Stir well.

How to prepare cream for Cinnabons

As you already understood, the dough is the most difficult part of this recipe. For the cream you will need:

• cream cheese - Mascarpone, Ricotta, Philadelphia, 4 tbsp;
• powdered sugar, that’s what it is – sugar is too coarse, 100 g;
• melted butter 40 g;
• vanillin 1 g.

The cream for these buns is prepared as follows:

1. Place the butter in a container and add the cheese.
2. Stir well.
3. Add powder and vanillin. Stir again.
4. You should not put it in the refrigerator, as the thickened cream will not adhere well.

How to make Cinnabon buns

While the filling and cream were being prepared, the dough had already risen. Flour your work surface, dump out the dough, and start working your magic.

1. Knead the dough with your hands for about a couple of minutes. It should not stick to your hands. Then let him rest a little (5-7 minutes).
2. Using a rolling pin, roll out the finished dough into a layer slightly more than 5 mm thick.
3. The dimensions of the dough sheet are 30x40 cm. A little later you will understand why it is so accurate.
4. Coat the dough well with the filling, leaving about 3 cm dry on the edge so that the roll closes tightly.
5. Roll the layer into a roll, tightly enough so that it does not fall apart. This needs to be done quite tightly because these buns don’t fall apart when baked.
6. The peculiarity of Cinnabons is that each product should not have more than 5 turns. This is the perfect standard for scones.
7. Cut the finished roll into pieces, each 2.5 cm long. You should get 12 pieces.
8. The knife for cutting the dough must be very sharp, as it is not permissible to deform the round shape. If you are not sure about the knife, take a white thread and cut with it.
9. The baking dish must be greased with oil. It’s good if the shape has high sides.
10. We transfer the buns into the mold so that the distance between adjacent products is 3-4 cm. There is no need to do more, otherwise you will end up with ordinary homemade buns.
11. Turn on the oven and let it preheat. While the buns sit, they will rest and rise.
12. The optimal stove temperature is 180 degrees. Place a baking sheet with buns in it and bake for 18-25 minutes. You can recognize readiness this way - when the product increases in volume and the protruding filling boils, you need to keep it in the oven for another 5-7 minutes.
13. You can check readiness with a match.
14. Apply the “sauce” directly onto the hot buns and wait for it to spread. If you grease cold Cinnabons, the glaze will not melt.
15. The finished buns are delicious both warm and cold. Bon appetit!