Sinabon buns: a step by step recipe

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

How to make cinnabon bun dough

It is 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 adhered to strictly, up to the gram. In general, the recipe for real Cinnabons is kept in the strictest confidence, it took many years to develop it. Quite a lot of time has yet been spent looking for the perfect ingredients. But we 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 glass;
• 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 gluten. Regular flour does not have the required level of gluten, so you will have to artificially supplement it. Place a large spoonful of flour in a small container.
2. Pour in 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 washing out, and the composition begins to break into pieces under water, the gluten is ready. This usually takes about 3-5 minutes. Put it a little later in the dough.
4. Test queue. In a tea mug, combine 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 with sugar in a large container. Whisk.
6. Add oil and salt. Stir well. By the way, melt the butter and cool - it will be easier to stir until smooth.
7. 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 sprinkle the flour in portions, stirring well each time. Flour is different and you may need more or less of it than in the recipe.
11. Stir the dough well, it should come off the spoon / hands.
12. Gather the dough into a ball, cover with a towel and store in a warm place. It should fit. This will take 1 hour. You can give the dough more time, but then you need to soften it a couple of times.
13. Running a little ahead, let's say that the dough turns out to be excellent - airy, soft and tasty. Even a night in the refrigerator cannot ruin it - after that it rises perfectly anyway. 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 the filling for Cinnabons

What are good about these buns is that they do not require a large variety of products to prepare them. 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 over the smallest heat on the stove.
2. Pour sugar and cinnamon into it.
3. Stir well.

How to make Cinnabon cream

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

• cream cheese - Mascarpone, Ricotta, Philadelphia, 4 tablespoons;
• powdered sugar, it is she - sugar is too coarse, 100 g;
• melted butter 40 g;
• vanillin 1 g

Prepare a cream for these buns like this:

1. Place butter in a container, add cheese.
2. Stir well.
3. Add powder and vanillin. Stir again.
4. Do not put it in the refrigerator, as the thickened cream will make it worse to go to bed.

How to make cinnabon buns

While the filling and cream were being prepared, the dough had already come up. We fill the work surface with flour, dump the dough and start to create magic.

1. Knead the dough with your hands for about a couple of minutes. It shouldn't stick to your hands. Then we will give him a little rest (5-7 minutes).
2. Roll out the finished dough with a rolling pin into a layer, a little more than 5 mm thick.
3. The dimensions of the dough sheet are 30x40 cm. A little later you will understand why such accuracy.
4. Spread the filling well on the dough, leaving about 3 cm dry from the edge so that the roll closes tightly.
5. We turn the layer into a roll, tight enough so that it does not fall apart. This needs to be done quite tightly because these buns do not fall apart when baked.
6. The peculiarity of Cinnabons is that each product should not have more than 5 turns. This is the ideal bun standard.
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. Grease the baking dish with oil. It is good if the form is with high sides.
10. We shift the buns into a mold so that the distance between adjacent products is 3-4 cm.Do not do more, otherwise you will get ordinary homemade buns.
11. Turn on the oven and let it warm up. The buns will stand up for a while - they will rest and rise.
12. The optimum temperature of the plate is 180 degrees. Place a baking sheet with buns in it and bake for 18-25 minutes. You can recognize the readiness as follows - when the product increases in volume, and the protruding filling boils, it is necessary to hold it in the oven for another 5-7 minutes.
13. Readiness can be checked with a match.
14. Apply the "sauce" directly to the hot buns, wait for it to spread. If you lubricate cold Cinnabons, the glaze will not melt.
15. The finished rolls are delicious, both warm and cold. Bon Appetit!