It has been 30 years since father and son Greg and Richard Komen decided to bake the most delicious bun in the world and founded the Cinnabon bakery chain. Famous culinary specialists kept their word, and cinnabon buns, with the light hand of the reputable Mexican magazine Expansion Magazine, were included in the list of the 50 most exquisite pleasures in the world. Delicate warm dough, sweet aromatic filling and soft cream melting in your mouth - it is impossible to resist the delicacy, signature recipe which is not disclosed. However, all the secret becomes clear, and the recipe for cinnabon buns with cinnabon has become known to fans of this delicacy. Let's try to cook it at home!

Cinnamon Bun Dough: Cooking the Right Way

Products: 200 ml of milk, 100 g of sugar, 50 g of fresh or 11 g of dry yeast, 2 eggs, 80 g of butter, 600-700 g of flour, 1 tsp. salt.

Classic made from sweet dough. Warm milk is combined with 1 tbsp. sugar and yeast and the resulting liquid mixture is left for 20 minutes. While the dough rises, the eggs are beaten with sugar, after which they add salt and soft butter, which can be replaced with margarine. Knead the mass with your hands - it should turn out smooth and homogeneous. The next step is the most important - the dough is mixed with the butter-egg mass and whipped in a blender. On the resulting base, carefully knead the dough from the sifted flour until it stops sticking to the hands. Next, roll up a large bun, cover it with a towel and let it reach in a warm place for 1.5-2 hours. The better the dough rises, the tastier the buns are. During the settling time, the dough is punched two or three times so that it is saturated with oxygen - in this case, the buns are light and airy.

How to make cinnabon with gluten

One of the company's secrets is the use of flour with a high gluten content. If you want to get as close as possible to perfect recipe cinnabon buns, add wheat gluten to the dough, or make your own gluten. Usually 1 tbsp is enough. l. flour and 2 tbsp. l. water, from which a small lump of dough is molded and washed under a stream of cool water. When the dough loses its density, becomes sticky and loose, the gluten can be considered ready. It is introduced to products along with flour for dough plasticity and baking splendor.

Baking buns and cinnamon filling: nuances and subtleties

Products: 50 g butter, 200 g brown sugar, 20 g cinnamon.

For Cinnabon bakeries, cinnamon comes from the mountains of Indonesia, but at home, any cinnamon mixed with sugar and liquid butter will do. We return to the dough: it is kneaded for a minute, allowed to stand under a towel for a while and rolled out. A rectangular, thinly rolled layer 30 × 40 cm in size and 5 mm thick is smeared with sugar-cinnamon filling, leaving room at the edges to glue the roll tightly and securely. So, the dough with the filling is rolled into a tight roll, in which there should be a maximum of five turns. This is another secret and feature of cinnabon buns, elevated to the brand standard. The roll is cut into 12 pieces 2.5 cm wide using a thread, fishing line or a very sharp knife, otherwise the buns will deform and lose their appetizing appearance.

The bottom of the mold is lined parchment paper, lubricate with oil and spread at some distance from each other. If you want to receive air buns, leave them to rise on the baking sheet for 15-60 minutes.

By the time of baking, the oven must be preheated to 180 ° C, and the baking time is calculated individually. This will take about 20-25 minutes, and readiness is determined as usual - with a toothpick or a match. If it stays dry, the buns are ready.

Cream buns: finishing touches

Products: 60 g cream cheese (Mascarpone, Almette, Philadelphia) 100 g powdered sugar, 40 g butter, vanillin.

A classic cream bun is made with good quality butter, soft cream cheese, vanilla and powdered sugar. If you are making the cream in advance, leave it near the oven, otherwise it will harden while the buns are baking.

Let the pastry cool slightly and apply cream to its surface with a silicone brush. Do not cover hot products with cream, otherwise it will melt. The top of the bun can be sprinkled with cinnamon sugar.

Where should cinnabon buns be stored so they don't go bad? Because of the butter cream, pastries are put in the refrigerator or smeared with cream before drinking tea - in this case, the buns can be left in the bread box. The calorie content of cinnabon sometimes goes beyond the reasonable, but will this stop a real gourmet? Serving treats with good tea, coffee beans, hot chocolate or milk.

Fragrant buns, tender and airy, you can try not only in the confectionery. On our website you will learn how to make cinnamon buns according to regular recipe, and get an interesting result by experimenting with cream and stuffing. The smells of cinnamon, vanilla and sweet muffin will not leave your family indifferent. And what could be better than a cozy family tea party with homemade cakes!

The famous French cinnabon buns have glorified the bakery of the same name all over the world with their traditional recipe and excellent taste. You can recreate its atmosphere at home and make your own sinabon buns, the recipe of which is not so complicated.

You will need

To cook sinabon rolls at home, the recipe with a photo of which contains all the nuances of baking, you will need the following ingredients:

• milk (200 ml);
• wheat flour (650-700 g);
• eggs (2 pcs.);
• dry yeast (11 g);
• salt (1 tsp);
• butter (180-200 g);
• white sugar (100 g);
• cane sugar (200 g);
• vanilla sugar(1 tsp);
• powdered sugar (100 g);
• cream cheese (100 g);
• cinnamon (20 g).

Dough

To prepare the same dough for cinnabon buns, as in a cafe, you need:

1. Mix warmed milk with a spoonful of white sugar in a cup and add dry yeast there - after 10-15 minutes the resulting dough should rise.
2. In a large bowl, beat the eggs with the remaining white sugar. Add 1 tsp. salt and softened butter (70-80 g). Mix.
3. Pour the dough into the resulting mixture (only after it has risen), add the carefully sifted flour. In order for the dough to acquire the desired consistency, it is recommended to add flour gradually, constantly stirring the mass. After the flour, you need to add gluten (according to the traditions of the famous cinnabon bakery, the recipe for cinnamon buns necessarily includes this ingredient).
4. Knead the dough, make a lump out of it and wrap in cling film (or cover with a towel), then put in a warm place without drafts.

To make the dough rise faster, you can collect warm water in a basin and place it there, after putting it in some kind of container. Having risen, the dough should increase in its volume by about half - it will not take so much time: an hour or an hour and a half. To sinabon buns with cinnamon and butter cream turned out more tender and lush, the dough should stand longer - 2 hours. During this period of time, it is recommended to carefully knead it 2-3 times.

Filling

The signature cinnamon sinabon bun recipe has a simple filling that is easy to make while the dough is rising. For this you need:

1. Melt the butter (40-50 g) in the microwave or in a saucepan on the stove.
2. Mix cane sugar and cinnamon.
3. Add the resulting mixture to the melted butter and mix thoroughly - it should turn out homogeneous mass.

Cream glaze

The most delicious sinabon buns with cinnamon classic recipe are obtained if the cream for them is prepared correctly and all the ingredients are taken in the right proportion. Fondant or cream for sinabon buns is prepared quite simply:

1. Heat butter (40 g) until softened.
2. Cream cheese (mascarpone, Almette or Philadelphia is suitable) mixed with soft butter so that a homogeneous mass without lumps is obtained.
3. Add vanilla sugar and powdered sugar to the resulting mixture.

So that the finished filling for buns does not freeze (this can happen if the kitchen is cool), it is better to place it in a warm place - next to the stove or oven.

How to cook gluten

Sinabon bun, a step-by-step recipe for which is not difficult even for beginners, needs such a mandatory ingredient as gluten. If you neglect it, the dough will not get the desired consistency and taste. To make gluten you need:

1. Mix 2 tbsp. l. flour with equal or slightly less water to make a dense dough. It needs to be rolled into a ball.
2. Pour cold water into a large bowl. Lower the resulting ball of dough there and knead it with your hands (this is done in order to wash all the starch from the dough).
3. After the water in the bowl becomes almost transparent (this should happen after 5-7 minutes), the dough can be pulled out. It will slightly change its consistency and become more sticky (this will happen due to getting rid of starch).

In the process of preparing the dough, gluten is added after the desired consistency is found and flour is poured.

Step by step photo recipe

When preparing cinnabon buns in the oven, it is convenient to check the recipe and photo step by step - this will help make sure that all the steps in creating baking are performed correctly. After the dough, filling and filling for cinnamon buns with butter cream are prepared separately, you can proceed to the main thing - the formation of the dessert itself and its baking.

The algorithm of actions is as follows:

Cinnabon buns: a short recipe

In addition to the classic recipe for how to make sinabon buns at home, there are other variations of it. You can replace the traditional cinnamon filling and make sinabon buns with chocolate. For chocolate filling will need:

• cocoa (2 tablespoons);
• sugar (4 tablespoons);
• butter (50 g).

The butter must be heated until softened, and then mixed with cocoa and sugar.

In addition to the chocolate filling, you can make double glaze for buns - traditional, from cream cheese, and on top of it - chocolate. For cooking chocolate icing you will need the following ingredients:

• milk (½ cup);
• sugar (½ cup);
• butter (50 g);
• cocoa (30 g).

Melt the butter in a saucepan until liquid, then pour in the milk, add sugar and cocoa. The resulting mass is stirred until it becomes homogeneous, and simmer for 10-15 minutes (until it thickens).

Otherwise, the technology for making buns with different stuffing does not differ from the traditional - and the dough, and gluten, and fudge are prepared in the same way. The calorie content of one cinnabon bun with a traditional filling is 880 kcal, with a little more chocolate - 1023 kcal.

Video recipe

Cinnabon brand cinnamon rolls are known for their incredible taste. Their story begins in 1985 in Seattle, when father and son set out to create the most delicious buns in the world.

With the help of a team of technologists and confectioners and long experiments, they achieved their goal, made a dessert that is even included in the list of the fifty main pleasures in life. The recipe is kept secret, but the main ingredient list is known.

In this article, we will tell you how to bake this divine treat at home for guests and loved ones. The main ingredients in the classic cinnamon sinabon bun recipe are: cinnamon, cream cheese, cane sugar and coffee. Their choice should be taken very carefully, because the success of the dish will largely depend on their quality.

Cinnamon
Cinnamon of the Makara variety is used for baking sinabon buns, thanks to careful processing it will retain a maximum of aroma. Finding it in stores can be difficult. It is permissible to replace with another variety of cinnamon, most importantly, choose fresh.

Cane sugar
It cannot be replaced because regular white refined sugar will not give the baked goods a caramel flavor.

Cream cheese
In stores, such cheese can be found without difficulty, take it fatter and without additives.

Coffee
Take the best one available, ideally freshly ground.

Step by step recipe for sinabon buns

Necessary:

• yeast from a bag - 13 g;
• wheat flour - 700 g;
• egg - 2 pcs.;
• cow's milk - 200 ml;
• cane sugar - 280 g;
• vanilla sugar - 10 g (optional);
• drain oil. - 220;
• powdered sugar - 80 g;
• cream cheese - 140 g;
• salt - tea. a spoon;
• cinnamon - 25 g;
• ground coffee - to taste.

First, prepare the yeast, combine warm milk and yeast, add a pinch of sugar and set aside for now - rise. Remove the eggs from the refrigerator in advance, they should be at room temperature. Beat them in a clean and dry bowl until frothy. Butter also needs to be softened in advance, about 75 g must be mixed into egg mixture. Pour 100 g of sugar there (here you can use white, this will not affect the taste).

In a deep bowl, where you will knead the dough later, mix the milk with yeast and eggs with butter and sugar. Take flour, about 700 g, add salt and mix thoroughly. Add some of this flour to the yeast and start kneading the dough.

Dough and glaze

Prepare gluten for cinnamon buns: take 1 tsp. a spoonful of flour and the same amount of water, sculpt a ball from this mass and rinse under running water. Add our ball to the dough along with the remaining salt flour. The dough should be covered with a napkin or towel and left in a warm place for 60 minutes.

Now let's start preparing the filling. Rub the remaining oil with a fork. Mix cinnamon and cane sugar in a separate bowl.

Check the dough, when it has doubled in size, use a rolling pin to roll it into a large and thin rectangle (about 40-50 cm). Spread the butter evenly over the entire layer, and sprinkle with cinnamon sugar. Roll the dough tightly into a roll and cut into pieces - synabons. Spread the buns on the prepared baking sheet and leave to stand for 15 minutes under a towel. Then bake the buns for about half an hour at 165 degrees, focus on the appearance of a golden crust or wait until the sugar has melted.

Now let's get on with the frosting, just enough time for them to bake. Take cream cheese and some butter, everything should be at room temperature. No need to take expensive cheese or cheese with additives, the most common one will do. Mix and add sweet powder. When the synabons are browned, use a brush to coat the buns with icing. If the mixture turned out to be liquid, then simply pour the buns on top. Don't forget to sprinkle them with selected freshly ground coffee at the very end.

And everything is ready, this divine taste nothing to compare. Synabons according to the classic recipe are ready. Bon Appetit!

Varieties of synabons

If you want to diversify the taste of classic cinnamon buns, cook them according to one of the recipes that we will offer below.

Chocolate

Filling:

• cocoa powder - 3 table. spoons;
• granulated sugar - 6 table. spoons;
• drain oil. - 6 table. spoons.

Glaze:

• cow's milk - 100 ml;
• drain oil. - 50 g.;
• cocoa - 35 g;
• sugar - 80 g.

Here we use the dough and technology from the classic recipe, changing only the composition of the filling and glaze.

For the filling, combine all the ingredients and stir until the lumps disappear. Glaze time: Pour sugar with cocoa into a saucepan, add butter, mix. Pour in the milk and over low heat, stirring all the time, hold for 15-25 minutes, you need the mass to thicken. Done, now add the chocolate filling and icing to the dough and enjoy the new taste.

With mascarpone cream

Components:

• mascarpone cheese - 70 g;
• drain oil. - 4 table. spoons;
• - taste;
• sugar powder with coconut - 90 g.

Blend butter and cheese until smooth, then add the rest of the dry ingredients. It is better not to put this cream in the refrigerator, because after hardening it will be difficult to spread. Leave it next to the stove, this consistency will be convenient.

With apple filling

Ingredients:

• apples (variety to your taste) - 2 large fruits;
• drain oil. - 40 years;
• cane sugar - 180 g;
• - 25 y.

Melt the butter, meanwhile, peel the apples from the cores and peel and chop finely. Mix all the ingredients and spread on the dough.

Few people can remain indifferent to this dessert, having tried it once. These buns have conquered the whole world, so do not deprive yourself and your loved ones of the pleasure and be sure to cook them as soon as possible.

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

The recipe for Sinabon cinnamon buns is kept in the strictest secret of the workers, and the best technologists worked on its creation. It was many years ago in America in the state of Washington under the auspices of Ritch Komen and his son Greg. The creators confidently claim that they managed to come up with a real cooking masterpiece. The secret of taste is in the patented recipe. First, 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 roll, which the master twists and then cuts into buns, should have no more than five turns. The company's calling card is the 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 cook Sinabon buns at home. Can this taste be obtained without special cinnamon? We managed to reveal the cards, read on for our recipes for Sinabon buns!

Cinnamon Sinabon Yeast Buns: A Classic Recipe

This roll made the bakery famous and glorified it all over the world. Sinabon - this word combines cinnamon, which means "cinnamon" in English, and bun - a bun. The recipe is not troublesome, however, it is worth sticking to it as closely as possible, otherwise you will get the usual "grandmother's buns". But it is worth noting that in such buns the calorie content goes off scale. Americans use high gluten wheat flour. But if you're unsure about the stickiness of your flour, you can make your own gluten. To add it or not, you can decide only by experience.

The process of making 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 water. cold water. You should get a heterogeneous "rag" - this is gluten. Add her dough before the flour.

Dough preparation

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 tablespoons);
• yeast - 50 g fresh (or 11 g dry);
• salt - 1 tsp

The dough preparation process

1. In a cup, mix warm milk with a spoonful of sugar and add yeast. It turns out steam. 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 approaches (increases), pour it into the egg-butter mixture, gluten, mix and add the sifted flour. Flour may take less or more, so it should be poured gradually so that the dough does not turn out too steep.
4. Knead the dough thoroughly. The main thing is that it does not stick to your hands.
5. Then roll up the dough and cover cling film(towel). Close windows and doors to avoid drafts. Leave in a warm place for one hour. You can take a larger basin and pour warm water into it, and then put a container with dough. The dough should approximately double in size. This will take approximately 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 is rising let's make the filling.

Filling preparation

Filling Ingredients:

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

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. Fill is ready!

Making cream for pekanbon

Cream Ingredients:

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

The process of making buttercream step by step

1. Mix cream cheese with soft butter until smooth.
2. Then add powdered sugar and vanillin to the resulting mass.
3. If it's cold in your kitchen, then creamy glaze may be very thick, making it difficult to distribute evenly over 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 harden.

Bun formation technology

1. When the time is up and the dough has risen, take it out of the bowl. Sprinkle the table with a little flour and knead the dough on the table. If it sticks to your hands too much, add a little more 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 it rest for another 5 minutes.
2. Now that the dough is fully prepared for sculpting cinnabons, take a rolling pin and roll out a thin layer about 5 millimeters thick and 12 × 16 inches (30 × 40 centimeters) in size.
3. Evenly distribute the filling of butter, sugar and cinnamon. 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 look like the original and won't fall apart during baking. But do not overdo it, do not forget that for the correct Synabon, there should be no more than five turns.
   
5. Cut the resulting roll into pieces one inch thick (2.54 cm). You should have 12 pieces. The knife must be very sharp so as not to deform the buns, otherwise they may crumble. If this is not on the farm, you can use a thin white thread. To do this, wrap the roll with a thread in the place where you want to make a cut and with a movement, as if you are tying a knot, pull both ends of the thread.
   
6. Now generously grease a baking dish with oil, preferably with high sides. If the coating is non-stick, you can do without parchment paper.
7. We lay out 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 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 buns for 18 to 25 minutes, taking into account the characteristics of your oven. Readiness of baking can be checked with a wooden skewer (matches, toothpicks). Pierce the product. If the pastry 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, we wait a couple of minutes and take them out of the oven, the main thing is not to overdry. If you have a bread maker, we bake according to its features.
9. Without removing the rolls 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 cake look elegant, wait 5 minutes before applying the icing.
   

Sinabon buns: original recipe with chocolate

If you are wondering 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 branded bun is the use of chocolate filling and chocolate glaze, which is covered on top of the buttercream. This is a treat for true gourmets and chocolate connoisseurs has a double glaze: creamy with cheese and chocolate. The dough and butter cream are prepared in the same way as in the classic Sinabon with cinnamon. This dish can also be made from puff pastry.

This is how ready-made Sinabon chocolate buns look like.

Chocolate filling step by step

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

Cooking process

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

Cooking chocolate icing: 3 options

Option number 1
Ingredients: dark chocolate bar - 100 g, milk - 50 ml (3 tablespoons)

Cooking process

1. Pour milk into a heavy bottomed saucepan and heat.
2. Break the chocolate bar into pieces and add it to the hot milk. Stir until completely dissolved.

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

Cooking process

1. Break the chocolate into pieces and place in a heavy bottomed saucepan.
2. Add butter and put on a slow fire. Stirring constantly until smooth, then remove from heat.
3. We wait until the mass cools down a little, and gradually pour in the cream. Mix thoroughly. Glaze is ready!

Option number 3
Ingredients: milk - 110 ml (1/2 cup), butter - 50 g (3.5 tablespoons), sugar - 100 g (1/2 cup), cocoa - 30 g (4 tablespoons)

The process of making sweets

1. In a saucepan, mix sugar and cocoa.
2. Rub 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 available at home, but option #3 is closest to the original.

Sinabon Buns: Caramel Pekabon Recipe

French synabobs can be with any filling: with apples, cottage cheese, poppy seeds. How to cook Sinabon buns with nuts and caramel? It is not much more difficult 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 in the oriental bazaar or order online. Well, if spontaneously, then you can get by walnut, since it is the closest relative of the pecan, which has won its place in Sinabon due to its tenderness, softness and lack of bitterness, which the "walnut brother" cannot boast of.

Caramel Pekabon uses two types of caramel. It is applied on top of a creamy cheese glaze. To simplify your work, purchase a ready-made caramel topping in the store. It will serve as caramel number one. And we get the second type of caramel by mixing cheese-cream glaze with topping.

Since for glaze we use perishable products such as butter, cheese and do not expose it to heat treatment, keep in mind that pastries should not be stored at room temperature for a long time, it is better to put them in the refrigerator. Or apply the cream on the buns just before tea drinking. 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 immediately master the entire amount, after the baking has cooled down, put it in the freezer (no more than a month).

We tried to tell you in particular detail how to cook Sinabon buns, and the recipe with a photo will help you compare your steps with the actions of our chef. You can also watch the recipe in the video. Do not chase three hares at once - do not undertake to cook all types of buns at once. Try to start with the classic Sinabon, and only if you stocked up on caramel topping, you can make Pekabon in parallel. When you fill your hand, even true fans of Cinnabon will not be able to distinguish the buns from the original. Well, if love and kindness are added to your efforts, then the household will demand this delicacy regularly, and friends will be drawn to visit in droves for the incomparable aroma of fresh pastries. Bon Appetit!