Sinabon bun recipe

The content of the article

• Cooking features
• Cooking dough
• How to cook the filling and cream
• Bun forming technology
• How to Make Sinabon Buns at Home
• Classic Cinnamon Recipe
• With chocolate
• With mascarpone
• With caramel
• With apples
• Original recipe
• Master class from the chef
• Fragrant synabones in soft glaze

Sweet pastries using special technology will bring the culinary one step further to baking excellence. Hot dough, sweet tender filling and a bright smell of cinnamon are the main components of the success of Sinabona. The original Sinabon bun recipe lurks in many cooking secrets. Homemade buns, nourished with love, will give pleasure to your loved ones. As soon as you try the tender dough in combination with an amazing filling – the recipe for Sinabon buns will not seem difficult to you, you just need to know the nuances.

Cooking features

The famous American bakery has created a masterpiece recognized as one of the greatest gastronomic pleasures. The word “Sinabon” is fraught with a combination of two parts: “cinnamon” and “bun”, which make the sweet buns unique in its kind. The recipe is strict, if you do not stick to it, then you will get simple buns. High gluten in the flour for dough is important, which you can cook yourself if you don’t have confidence in the stickiness of the flour.

It’s possible to cook gluten for this sweet roll according to the recipe:

1. A tablespoon of plain wheat flour with a slide (about 40 grams) is mixed with two of the same tablespoons of water. Knead a tight slice of dough.
2. We wash the finished lump of dough under a strong stream of cold water. In the process, a heterogeneous patchwork layer should form. This “rag” is gluten, which is added to flour before kneading dough..

Cooking dough

You need to prepare yeast dough for buns in advance, you will need the following ingredients:

• flour (wheat) – 700 g (4.5-5 cups);
• milk – a glass (200 ml);
• chicken eggs – 2 pcs.;
• sugar – 100 g;
• salt – 1 tsp;
• yeast – dry (11 g) or fresh (50 g);
• butter – 5 tbsp. l.

Sinabon Bun Dough Step-by-Step Recipe:

1. Preparing the dough: you need to mix the milk heated to a warm state with a teaspoon of sugar, yeast. We wait about 15 minutes, until the increase in mass in volume.
2. Beat eggs with sugar in a large container. Important: eggs must be cold. Add softened oil, salt. Mix thoroughly.
3. After the dough has increased, we intervene in the oily mixture, add gluten.
4. Sift the flour through a sieve, gradually add and knead a not very dense dough. Should not stick to hands.
5. We roll out the resulting dough into a lump, cover with a towel (cling film, newspaper). Leave in a warm place. Make sure that there are no drafts, temperature differences in the room. We are waiting for the test to double, this should happen within an hour. For lush buns, keep the dough warm twice as long, periodically shaking hands.

How to cook the filling and cream

How to bake buns as in the photo? The filling should include the best quality products to make the most perfect dessert. The cream has a more delicate, airy consistency. It is prepared mainly on the basis of cream cheese. If there is no such ingredient, then substitute the curd, thick sour cream with sugar or sweet condensed milk. You do not need to add sugar to condensed milk, there are enough sweets in it.

Ingredients for Cinnabon Cinnamon Rolls Recipe:

• Butter – 3 tbsp. l .;
• Sugar (choose brown) – 200 g (1 cup);
• Cinnamon (powder) – 3 tbsp. l. (25 g).

Cooking a delicious filling:

1. Melt the butter. This is best done in a water bath or using a microwave (time 10 seconds).
2. Mix sugar and cinnamon, put into oil.
3. Stir thoroughly – the filling is ready!

Bun forming technology

The last step is the formation of the right buns and baking in the oven. The technology of this process is step by step:

1. We take out the rising dough from the container, sprinkle the working surface of the table with flour and knead the dough on it. A little more flour is added to the highly sticky dough and kneaded until the dough is no longer sticky. It is also not worthwhile to hammer in the flour dough strongly so that the buns turn out to be magnificent. Roll out the dough into a ball, set aside for five minutes, he needs to rest.
2. The mass of dough rested, proceed to the formation of products. We roll out a thin layer of 30 x 40 cm with a rolling pin, the thickness of the rolling is about 5 mm.
3. We apply the filling on the layer, we don’t lubricate the edge so that the roll sticks well.
4. We turn the roll carefully, tightly so that it does not fall apart.

How to Make Sinabon Buns at Home

To repeat the famous dessert, you must follow the correct technology for the preparation of synabones. After rolling out the dough, dividing it into buns, the thought appears: what is tasty to start with? The choice of fillings is great, you will be able to pick up the most inveterate gourmet. In addition to the classic Synabones, they exist with cinnamon, chocolate, cream cheese, fruits and with various types of glaze.

Classic Cinnamon Recipe

The traditional version of Sinabon cinnamon rolls step by step repeats all the moments of preparation of the filling, glaze and dough. Getting to their baking:

1. Cut the finished roll into 12 parts with a sharp knife or thread so as not to deform the edges.
2. We choose a baking dish with high sides, grease it with oil, use parchment to cover it.
3. We spread the cinnamon rolls at intervals of 4 centimeters, cover the form with a towel and then leave for 10-15 minutes to raise the buns more.
4. Preheat the oven (to a temperature of 180 degrees). We put the mold in the oven and bake products for 20 to 25 minutes. We check readiness with a toothpick or match. As soon as the filling begins to boil, the buns become rosy – we take out so as not to overdry the dough.
5. 5 minutes after you take out a baking sheet or mold from the oven, grease the buns with icing. If you start to apply the glaze immediately, there is a risk that the glaze will flow ugly over the rolls.

With chocolate

The name has changed a little thanks to the filling and glaze, so Chocobon and Minishekobon are distinguished. The dough and type of cream do not change, and chocolate glaze and filling for delicacies are additionally used. Do you like chocolate and want to make the most similar Chocobon? Urgent run to try! Here is such a filling and glaze, closer to the original more than the other variations, you need to prepare:

Filling:

• sugar – 4 tbsp. l .;
• cocoa powder – 2 tbsp. l .;
• butter – 4 tbsp. l.

The process of preparing the filling:

1. We mix all the ingredients.
2. Rub thoroughly to avoid lumps.
3. The filling is ready.

Glaze:

• milk – half a glass (120 ml);
• butter – 4 tbsp. l (55 g);
• sugar – half a cup (100 g);
• cocoa – 4 tbsp. l (30 g).

Phased process:

1. In a small saucepan, mix cocoa powder and sugar.
2. Grind the dry mixture with softened butter, pour in the milk.
3. Cook over low heat for about 20 minutes, until the mass thickens.

With mascarpone

We use dough, cinnamon filling and icing similarly to the previous options, but the cream is different. To prepare it, you need to take:

• cream cheese – 4 tbsp. l (60 g);
• icing sugar – 100 g;
• butter (soft) – 3 tbsp. l .;
• vanillin.

Step-by-step instruction:

1. Cream cheese and soft butter thoroughly mixed until smooth. The consistency of cheese and butter is about the same, it will be easy to do.
2. In the mass, add icing sugar, vanillin and the cream is ready. To prevent the icing from becoming thick and easy to spread on buns, place it near a warm stove or oven.

With caramel

A particularly magical combination of caramel and nuts in Sinabon. For cooking, fried pecans, in honor of which the buns are called Pecabons, are suitable. If you could not find, then you can replace the walnuts. The loaf remains classic, but with the addition of delicious ingredients. In addition to nuts, two types of caramel are also added, which is applied to the creamy glaze. Get caramel topping, which will serve as the first type, and in the role of the second will be a mixture of topping with cream cheese cream.

Cooking Pecabone:

1. The third part of the cream mix for classic cinnamon rolls will be left aside. Bake rolls, take out of the oven.
2. When the buns have cooled slightly, take the topping, mix with the creamy mixture and apply to the buns.
3. Top with additional caramel topping..
4. Fry pecans in a dry frying pan or in the oven and sprinkle our caramel Pecabons.

With apples

Apple filling is prepared from the following components:

• apples – 3 pcs.;
• sugar – 1 cup;
• butter – 2 tbsp. l .;
• ground cinnamon – 3 tbsp. l.

Cooking stuffing from apples:

1. Melt the butter.
2. We clean apples from peel, core and seeds, cut into small cubes.
3. Mix butter, apples, cinnamon, sugar and the filling is ready.

A nice addition will be apple glaze prepared for such Sinabonchiks. You need:

• corn starch – 1 tbsp. l .;
• ground cinnamon – 1 tsp;
• sugar – 2 cups (200 g);
• apple juice – a glass (200 ml);
• applesauce – 2 tbsp. l.

All the necessary ingredients are simply combined and boiled until smooth and thick. We apply the glaze on top of the Synabons in a thin layer, preferably on a slightly cooled one, so that the glaze lies evenly and does not randomly spread. You can store the cooled synabons on the table covered or in the refrigerator. To make the buns tasty, the next day they are slightly warmed in the microwave.

Can French buns compare with American Sinabons? The dish has long become a brand, is included in the list of preparations according to Ducane and literally captivated those who once tasted it. Delicate aroma of cinnamon, thin creamy glaze, sourness of apples and the incredible sweetness of caramel in combination with nuts – countless variations of delicacies. The calorie content of the dessert is high, but it is worth preparing it to feel the real taste of pleasure. Watch the videos below, because the recipe for Sinabon buns for your cooking piggy bank is sure to come in handy.!

Original recipe

Master class from the chef

Fragrant synabones in soft glaze