Delicious tender cinnabon buns are on the list of 50 pleasures of life. This is not just a dessert, it is a delicious treat that every person should try at least once in a lifetime. The original recipe treat is kept by its author in the strictest confidence. But modern chefs managed to solve it almost completely and repeat it.

Cinnabon - Classic Cinnamon Recipe

It is very important to choose quality products for dessert. For example, it is better to take cinnamon in sticks and chop it yourself. In general, it is necessary to strictly follow the classic recipe so that the result is not the usual cinnamon buns.

Cooking dough at home

The dough flour of the buns discussed should be used with a maximum gluten content. If it was not possible to find such a product on sale, then you can correct the situation yourself. For this, gluten is prepared separately from flour and water. 1 tbsp dry product mixed with 2 tbsp. liquid, after which a dense steep mass is mixed. It is washed under cold water and becomes like a “rag”. The resulting base is embedded in the dough before flour.

Also, the products will be used: 220 ml of milk, 110 g of granulated sugar, 80-90 fatty butter, 1 tsp. salt, 650-750 g of sifted flour, a bag of fast yeast (10 g).

  1. First of all, sugar (1 teaspoon), warm milk and yeast is mixed with dough. It will rise to the desired level in about 12-15 minutes.
  2. In a separate bowl, non-cold eggs are beaten with sugar, salt and softened butter.
  3. The butter-egg mixture is combined with the matching dough and gluten.After sifting the flour, it is poured into the future dough. It should not end up being too cool.
  4. The mass is kneaded until it stops sticking to the fingers.
  5. The dough will rest in warmth (in a room without drafts) under a film or a towel. He will need about 2 hours, for which he should knead the dough a couple of times.

While the mass is left to fit, you can take on the filling and cream.

How to make a filling and cream

 

This is the easiest cooking step. For the filling is taken: 60 g of butter, 1 tbsp. brown sugar, 3 tbsp. cinnamon. For cream used: 40-45 g of butter, 110 g of powdered sugar, 60-70 g of soft cream cheese (unsalted), a pinch of vanillin.

  1. For the filling, the butter is melted to a liquid state in the microwave. Separately combine cinnamon (ground) and brown sugar. Bulk components interfere with the oil.
  2. For cream, cheese is mixed with softened butter. The mass should be homogeneous.
  3. Vanillin and icing sugar are poured into the mixture. The components are mixed.
  4. Before spreading onto buns, the cream should be in a warm place, for example, near the included burner.

Bun forming technology

When the recommended time has expired and the dough has risen well, you need to lay it on a surface covered with flour and knead for a couple of minutes. Further, under the towel, the mass will rest for another 5-7 minutes.

With a rolling pin, it is thinly rolled to a thickness of about 5-6 mm. The filling is evenly distributed on the surface. Only a couple of centimeters of the formation from the edge are left dry. This is necessary in order to firmly and reliably close up the roll.

The dough folds tightly. It is necessary to make at least 5 full turns. The resulting roll is cut into 12 parts with a very sharp thin knife.

Baking paper is additionally oiled and placed on a baking sheet. On top of the blanks are laid out at a distance of 4-5 cm from each other. During baking, they will significantly increase in size. The baking sheet is covered with cling film and left for another 40-50 minutes.

Next, the dessert is baked for 20-25 minutes at 180 degrees. Readiness is checked with a wooden skewer. Without getting the buns out of the oven, cover the surface with cream.

Chocolate Recipe

The chocolate variant has its own separate name - “chocobon”. For such a treat, chocolate filling and special icing will be used. The dough and delicate cream for the dessert in question are prepared according to the classic recipe. But for the filling and glaze taken: 4 tbsp. granulated sugar, 60 g of fatty butter, 2 tbsp. cocoa, 70 ml of milk, a bar of bitter (above 72%) chocolate.

  1. For chocolate filling, cocoa is mixed with granulated sugar, softened butter is added to the mass, and the ingredients are thoroughly ground.
  2. The resulting mixture will be greased with a cinnabon dough sheet before it is rolled up.
  3. For chocolate glaze, the milk is heated in a bowl with a thick bottom over minimal heat. Tiles broken into pieces are added to the liquid. The mass is mixed until the chocolate is completely dissolved.
  4. After the finished cinnabon rolls are removed from the oven and poured with cream, they are also additionally decorated with thin threads of chocolate glaze.

A warm treat is served at the table.

Cooking mascarpone buns at home

At home, you can cook and a somewhat simplified version of the discussed treats. The result is the most delicious cinnamon rolls and cheese. To do this, take: 620 g of white flour, 1 tbsp. milk, 320 g of sugar, 1.5 small tablespoons of dry yeast, 2 raw chicken eggs, 130 g of high-quality butter, salt, 2 tsp. cinnamon, 70 g cream cheese and 2 tbsp. powdered sugar.

  1. For the test, first of all, 1 tablespoon is dissolved in non-cold milk. sugar, half a glass of sifted flour and yeast. The mixture will infuse for about 15 minutes.
  2. Eggs are beaten with 120 g of granulated sugar. Melted butter (80 g) is poured into the chatterbox and an incomplete small spoonful of salt is poured out.
  3. Both masses are combined and the dough is kneaded using flour.Allow to stand in a warm place for 1.5 hours.
  4. The finished dough is rolled into a square (about 35 by 45 cm), greased with any fat (vegetable or butter), sprinkled with sugar (200 g) mixed with cinnamon. Further, the mass is twisted into a very tight roll and cut into 11-12 parts. If the dough is not rolled up well, the buns will lose their shape during baking.
  5. On a baking sheet covered with oiled parchment, the parts of the roll are laid out (cut up).
  6. A treat is prepared for 20-25 minutes in a well-heated oven.
  7. In the hot form, the pastries are poured with cream of cream cheese, powdered sugar and the remaining butter. The components are simply mixed and rubbed. Beating them is not necessary.

Warm dessert served with aromatic tea, coffee or chicory.

Cinnabon with apples

In a generous fall, when the hostess has a lot of apples in stock, it is especially important to cook cinnamon American buns with juicy fruits. The dough is prepared according to the classic recipe, and for the filling and sauce you will need: a pack of fatty butter, 4 apples, juice of half a lemon, 2 tsp. cinnamon, 2.5-3 tablespoons sugar, 110 g of powdered sugar, a pinch of vanillin, 80 ml of cream for whipping.

  1. Apples are washed, peeled and cut very finely. You can even grate them on a coarse grater.
  2. Sugar right in the pan is poured with water (a couple of tablespoons), lemon juice is added to it.
  3. After 2-3 minutes, apples and cinnamon are poured into the syrup.
  4. Together, the components of the filling are cooked until the fruit is softened and all the liquid has evaporated.
  5. The apple filling is smeared with a thinly rolled up dough.
  6. The layer rolls into a roll and cut into thread.
  7. Slices are baked at 180 degrees.
  8. Ready buns are slightly cooled and poured with a sauce of whipped cream, softened butter, vanillin (or vanilla sugar) and powdered sugar.

Such buns are less nutritious than those prepared according to the classic recipe.

Sinabon Buns: Caramel Pecanbone Recipe

This recipe almost completely repeats the options published above. It is only complemented by caramel and pecans fried in a pan. If the last ingredient cannot be found, you can replace it with walnuts. True, they have a less delicate taste and are slightly bitter. In addition to pecans (120 g), only 200 ml of caramel topping is taken. All other components of cinnamon rolls are prepared according to the classic recipe.

  1. Ready buns are taken out of the oven.
  2. About a third of the cream cheese is mixed in equal proportions with the caramel mass.
  3. Appetizing sweet mixture is applied to slightly cooled buns.
  4. Topping patterns are made from above, as well as nuts fried in a dry pan.

Fully prepared buns can be frozen and stored for no more than one month.

Recipe with poppy seeds

This is an even simpler cinnabon bun recipe. It turned out to be more budgetary than the classic way of cooking. The following ingredients are used: raw egg, 260 ml of water, 60 g of granulated sugar and butter, salt, 420 g of flour (may need more or less), 7 g of fast yeast, as well as 160 g of sugar and 60 g of poppy seeds for filling , 120 g of cream cheese, the same amount of condensed milk and 1 tbsp. butter for fudge.

  1. Egg, yeast and sugar are added to warm water. The mass is salted, combined with melted butter, and after adding flour to it, a simple yeast dough is kneaded. For two hours it will be infused in warmth.
  2. For the filling, poppy and granulated sugar are mixed.
  3. For fudge, cheese, condensed milk and butter are combined.
  4. Sinabon rolls are twisted and baked in a classic way.

After removing from the oven, the dessert is generously sprinkled with fudge.

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