Sinabon buns at home - recipes like in a cafe

Cinnabon signs can be seen in probably half the countries in the world. The cafe chain lures visitors with the seductive aromas of fresh baked goods, and those who have tried at least once the “secret weapon” of the Komen family - cinnamon rolls - can no longer resist the delicious temptation. Fresh fast food Cinnabons make a lasting impression, but you can easily bake them yourself. Just don’t get carried away - each bun contains about 880 kcal.

Sinabon buns - homemade recipe

To be honest, I’m not friends with yeast; I prefer baking powder or sourdough. But after seeing this recipe, I realized that you will definitely like it! It's very simple, basic. And it's easy to add your favorite flavors. For example, I like the way cinnamon combines with coriander or crushed nuts. And the cream can be replaced with simple sugar icing.

Ingredients for eggless dough:

Milk – 2 tbsp.
Flour – 5 tbsp.
Sugar – 1/2 tbsp.
Oil – 150 gr. (when melted it will be approximately ½ cup);
Yeast - 8 g, this is approximately 2 tsp. with a slide (or 1 sachet);
Salt and baking powder - 1 tsp each.

For filling:

Brown sugar - 3/4 tbsp.
Soft butter – 150 gr.
Cinnamon – 2 tbsp.

Cream:

Cream cheese – 100-150 gr.
Butter (melted) – 2 tbsp.
Milk – 4 tbsp.
Vanillin extract – 1 tsp.
Powdered sugar – 1 tbsp.

We work:

We create ideal conditions for yeast. Heat the milk.

Add sugar to milk. This will provide “food” for the yeast. Stir a little until the sugar dissolves.

Melt the butter in a water bath and pour into the mixture.

Pour the yeast into warm milk and let it bloom.

Stir and leave for 10 minutes. Small bubbles will begin to appear on the surface. This is an indicator of growth.

Now add flour (4 cups). It is better not to pour it in completely, but gradually, stirring.

When all the flour has been added, stir everything so that there is no air left in the dough.

Cover with film or a towel and place in a warm place for an hour.

Let's prepare the filling.

The oil needs to stand for 1-2 hours at room temperature. Then it will acquire the consistency we need.

Mix all ingredients with a fork (knead).

It’s also worth letting the filling sit while we prepare the dough. Then the sugar will soak all the components a little and there will be no lumps, and the aroma will be stronger.

An hour later the dough came out.

Add the last glass of flour to the risen dough. Add salt and baking powder. This will help make the dough lighter and the salt will enhance the flavor.

Knead already on the table. It is better not to add more flour, even if the dough seems sticky.

Just knead it properly, then the flour will be evenly distributed, absorb the oil and become soft and elastic.

Knead for 10 minutes! Add flour only if necessary. Roll it out.

You can trim the edges, but you can use a spatula to shape the dough into a rectangle.

Cinnabon: homemade bun recipe

There are dozens of variations of cinnamon rolls, but only the classic recipe is considered ideal. Such cinnabons always turn out fluffy, aromatic and incredibly tasty.

First let's make the dough:

In a deep bowl, mix the melted fat and remaining ingredients.
Throw in the yeast.
Mix thoroughly.
Add half the sifted flour, cover with a wide lid, and leave for an hour.
To make the dough for cinnabons rise faster, place the dishes in a warm place where there are no drafts.
Pour in the rest of the flour, mix first with a spoon, then with your hands.
Place on a work surface and knead until smooth (10 minutes).
Cover with a napkin and leave again. In order for the cinnabons to turn out fluffy, the dough must be left for 2-3 hours, soft, elastic, but not sticky. During this time, you need to knead it a couple of times.

What's next?

While the dough reaches “condition”, prepare the filling: melt the butter and combine the cinnamon with sand.

Roll out the finished dough into a rectangle measuring approximately 40 by 50 cm. The thickness is no more than 0.5 cm. Grease the surface with oil and evenly distribute the mixture of cinnamon and sugar. Leave a free strip of 2 cm from the edge so that the edges stick together and do not unfold during the baking process.

Roll up the roll. The tighter the better, and the more similar the Cinnabons will be to the original. After each turn, squeeze the sausage tightly with your fingers. Using a sharp knife or thread, cut into pieces 2-3 centimeters long. A “correct” roll has at least five turns, and the finished thickness of each layer is about a centimeter.

Carefully transfer the cinnabons to a high-sided baking dish lined with baking paper. We maintain a distance of 1-2 cm. If it is greater, then when heated, the products will expand in width, and we ensure that they rise up.

Leave for 20-30 minutes to proof. During this time, the rolls will increase in volume and take up all the space. When the buns have risen, place them in an oven preheated to 200 degrees. Once browned (20-25 minutes), remove.

True Cinnabons are slightly raised in the center. They have a noticeable distance between the layers, and they “unfold” easily. If your “masterpiece” does not meet some criteria, don’t worry. Remember how much 1 specialty bun from a cafeteria costs.

While the rolls are baking, make the glaze:

In a deep bowl, combine cheese, cream, powdered sugar.
Mix thoroughly and beat with a blender until smooth.

Let's take our time. The paste should increase in volume by 1.5-2 times. Apply a generous portion of cream to the finished, still hot cinnabons. The heat will cause it to melt and soak the roll between the layers. We’ll help him with a brush or silicone spatula, but don’t try too hard. Let there remain a slight negligence.

After a couple of minutes, the cinnabons will be soaked and can be served with tea, coffee or a non-alcoholic mojito. There are few who can resist such deliciousness! I'm definitely not one of them.

Options for variety

Cinnabon is translated from English as “cinnamon bun”. Aromatic seasoning is a must. Some people don’t like her, and it’s completely wrong! The warm, rich taste warms you well and lifts your spirits. It also goes great with apples.

I suggest trying an improved version of the filling:

Peel 2-3 hard sweet and sour apples.
Cut into small cubes about a centimeter in size.
Melt 30 grams of butter over low heat, add a third of a glass of powder.
Let it simmer for 5-7 minutes. until the crystals dissolve and thicken slightly. Don't overcook!
Turn up the heat to high and add the apples.
Mix quickly, remove after a minute, sprinkle with cinnamon.

We get apples in caramel. Sometimes I add a little grated ginger, cocoa powder or coconut to them. Ground nuts or chopped dried fruits also come here. The highlight of Cinnabons is cinnamon, but a handful of raisins won't hurt. There is huge scope for imagination!

Cinnabon Cinnamon Rolls Recipe

This short recipe is similar to the previous one. But we can expect small changes in the dough, in the filling, and even in the “cream”. This is what I was talking about: you can try to change the basic recipe, focusing on your taste and preferences or the availability of ingredients. Eggs are added to the dough, and the cream is a dry mixture of sugar and cinnamon. Chocolate is added, but you can try using ganache.

Milk dough with eggs:

Flour – 4 tbsp.
Sugar – 4 tbsp.
Yeast – 11 gr.
Milk – 200 ml.
Eggs – 2 pcs.
Butter – 70 gr.
Salt - a pinch

For cream and decoration of buns:

Oil – 200 gr.
Sugar – 100 gr.
Cinnamon – 4 tbsp.
Chocolate (black) – 200 gr.
Chocolate (white) – 100 gr. (For decoration)

Cooking:

Heat the milk (I wrote above what temperature the milk should be). Pour yeast into it.

Beat the eggs with a mixer until stiff foam.

Add sugar in portions (so as not to settle). Continuously whisk.

Why is it better to beat eggs in a tall narrow glass? Believe me, I beat it for a long time in my favorite bowl. But the procedure took a lot of time until I got lush foam. In a glass it takes about 5-10 minutes. And the portions of sugar may be larger; it settles more slowly in such thick foam.

The oil should be at room temperature. Add butter to foam and beat until smooth.

Pour in our mixture with yeast in milk. Whisk.

Mix salt and flour. Pour our mixture into the flour.

Knead the dough first with a spoon, then put it on the table and knead.

Place it in a bowl, cover with a towel and place in a warm place for 30-40 minutes.

For filling:

mix sugar with cinnamon;
melt the butter;
cut the chocolate into shavings.

Interesting, but you don’t have to melt the butter. You can lubricate the surface of the cake with warm butter. In this case, the oil must be very warm so that it can be easily distributed over the delicate dough. And you know, then the buns turn out softer, they smell better and are more fluffy.

Roll out the dough. Apply a layer of oil.

Sprinkle generously with cinnamon sugar on top. And then a layer of chocolate.

Roll up the roll. At the same time, the edges of the dough can be slightly stretched. Cut the roll into portions.

Place in a greased form.

Shokobon (cinnabon with chocolate)

Cinnabon buns with chocolate were invented by those who are not ready to give up their favorite sweet and replace it with cheese. Basically, the recipe is similar to the classic one, only the filling and glaze are chocolate.

Prepare the dough as described in the classic recipe and prepare the filling and dark chocolate glaze.

Filling and glaze

Filling ingredients:

4 tablespoons granulated sugar
2 tablespoons cocoa
50 g butter

For the glaze:

Dark chocolate bar (100 g)
50 g warm butter
6 tablespoons heavy cream

Preparation:

Knead the dough as described in the classic recipe.
For the filling, melt the butter and mix it with cocoa and sugar, stir.
Spread the filling evenly on the rolled out rectangle of dough, leaving 3 centimeters free at the edge.
Roll the roll tightly, cut the chocobons, place on a baking sheet and place in the oven.
Prepare the cream: mix broken chocolate with butter and melt in a water bath. Stir to prevent the glaze from burning. When the mixture becomes homogeneous, remove from heat and pour in the cream. Stir.
Pour glaze over the finished chocobons and wait until the buns cool and the glaze hardens.

The buns will be even tastier if you first cover them with cheese cream and then pour them with chocolate.

Sinabon caramel buns - step-by-step recipe

Caramel will give the buns not only a special sweetness, but also aroma. These buns look incredibly festive, like little cakes. The fact that they are baked in caramel permeates the dough. I really love any nuts! And here is such a gift for me! So I decided to share the recipe with you!

Dough made with eggs and olive oil:

Milk – 1 tbsp.
Sugar – 0.5 tbsp.
Yeast (active dry) – 2 tsp.
Oil – 11 tbsp.
Eggs – 2 pcs.
Flour – 4 tbsp.
Salt – 1 tsp.
Olive oil – 1-2 tbsp.

Caramel:

Butter – 6 tbsp.
Brown sugar – 1 ¼ tbsp.
Cream (30%) – 3 tbsp.
Vanilla extract – 1 tsp.
Pecan nut – 1 tbsp.

Filling:

Brown sugar - 1 tbsp.;
Cinnamon – 2 tbsp.

Preparation:

Mix sugar with warm milk in a mixer.

Add yeast. Mix. Leave for 5 minutes. If bubbles appear, the yeast is good and the dough will rise perfectly.

Add butter (5 tbsp) at room temperature to the yeast. Mix.

Beat the eggs separately with a whisk. Pour the egg mixture into the yeast. Mix.

Mix flour (0.5 tbsp.) with salt. Pour the dry mixture into the mixer. We interfere.

If you don't have a mixer, don't want to use one. You can mix dry ingredients separately (in this case we take all the flour, all 4 tbsp.) and liquid ingredients. And then pour liquid into the dry mixture and knead the dough.

Gradually, in small portions, add all the flour (4 tbsp) to the dough. Each time after this, mix everything well with a mixer with a dough attachment.

Then we continue kneading with our hands. Carefully! Do not add too much flour to the dough! Otherwise, the dough will lose its fluffiness, elasticity and lightness, and will become elastic. Yes, it may stick to your hands a little, but it’s better than getting a tough dough.

Grease the bowl with vegetable oil. Place the dough in it, turn it over several times so that the dough is completely coated with oil, so it stops sticking.

Cover the bowl and place it in a warm place for an hour and a half.

Melt butter in a saucepan. Without removing the saucepan from the heat, add brown sugar to the butter.

Pour in the cream. Add vanillin. Stir constantly.

When the sugar begins to dissolve and bubbles begin to appear, set the pan aside.

Let the caramel cool for 10 minutes.

Pour the caramel into a mold (glass or metal). Fill all corners of the mold with caramel.

Place 0.5 cups of nut halves on top of the caramel surface. Cut the second half of the glass of nuts into small pieces. Sprinkle these pieces over the caramel.

Shape the dough into a rectangular shape. Grease the surface of the cake with soft butter (6 tbsp.)

Mix sugar with cinnamon. Sprinkle the cake generously with this mixture (except for the edge).

Rub with your hands or a spatula so that the layer is even. Roll up the roll.

To ensure that the buns are the same, we divide the roll in half. Then we cut half in half again, etc.

Place the pieces on the caramel. Lightly press them into the soft caramel.

Set to bake at 190 degrees until golden brown. This will take 18-22 minutes.

While the buns are hot, grease them with a piece of cold butter.

Turn the bun pan over onto a plate.

These are the delicious cinnamon rolls you should get.

Caramel buns cinnabon Author

You can take any other nuts: walnuts and peanuts. But if you want to surprise your friends, then, of course, pecans will look more impressive.

What products will be needed?

Cinnabons use the same ingredients as any baked goods, plus cinnamon. Kefir can be replaced with milk with a fat content of up to 3.5%. I like dough made with fermented baked milk or yogurt. They add a subtle sourness.

Dough:

kefir – 1.5 cups;
salt - a pinch;
sugar – 3 tablespoons;
margarine – 75 g;
dry yeast - 0.5 sachets (if you have pressed yeast, then take a piece the size of half a matchbox);
chicken egg – 2 pcs.;
vanillin - on the tip of a knife;
flour – 0.6-0.7 kg (3-4 cups).

One of the “secrets” of successful Cinnabons is flour with a high percentage of gluten. In Russian realities, this is the highest grade or “Extra”.

Some foreign authors insist on the mandatory preparation of “gluten”. To do this, they mix 2 tbsp. l. flour with an equal amount of cold water and knead a small piece of tight dough. For some reason, it is washed under the tap and then added to the rest of the ingredients. I don’t see the point in this, because gluten is determined by the quality of the original product. If it is low, then “dancing with a tambourine” will not help.

Filling for cinnabons:

granulated sugar – 1/3 tbsp.,
ground cinnamon – 2 tbsp. l.,
butter - half a pack.

Cinnabon bakeries use special Makara cinnamon. It is grown in the mountains of Indonesia and prepared in a special way. I take the regular one. The one that stands on the store shelf next to the coconut flakes and baking powder.

Another “secret ingredient” of Cinnabons is cane sugar. In Russia, reed does not grow, but there is a lot of beets. If you replace brown sugar with white sugar, no one will guess