Cinnabon buns are a signature dessert from the chain confectionery of the same name. Products in the form of a snail, flavored with cinnamon and poured with sweet glaze, you can easily cook yourself. There are variations of the classic recipe with the addition of caramel, nuts, chocolate and other delicious ingredients - these types of pastries are also worth trying.
Cinnamon Buns with Cream Sauce Step by Step
The classic recipe has many nuances - from the selection of the right type of flour to the peculiarities of cooking the creamy glaze. An important condition is to act in stages, without rushing and without trying to save food. It takes a generous helping of filling and lots of sweet, creamy fudge to make the buns tasty. Sinabon should be moist, glazed and very satisfying. It is worth considering the high calorie content of the dessert; it is impossible to reduce it without compromising the taste.
Ingredients:
- 200 ml of milk;
- 11 g dry yeast (1 sachet);
- 70 g butter;
- 2 eggs;
- 600 g of premium wheat flour;
- 100 g sugar;
- 1 tbsp. l. vanilla sugar;
- 1 tsp salt;
- 1 tbsp. l. gluten free.
For filling:
- 50 g butter;
- 20 g ground cinnamon;
- 170 g brown sugar.
For creamy glaze:
- 500 g mascarpone cheese;
- 1 tbsp. l. vanilla sugar;
- 4 tbsp. l. icing sugar.
Prepare gluten by mixing 2 tbsp. l. wheat flour with the same amount of water. Roll the mass into a tight lump, put it in cold water and rub with your fingers, washing out the starch. Knead the dough and change the water several times until the mass becomes loose and sticky. Leave it in water to keep the gluten from drying out.
Start making the dough. Sift flour into a bowl, mix it with plain and vanilla sugar, salt, dry yeast. Beat eggs with a mixer or whisk, melt butter, combine with warm milk and eggs. Whisk again.
Add dry products in portions to the milk-oil mixture, knead the dough with a mixer until completely homogeneous. At the same time add small pieces of gluten, it should be evenly distributed. You can knead the dough with your hands, but this option will take much longer. A properly prepared mass is homogeneous, elastic, not too sticky.
Put the dough on a floured board, knead a little with your hands. Do not press too hard, otherwise the buns will turn out flat and tough. Gather the dough into a ball, place in a large bowl and cover with plastic wrap or towel. Leave for 1 hour at room temperature, during this time the dough will greatly increase in size.
Mix together ground cinnamon and brown sugar. If desired, the proportions can be changed by increasing or decreasing the amount of spice. If brown sugar is not available, white cane sugar will do.
Put the dough on a board, knead a little and roll it into a rectangular layer. You will not need a lot of flour, a properly prepared mass does not stick to your hands and rolling pin. Grease the surface of the layer generously with melted butter, sprinkle with a mixture of sugar and cinnamon, smooth the filling with your hands so that it lies evenly. Roll the dough with a rolling pin directly over the powdered sugar and roll into a roll. The tighter the dough is rolled, the more flavorful and beautiful the buns will be.
Cut the roll into 12 equal parts. The knife should be wide and very sharp. Some people prefer to cut the dough with sewing or dental floss without crushing the roll. Place the pieces on a baking sheet lined with oiled baking paper. Leave for proofing for 1 hour, covering the baking sheet with a clean linen towel. During this time, the buns will rise and increase in size, this must be taken into account when stacking.
Place the baking sheet in an oven heated to 160 degrees. Bake for 45 minutes, making sure that the buns do not burn. While the baking is getting to the desired condition, make the icing. Mix mascarpone with icing sugar and vanilla sugar until smooth. Cheese can be replaced with thick sour cream of high fat content. A simpler option is condensed milk.
Remove the buns from the oven and immediately cover them with freshly made icing. When the first layer is slightly melted and absorbed into the hot dough, spread the remaining icing with a pastry brush.
Serve the synabons hot or warm. If the buns are cold, they can be quickly reheated in the microwave by turning it on for 15 seconds at full power. A great addition to baked goods is freshly brewed black tea or coffee. Well, Americans serve synabons with milk, which is also very tasty.
Sinabon chocolate: a step-by-step recipe
Chocolate lovers prefer to complement the classic buns with a thick cocoa-based icing. Chocobones are served warm, the homemade icing remains soft and slightly stringy. The principles of dough preparation remain the same as in the basic version, the only difference is in the sweet final coating.
Ingredients for the glaze:
- 50 g of high quality butter;
- 4 tbsp. l. Sahara;
- 2 tbsp. l. cocoa.
To make the buns tasty, you need to take the best cocoa with a completely natural composition. Instant analogs will not work.
Glazing is very easy to make. Mix cocoa powder with sugar, add melted butter, mix well. Heat the mixture in a water bath for several minutes without stopping stirring. Pour the hot icing over the buns just removed from the oven.
Buns with nuts and caramel: an original option for real sweet tooth
After tasting the classic Sinabon, you can prepare a variation with caramel topping and nuts. If you can't find pecans, walnuts, peeled from tough films and lightly fried in a dry pan, will do. It is better to buy caramel topping, it is too difficult to cook it yourself.
Ingredients:
- 100 g peeled pecans;
- 50 g caramel topping;
- 50 g mascarpone or other cream cheese;
- 100 g icing sugar;
- 40 g butter;
- a pinch of vanillin.
Mix softened butter with mascarpone cheese, vanilla and powdered sugar. To make the cream smooth and lush, it is better to use a mixer. Set aside half of the mixture, spread the rest over the hot rolls.
Combine the remaining cream with caramel, mix. Spread the thick mixture over the buns and sprinkle with coarsely chopped nuts.
