Go Cinnabon - all the secrets of cooking

Real Sinnabon in your house

One would think that yeast buns with different fillings are one of the most popular desserts in any national cuisine. But here comes the synnabon, and the whole world begins to go crazy.

Cinnabon is the name of the bakery cafe and the main dish served here. It looks like a rather large bun, in which the filling consists of cream cheese and cinnamon, sometimes nuts and raisins are used.

The first establishment with a similar dish appeared not so long ago - in 1985 in Seattle, and today you can try classic cinnabon in more than 60 countries of the world. But the real housewives stop at nothing to learn the secrets of dough and baking, and do the magic at home.

Cinnabon buns at home - step by step photo recipe

If you decide to please yourself and your loved ones with something tasty and unusual, we recommend trying the following recipe.

Ingredients Required:

  • Flour - 1.2 kg.
  • Sugar - 0.6 kg.
  • Salt - 2 pinches.
  • Dry yeast - 1 pack (11 gr.).
  • Eggs - 3 pcs.
  • Oil cl. - 0.18 kg.
  • Condensed milk - 3-4 tablespoons.
  • Cinnamon - 1 package (10-15 gr.).
  • Hochland-type curd cheese - 0.22 kg.
  • Milk - 0.7 kg.
  • Lemon - 1 pc.

Cooking:

1. Mix together the usual milk, yeast, flour, part of butter, butter (0.05 kg), eggs, a quarter of sugar (0.15 kg), salt and knead for 5 minutes.

2. After that, remove the cooked dough in a warm place for 1 hour.

3. Pour 50 grams of granulated sugar on a hot frying pan, melt it to caramel color and add 7 tablespoons of water.

4. Divide the dough into several parts, roll out each part to a thickness of 5 mm, and leave 5 cm on the sides without filling. Smear with butter. We wet edges of the test with water, but not oil.

5. Sprinkle with sugar, cinnamon and pour a thin stream of caramelized sugar. Sprinkle with sugar on top - 3 pinches, lubricate at the edges with oil.

6. We roll the dough into a roll, press the edges and tear off. We cut the roll into equal parts with a thickness of 5 cm. We put it on a baking sheet, cut it down, first put parchment paper on it.

7. Turn the oven on for 5 minutes to maximum. After we turn it off, we put the synabon in it for 2 minutes, take it out and let it stand for 20 minutes to come.

8. Heat the oven to 190 degrees. Put the baking sheet for 20 minutes.

9. We take 150 gr. curd cheese, spread in a bowl, mash with a fork. Add 4 tablespoons of condensed milk, zest of 1 lemon. Beat with a whisk or a mixer.

Be careful that the white part of the lemon does not get into the sauce, otherwise it will turn out to be bitter.

10. We smear the resulting cream on top of the sinabon, for decoration you can pour the remaining caramel.

Homemade Cinnamon Cinnamon Rolls: A Classic Recipe

Unfortunately, no homemade recipe can match the classic products of the Cinabon bakeries, and all because the secrets of cooking keep in the strictest confidence. But you can get closer to it, because even the strictest secrets open with time.

One of the company's net finds is to use flour when mixing dough, the gluten content of which is much higher than in ordinary varieties. Such flour is difficult to find in stores, grocery stores and supermarkets, so you have to choose one of two ways.

The first is to add wheat gluten to the dough, but this is probably too simple and does not always guarantee an excellent result. Therefore, it is best to try to cook the gluten yourself, and then combine with the dough.

Products:

  • Fresh milk - 200 ml.
  • Sugar - 100 gr.
  • Fresh yeast - 50 gr.
  • Butter - 80 gr.
  • Flour - 700 gr. (perhaps its amount will have to vary in one direction or another).
  • Salt - 0.5 tsp.

Technology:

  1. For gluten, take water (2 tbsp.) And flour (1 tbsp. L.), From these ingredients, knead a lump of dough.
  2. Send it under a stream of cold water, rinse until it loses density. When the dough becomes sticky in appearance, you can consider it ready to send to the dough for synnabon.
  3. The dough itself is prepared in the usual way. Milk to warm on the fire, to a warm, but not hot state.
  4. Pour sugar into milk (1 tbsp. L.) And put the yeast. Stir in the spoon, dissolve the sugar and yeast.
  5. Opara should stand in a warm place for a third of an hour. During this time, bubbles will appear on the mass - a signal that the fermentation process is proceeding as it should.
  6. While the sponge reaches the desired state, beat the eggs with the remaining portion of sugar and salt. You can go even further, whipping separately the proteins with sugar and the yolks with sugar, and then putting everything together.
  7. Add softened butter to the sweet whipped egg mass. Continue whipping. It is more convenient to do a mixer.
  8. The next stage is the connection of the oil-egg sweet mass with the opium. Again, the mixer helps out, which makes it easy, fast, evenly.
  9. Stage for kneading dough last - adding gluten and flour. Last sprinkle a little, each time achieving complete stirring. First, you can use a mixer, then knead hands. Ready signal - the dough is homogeneous, gentle, lags behind the hands.
  10. To lift the container with the dough to put in a warm place, away from drafts, open vents and doors. When raising the dough, it must be kneaded several times, that is, returned to its original state.
  11. After 2–3 battings, you can start making the cream and molding classic cinnabons.

Perfect Cinnabon Muffin Cream

The presence of gluten in the dough is not the only secret of synnabon, experienced tasters have already heard that cinnamon for this delicious dessert comes from the only place on the planet - Indonesia. It is unlikely that housewives who make cinnabon at home, will specifically engage in the search for Indonesian cinnamon. You can take any available in the nearest supermarket.

Another secret ingredient of the synnabon filling is brown cane sugar, the happiness that today you can safely buy it in the hypermarket, although the cost of many housewives will surprise you unpleasantly, but what you will not do for your beloved household.

Products:

  • Cinnamon - 20 grams.
  • Brown sugar - 200 gr.
  • Butter - 50 gr.

Technology:

  1. For the manufacture of cream butter, first get out of the fridge, wait until it melts.
  2. Grind well with cinnamon and sugar.
  3. Sweet and aromatic filling for synabon is ready, it remains to proceed to the forming of buns and baking.

Baking cinnabon buns: tips and tricks

Any professional culinary specialist, having examined the sinnabons displayed in the cafe window, will instantly tell about the last secret of the cake. In each of them exactly five turns of dough, no more and no less.

In order to repeat the feat of professional culinary specialists at home, you need to roll the dough thin enough (5 mm thick), cut into rectangles 30x40 cm in size. It is good to grease the layer, but not to reach the edges to get a tight grip.

Next, proceed to twisting the roller (roll), if everything was done according to the instructions, you should get five turns. Next, the roll is divided into 12 parts, that is, from one layer, it turns out 12 very appetizing sinnabon.

Bake on special paper, placing the products away from each other, as in the baking process, they increase in size. Bake not immediately, wait from 15 minutes to an hour, while undergoing the process of proofing, when they increase without heating. Bake for 20 minutes. The final touches are applied using butter cream.

Products:

  • Cream cheese, Mascarpone type - 60 gr.
  • Icing sugar - 100 gr.
  • Butter - 40 gr.
  • Vanillin.

Technology:

Combine the ingredients in a homogeneous creamy mass, keep it near the oven, so as not to dry. Cinnabon slightly cool and apply butter cream.

Serve sweet sweetness better in the form of heat with a cup of aromatic coffee or tea!

And finally, our answer to overseas Sinnabon: delicate buns with custard and condensed milk.


IMPORTANT!!! Find out how many calories in your recipe. CALORIES CALCULATOR



2 comments on “The real sinabon in your house”

  1. Olin :

    I wanted to make wonderful cinnabon buns with custard and condensed milk for a long time. On this site, according to the recipe, I got tasty buns and fragrant ones. The recipe works and you need to follow the exact instructions.

  2. Mary :

    The use of cheese was skeptical. Sweet dough, condensed milk, and suddenly cheese - it seemed strange, because cottage cheese or sour cream is usual to add dairy products to rolls and cakes. But the cheese cream turned out to be cool, I wanted to add it to the other baking now.

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