Secrets to making cinnamon rolls. Sinabon buns: a recipe for making delicious baked goods Recipe for French buns with ginger and butter cream

Our hallway has its own special smell, nowhere else does it smell like that. I don’t know what it is - either food or perfume - I can’t tell, but you immediately feel like you’re at home. (D. Salinger. "The Catcher in the Rye")

Cinnabon is a world famous brand of the most delicious cinnamon rolls, coated with a delicate white cream cheese frosting. Cafe-bakeries with the same name exist all over the world, including in Russia, and, in addition to buns, they are famous for other mega-calorie desserts. Cafe Cinnabon is a feast for a gourmet with a sweet tooth. I'm not a fan of such an abundance of sweets, but cinnamon rolls urgently demanded to move into my home kitchen and I gave in.

You will need:

Dough:

• milk 200 ml
• dry yeast 1 sachet (11 g)
• eggs 2 pcs
• butter 70 gr
• sugar 100 gr
• premium wheat flour 600 gr
• salt 1 tsp
• vanilla sugar 1 tbsp.
• gluten 1 tbsp. (I'll tell you what it is below)

Filling:

• butter 50 g
• brown sugar 170 gr
• ground cinnamon 1 sachet (15-20 g)

Cream glaze:

• Mascarpone cheese 500 gr
• powdered sugar 4 tbsp.
• vanilla sugar 1 tbsp.

These ingredients are used to make the dough, filling and icing for the buns. Everything is available, the only thing that confuses us is the mysterious gluten.

Gluten or gluten- This protein found in grains and, accordingly, in flour from wheat. Thanks to gluten, flour diluted with water becomes elastic and elastic, turning into dough. If there is not enough gluten in the flour, the baked goods rise poorly and “float” in the oven, so the baking industry often additionally introduces gluten into the dough in the form of an industrially prepared powder. If you don’t have such a powder, then this is not a reason to give up baking, because gluten is very easy to prepare at home.

How to prepare gluten:

Mix 2 tbsp. flour with water (approximately 2 tbsp) until a thick dough forms. Roll the dough into a ball. Pour cold water into a bowl, drop the ball of dough into it and knead it in the water with your hands. Your goal is to wash the starch out of the dough. Change the water periodically and continue kneading the dough. When the water becomes almost transparent, and this will take 5-7 minutes, you will have a sticky mass in your hand - it looks like the same dough, but without starch - this is what it is.

To prevent the gluten from drying out, place it in water.

In addition to preparing the gluten, do one more thing: a few preparatory steps:

For the filling and glaze you will need butter and mascarpone cheese at room temperature, take care of this and remove the butter and cheese from the refrigerator in advance.

Yeast dough likes to be kneaded from warm ingredients, so if the eggs were in the refrigerator, put them in a bowl and cover with hot water and let them warm up.

To knead the dough, melt the butter in milk. This can be done in the microwave: first melt the butter, combine it with milk and, if the mixture is not warm enough, reheat. Remember that the mixture should be warm, but not hot, as they say, “tolerate the finger.”

Step-by-step photo recipe:

Sift the flour into a bowl, add dry yeast, salt, sugar and vanilla sugar.

Mix so that the ingredients are distributed evenly, using your hand.

Start kneading the dough. I do this using a mixer. Whisk eggs. There is no need to beat for a long time - until smooth.

Add milk with melted in it butter. Stir.

Swap the beater attachment for dough hooks. Add to eggs flour mixture (It is better to add gradually in two or three doses) and turn on the mixer.

Don't forget about gluten- Divide into pieces and add to the mixer bowl.

The dough is kneaded in the mixer for no more than 10 minutes.. This is enough time - praise and gratitude to the people who came up with such a smart machine! When kneading the dough by hand, it will take much longer. Periodically stop the mixer and scrape the flour from the sides of the bowl until it is all incorporated into the dough.

Place the finished dough on a floured surface.

How I love this moment! The dough is ready, it is kneaded evenly, elastic and elastic. No need to knead it anymore, just knead it with your hands and form it into a ball.

Place the dough in a bowl, cover with cling film, leaving a hole for air, and leave alone for 1 hour.

While the yeast is working, prepare the filling- mix brown sugar with cinnamon.

Brown sugar can be replaced with regular sugar. There may also be a little more or less cinnamon (there are packages of 15, 20, 25 grams).

The dough has risen and increased in volume.

Place it on a floured surface and well knead to remove air.

Knead the dough with your hands, try to give it rectangle shape.

Now roll out the dough with a rolling pin into a rectangle the size 45x50 cm. While rolling, add a little flour. Properly kneaded dough is very elastic and does not stick to your hands or surface, so you won’t need a lot of flour.

Brush the entire surface of the dough with soft butter.

Sprinkle with sugar mixed with cinnamon and smooth with your hand.

Take a rolling pin and lightly press the filling onto the dough - roll it.

Roll the dough into a roll. Roll along the long side: start from the edge opposite you and roll towards you, slightly pulling the dough away from you. The roll must be rolled tightly, then the buns will turn out even.

Cut the roll into buns. To do this, first mark the roll with a knife on 12 parts.

To make the buns even, cut the roll thread. I used dental floss, but you can also use regular floss. Lift the edge of the roll, place the middle of the thread under the roll, bring the ends of the thread over the roll along the intended cut and pull sharply in opposite directions. Very quickly and easily you can divide the roll into 12 small parts.

Place the future buns on a baking sheet lined with baking paper. Use your fingers to lightly seal the last roll of the bun to prevent it from unraveling during baking.

Cover the baking sheet with a clean towel or cling film and leave the buns for rise for 1 hour.

After an hour, remove the film and place the buns in the oven. Bake the buns at t 160°C 45 minutes. In the meantime, the buns are baking and driving the whole neighborhood crazy with their aroma, prepare butter icing: Beat the Mascarpone cheese with powdered sugar with a mixer.

Mascarpone is possible replace with homemade sour cream, but preparing cream from it has its own characteristics. How to make cream from homemade sour cream, see If you don’t have either Mascarpone or sour cream, just pour condensed milk over the hot buns.

These are the beauties we turned out - cinnamon rolls!

Remove the buns from the oven and lubricate immediately half the prepared cream glaze. Wait 10-15 minutes, during which time the first part of the glaze will melt on the hot buns and be a little absorbed into them. Then spread the remaining icing onto the buns.

Meet! Famous cinnamon bun Cinnabon- bun “in the fog”! Airy, well-baked dough, delicate sweet glaze and the famous unforgettable taste of cinnamon! Oh, what a... oh aroma... at! Yes, this smell can rightfully be called the smell of home!

Be sure to reheat the bun if it has cooled down (15 seconds in the microwave at full power) - a warm bun is especially good! You can store Cinnabons in the refrigerator, but then keep them in the microwave a little longer - 25-30 seconds.

Despite the fact that nutritionists consider Cinnabon one of the most harmful desserts, it is no more harmful than any other baked goods. It's no secret that sweets raise the level of endorphin - the hormone of joy, but in everything you need to know when to stop. It is not in vain that wise people say that knowing your limits and living in accordance with them is one of the main conditions for happiness. If you care about a varied and nutritious diet for your family, then you are unlikely to offer Cinnabon as an after-dinner dessert. This bun is good separately from everything else, for example, as an accompaniment to tea. I think that one Cinnabon for an afternoon snack won’t hurt anyone! Enjoy your tea!

This recipe is not authentic and does not contain Philadelphia. But these buns are just as good, they have an attractive aroma and taste of cinnamon, and are also covered with a very pleasant sweet fudge.

Prepare the necessary ingredients to make Sinabon cinnamon rolls.

In a large saucepan for preparing the dough, combine milk (200 ml), sugar (75 g) and vegetable oil (60 g). Heat almost to a boil and remove from heat, let cool to 35-40 degrees.

Add the crumbled yeast, do not stir for a couple of minutes.

Add sifted flour (320 g). Mix until you have a smooth, sticky dough. Leave in a warm place, covered with a towel, for 1 hour. The dough should double in size.

The risen dough looks very attractive.

Add another 80 g of flour, a pinch of salt and baking powder prepared from the indicated ingredients (just mix soda, citric acid and starch).

Knead into a smooth dough.

Divide the dough into three equal parts. Prepare the filling: melted butter in one container and a mixture of cinnamon and sugar in another.

Using a rolling pin, roll each piece of dough into a rectangular layer, brush it with melted butter and sprinkle generously with the cinnamon-sugar mixture.

Roll the dough into a roll. Cut it into five pieces. Place each one vertically on the table and press it lightly with your hand on top.

Place the pieces in a baking dish greased with butter.

Bake Sinabon cinnamon buns in a preheated oven for 20-30 minutes at 190-200 degrees.

While the buns are baking, prepare the fudge. To do this, mix melted butter, powdered sugar and warm milk. The more powder there is, the thicker the fudge will be. This moment can be adjusted.

Sprinkle the hot finished buns generously with the resulting fudge.

You can decorate the buns with soft nuts or almonds.

Bon appetit!)

They founded the now world-famous chain of cafe-bakeries, the main dishes of which are Sinabon buns with cinnamon, cream cheese, Rich and Greg Komen cupcakes.

Father and son wanted to create "the best cinnamon roll in the whole world." This idea became the core concept for developing their business.

They hired a local craftsman. Three months later, after hundreds of culinary experiments and numerous trips to Indonesia in search of the best variety of cinnamon, the team of the future network improved the Sinabon bun recipe and opened the first bakery on December 4, 1985 in Seattle (USA, Washington state).

It was in Seattle that the brand began to grow into a global phenomenon, and it is there that the famous bakery products are created:

• Classic Roll;
• Minibon;
• Caramel Pecanbon;
• Cinnabon Stix;
• CinnaPacks and others.

It also created signature drinks such as Mochalatta Chill and Chillattas.

There are several secrets to the success of the brand’s products:

1. Using the inimitable Makara cinnamon, which is grown in the mountains of Indonesia specifically for Cinnabon.
2. Making dough from wheat with a high gluten content.
3. The presence of strict production standards: the roll is rolled by a master, cut into pieces, and it must have a maximum of five turns.
4. Each brand product is baked in front of visitors and served hot from the oven.

In 2005, the company released Cinnabon Bites. These are buns prepared according to the classic recipe, loved by many, but in a reduced form.

One of them is sized so that a person can simply put it in their mouth without bothering to bite it. There are 6 pieces in a package.

The idea to create a portable product that is convenient to carry and can be eaten anywhere was given to the founders of the company by consumers who wanted to enjoy their favorite delicacy while walking in front of store windows or rushing to the airport.

The bakery chain is actively expanding through franchising agreements, thanks to which people from different parts of the world can try the famous Sinabon cinnamon buns.

You can cheer yourself up not only with high-calorie sweets; you can cope with this task just as well. What do you know about this animal and the company that produces it?

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Sinabon buns recipe with photo

Making Sinabon buns at home seems like an impossible task, because everyone knows that the proprietary recipe is patented and kept in the strictest confidence.

However, you can also prepare homemade Sinabon, which will be no worse than the branded delicacy. To do this, you should strictly follow the recipe below.

Preparing the dough

For the test you will need:

• milk – 200 ml;
• yeast - 11 g dry yeast or 50 g fresh;
• flour – 600-700 g;
• sugar – 100 g;
• salt – 1 tsp. ;
• butter (softened) – 5 tbsp. ;
• eggs – 2 pcs;
• gluten – 1 tbsp. (read how to prepare it below).

So, let's move on to preparing the dough. Warm milk should be mixed with a spoon of sugar, yeast should be added to the mixture. The resulting dough should rise; to do this, leave it in a warm place for 10-15 minutes.

Beat the remaining sugar with the eggs. Important! The eggs should not be cold, their temperature should be at room temperature. Add salt and soft butter to the eggs beaten with sugar and mix thoroughly.

While the dough is rising, prepare the gluten. To do this, mix a tablespoon of flour with two tablespoons of water.

The resulting hard lump of dough should be rinsed under running cold water. The result will be a heterogeneous “rag” - gluten, which must be added to the dough before flour.

When the dough rises, mix it with the egg-butter mixture, gluten, mix, add sifted flour to the dough, which must be poured in gradually, monitoring the consistency of the resulting dough. It doesn't have to be cool.

The volumes of flour indicated above (600-700 g) are approximate, it is impossible to give an exact figure, housewives, look at the situation.

Now we form a nice lump out of it, cover with cling film or a towel and leave for an hour in a warm place.

It is advisable to close the windows and doors in order to avoid drafts that could disrupt the process of “approaching” the dough, which should ultimately “grow” approximately twice.

If you want fluffier buns, wait two hours, during which you need to knead the dough 2-3 times.

This does not mean that you will have to hypnotize the base for a future delicacy for 1-2 hours; you can do something more useful, for example, prepare the filling.

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Read about Adobe Acrobat Reader and other products from the world famous brand.

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Preparing the filling and cream (glaze)

For the filling you will need:

• butter – 50 g;
• brown sugar – 200 g;
• cinnamon – 20 g;

The filling is prepared in three steps: one – melt the butter in the microwave or on the stove, two – combine the cinnamon and brown sugar, three – mix them with the butter. That's it, the filling is ready.

Don't forget what else is needed cream to prepare, for which you need to have:

• cream cheese – 50-60 g;
• soft butter – 40 g;
• powdered sugar – 100 g;
• vanillin;

First, mix soft butter with cream cheese until smooth. Add vanillin and powdered sugar to the resulting mass.

To prevent the cream from hardening, and in the future to avoid problems with its uniform distribution, it is better to leave it next to the stove so that the heat of the oven does not allow it to harden.

Perhaps you will like them, which, of course, are not comparable to the cost of buns, but they also have different values? Still, these watches are considered an object of art, not only of watchmaking, but also of jewelry.

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Forming buns

After you have patiently waited for the dough to rise, you need to sprinkle flour on the table and knead the dough on the table for 1-2 minutes. When it stops sticking, cover it with a towel and let it “rest” for another 5 minutes.

The dough is now completely prepared. Using a rolling pin, roll it out the layer is 5 millimeters thick and approximately 30/40 cm in size.

Spread the pre-prepared filling of butter, cinnamon and sugar evenly over the surface. Approximately leave three centimeters from the edge of the layer empty so that the roll can stick together tightly and the filling does not leak out during baking.

Next, roll the dough into a tight roll (remember the rule that branded buns contain no more than 5 turns). The tighter the roll, the more homemade buns will resemble the original, but again remember the rule of five turns.

Cut the resulting roll into pieces, the thickness of each of which should be approximately 2.5 cm or 1 inch. If you followed the technology, you should get 12 parts.

It is best to cut the roll with thread or fishing line, or at least with a very sharp knife, otherwise the buns will be deformed and may crumble.

Grease the baking dish generously with oil. It is desirable that the sides of the form be high. It is best to place parchment paper on the bottom of the pan so that later there is less to clean and the product does not burn. In this case, grease the parchment paper with oil.

Place the formed buns at a distance of 3-4 cm from each other. Cover the pan again with a towel for 15 minutes and let the “goodies” rise a little more. To achieve maximum pomp and airiness, you can wait an hour.


Place a baking dish in an oven preheated to 180 degrees and, depending on the characteristics of a particular oven, bake the buns for 18-25 minutes.

To check the doneness of the baked goods, pierce it with a match or toothpick. If the dough does not stick to it and it remains clean, then the baking is ready.

And the final touch: without removing the products from the mold, apply cream to them using a brush. To prevent it from spreading and melting, let the buns cool slightly. That's all, now you know how to prepare Sinabon.

We got carried away a little with the recipe, let's return to the brand. The company's official website is in English, which does not in any way interfere with enjoying the view of the company's amazing products, which, unfortunately, cannot be tasted by looking at the picture. But technology does not stand still, you never know what else our craftsmen will come up with.

So, on the official website, visitors will find a complete list of products with amazing descriptions, after reading which they will want to try each of the brand’s signature dishes, and immediately.

There is a tab containing contact information, news department, vacancies, as well as a section informing about the features of purchasing a brand franchise and the conditions for opening a franchise store. But you won’t be able to find out the addresses of the Sinabon cafe on the official website; unfortunately, there is no such section here.

But we are talking about the official website itself. Don’t be upset, for each state in which the company has representative offices, its own unique resource has been created. So, for the Russian Federation, its address looks like this: http://www.cinnabonrussia.com/ - here a Russian-speaking user will find all the information of interest in an accessible and understandable form.

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The recipe for Cinnabon cinnamon rolls is not a hassle, but you have to stick to it carefully so that you don’t end up with grandma’s usual buns.

Translated from English, cinnamon means “cinnamon buns.” This roll made the bakery famous, securing worldwide fame. The brand is represented by more than 1,100 bakeries around the world.

Sinabon buns recipe

For the test:

• Warm milk - 250 ml.
• Melted butter - 65 g.
• Warm water - 3 tbsp. spoons
• Egg - 1 pc.
• Vanilla sugar - 1 sachet
• Flour - 3 1/3 cups (use a cut glass)
• Salt - 3/4 teaspoon spoons
• Sugar - 3 tbsp. spoons
• Dry yeast - 2 teaspoons

For the filling:

• Brown sugar - 1 cup (we use the same faceted sugar)
• Ground cinnamon - 4 teaspoons
• Butter (softened, room temperature) - 45 g.

For the glaze:

• Cream cheese (I used Mascarpone, you can use cream cheeses like
  Philadelphia, Almette) - 150 g.
• Powdered sugar - 150 g.
• Milk - 1-2 tbsp
• Lemon juice - 1-2 tbsp. spoons

How to make fluffy Sinabon buns

First make the dough: mix water, half the milk, sugar (1 tablespoon) and yeast.
Place the dough in a warm place without drafts (I usually put it in a kitchen cabinet or in a switched off oven).
Mix butter, egg, sugar with a whisk.
Add salt, remaining milk, vanillin, yeast dough, flour and mix until smooth.

Cover with a kitchen towel and place in a warm, draft-free place for 45 minutes.
Wait until the dough has doubled in size before continuing the process.

While the dough is rising, prepare the filling for the buns.

Mix all the ingredients for the filling (cinnamon, brown sugar, milk) in a separate bowl until the consistency is like wet sea sand.

Prepare a work surface for rolling out the dough - sprinkle it with flour (I roll on a silicone mat from Ikea, using the smallest amount of flour).
Roll out the risen dough into a large rectangle (I always get a circle), the thickness of the cake should be 7 mm.
Spread the filling on the crust and spread into a thin layer.
Starting from the narrow edge, we begin to roll the cake into a roll.
Cut the rolled roll into 4cm wide rolls.
Place the resulting circles in a large pan so that there is space between the buns.

Cover the pan with the sliced ​​buns with a towel and leave to rise for some time.

A delicious dessert originally from France - (follow the link to read).

After 10-15 minutes, the buns will increase in size and completely fill the entire mold.
At this time, preheat the oven to 190 degrees.
Place the buns in the preheated oven and bake for about an hour until the buns are golden brown.

While the buns are baking, don’t waste time) Prepare the glaze.
Mix equal amounts of powdered sugar with cottage cheese and add a little lemon juice. You can dilute the resulting cream with milk.

Note: (follow the link to read the recipe).

Take the finished buns out of the oven and fill them with hot buttercream.

Answers to frequently asked questions

— I heard that Cinnabon buns need gluten, that is, you knead a tough lump of dough and add it to the general mixture. Is it necessary to do this?

Yes, indeed, many people add gluten to the dough for Cinnabon, I tried this, but I didn’t notice a difference. Just in case, I’ll write a recipe and method for preparing gluten, in case someone decides to try it.

Preparation of gluten: mix 1 heaped tablespoon of flour with two tablespoons of water. Knead the resulting ingredients into a stiff dough. Rinse a piece of dough under running cold water. As a result, you should be left with a “rag” of heterogeneous structure in your hands - this is gluten. It can be added to the dough before flour.

One of my blog readers shared a detailed history of the creation of the Cinnabon brand. Thank you very much, Anyuta! I'll write it here:

Back in 1985, father and son Greg and Richard from Seattle decided, through numerous experiments, to create a recipe for the best cinnamon roll in the world. The first bakery "Sinabon" appeared on December 5, 1985, in this coffee shop only the classic sinabon - a cinnamon bun - was baked and served. Since 1988, the "minibon" bun appeared in production, followed by other types: "Shokobon" - buns with chocolate, “Pekanbon” - with pecans and caramel, buns made from puff pastry recipe “Sinabon Stix”, “Sinabon Bites” - tiny buns, one bite, served with signature drinks (Moccalata, Chillata, Cinnamon Frappe and others ).

— Is it possible to replace dry yeast in this recipe with “live” raw yeast?
Can. Make a replacement at the rate of 11 grams of dry yeast equal to 50 grams of raw yeast.

— Is it necessary to knead the dough during proofing? That is, knead it and let it rise again. I've heard that this makes the buns more airy.
You can wait for a double test approach, but this is not at all necessary. It is enough to knead once.

For fans of video recipes, there is another option for synabon with cinnamon in the TV program “It Will Be Delicious.”

Sinabon (or rather Cinnabon) is a world-famous chain of fast food cafes and bakeries, where the main dish is cinnamon rolls with cream cheese. The secret of these buns is no longer kept in the strictest confidence by the company, but on the contrary, it is revealed with pleasure at master classes held by the cafe.
First, it is a high-gluten wheat dough. Secondly, Makara cinnamon, grown in Indonesia at an altitude of five thousand meters above sea level. Thirdly, strict production standards: the roll that the master rolls and then cuts into buns must have no more than five turns. I’m afraid we won’t find Makara cinnamon, but nothing will stop us from replacing it with ordinary cinnamon (the difference, to be honest, is not very noticeable), but we will strictly follow the rest of the recipe’s features. Pamper yourself, surprise your family and friends, prepare homemade Sinabon buns :)

Ingredients for 12 large buns

• dough,
• filling,
• fondant

For the test:
250 ml warm milk (45 C),
2 eggs
75 g butter or margarine,
4.5 cups flour (+ another handful for rolling out dough),
1 tsp salt,
100 g sugar,
2.5 tsp (7-11 g packet) dry active yeast.
The milk for the dough must be warm, but in no case hot. The remaining ingredients are at room temperature.
Filling:
1 cup brown sugar
2.5 tbsp. ground cinnamon,
75 g butter.
Fudge:
100 g cream cheese (Philadelphia, Mascarpone, Almette),
50 g butter,
200 g (1.5 cups) powdered sugar,
1/2 tsp. vanilla extract or vanilla sugar,
1/8 tsp salt (very small pinch).

Recipe for making buns

Serve the buns warm. Bon appetit!

PS: The dough for Sinabon buns can also be kneaded in a bread machine. Add the dough ingredients to the bread machine and start the Dough mode.