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The recipe for Sinabon cinnamon rolls is kept in the strictest confidence, and the best technologists worked on its creation. It was many years ago in America in Washington state under the auspices of Ritch Komen and his son Greg. The creators confidently claim that they managed to come up with a real culinary masterpiece. The secret of taste is in the patented recipe. First, the dough is made from wheat with a high gluten content. Secondly, Makara cinnamon, grown in Indonesia at an altitude of five thousand meters above sea level. Third, strict production standards. The roll that the master rolls and then cuts into buns should have no more than five turns. The company's business card is classic Sinabon with cream cheese and cinnamon. Each Cinnabon product is baked in front of customers and served hot straight from the oven.
This roll made the bakery famous and made it famous throughout the world. Cinabon - this word combines cinnamon, which means “cinnamon” in English, and bun - bun. The recipe is not troublesome, however, you should stick to it as closely as possible, otherwise you will end up with ordinary “grandmother’s buns.” Americans use high-gluten wheat flour. But if you're not sure about the stickiness of your flour, you can make your own gluten. Whether to add it or not can only be decided experimentally.

Ingredients:

For the test:
Flour ~ 600
Milk – 200 ml
Eggs - 2 pieces
Sugar - 100 g
Butter - 70-80 g
Yeast - 50 g fresh (or 11 g dry)
Salt - 1 teaspoon
Gluten according to instructions optional

For filling:
Butter - 50 g
Brown sugar - 200 g
Cinnamon - 20 g (3 tablespoons)

For the glaze:
Cream cheese (for example, Mascarpone, Philadelphia, Almette) - 50-60 g
Powdered sugar - 100 g
Soft butter - 40 g

Preparation:

Prepare the dough.

In a cup, mix warm milk with a spoon of sugar and add yeast.

Leave for 10-15 minutes until the dough rises a little.

In a large bowl, beat room temperature eggs with the remaining sugar, then add soft butter and salt, mix.

When the dough has risen (increased), pour it into the egg-butter mixture, add gluten, stir and add the sifted flour.

It may take less or more flour, so you should add it gradually so that the dough does not turn out too stiff.

Knead the dough thoroughly.

Form the dough into a ball and cover with cling film (towel).

Leave in a warm place for 1.5-2 hours, during which time knead the dough 1-2 times. You can take a larger bowl and pour warm water into it, and then place the container with the dough.

The dough should approximately double in size.

Prepare the filling.

Melt butter on the stove or in the microwave.

Mix sugar with cinnamon and butter. The filling is ready.

Prepare the glaze.

Beat cream cheese with soft butter until smooth.

Add powdered sugar to the resulting mass.

If your kitchen is cool, the buttercream icing may be very thick, making it difficult to spread evenly onto the buns. Therefore, to make the cream more pliable, let it stand a little near the stove; the heat of the oven will not allow it to harden.

Form buns.

Place the dough on a floured table.

Knead the dough for another 2-3 minutes and leave on the table for 5 minutes.

Using a rolling pin, roll out a thin layer about 5 millimeters thick and measuring 12x16 inches (30x40 centimeters).

Distribute the filling evenly.

Leave three centimeters empty from the edge so that the rolled roll sticks well into the lock.

Roll the dough tightly into a roll so that it does not fall apart.

The tighter you get it, the more your buns will resemble the original and won't fall apart during baking. But don’t overdo it, don’t forget that for a proper Sinabon there should be no more than five turns.

Cut the resulting roll into one-inch (2.54 cm) thick pieces. You should have 12 pieces.

Sinabon brand cinnamon rolls are known for their incredible taste. Their story begins in 1985 in Seattle, when father and son decided to create the most delicious buns in the world.

With the help of a team of technologists and confectioners and long experiments, they achieved their goal and made a dessert that is even included in the list of the fifty main pleasures in life. The recipe is kept secret, but the main list of ingredients is known.

In this article, we will tell you how to bake this divine treat at home for guests and loved ones. The main ingredients in the classic Sinabon cinnamon rolls recipe are: cinnamon, cream cheese, cane sugar and coffee. You need to be very careful when choosing them, because the success of the dish will largely depend on their quality.

Cinnamon
Makara cinnamon is used to bake Sinabon buns; thanks to careful processing, it retains maximum aroma. Finding it in stores may be difficult. It is permissible to replace it with another type of cinnamon, the main thing is to choose fresh one.

Cane sugar
It cannot be substituted because regular white refined sugar will not impart a caramel flavor to baked goods.

Cream cheese
You can easily find this kind of cheese in stores; take the thicker kind and without additives.

Coffee
Take the best one available, ideally freshly ground.

Step-by-step recipe for Sinabon buns

Necessary:

• yeast from a bag - 13 g;
• wheat flour - 700 g;
• egg - 2 pcs.;
• cow's milk - 200 ml;
• cane sugar - 280 g;
• vanilla sugar - 10 g (optional);
• oil drain - 220 g;
• powdered sugar - 80 g;
• cream cheese - 140 g;
• salt - teaspoon spoon;
• cinnamon - 25 g;
• ground coffee - to taste.

First, prepare the yeast, combine warm milk and yeast, add a pinch of sugar and set aside for now to rise. Remove the eggs from the refrigerator in advance; they should be at room temperature. Whisk them in a clean, dry bowl until foamy. The butter also needs to be softened in advance; about 75 grams needs to be mixed into the egg mixture. Add 100 g of sugar there (you can use white sugar here, it will not affect the taste).

In a deep bowl, where you will later knead the dough, mix milk with yeast and eggs with butter and sugar. Take flour, about 700 g, add salt and stir thoroughly. Add some of this flour to the yeast and start kneading the dough.

Dough and glaze

Let's prepare gluten for cinnamon rolls: take 1 teaspoon. spoon of flour and the same amount of water, form a ball from this mass and rinse under running water. Add our ball to the dough along with the remaining salted flour. The dough should be covered with a napkin or towel and left in a warm place for 60 minutes.

Now let's start preparing the filling. Rub the remaining oil with a fork. Mix cinnamon and cane sugar in a separate bowl.

Check the dough when it has doubled in size, using a rolling pin, roll it into a large and thin rectangle (about 40-50 cm). Spread the butter evenly over the entire layer and sprinkle with cinnamon sugar. Roll the dough tightly into a roll and cut into pieces - synabons. Place the buns on the prepared baking sheet and leave to stand for 15 minutes under a towel. Then bake the buns for about half an hour at 165 degrees, focusing on the appearance of a golden crust or wait until the sugar has melted.

Now let's make the glaze, there will be just enough time while they are baking. Take cream cheese and some butter, everything should be at room temperature. There is no need to take expensive cheese or cheese with additives, the most ordinary one will do. Mix and add sweet powder. When the buns are browned, use a brush to coat the buns with glaze. If the mixture turns out liquid, then simply pour the buns on top. Don't forget to sprinkle them with selected freshly ground coffee at the very end.

And everything is ready, this divine taste cannot be compared with anything. The synabons according to the classic recipe are ready. Bon appetit!

Varieties of synabons

If you want to add a twist to the classic cinnamon rolls, try one of the recipes below.

Chocolate

Filling:

• cocoa powder - 3 tables. spoons;
• granulated sugar - 6 table. spoon;
• oil drain - 6 table. spoons

Glaze:

• cow's milk - 100 ml;
• oil drain - 50 g;
• cocoa - 35 g;
• sugar - 80 g.

Here we use the dough and technology from the classic recipe, changing only the composition of the filling and glaze.

For the filling, combine all ingredients and stir until there are no lumps. Glaze time: pour sugar and cocoa into a saucepan, add butter, stir. Pour in the milk and cook over low heat, stirring all the time, for 15-25 minutes until the mixture thickens. Done, now add the chocolate filling and glaze to the dough and enjoy the new taste.

With mascarpone cheese cream

Components:

• mascarpone cheese - 70 g;
• oil drain - 4 table. spoons;
• - taste;
• sugar powder with coconut - 90 g.

Mash the butter and cheese until smooth, then add the remaining dry ingredients. It is better not to put this cream in the refrigerator, because once it hardens it will be difficult to spread. Leave it near the stove, this consistency will be convenient.

With apple filling

Ingredients:

• apples (variety of your choice) - 2 large fruits;
• oil drain - 40 g;
• cane sugar - 180 g;
• — 25 g.

Melt the butter, meanwhile, peel and core the apples and chop finely. Mix all ingredients and spread on dough.

Few people can remain indifferent to this dessert after trying it once. These buns have taken the whole world by storm, so don’t deprive yourself and your loved ones of the pleasure and be sure to prepare them as soon as possible.

Remember the taste of airy and incredibly aromatic buns from the world-famous fast food restaurant Cinnabon? Yes, yes, the same ones that are buried in sugar and cheese glaze. Then you will understand me if I say that this is the same recipe for cinnamon rolls or, more simply put, cinnamon (cinnamon, English, bon - bun, English). A sea of ​​applause for the one who was able to repeat the recipe/pay millions for cooking secrets/sell his soul to the devil for the Cinnabon recipe and cook it at home. Who would have thought that the secret lies in a gluten ball. But more on that in the recipe itself...

Ingredients:

• To prepare the dough
• - 600-700 g flour
• - 200 ml milk
• - 2 eggs
• - 100 g sugar
• - 70-80 g butter
• - 50 g fresh or 11 g dry yeast
• - 1 teaspoon salt
• For preparing gluten
• - 1 heaped tablespoon of flour
• - 2 tablespoons water
• To prepare the filling
• - 50 g butter
• - 200 g brown sugar (can be replaced with white)
• - 3 tablespoons cinnamon
• To prepare the cream
• - 4 tablespoons soft cheese (Mascarpone or Philadelphia)
• - 100 g of powdered sugar (regular sugar will not work!)
• - 40 g butter
• - a little vanilla for flavor

Preparing the recipe

1. Let's start by preparing the dough.

2. To prepare the dough, heat the milk a little, add 1 teaspoon of sugar and yeast. Let sit for 15 minutes or until the dough rises.

3. Meanwhile, in a deep bowl, beat the eggs (they must first be removed from the refrigerator so that they are at room temperature), add the remaining sugar, soft butter and salt. Mix the ingredients until smooth.

4.In the meantime, the dough should have “come up”, which we pour into the resulting egg mixture. Add gluten (pour water into a cup, add flour, knead and form a tight ball, which we quickly rinse under running cold water and add to the dough. If necessary, increase the amount of flour to make the ball really “tight”) and be sure to sift the flour. Please note that gluten is always added before flour! Add flour gradually, because due to the gluten content, you may need more or less.

5.Knead the dough with your hands until it becomes tight and does not stick to your hands. Shape the dough into a ball.

6. Cover the bowl with cling film and place in a dark but warm place without drafts for an hour, during which time the dough will double in size. If you have a lot of time, I recommend letting it sit for 2-3 hours and during this time, mix the dough with your hands several times, but not too much. In the latter case, the dough will turn out even more airy.

7.In the meantime, let's prepare the filling.

8. Melt the butter (can be done in a microwave oven for 10 seconds), mix sugar and cinnamon and add to the butter. Mix and the filling is ready!

9.Now let's move on to preparing the cream.

10. Combine the cheese with soft butter until a homogeneous consistency is obtained.

11.Add powdered sugar and vanillin (if using powder, it is better to add no more than 1/4 teaspoon to avoid the risk of bitterness). Mix well.

12. In order for the cream to have the desired consistency (not harden) and subsequently be easily applied to the buns, I recommend keeping it in the kitchen, or even better, closer to the oven.

13. While we were preparing the filling and cream, the dough should have already risen.

14.Sprinkle a working surface (in my case, the kitchen table) with flour, lay out the dough and knead with your hands. If the dough sticks to your hands, then you should add more flour. You need to knead the dough for at least two minutes.

15. Let the dough “rest”: shape it into a ball, cover with a towel and leave for 5 minutes.

16.Now we proceed to the actual preparation of the buns.

17. Using a rolling pin, roll out the dough into a layer measuring 30 by 40 cm and 5 mm wide (Cinnabon restaurant standards).

18.Use a spoon or spatula to evenly distribute the filling. But (!) we leave 3 cm from the top edge untouched, so that at the end the “roll” sticks together tightly.

19.Now the most crucial moment is rolling up the roll. In the original Cinnabon recipe, the bun should have 5 turns, for this you should try to wrap the dough as tightly as possible.

20.If you did everything correctly before, you will be able to cut the “roll” into 12 even pieces - 2.54 cm each (again, Cinnabon standards).

21.To prevent the buns from falling apart, use a well-sharpened knife or, in extreme cases, a saw blade.

22.Despite non-stick coatings, I recommend always using baking paper.

23. Since the buns will increase in size several times during baking, I would recommend using a mold with high sides, which should be covered with baking paper.

24.Lubricate the paper and pan thoroughly with butter.

25. Place the chopped “snails” in a greased pan at a distance of at least 3-4 cm from each other (remember that the buns will increase in size?).

26. Cover the pan with film and let the buns “rest” for 15 minutes, or if you have time, one hour.

27.Bake the synabons in a preheated oven at 180C for about 18-25 minutes. We check readiness using the traditional method, using a toothpick (pierce the bun in the center; if the toothpick comes out without traces of dough, you can remove it from the oven).

28. Leave the finished buns to stand for 5 minutes, and then apply the cream. It's best to apply it with a pastry brush or the back of a tablespoon.

29.You can also add nuts to the buns, and replace the buttercream with chocolate frosting.

30. Bon appetit!

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. "Catcher in the rye")

Cinnabon is a world famous brand of the most delicious cinnamon rolls, covered 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 to 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 us! 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! And you can store Cinnabons in the refrigerator, only after it 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!

for every taste!
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