Alexander Gushchin

I can’t vouch for the taste, but it will be hot :)

Content

Sweet pastries using a special technology will bring the cook one step closer to baking perfection. Hot dough, sweet tender filling and the bright smell of cinnamon are the main components of Sinabon’s success. The original recipe for Sinabon buns is hidden in many cooking secrets. Homemade buns, filled with love, will bring pleasure to your loved ones. Once you try the delicate dough combined with the amazing filling, the recipe for Sinabon buns will not seem complicated to you, you just need to know the nuances.

Cooking features

The famous American bakery has created a masterpiece recognized as one of the greatest gastronomic pleasures. The word “Sinabon” is a combination of two parts: “cinnamon” and “bun”, which make sweet buns unique in their kind. The recipe for the dish is strict; if you don’t adhere to it, you’ll end up with simple buns. What is important is the high gluten content in flour for dough, which you can prepare yourself if you are not confident in the stickiness of the flour.

The gluten for this sweet roll can be prepared according to the following recipe:

  1. A heaping tablespoon of regular wheat flour (about 40 grams) is mixed with two equal tablespoons of water. Knead a tight piece of dough.
  2. We wash the finished lump of dough under a strong stream of cold water. In the process, a heterogeneous patchwork layer should be formed. This “rag” is gluten, which is added to flour before kneading the dough.

Preparing the dough

Yeast dough for buns must be prepared in advance; you will need the following ingredients:

  • flour (wheat) – 700 g (4.5-5 cups);
  • milk – glass (200 ml);
  • chicken eggs – 2 pcs.;
  • sugar – 100 g;
  • salt – 1 tsp;
  • yeast - dry (11 g) or fresh (50 g);
  • butter – 5 tbsp. l.

Step-by-step recipe for Sinabon bun dough:

  1. Prepare the dough: you need to mix milk heated to a warm state with a teaspoon of sugar and yeast. We wait about 15 minutes until the mass increases in volume.
  2. Beat eggs with sugar in a large container. Important: the eggs must not be cold. Add softened butter and salt. Mix thoroughly.
  3. After the dough has increased, stir it into the oily mixture and add gluten.
  4. Sift the flour through a sieve, gradually add and knead into a not very dense dough. It shouldn't stick to your hands.
  5. Roll out the resulting dough into a ball, cover with a towel (cling film, newspaper). Leave in a warm place. Make sure there are no drafts or temperature changes in the room. We are waiting for the test to double, this should happen within an hour. For fluffier buns, keep the dough warm twice as long, periodically kneading it with your hands.

How to prepare filling and cream

How to bake buns like in the photo? The filling should include the best quality ingredients to create the most perfect dessert possible. The cream has a more delicate, airy consistency. It is prepared mainly on the basis of cream cheeses. If there is no such ingredient, then replace it with curd mass, thick sour cream with added sugar or sweet condensed milk. There is no need to add sugar to condensed milk; it has enough sweetness.

Ingredients for Sinabon Cinnamon Rolls recipe:

  • Butter – 3 tbsp. l.;
  • Sugar (choose brown) – 200 g (1 glass);
  • Cinnamon (powdered) – 3 tbsp. l. (25 g).

Let's prepare a delicious filling:

  1. Melt the butter. It is best to do this in a water bath or using a microwave (time 10 seconds).
  2. Mix sugar and cinnamon and add to butter.
  3. Mix thoroughly - the filling is ready!

Bun forming technology

The last step is to form the correct buns and bake them in the oven. The technology of this process step by step:

  1. Remove the risen dough from the container, sprinkle the work surface of the table with flour and knead the dough on it. Add a little more flour to a very sticky dough and knead until the dough is no longer sticky. It’s also not a good idea to overfill the dough with flour to ensure the buns turn out fluffy. Roll the dough into a ball, set it aside for five minutes, it needs to rest.
  2. The dough mass has rested, let's start forming the products. Using a rolling pin, roll out a thin layer of 30 by 40 cm, the thickness of the roll is approximately 5 mm.
  3. We apply the filling to the layer, do not grease the edge so that the roll sticks well.
  4. We roll the roll carefully, tightly, so that it does not fall apart.

How to make Sinabon buns at home

To repeat the famous dessert, you must follow the correct technology for preparing Sinabon. After rolling out the dough and dividing it into buns, the thought arises: what should we stuff it with deliciously? The choice of fillings is great, even the most avid gourmet will be able to choose it. In addition to the classic Sinabons, there are cinnamon, chocolate, cream cheese, fruit and various types of glaze coating.

Classic recipe with cinnamon

The traditional version of Sinabon cinnamon rolls repeats step by step all the steps of preparing the filling, glaze and dough. Let's start baking them:

  1. We cut the finished roll into 12 parts with a sharp knife or thread so as not to deform the edges.
  2. We choose a baking dish with high sides, grease it with oil, and use parchment for lining.
  3. Place the cinnamon rolls at intervals of 4 centimeters, cover the pan with a towel and then leave for 10-15 minutes to allow the buns to rise further.
  4. Preheat the oven (to a temperature of 180 degrees). Place the pan in the oven and bake the products for 20 to 25 minutes. Check readiness with a toothpick or match. As soon as the filling boils, the buns become golden brown - take them out so as not to dry out the dough.
  5. 5 minutes after you take the baking sheet or pan out of the oven, brush the buns with glaze. If you start applying the glaze right away, there is a risk that the glaze will flow unsightly over the buns.

With chocolate

The name has changed slightly due to the filling and glaze, so they also distinguish between Shokobon and Minishokobon. The dough and the type of cream do not change, and additionally chocolate glaze and filling are used for the delicacy. Do you love chocolate and want to make the most similar Shokobon? Run and try it urgently! You need to prepare this filling and glaze, which is closer to the original than other variations:

  • sugar – 4 tbsp. l.;
  • cocoa powder – 2 tbsp. l.;
  • butter – 4 tbsp. l.

Filling preparation process:

  1. Mix all ingredients.
  2. Rub thoroughly to avoid lumps.
  3. The filling is ready.
  • milk – half a glass (120 ml);
  • butter – 4 tbsp. l. (55 g);
  • sugar – half a glass (100 g);
  • cocoa – 4 tbsp. l. (30 g).

Step by step process:

  1. In a small saucepan, combine cocoa powder and sugar.
  2. Grind the dry mixture with softened butter, pour in the milk.
  3. Cook over low heat for about 20 minutes, until the mass thickens.

With mascarpone

We use the dough, cinnamon filling and glaze in the same way as the previous versions, but the cream is different. To prepare it you need to take:

  • cream cheese – 4 tbsp. l. (60 g);
  • powdered sugar – 100 g;
  • butter (soft) – 3 tbsp. l.;
  • vanillin.

Step-by-step instruction:

  1. Mix cream cheese and soft butter thoroughly until smooth. The consistency of the cheese and butter is approximately the same, it will not be difficult to do.
  2. Add powdered sugar to the mixture, vanilla and the cream is ready. To keep the glaze from becoming thick and easy to spread on the buns, place it near a warm stove or oven.

With caramel

The combination of caramel and nuts in Sinabon is especially magical. Toasted pecans are suitable for preparation, after which the buns are called Pekabons. If you couldn’t find it, you can replace it with walnuts. The bun remains classic, but with the addition of delicious ingredients. In addition to nuts, two types of caramel are also added, which are applied to the creamy glaze. Buy caramel topping, which will serve as the first type, and the second will be a mixture of topping with cream cheese cream.

Preparation of Pekabon:

  1. Set aside a third of the creamy mixture for classic cinnamon rolls. Bake the buns and remove from the oven.
  2. When the buns have cooled a little, take the topping, mix with the cream mixture and apply to the buns.
  3. Top with additional caramel topping.
  4. Roast the pecans in a dry frying pan or in the oven and sprinkle with our caramel Pecabons.

With apples

Apple filling is prepared from the following ingredients:

  • apples – 3 pcs.;
  • sugar – 1 glass;
  • butter – 2 tbsp. l.;
  • ground cinnamon – 3 tbsp. l.

Prepare the apple filling:

  1. Melt the butter.
  2. Peel the apples, remove the core and seeds, and cut them into small cubes.
  3. Mix butter, apples, cinnamon, sugar and the filling is ready.

The apple glaze prepared for such Sinabonchiki will be a pleasant addition. You need:

  • corn starch - 1 tbsp. l.;
  • ground cinnamon – 1 tsp;
  • sugar – 2 cups (200 g);
  • apple juice – glass (200 ml);
  • applesauce – 2 tbsp. l.

Simply combine all the necessary ingredients and boil until smooth and thick. Apply the glaze on top of the Sinabons in a thin layer, preferably when they have cooled slightly, so that the glaze lays evenly and does not spread randomly. You can store cooled Sinabons on the table covered or in the refrigerator. To make the buns tasty, the next day they are warmed up a little in the microwave.

Video: step-by-step recipes for making Sinabon buns

Are French buns comparable to American Cinabons? The dish has long become a brand, is included in the list of Dukan preparations and literally captivated those who once tasted it. The delicate aroma of cinnamon, thin creamy glaze, the sourness of apples and the incredible sweetness of caramel combined with nuts - there are countless variations of the delicacy. The dessert is high in calories, but it’s worth preparing it to feel the real taste of pleasure. Watch the videos below, because the recipe for Sinabon buns will definitely come in handy for your culinary piggy bank!

Original recipe

Master class from the chef

Fragrant Sinabons in a delicate glaze

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Sinabon buns recipe

Sinabon (sinnabon, sinnabons) is the name of the buns, but they are not quite simple. These are delicious buns with a huge amount of cinnamon, the distinctive feature of which is an unforgettable cheese glaze. It soaks the still warm buns and literally transforms them, making them even more tasty, tender and aromatic. Once you try them, you will definitely want more. But this pleasure is not cheap, and you can’t buy them in every city. Fortunately, it’s quite easy to prepare Sinabon buns at home, the recipe for which you will find in this article.

Translated from English, cinnamon means cinnamon, and bone in Latin means good. “Good cinnamon” was the first feature of the Cinnabon cafe, which a few years later grew into a fast food chain and settled on all continents.

There is still debate about the correct name of these buns: Sinabon or Cinnabon. Both names are used in practice on an equal basis, and they can be considered correct. The secret to making these buns is a patented recipe.

In 1985, a family from Seattle, or rather father and son Komena, decided to come up with a unique recipe for a bun that would become the best in the world. After hundreds of tests, the recipe was finally found, and they began to bake the pastry in the form of small rolls, seasoned with cinnamon and cheese filling.

Today, confectionery houses, bakeries and cafes are open in more than 50 countries, where buns of the world famous brand “Sinabon” are baked. In addition to classic buns, this brand produces confectionery products with caramel and chocolate filling, puff pastry, as well as very small cupcakes. In these bakeries you can also try signature drinks that are served especially with Sinabon buns.

The secrets to the success of Cinnabon buns:

  • A special type of Indonesian cinnamon that is grown specifically for Cinnabon.
  • Flour with high gluten content.
  • Proven cooking technology: a roll of five turns is cut into equal pieces and baked under strict adherence to time and temperature conditions.
  • Cheese sauce that adds extra flavor to baked goods.
  • The buns are baked in the presence of visitors and served hot.


Calorie content

The need to watch your figure forces you to carefully check the calorie content of food before consumption. Flour products are considered the enemies of slimness, but one Cinnabon will not harm. The bun, depending on the filling, has from 280 to 310 kcal per 100 grams of weight. If you need to reduce the energy value, add less sugar during cooking.

Cooking features

The famous American bakery has created a masterpiece recognized as one of the greatest gastronomic pleasures. The recipe for the dish is strict; if you don’t adhere to it, you’ll end up with simple buns. What is important is the high gluten content in flour for dough, which you can prepare yourself if you are not confident in the stickiness of the flour.

The gluten for this sweet roll can be prepared according to the following recipe:

  1. A heaped tablespoon of regular wheat flour (about 40 grams) is mixed with two equal tablespoons of water. Knead a tight piece of dough.
  2. We wash the finished lump of dough under a strong stream of cold water. In the process, a heterogeneous patchwork layer should be formed. This “rag” is gluten, which is added to flour before kneading the dough.

Preparing the dough


Yeast dough for buns must be prepared in advance; you will need the following ingredients:

  • flour (wheat) – 700 gr. (4.5–5 glasses)
  • milk - glass (200 ml)
  • butter – 5 tbsp. l.
  • chicken eggs – 2 pcs.
  • salt – 1 tsp.
  • yeast – dry (11 g) or fresh (50 g)
  • sugar – 100 gr.

Step-by-step dough recipe:

  1. Prepare the dough: you need to mix milk heated to a warm state with a teaspoon of sugar and yeast. We wait about 15 minutes until the mass increases in volume.
  2. Beat eggs with sugar in a large container. Important: the eggs must not be cold. Add softened butter and salt. Mix thoroughly.
  3. After the dough has increased, stir it into the oily mixture and add gluten.
  4. Sift the flour through a sieve, gradually add and knead into a not very dense dough. It shouldn't stick to your hands.
  5. Roll out the resulting dough into a ball and cover with a towel. Leave in a warm place. Make sure there are no drafts or temperature changes in the room. We are waiting for the test to double, this should happen within an hour. For fluffier buns, keep the dough warm twice as long, periodically kneading it with your hands.

How to prepare filling and cream


The filling should include the best quality ingredients to create the most perfect dessert possible. The cream has a more delicate, airy consistency. It is prepared mainly on the basis of cream cheeses. If there is no such ingredient, then replace it with curd mass, thick sour cream with added sugar or sweet condensed milk. There is no need to add sugar to condensed milk; it has enough sweetness.

Ingredients for Sinabon Cinnamon Rolls recipe:

  • Butter – 3 tbsp. l.
  • Sugar (choose brown) – 200 gr.
  • Cinnamon (powdered) – 3 tbsp. l.

Let's prepare a delicious filling:

  1. Melt the butter.
  2. It is best to do this in a water bath or using a microwave (time 10 seconds).
  3. Mix cinnamon and sugar and add to butter. Mix thoroughly - the filling is ready!

Bun forming technology


The last step is to form the correct buns and bake them in the oven.

  1. You should first sprinkle a little flour on the table so that the dough does not stick.
  2. The “proven” dough is rolled out into a 30x40 cm rectangle, approximately 5 cm thick.
  3. Next, lay out the prepared filling, retreating 3 cm along the edges so that the future roll adheres more tightly.
  4. The dough is rolled into a tight roll, with a maximum of 5 turns. The tighter the roll is rolled, the better the buns will keep their shape in the oven and will not fall apart.
  5. The roll is carefully cut into about 12 pieces. Each is 2.5 cm. For cutting, use a very sharp knife (thread or fishing line) to avoid deformation of the dough, and therefore future synabons.
  6. The resulting rolls are placed on baking paper or a baking tray greased with oil. To prevent the buns from losing their shape during baking, they must be laid out at a distance. Approximately 3 cm.
  7. Next, the baked goods are sent to the oven.

How to make Sinabon buns at home

The signature Cinnabon rolls, the recipe for which is kept secret, are very tasty, but experienced chefs have long unraveled the secrets and learned how to bake rolls that are in no way inferior to fast food rolls. It's unlikely you'll get cinnamon from Indonesia, but you'll have to live with it.

Sinabon buns: classic recipe

Ingredients:

  • Flour – 700 g.
  • Milk – 200 ml.
  • Butter – 80 g.
  • Fresh yeast – 50 g.
  • Eggs – 2 pcs.
  • Sugar – 100 g.
  • Salt on the tip of a knife.

For filling:

  • Butter – 50 g.
  • Brown sugar – 200 g.
  • Cinnamon – 20 g.

For white cream:

  • Cream cheese – 50 gr.
  • Powdered sugar – 120 gr.
  • Butter – 50 gr.
  • Vanillin.

How to cook:

  1. Let's do the test. Heat the milk, dilute a teaspoon of sugar and yeast in it. Leave for 20 minutes to melt.
  2. In another container, mix eggs with sugar, add butter and salt. Pour the yeast and milk into the eggs, mix the mixture well.
  3. Add flour gradually, kneading the dough with your hands until it stops sticking to your palms. Leave it, after covering it with a cloth or film. Depending on the desired fluffiness, let stand for an hour or two. During this time, stir several times.
  4. Prepare the filling by mixing cinnamon and sugar, adding warm butter.
  5. To make the cream, mix the butter and cream cheese until smooth. Add vanillin and powder, rub. Place the mixture in a warm place so that the cream does not thicken too much.
  6. When the dough has risen, you can start baking the buns.

Classic Sinobon bun recipe: video

Quick Cinnabon puff pastry buns


Many sweets lovers avoid traditional Cinnabon buns due to their high calorie content and high levels of gluten. But you can always find a way out of the situation. Classic dough with a lot of gluten can be replaced with semi-finished sheet dough. The cooking process will speed up, but the taste will still remain delicious.

Required ingredients:

  • sheet yeast dough - 1 kg
  • butter - 150 gr.
  • granulated sugar - 200 gr.
  • cinnamon - 2 tbsp. l.
  • raisins - 50 gr.
  • Philadelphia cheese - 70 gr.
  • powdered sugar - 100 gr.

Step-by-step instruction

  1. Let's start preparing fragrant Cinnabon buns by preparing the base: completely defrost the dough and roll it out to a size of 30x40 cm.
  2. Warm 100 g of butter to room temperature, coat the dough layer with it. Mix cinnamon with sugar and generously sprinkle the entire area with the loose mixture. Distribute the washed raisins evenly.
  3. Form an even roll. We cut the resulting roll into pieces 2.5 cm wide. To do this, you can use a thin fishing line or a very sharp knife.
  4. Place the Cinnabons in a greased baking tray and bake for no more than 22 minutes at 180C. At this time, prepare the glaze: beat soft cheese with butter and powdered sugar.
  5. Take the finished buns out of the oven and generously grease them with cheese glaze. We eat the treat warm or cooled.

Sinabon recipe with caramel and nuts


A very tasty recipe for buns with nuts and caramel. This version of the classic Cinnabons gets its name from the pecans that are sprinkled on the baked goods. Pecans have a delicate flavor without the bitterness associated with walnuts, but if you don't have those, you can use other nuts.

Prepare the dough and cheese glaze for pecanbons according to the classic recipe.

Ingredients for caramel topping:

  • 200 g nuts (sprinkling powder for buns)
  • Teaspoon of flour
  • 20 g warm butter
  • 200 g brown sugar
  • 130 ml 10% cream

Preparation:

  1. Fry the flour in a dry frying pan. Stir until it turns yellow.
  2. Add oil. Stir.
  3. Add sugar, stir until it melts and the mixture becomes homogeneous. Remove from stove.
  4. Heat the cream and pour it into the sugar mixture. Stir vigorously with a whisk until the mixture has increased in volume. The topping should be smooth, without lumps.
  5. Once the buns are baked and cooled slightly, cover them with some of the cream cheese.
  6. Mix a third of the cream with the topping and pour a second layer of pecabons.
  7. Sprinkle the buns with crushed nuts

Apple Synabon

A worthy substitute for cheese is apple filling and glaze. These buns are also delicious, plus you can surprise your loved ones with an unusual recipe.

Filling ingredients:

  • three apples (variety to taste, but soft ones are better),
  • 2 tbsp. l. butter,
  • granulated sugar - glass,
  • a bag of cinnamon.

Ingredients for glaze:

  • 1 tsp. cinnamon,
  • 2 cups sugar
  • applesauce - 2 tbsp. l.,
  • 1 tbsp. l. corn starch,
  • a glass of apple juice.

Preparing apple synabon:

  1. Peel and seed the apples and chop finely.
  2. Mix apples and soft butter, add cinnamon and sugar. The result is a filling.
  3. To prepare the glaze, all products are simply mixed together and boiled until a homogeneous thick mass.

Cinnabon buns - a short recipe

You will need:

Dough:

  • milk 200 ml
  • dry yeast 1 sachet (11 g)
  • eggs 2 pcs
  • salt 1 tsp
  • vanilla sugar 1 tbsp.
  • gluten 1 tbsp.
  • butter 70 gr
  • sugar 100 gr
  • premium wheat flour 600 gr

Filling:

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

Cream:

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

Preparation:

Sift the flour into a bowl, add dry yeast, salt, sugar and vanilla sugar and mix. Beat the eggs. Add milk with melted butter to the eggs and stir until smooth. Add flour with yeast and sugar, and gluten in parts, knead the dough. Form the dough into a ball, place it in a bowl, cover with cling film and leave to rise for 1 hour. Punch down the risen dough and roll out into a 45x50 cm rectangle. Grease the dough with butter and sprinkle with cinnamon and sugar. Roll the dough into a roll and cut it into 12 pieces. Place the buns on a baking tray lined with baking paper, cover the buns with cling film and leave to rise for 1 hour. Bake the buns in a well-heated oven at 160°C for 45 minutes. Frost the hot buns with icing of Mascarpone cream cheese whipped with powdered sugar.

Shokobon

The variant with chocolate has its own separate name - “shokobon”. For such a treat, chocolate filling and special glaze will be used. The dough and delicate cream for the dessert under discussion are prepared according to the classic recipe.


But for the filling and glaze you use:

  • 4 tbsp. l. granulated sugar
  • 60 g fatty butter
  • 2 tbsp. cocoa
  • 70 ml milk
  • dark chocolate bar (above 72%)

Cooking method:

  1. For the chocolate filling, cocoa is mixed with granulated sugar, softened butter is added to the mixture, and the components are thoroughly ground.
  2. The resulting mixture will be used to brush the cinnabon dough sheet before rolling it into a roll.
  3. For chocolate glaze, milk is heated in a thick-bottomed container over low heat. A tile broken into pieces is added to the liquid. The mixture is stirred until the chocolate is completely dissolved.
  4. After the finished Cinnabon buns are removed from the oven and topped with cream, they are also additionally decorated with thin threads of chocolate glaze.

With mascarpone

Photo recipes from Sinabon most often include mascarpone cheese in the glaze. But it's also great for homemade fillings and dough.

Filling:

  • Add powdered sugar (50 g) to Mascarpone cheese (150 g).
  • Brush the dough with the sugar and cheese mixture and roll up.

Dough with Mascarpone cheese:

  1. Prepare the dough: pour a package of dry yeast into heated milk.
  2. Stir well. Add 20 g sand, 40 g flour. Let stand for 20 minutes.
  3. While the dough is “rising”, you need to prepare the filling with mascarpone. In a container put one package of cheese, 100 g butter (softened), a couple of eggs, half a glass of sand, a pinch of salt.
  4. Once the dough is ready, combine it with the cream cheese mixture.
  5. Slowly stir in half a kilo of flour. While adding flour, it is important to ensure that the dough does not become too stiff.
  6. Knead the dough until it loses stickiness.
  7. Form a circle and place in a pan, cover with cling film and wrap with a towel to keep warm. Leave in a warm place for a couple of hours.

Cinnabons with poppy seeds


The presented recipe for Cinnabon poppy seed buns can be adjusted by adding a few steamed raisins or chopped nuts to the filling, as well as increasing the portion of added cinnamon. For an adult audience, add a little rum filler or chocolate liqueur to the filling cream.

Ingredients:

  • milk – 250 ml;
  • flour – 500 g;
  • butter – 100 g;
  • dry yeast – 2 teaspoons;
  • sugar – 80 g;
  • poppy – 50 g;
  • brown sugar – 150 g;
  • cinnamon – 1 teaspoon;
  • filling cream.

Preparation

  1. Yeast and sugar are dissolved in milk.
  2. Add 70 g of butter, flour, knead the dough, let it rest.
  3. Roll out the base, brush with a mixture of poppy seeds, brown sugar, cinnamon and butter, roll, cut, bake until golden brown.
  4. Each Cinnabon bun with poppy seeds is coated with cream.
  1. You should not try to change the composition of buns, trying to reduce the nutritional value and calorie content of baked goods. Cinnabon is an original dish that will be tasty only if all the proportions indicated are met.
  2. The filling can be with pieces of nuts and dark chocolate.
  3. Change the cream sauce, because it can be made with cheese, or even replace the cheese with high-fat cream.
  4. In the event that you plan to bake buns for a long time so that your family will not eat them for breakfast, you should know that Sinabon has its own storage secrets. The thing is that if you coated them with glaze, then the buns should be placed in containers with a lid and sent to the refrigerator. A similar rule applies if you used cream. Baked goods should not be chapped. In this case, the glaze can be preserved, which is what needed to be achieved.
  5. I advise you, if you know that your family cannot eat the amount of baked delicious buns at once, then apply the cream only to those baked goods that will definitely be eaten at the table. Do this just before serving. If you follow this recommendation, then the buns can be stored in a simple bread box. They will not lose their freshness and original taste.
  6. The cream can be made at your discretion.

Simply delicious, incredibly aromatic and mind-blowingly (they 100% deserve such epithets, believe me) delicious Cinnabon buns are the height of bliss for lovers of yeast baked goods. The most delicate, incredibly soft and simply fabulous dough that melts in your mouth, a fragrant brown-caramel layer and incomparable creamy fudge. If you haven't tried this, make these buns - I guarantee you, you will love them the first time and forever!

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?

Read all about Calypso shoes. No, the products of this company have nothing in common with the film “Pirates of the Caribbean”, but there is a twist that has captivated consumers.

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, stir, 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 the future delicacy for 1-2 hours; you can do something more useful, for example, prepare the filling.

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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 cook, 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.

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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 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 cook Sinabon.

We got carried away a little by 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.

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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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 the 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 above 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!)

The famous French Cinnabon buns, with their traditional recipe and excellent taste, have made the bakery of the same name famous throughout the world. You can recreate its atmosphere at home and make your own Sinabon buns, the recipe for which is not so complicated.

You will need

To prepare Sinabon rolls at home, the recipe with photos of which contains all the nuances of baking, you will need the following ingredients:

  • milk (200 ml);
  • wheat flour (650-700 g);
  • eggs (2 pcs.);
  • dry yeast (11 g);
  • salt (1 tsp);
  • butter (180-200 g);
  • white sugar (100 g);
  • cane sugar (200 g);
  • vanilla sugar (1 tsp);
  • powdered sugar (100 g);
  • cream cheese (100 g);
  • cinnamon (20 g).

Dough

To prepare the same dough for cinnabon buns as in a cafe, you need:

  1. Mix heated milk in a cup with a spoonful of white sugar and add dry yeast - after 10-15 minutes the resulting dough should rise.
  2. In a large bowl, beat the eggs with the remaining white sugar. Add 1 tsp. salt and softened butter (70-80 g). Mix.
  3. Pour the dough into the resulting mixture (only after it has risen), add carefully sifted flour. In order for the dough to acquire the desired consistency, it is recommended to add flour gradually, constantly stirring the mass. After the flour, you need to add gluten (according to the traditions of the famous cinnabon bakery, the recipe for cinnamon rolls necessarily calls for this ingredient).
  4. Knead the dough, make a ball out of it and wrap it in cling film (or cover with a towel), then put it in a warm place without drafts.

To make the dough rise faster, you can fill a bowl with warm water and place it there, after placing it in some container. Having risen, the dough should approximately double in volume - this will not take much time: an hour or an hour and a half. To make Sinabon buns with cinnamon and buttercream more tender and fluffy, the dough should stand longer - 2 hours. During this period of time, it is recommended to knead it thoroughly 2-3 times.

Filling

The signature Sinabon Cinnamon Roll recipe features a simple filling that's easy to prepare while the dough rises. To do this you need:

  1. Melt butter (40-50 g) in the microwave or in a saucepan on the stove.
  2. Mix cane sugar and cinnamon.
  3. Add the resulting mixture to the melted butter and mix thoroughly - you should get a homogeneous mass.

Cream glaze

The most delicious Sinabon cinnamon rolls according to the classic recipe are obtained if the cream for them is prepared correctly and all the ingredients are taken in the right proportion. Fudge or cream for Sinabon buns is prepared quite simply:

  1. Heat butter (40 g) until softened.
  2. Mix cream cheese (mascarpone, Almette or Philadelphia are suitable) with soft butter so that a homogeneous mass without lumps is obtained.
  3. Add vanilla sugar and powdered sugar to the resulting mixture.

To prevent the finished filling for buns from hardening (this can happen if the kitchen is cool), it is better to place it in a warm place - next to the stove or oven.

How to cook gluten

The Sinabon bun, the step-by-step recipe for preparing which is not difficult even for beginners, requires such an essential ingredient as gluten. If you neglect it, the dough will not obtain the desired consistency and taste. To prepare gluten you need:

  1. Mix 2 tbsp. l. flour with an equal or slightly less amount of water to form a dense dough. It needs to be rolled into a ball.
  2. Pour cold water into a large bowl. Place the resulting dough ball there and knead it with your hands (this is done in order to wash out all the starch from the dough).
  3. After the water in the bowl becomes almost transparent (this should happen in 5-7 minutes), the dough can be taken out. It will slightly change its consistency and become more sticky (this will happen due to the removal of starch).

During the dough preparation process, gluten is added after the desired consistency has been found and flour has been added.

Step-by-step photo recipe

When preparing Cinnabon buns in the oven, it is convenient to check the recipe and photos step by step - this will help make sure that all stages of creating the baked goods are performed correctly. After the dough, filling and filling for the cinnamon rolls with buttercream have been prepared separately, you can proceed to the main thing - shaping the dessert itself and baking it.

The algorithm of actions is as follows:

Cinnabon buns: a short recipe

In addition to the classic recipe for making Sinabon buns at home, there are other variations. You can replace the traditional cinnamon filling and make Sinabon buns with chocolate. For the chocolate filling you will need:

  • cocoa (2 tbsp);
  • sugar (4 tbsp);
  • butter (50 g).

The butter must be heated until softened, and then mixed with cocoa and sugar.

In addition to the chocolate filling, you can make double glaze for the buns - traditional, from cream cheese, and on top of it - chocolate. To prepare chocolate icing you will need the following ingredients:

  • milk (½ cup);
  • sugar (½ cup);
  • butter (50 g);
  • cocoa (30 g).

Melt the butter in a saucepan until liquid, then pour in the milk, add sugar and cocoa. The resulting mass is stirred until it becomes homogeneous and simmered over low heat for 10-15 minutes (until thickened).

Otherwise, the technology for preparing buns with different fillings does not differ from the traditional one - the dough, gluten, and fudge are prepared in the same way. The calorie content of one Cinnabon bun with traditional filling is 880 kcal, with a slightly larger chocolate bun - 1023 kcal.

Video recipe