Step-by-step recipe for cinnamon rolls made from yeast dough

Not everyone can resist the desire to try at least a piece of a soft, fresh and fragrant cinnamon roll with various other fillings. Simple, understandable, but at the same time such delicious pastries do not leave anyone indifferent. To top it all off, whipped buttercream as a frosting makes these fresh scones the height of bliss. We will tell you how to prepare synabons with cinnamon in our article. Especially for those people who love experiments, we will offer different options for dough and filling.

The history of the famous buns

“Cinnabon” is the name of a brand and a network of cafe-bakeries that offer customers fresh, tasty and soft baked goods with an extraordinary aroma of spices. The name of the brand itself became so firmly attached to cinnamon rolls that they began to be called nothing more than synabons.

It is difficult to imagine that in the 20th century it was possible to come up with another masterpiece of confectionery art. But sinabon buns cannot be called anything else. They were first prepared in 1985 in Seattle, Washington, USA, using the best ingredients from around the world. In particular, especially for synabons, Makara cinnamon is grown high in the mountains of Indonesia, which after collection is subjected to special grinding at a certain temperature. This allows you to preserve an unsurpassed spicy aroma even in finished products.

The original recipe for the bun dough is kept a closely guarded secret. But this does not mean that synabons cannot be prepared at home. Below is a recipe for these delicious buns made from simple and affordable ingredients.

Ingredients for Cinnamon Synabons

Fragrant buns are traditionally prepared using a yeast dough using the sponge method. The following ingredients are used for this:

dry yeast - 11 g;
sugar - 100 g;
milk - 200 ml;
butter - 80 g;
egg - 2 pcs.;
flour - 650 g;
salt - 1 tsp.

The aromatic, spicy bun filling is prepared from the following ingredients:

cinnamon - 20 g;
brown sugar - 200 g;
butter - 50 g.

The final touch to the recipe is buttercream, thanks to which the synabons literally melt in your mouth. Prepare the most delicate cheese glaze using the following products:

cream cheese - 60 g;
butter - 40 g;
powdered sugar - 100 g.

Well, now you can proceed to the detailed recipe for synabons with cinnamon at home.

Scandinavian traditions: how Swedish housewives prepare buns

Kanelbullar are soft buns flavored with spicy cardamom and a buttery cinnamon filling. It was this dessert that Carlson, a character in the universe of the Swedish writer Astrid Lindgren, indulged in. How to make traditional delicious cinnamon rolls?

Products used (for dough):

400 g all-purpose flour;

260 ml warm milk;

55 g unsalted butter;

50 g granulated sugar;

7 g instant yeast;

spices.

For filling:

75 g butter;

60 g brown sugar;

cinnamon powder to taste.

Cooking processes:

Place flour, sugar, cardamom and yeast in a mixer bowl and mix thoroughly.
Add the milk and melted butter to the mixture and mix on low speed until the dough reaches the desired consistency (2-3 minutes).
Add a pinch of salt and continue kneading for another 8 minutes on low speed until the mixture is soft and smooth.
Place the dough in a large, greased bowl and stir to coat (the oil will keep the dough from drying out).
Cover with plastic wrap and set aside for 1-2 hours until the mixture has increased in size.
To make the filling: In a small bowl, cream together the soft butter, sugar and cinnamon until it forms a smooth paste.
On a lightly floured surface, roll out the dough into a square measuring approximately 35x35cm.
Apply the butter and sugar mixture to the entire surface in a very thin layer.
Fold the dough like a business letter, then roll into a rough rectangle.
Facing the long edge, cut the dough into strips about 2 cm wide and 20 cm long. Twist each strip several times, stretching it slightly. Take one end of the twisted strip and form a delicious “snail”.
Bake cinnamon rolls in an oven preheated to 180 degrees for 15-20 minutes.

The scones are best eaten the same day, but can be frozen for up to 2 months and reheated in the oven before serving. Don't forget to additionally decorate the baked goods with the remaining herbs.

How to knead dough for buns?

It is recommended to remove all ingredients for the first stage of preparation from the refrigerator in advance so that the butter becomes soft and the eggs warm up to room temperature. In general, the step-by-step recipe for synabons with cinnamon will look like this:

Pour 200 ml of warm milk into a deep bowl. Add yeast and sugar (1 tbsp) to it. Cover the bowl with cling film and place in a warm place for 20 minutes.
Meanwhile, beat the eggs with the remaining sugar at high speed with a mixer. Add soft butter and salt. Once again, beat the ingredients well with a mixer until the mass is airy and homogeneous like a cream.
Sift the flour and knead into a soft dough with your hands. It should not stick to your hands.
Cover the bowl with the dough with a towel and leave in a warm place (for example, near a radiator) for 2 hours. During this time, it will rise several times and will need to be kneaded each time. Thanks to this, it will be saturated with oxygen, and the buns will turn out airy.

Delicious cinnamon rolls with yeast dough and sour cream

Light, airy and so delicious pastries are perfect for breakfast. Spread some butter on it and wash it down with hot, freshly brewed coffee.

We will need:

For the test:

Milk - 250 ml.
Sour cream – 100 gr.
Butter – 100 gr.
Eggs – 2 pcs.
Sugar – 150 gr.
Salt - 0.5 tsp
Vanilla sugar – 8 gr.
Yeast (dry) – 7 gr.
Flour

For sprinkling:

Vegetable oil - 2 tbsp. l.
Sugar - 3 tbsp. l.
Cinnamon - 20 gr.

For lubrication:

Yolk
Milk - 2 tsp. l.

Preparation:

Pour the milk into a bowl; it must be warm, so the yeast will work better. Add yeast, sugar and flour, mix well, cover with a towel, leave for 30 minutes, the mass should rise.

In a separate bowl, mix eggs, salt, sugar, vanilla sugar. Add melted butter and sour cream, mix well.

Pour the resulting mass into the dough and mix.

Add sifted flour little by little, mixing well each time. The result should be a soft, elastic dough. We transfer it to a deep container, cover with a lid and leave, the dough should rise. The dough is ideal if you place the bowl of dough in a bowl of hot water, after an hour and a half our dough is ready.

Sprinkle the work surface with flour, lay out the dough and form a sausage. The dough should not stick to your hands, but do not overdo it with flour. Divide the dough into equal pieces, form each into a ball and leave on the table dusted with flour.

Let's prepare the filling by mixing sugar and cinnamon. Roll out each dough ball into a thin layer, grease it with sunflower oil, using a brush, sprinkle with cinnamon and sugar.

Fold the flatbread in half, and then in half again. You should get a triangle.

Starting from the sharp edge, we cut our workpiece, but not all the way. We pinch the opposite edges and do the same with the entire dough.

Place the pieces on parchment, cover with a towel, and leave for 30 minutes. During this time, preheat the oven to 190 degrees. Grease the spaced buns with a mixture of milk and yolk. Bake in a preheated oven for about 25 minutes. Bon appetit! Have fun with your baking!

Dough recipe for synabons without yeast

Even vegetarians can take note of the following recipe. The dough for cinnamon rolls is prepared not only without yeast, but also without the addition of eggs and milk. To knead it, you need to do the following:

Mix 4 cups flour, 7 tbsp. l. sugar, 1 tsp. salt and 1.5 tsp. soda
Pour 0.5 cups of odorless vegetable oil into the dry mixture and use a spoon to grind it into crumbs. You can also use ghee or liquid butter.
Gradually pour in 300-350 ml of warm kefir.
Knead into an elastic dough with your hands.
Leave it to rise on the table for 5-10 minutes. During this time, it will “rest” a little and become more elastic.
Then it can be used for buns, just like yeast.

Homemade Sinabon bun with jam

To prepare these wonderful buns, you can use any jam or thick jam. The amount depends on the consistency; you need to apply a thin layer of filling.

Ingredients

250 g milk;
four tablespoons of sugar;
1 tbsp. l. yeast;
80 ml water;
three tablespoons of vegetable oil;
250-400 g jam or jam;
flour and salt;
130 g cream cheese;
50 g butter for fudge;
50 g powder;
5-6 tablespoons of milk and vanilla.

Preparation

Heat the milk, combine with warm water, prescription sugar, add 0.5 tsp. salt, a spoonful of yeast, stir everything well, pour in the oil. Add flour, knead into a soft dough, place it in a warm place and keep it until it rises well.
The jam needs to be kneaded well so that it becomes homogeneous. If it is very thick, you can dilute it a little with water.
Roll out the dough, grease with jam, make a roll and cut into regular buns. Place on a baking sheet, let rise, bake until done.
Prepare cheese fudge with butter, powder and milk. For flavor we add vanillin, but you can add a couple of spoons of jam to create colored fudge.
Cover the hot buns with cream, cool slightly, and serve!

Preparing the filling and shaping the products

The next stage of creating delicious buns involves sequentially performing the following steps:

Knead the risen dough one last time for a minute, cover with a towel and leave on the table.
Melt butter in the microwave. Combine it with brown sugar and cinnamon. Mix.
Roll out the dough into a layer measuring 30 × 40 cm.
Spread the filling on top, leaving a little space on the edge so that you can close the roll tightly.
Roll the dough along the wide side. This way you should get a tight roll 30 cm long.
Divide it into 12 parts of 2.5 cm each, using fishing line or thread. If you cut the roll with a knife, the buns may become deformed. In the photo for the recipe for cinnamon rolls, you can clearly see the entire process of their preparation.
Place the dough pieces on a baking sheet at a short distance from each other, having previously covered it with parchment paper.

Butter cream

The highlight, the finishing touch, whatever you want to call this delicate melted glaze on the buns. Traditionally, it is made from soft cream cheese, good quality butter, powder and vanilla. You can start mixing the ingredients with a mixer as soon as the buns are baked. The cream should be applied with a silicone brush onto slightly cooled synabons, otherwise it will melt a lot and simply spread over the baking sheet. The top of the finished buns can be additionally sprinkled with cinnamon and sugar.

Since cream cheese-based cream spoils quickly, finished products should be stored in the refrigerator. Before serving, the synabons are heated in the oven or microwave.

Cooking secrets and recommendations

The original recipe for the famous buns still remains an unsolved mystery of the brand. But everyone can get closer to the ideal. If you take into account a few secrets, you will end up with cinnamon buns exactly the same as in the photo:

The dough is kneaded from flour with a high gluten content. To make the buns as similar to the original as possible, you need to add gluten or gluten prepared yourself to the dough. To do this, form a ball from a small amount of flour (1 tbsp) and water (2 tbsp) and wash it under running water. When it becomes sticky, the gluten is ready. Now all that remains is to add it to the other ingredients along with the flour.
Original synabons should have five turns. This is one of the important features of the buns, elevated to the brand standard.
The dough is not cut with a knife, but only with a thread or a knife. This allows you to maintain the shape of the buns and not deform them.

Recipe for synabons with cinnamon and chocolate

You don't have to make cinnamon rolls only. If you add chocolate inside and cover the synabons with cocoa icing on top, the baked goods will also turn out delicious, perhaps even better than the original.

Step by step, the entire process of preparing such buns is as follows:

The dough for chocolate synabons with cinnamon (pictured) is mixed using 200 ml of milk. The recipe can be seen above. In the meantime, it rests in a warm place for 1-2 hours, you can start filling.
Grate chocolate (100 g) with a high cocoa content (at least 70%) on a coarse grater or grind in a blender to form crumbs (shavings).
The risen dough should be rolled out into a rectangular layer 3-4 mm thick. Grease it with melted butter (3 tbsp.), retreating a little along the edge.
Sprinkle chocolate chips over the top of the dough. Then roll it into a very tight roll. The more turns there are, the tastier the buns will be.
Cut the roll with a very sharp knife or thread into pieces 3 cm thick.
Place the synabons on a baking sheet lined with foil or baking paper.
Bake the buns in an oven preheated to 170° for 40 minutes.
Make the glaze by combining 140 g of curd cheese, powdered sugar (1 tbsp), cocoa (2 tbsp), soft butter (50 g) and cinnamon (to taste).
While the buns are still hot, top with creamy glaze. Don't worry that it will start to melt before your eyes. But the products will be soaked just perfectly and will turn out very tasty and chocolatey.

Swedish Cinnamon Rolls Recipe

Among all Swedish recipes, cinnamon rolls are probably the most famous. In Sweden you can buy them anywhere - in cafes, supermarkets and even gas stations. This is a sweet dough that is rolled into a snail shape with layers of a sweet mixture of sugar and cinnamon. In Sweden, such buns are sprinkled with special sugar crystals, which do not melt and create those recognizable white spots on the crust of the buns.

We will need:

For the test:

Milk – 400 ml.
Butter – 110 gr.
Dry yeast – 14 gr.
Sugar – 110 gr.
Flour – 750 gr.
Salt – ½ teaspoon
Cardamom – 2 tsp.
Sugar crystals or sprinkles - 4 tbsp
Egg – 1 pc.

For filling:

Soft butter – 110 gr.
Sugar – 90 gr.
Cinnamon – 2 tbsp/spoon

Preparation:

Melt the butter in a large saucepan over low heat, add the milk. When the mixture becomes warm, add the yeast and mix well.

Combine flour, salt, sugar, cardamom in a deep container. Pour in the mixture of butter and milk. Add flour and mix with a wooden spoon until a dough forms. Place it on the surface and knead for 5 minutes, the dough should not stick to your hands. Place it in a deep bowl sprinkled with flour and cover with cling film. Let it rest for an hour.

For the filling, mix butter, sugar and cinnamon until smooth.

Divide the dough into two parts, roll each into a rectangular layer, and lay out the filling. Roll the dough into a roll and cut into “snails”. Transfer to a baking tray covered with baking paper.

Brush with beaten egg and sprinkle with your favorite sprinkles. Roll into a roll and cut into snails.

Bake in an oven preheated to 190 degrees for 15-20 minutes.

Bon appetit!

Sinabon buns with caramel and cinnamon

Instead of buttercream, this recipe uses caramel as the frosting. Here's how to prepare these cinnamon synabons:

Using a rolling pin, make a thin sheet of dough. Grease it with liquid butter (50 g) and sprinkle with a mixture of sugar (100 g) and cinnamon (3 tbsp.).
Make the buns and place them in a warm place for 15 minutes until they increase in size. Then place the products in a preheated oven for half an hour.
Cook caramel. To do this, pour 100 g of sugar into a saucepan and bring it to a liquid state over medium heat.
Pour in 80 ml of cream and add 50 g of butter. Cook for 2 minutes until sauce reaches consistency. At the very end, add 150 g of cream cheese.
Remove the buns from the oven and pour hot caramel over them.

Cooking sequence

Preparation

Transfer the butter for the dough from the refrigerator to the freezer. After three minutes, remove it from there and grind it on a coarse grater.
Let the butter melt at room temperature for about fifteen minutes.
Melt the butter for the filling in a water bath.
Mix flour with salt and sift through a sieve. Then add vanillin powder and sift it again.
Mix granulated sugar for filling with cinnamon powder.
Heat the milk to approximately 35-40 degrees.
Lightly beat the egg with a whisk.

Did you know? Please make sure that your milk does not heat up above the required parameters, since in hot milk your yeast will not work and baking will not work. In addition, use a microwave to heat the milk - it will bring it to the desired temperature in a minute.

Dough

Pour warm milk into a deep bowl and add granulated sugar to it.
Mix the mixture thoroughly with a whisk so that no grains remain.
After this, add yeast and two or three tablespoons of flour, stir until smooth.
Cover the dough with polyethylene and send it to a warm place to swell.
After half an hour, add the melted butter to the dough and mix well.
Pour in about half the flour and stir with a spoon or spatula.
Gradually add the remaining flour and knead a soft dough without lumps.
Knead on the table until the dough stops sticking to surfaces and hands.
Place it in a bowl, grease with a drop of butter and cover with a towel.
Let the dough rise in a warm place without drafts - the process will take about another half hour.

Assembly

While the dough is rising, prepare a baking sheet for baking buns by washing it thoroughly under warm water.
After that, dry it with a towel and line it with parchment paper or sprinkle with flour.
On top of the paper is a very thin layer of melted butter or sunflower oil.
We also wipe the kitchen table on which we will collect the rolls with oil.
Knead the risen dough a little and pinch off a piece the size of a child’s fist.
We form a round piece for the bun and place it on the table.
We do all this with all the remaining dough.
After this, roll out each prepared ball into a flat cake approximately 3-5 mm .
Generously coat the resulting cake with liquid butter.
Sprinkle the cinnamon-sugar mixture on top and lightly press it into the dough.
Wrap the flatbread in a tight roll.
Using a knife or scissors, make cuts along the entire length of the roll.
Then we roll the dough into a flower-shaped bun.
We do the same with the rest of the dough balls.
Transfer our buns to the prepared baking sheet. Gently brush the buns with beaten egg and let them sit for a while.

Important! In addition to the cinnamon-sugar mixture, you can sprinkle the bun blanks with a very fragrant mixture of orange zest, powdered sugar and ground nuts, but only do this if you like citrus fruits. In addition, you can decorate the buns not only according to my recommendations, but also show your imagination.

Bakery

Set the oven so that it heats up to 180 degrees.
Place the baking sheet with the products on the middle rack of the oven.
Close the door tightly and bake the buns for about ten minutes.
After the time has passed, open the door and take one bun for testing.
If it is ready, crispy and just melts in your mouth, turn off the oven and remove the baking sheet to air.
Allow the products to cool slightly and transfer them to the prepared dish for serving.

Ready! Now you know exactly how to make the perfect cinnamon rolls! After serving them on the table, do not forget about suitable drinks - for example, milk or fruit drink. There is no need to decorate the buns, because they are already very, very beautiful, but if you so desire, you can decorate the products with a quick purchased baking icing - just try to choose a icing with a neutral aroma so as not to overpower the cinnamon smell. My mother also quite often decorates her buns with melted dark or white chocolate, which she applies to the surface of the still warm products using a pastry bag.

Sinabons with apples and cinnamon

There is no need to describe the process of kneading the bun dough. The best method here is using yeast, both dry and pressed, only in this case you will have to take not 11 g, but 3 times more. But the filling will be special: juicy, apple, spicy, with a pleasant taste and aroma of ground cinnamon. You should start preparing it when the kneaded dough rises in a warm place. The whole process consists of the following steps:

Peel and seed apples (5 pcs.). Cut them into small cubes and place in a deep bowl.
Sprinkle apple slices with sugar (100 g), cinnamon and ginger (½ tsp each). Mix together.
Melt butter (25 g) in a frying pan. Place apples with sugar and spices in it. Stirring occasionally, caramelize the apples.
Cool the finished filling.
Roll out the dough into a rectangle. Distribute caramel apples on top. Use your hands to form a roll, then cut it into pieces.
Place the bun blanks in a baking dish for proofing (this stage of the recipe for cinnamon buns is shown in the photo).
Bake the products for 20-25 minutes in a preheated oven (180°) until lightly browned on top. Then cover with butter cream.