Sinabon buns - recipe with photos at home using kefir (+2 recipes)

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.

Sinabon buns: recipe with chocolate

If you are interested in how to make Shokobon and Mini Shokobon, you are on the right track. Next, you will learn how to prepare them and how they differ from the classic Sinabon. The difference from the signature loaf is the use of chocolate filling and chocolate glaze, which is coated on top of the buttercream. This delicacy for true gourmets and chocolate connoisseurs has a double glaze: creamy with cheese and chocolate. The dough and buttercream are prepared in the same way as in the classic Sinabon with cinnamon.

This is what finished Sinabon chocolate buns look like.

Preparing the chocolate filling

Ingredients: sugar - 4 tbsp.
l., cocoa - 2 tbsp. l., butter - 50 g (3.5 tbsp.) Cooking process

Mix cocoa with sugar.
Add soft butter to the resulting mixture and rub.

Making chocolate glaze: 3 options

Option No. 1
Ingredients: dark chocolate bar - 100 g, milk - 50 ml (3 tbsp.)

Cooking process

Pour milk into a saucepan with a thick bottom and heat it up.
Break the chocolate into pieces and add it to the hot milk. Stir until completely dissolved.

Option No. 2
Ingredients: chocolate - 100 g, butter - 50 g (3.5 tbsp.), 10% fat cream - 100 ml (6 tbsp.)

Cooking process

Break the chocolate into pieces and place in a saucepan with a thick bottom.
Add butter and place on low heat. Stirring constantly until a homogeneous consistency is obtained, then remove from heat.
We wait until the mixture cools down a little and gradually pour in the cream. Mix thoroughly. The glaze is ready!

Option No. 3
Ingredients: milk - 110 ml (1/2 cup), butter - 50 g (3.5 tbsp.), sugar - 100 g (1/2 cup), cocoa - 30 g (4 tbsp. l.)

Cooking process

Mix sugar and cocoa in a saucepan.
Grind the resulting mixture with soft butter and add milk.
Cook for 15-20 minutes over medium heat until thickened.

You can use any glaze option depending on the products you have at home, but the closest to the original is option No. 3.

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.

Other recipes for cinnamon rolls made from yeast dough (2 pcs.)

Cinnabons made from yeast dough with milk

Mix 200 ml of warm milk with 1 spoon of sugar and add 11 g of dry yeast (or 50 g of fresh). Place the dough in a warm place for 10-15 minutes until it rises.
In a large bowl, mix 2 eggs with 100g sugar, then add 80g soft butter and 1 tsp. salt, stir. Pour in the appropriate dough, mix and add sifted flour in an amount of 600-700 g. You may need less or more flour, so add it a little so that the dough does not turn out hard.
Knead the dough. Then leave it in a warm place for one hour. 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. To make the buns more fluffy, it is better to give it two hours, during which time you should knead the dough 2-3 times.
Next, we form Cinnabon buns, as shown in the recipe with a photo at home using kefir, given above. We bake the buns and fill them with the glaze from our recipe.

Puff pastry cinnamon rolls

Ingredients: frozen puff pastry dough - 1 layer 250 grams (for 6 buns), sugar - 20 g, cinnamon - 1 tsp, zest of orange, lime or lemon.

Cooking method

Defrost the dough. Place the dough on a floured cutting board or clean counter and cover with cling film. Let it sit for about 30 minutes.
Sprinkle the dough evenly with sugar and cinnamon. Gently roll the dough into rolls. Cut the rolls into 6 equal cylinders.
Squeeze the cylinders slightly so that the sugar does not spill out and turn them vertically into the pan.
Bake at 180 degrees for about 20 minutes.
For shine, brush the tops of the buns with yolk diluted with a teaspoon of water, milk or butter. You can sprinkle sugar on top to further caramelize it.

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.

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.

Homemade Cinnabon Cinnamon Rolls: Classic Recipe

Unfortunately, not a single homemade recipe can compare with the classic products of Cinnabon bakeries, and all because the cooking secrets are kept in the strictest confidence. But you can get closer to it, since even the strictest secrets are revealed over time.

One of the chain’s signature finds is the use of flour when kneading dough, the gluten content of which is much higher than in conventional varieties. This kind of flour is difficult to find in stores, grocery stores and supermarkets, so you have to choose one of two ways.

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

Products:

Fresh milk – 200 ml.
Granulated sugar – 100 gr.
Fresh yeast – 50 gr.
Butter – 80 gr.
Flour – 700 gr. (perhaps its quantity will have to vary in one direction or another).
Salt – 0.5 tsp.

Technology:

For gluten, take water (2 tbsp.) and flour (1 tbsp.), knead a lump of dough from these ingredients.
Send it under running cold water and rinse until it loses its density. When the dough becomes sticky in appearance, it can be considered ready to be sent to the cinnabon test.
The dough itself is prepared in the usual way. Heat the milk over the fire until warm, but not hot.
Pour sugar (1 tbsp) into milk and add yeast. Stirring with a spoon, dissolve the sugar and yeast.
The dough should stand in a warm place for a third of an hour. During this time, bubbles will appear on the mass - a signal that the fermentation process is going as it should.
While the dough reaches the desired state, beat the eggs with the remaining portion of sugar and salt. You can go even further by whisking the whites with sugar and the yolks with sugar separately, and then combining everything together.
Add softened butter to the sweet beaten egg mixture. Continue beating. It is more convenient to do this with a mixer.
The next stage is combining the butter-egg sweet mass with the dough. Again, a mixer helps out because it does this easily, quickly, and evenly.
The last step for kneading the dough is adding gluten and flour. Add the latter a little at a time, ensuring complete stirring each time. First, you can use a mixer, then knead with your hands. Signal of readiness - the dough is homogeneous, tender, and lags behind your hands.
To rise, place the container with the dough in a warm place, away from drafts, open windows and doors. When rising the dough, you need to knead it several times, that is, return it to its original state.
After 2-3 kneadings, you can begin preparing the cream and forming classic cinnabons.

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.

Sinabon buns at home recipe:

Add a tablespoon of sugar to warm milk and add yeast. Mix well, cover with a lid and leave for 15 minutes in a warm place for the “cap” to rise.	Dough for yeast dough
Beat eggs with sugar, vanilla and soft butter into cream.	Beat butter with egg
Carefully pour the dough into the egg mixture, stir (at this stage, if necessary, you can add gluten, I wrote about it above). Sift the flour.	Add flour and knead the dough.
Knead the dough, cover the container with a lid or film and leave it in a warm place to rise for 1 hour. I leave it in an enamel bowl.	Cinnabon bun dough
The dough for the cinnabon buns has risen and I recommend kneading it a couple more times every 30 minutes. Thus, the total time for manipulating the dough will be 2 hours.	Fluffy yeast dough
Roll out the dough into a rectangular layer on a floured surface. Mix the filling: cocoa (or cinnamon), sugar and soft butter and apply evenly onto a rectangular layer, stepping back a couple of centimeters from the edge (so that the buns do not open during baking).	Roll out the dough into a rectangular layer
Then we take a very sharp knife or thread and cut the Sinabon buns as in the photo, 2.5 or 3 cm thick.	Using a sharp knife, cut the Sinabon buns
Place the Sinabon buns on a baking sheet lined with baking paper. You need to place the buns at a distance of about three to four centimeters, since they must be “crowded, but not offended”, in order to be as similar as possible to their legendary “brothers”))) We give them a distance of 15 to 30 minutes and send them to oven preheated to 180 degrees for 20-25 minutes until cooked. You can determine readiness with a match; if you pierce the bun with a match and it is dry, then it’s ready) Well, if the buns are golden brown and the filling squeaks so happily, then it’s ready anyway)))	Sinabon buns recipe with photos
Mix powdered sugar with butter and add cottage cheese.	Preparing cream for pouring cinnabon
This is such a beautiful glaze, and so delicious! But it’s better to immediately remove it out of sight so that it’s left over than to cover the delicious Cinnabon buns)))	Cinnabon glaze for buns
These are the beautiful finished Cinnabon buns)	Cinnabon buns are ready)
Next, cover the buns fresh from the oven with glaze. The consistency of the glaze turned out to be very successful: nothing spread, but everything was as it should be)) If you made synabon with cinnamon, then at this step you can complete the preparation of this delicious dessert))	Cinnabon buns recipe
Well, if you prepared synabon with cocoa, that is, shokobon, then you can “equip” them with chocolate glaze to make them more similar to synabon from the bakery. Prepare the glaze: melt the chocolate in the microwave, add butter - mix and pour in the cream, the glaze is ready!	Sinabon buns recipe at home
What a beauty! It’s hard not to fall in love with these buns, they are incredibly tasty, but of course they contain calories)))) You can’t overdo it)))	Cinnabon recipe
I also sprinkled some almond petals on top)) Bon appetit)) It’s just perfect for a cup of coffee)) The Cinnabon buns turned out just choco-choco, I’ll make them more than once, there’s room to let your imagination run wild)) Tell us what filling you prefer ?

Rating: 4.6 .
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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.

Cinnabon buns

Delicious cinnamon rolls with cream cheese.

Ingredients:

250 ml milk
70 g butter
50 g sugar
1 egg
2 tsp. dry yeast (≈7 g)
2 tsp. vanilla sugar
1⁄2 tsp. salt
450 – 500 g flour

Filling:

150 g sugar
50 g butter
3-4 tsp. cinnamon

Fill:

250g cream cheese (or see below)
120 g powdered sugar
5-7 tbsp. l. cream (any kind)

Delicate cinnamon rolls coated with delicious creamy sauce. Very similar buns are served in the Cinnabon bakery chain; their main feature is just a large amount of cinnamon and cream cheese filling. There are simply a lot of recipes for such buns on the Internet, but not one of them completely satisfied me, I had to, as always, select and make up my own proportions, based on my concepts of beauty. The basis, as we understand it, is simple and tasty homemade cinnamon rolls, which are familiar to many childhood, by the way, they are very good even without any sauce, but with sauce they are simply incredibly tasty. I prepared the dough quite simple - no dough, no double rises of the dough, etc. As, in my opinion, there are not a large number of rich components, and there is no need to achieve any special crumb texture, as, for example, in Easter Kulich, so you can prepare everything simply and get a simply delicious result. Well, let's get started!?

Preparation:

Place egg, sugar, vanilla sugar, salt into a container and beat a little.

Pour in barely warmed milk (slightly warm to your finger), beat.

Mix 300 g of flour with yeast, pour into a container with the liquid ingredients, stir vigorously until smooth. I used dry instant yeast, which must be added directly to the flour. If you are using just dry yeast, activate it as directed on the package.

Add soft butter, stir until smooth.

Lightly sprinkle the surface with flour, lay out the dough, knead it lightly, gradually adding the rest of the flour. The dough should be very soft, pliable, and even slightly sticky. I used a total of 450g flour, you may need a little more or less flour. Such a delicate soft dough is more difficult to work with, but buns made from such dough turn out tastier, more tender and fluffy, so try not to add a lot of flour.

Return the dough to the container and place in a warm place for 30-60 minutes, or until risen two to three times.

I do this in a warm place: I turn on the oven for literally 1-2 minutes to heat up, then immediately turn it off. You can place it next to a radiator, in another large container with warm water, etc.

For the filling, mix sugar with cinnamon.

Place the risen dough on the table, adding flour if necessary (I rolled it out on a silicone mat, so I didn’t use flour). Roll out into a large thin layer approximately 5-7 mm thick, I rolled it out to the full size of my rug (38x48 cm). Use your fingers to trim the edges to form an even rectangle.

Grease the layer with soft butter.

Sprinkle with cinnamon sugar and spread evenly with your palm, leaving an unsprinkled strip of a couple of centimeters at the far edge.

Wrap the dough into a roll as tightly as possible.

Next, you need to cut the roll into 12 pieces (each piece is 4 cm). You can do this with a thin sharp knife or using thread so as not to crush the layers.

Place the buns, cut side up, onto a baking tray lined with baking paper.

Place in a warm place for 20-40 minutes (I again used a barely warm oven). The buns should have increased in size considerably. Then place the baking sheet in an oven preheated to 180 degrees, bake for about 20-25 minutes or until lightly browned (do not overcook in the oven).

While the buns are preparing, prepare the filling. Place cream cheese, powdered sugar, cream in a container and beat a little with a mixer. If you don’t have cream cheese, you can prepare a sour cream filling - take thick, fatty sour cream and also beat it with powdered sugar. You can also use thin custard. The taste will be different, of course, but it will be delicious without a doubt.

Remove the finished buns from the oven.

And immediately, without hesitation, generously grease the hot buns with the filling. You can serve the buns right away, hot or warm, this is exactly what they do at the Cinnabon establishment mentioned above, but these buns are also very tasty when completely cooled (I even like these ones better, although they are very tasty in any form).

Here are the cross-sections of Cinnabon buns.

The buns should be stored in the refrigerator in a tightly closed container (you can warm them slightly in the microwave before eating). Delicious Cinnabon buns with cinnamon and cream cheese will definitely not leave anyone indifferent. They are incredibly aromatic, tender and simply incredibly tasty!

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Recipe from Elena Kamensky

Tags:

milk butter sugar eggs yeast vanilla sugar salt flour sugar butter cinnamon creamy curd cheese powdered sugar cream

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.