The distinctive features of Cinnabon baking are the taste and aroma of cinnamon and sweet filling.
Cinnabon is one of the culinary hits, you can make sweet buns according to the recipe at home. These are buns made according to a special method and recipe, which were invented by the American confectioners of the Cinnabon coffee chain. The distinctive features of baking are the taste and aroma of cinnamon and the sweet filling. The secret to making this muffin is stored in the original recipes. Delicate filling in hot dough with icing and chocolate on top - this is what a pastry wonder looks like. With minimal baking skills, you can try cooking at home. To do this, you must carefully follow the recommendations of the chefs. Do everything as indicated in their advice, and everything will turn out. We have found for you some simple recipes and descriptions.
These pastries made according to a special method and recipe were invented by the American confectioners of the coffee chain Cinnabon.
What are the features of this bun?
One of the most famous culinary masterpieces was created by an American company, but the recipe is also popular in Europe. This sweetness is also called a French bun. The name means "cinnamon bun". It is this spice - an essential ingredient of any recipe. To get sinnabon, you must strictly adhere to the recipe of preparation.
Sinabon is made from high gluten flour.
Gluten, gluten is a plant protein that is found in large quantities in cereals from which wheat originates. This protein is a binding substance, due to which the flour mixed with water becomes elastic and homogeneous. If this protein is small, the dough rises poorly and becomes hard in baking.
Gluten can be added to the dough in the form of the finished powder. Gluten is one of the main indicators of the quality of grain raw materials for flour.
Gluten as an additive to the dough is not dangerous for a healthy person. It is contraindicated only in the presence of a rare disease associated with intolerance to vegetable protein. This is a genetic disease that is detected in the first days of a child’s life.
If you take the usual flour, then you can increase the gluten yourself. To do this, knead out of 2 tbsp. l flour and water tight dough. We wash under a running water lump before the formation of a soft plate. This is gluten free. Add it to the dough for the buns.
The name means "cinnamon bun". It is this spice - an essential ingredient of any recipe.
How do they usually make gluten:
- Mix a handful of flour with water so that you have a dense dough.
- Roll it into a ball and drop it in a bowl of cold water. Now knead it until the dough becomes porous and soft. In this process, starch is removed from the dough, the gluten we need remains. Water change or rinse lump under running water. Gluten is suitable for adding to the dough when the water with which it is washed becomes clear. It will take 7-10 minutes. Make it in advance, and to keep the mass dry, store in warm water.
Classic recipe sinnabonPrint recipe Sinnabon Bun according to the classic recipe
|Time for preparing||2 hours|
- 5 Glasses of Wheat Flour Extra Class
- 1 cup of Milk
- 2 eggs
- 0.5 cups granulated sugar
- 50 g Pressed Yeast (or a bag of dry baking)
- 60 g Butter
- 4 tbsp. l Butter
- 1 cup Brown sugar
- 20-30 g cinnamon powder
- First, we knead the dough - pour yeast and 5 g of sugar into the milk warmed to 40 degrees, stir, cover with a napkin and put in a warm place so that the milk does not cool. After 15-20 minutes, the mass will increase in volume.
- In a deep bowl, beat the sugar and eggs until smooth. Eggs should be at room temperature. To make the dough tender and thin, it is necessary to strictly observe the conditions of its kneading. Products must be of one degree of warmth.
- Lay soft butter and salt, mix everything thoroughly.
- In the resulting mixture, mix the dough with smooth movements, add the washed gluten.
- Flour dough must be prepared. Sift it through a fine sieve to saturate it with oxygen and eliminate the lumps.
- Add flour to the buttery-yeast mixture and knead soft dough. It should not remain on hand. Roll it into a bun and cover with cling film. In a warm place, it will stand for about an hour. If you did everything right, during this time it will double. You can knead the dough and let it rise again. From this buns will be more magnificent.
- While standing dough, you can cook the cream.
- For the cream in the original recipe used cream cheese and cane sugar. But these components can be replaced with thick sour cream, condensed milk, even cottage cheese. When using condensed milk, sugar is not added to the filling. The filling should be airy creamy, must include spice.
- First, heat the oil until softened (do not melt down!). Combine sugar and cinnamon in a separate dish, pour it into butter and stir evenly.
- Sprinkle flour on the patty board and spread the ready dough onto it, knead it for a long time with soft, gentle movements. This is done to ensure that air bubbles are evenly distributed in the test. If it is weak, add flour, mix it well with the total mass. We roll the dough into a ball, cover with a napkin and let it rest for 5-7 minutes.
- Now divide the mass in half, each roll into a thin layer with a long rolling pin. The dough should be elastic, uniform, slightly "resist" when stretched. Try to form a rectangle 4 mm thick.
- We distribute the filling over the surface, smoothing the edges well. Leave one long edge without cream so that it will stick well. Layer fold into a roll tight, pinch the edge tightly. Each roll is divided into 12 parts with a sharp knife or baking thread. The edges of the buns should remain smooth, and the blanks themselves should be perfectly round.
- Bake buns should be in the form of high edges. We cover it with baking paper, which can be oiled. We spread the blanks in the form at a distance of 4-5 cm from each other.
- Cover the form with a napkin so that the dough does not dry out, and let the dough stand for another 10 minutes. During this time, the rolls are much "grow up."
- The oven is heated to 200 ° C, baked products in it for 20-30 minutes. Buns should be reddened, and the filling should be slightly bubbled. It's time to take them out of the oven, otherwise the dough may dry out.
- On top of each bun must be coated with icing. This can be done in two stages. While the dough is hot, slightly grease the surface with an impregnation so that the sugar soaks the dough. After cooling with glaze, we decorate the top of the roll abundantly.
- The dish is ready, you can serve it with tea or coffee.
Tip!Yeast dough should be kneaded from warm foods. Eggs, milk, butter, warm. The most appropriate degree of warming up is for the finger to endure.
Among the recipes for sweet buns, Shokobon - buns with chocolate, is no less popular.
ShokobonPrint recipe Cinnabon with chocolate The recipe and method of making dough does not change. It is the same as for synabon. Feature is chocolate watering and filling.
|Time for preparing||2 hours|
- 1/2 cup Sahara
- 2 tbsp. l Cocoa powder
- 60 g Butter
- 100 g Milk
- 60 g of oil
- 1/2 cup Sugar
- 1/2 cup Cocoa Powder
- Mix the softened butter with sugar and cocoa. The main condition - all the ingredients must be well grind and mix evenly.
- Combine dry ingredients in a metal saucepan and grind them with butter. Put the container on the fire and heat the mass, gradually pouring in the milk. Stir for 15 minutes until the mixture thickens.
For Shokobonov, we cut the dough like cinnamon buns, just coat the layer with chocolate filling.
The basis for other varieties of sweet yeast rolls is almost always the same. This is sweet yeast pastry. But the variations with the filling and cream can come up with an incredible set.
Variations of Biscuit CreamsPrint recipe Cream of Mascarpone Cream Cheese
|Time for preparing||15 minutes|
- 1/2 cup unsalted cream cheese (mascarpone)
- 1/2 cup icing sugar
- 40 g of softened cow butter
- Vanillin (or 1/2 bag of vanilla sugar)
- Mascarpone and butter mix until fully mixed, then add sugar and vanilla, beat the mixture for several minutes. The cream is ready! It should not be cooled before spreading on rolls. Sugar and butter in the cream quickly hardened. Keep it in a warm place.
Pekabon cream with caramel and nuts
Nuts with a high fat content - pecans, cashews go well with cream. They have a creamy creamy flavor that is close to cream. These nuts are soft in consistency. Before use, they should be lightly roasted in a dry frying pan and cool. By the way, thanks to the use of pecan nuts, buns with this cream got their name. In a pinch, use walnuts.
Nuts decorate the top of products, which is poured over caramel thread (topping).
Top ping is a topcoat, which includes fruit syrups, dry powders, grated chocolate, and icing in cooking. Caramel topping is a sweet thick coating of boiled sugar and butter. The color depends on the degree of sugar calcination - the longer the topping is boiled, the browner its color becomes.
The industry offers a product of condensed milk, water, sugar, thickeners. It is such a topping is used for pekabonov.
Mix well with cream nuts with a high content of fat - pecans, cashews
1/3 part of the creamy cinnamon filling leave for watering. All other stages of baking buns are unchanged. The cream mixture is mixed with caramel topping in a circular motion. If the ingredients are not heated, then cream will be visible cream and caramel color. Apply this icing on ready-made cooled buns. From above we lay out large pieces of toasted nuts and pour over the caramel syrup crosswise in the form of a grid.
Cinnamon buns are a high-calorie meal. It can be a little "easier" when making apple stuffing.
Buns with applesPrint recipe Cinnabona with apples Dough recipe remains unchanged
|Time for preparing||40 minutes|
- 300 g Sliced Apples
- 200 g Sahara
- 20 g Butter
- 20 g cinnamon powder
- 10 g Potato starch
- 5 g cinnamon
- 1 cup of sugar
- 1 glass of Apple juice
- 1/3 cup thick apple puree
- Oil dissolve, but do not melt.
- Apples are freed from the skin, the core, cut into small slices. The fruit part should be slightly warmed in the microwave, so that it is well combined with butter and sugar. Mix all the ingredients.
- The unique savory taste of apple buns will give an icing with apple flavor. Apples blend harmoniously with the taste of cinnamon.
- All components are combined in a saucepan, mix and boil over low heat until thick. Cold glaze spread over the buns.
Sinabones are well preserved, they do not get stale for 1-2 days, as the dough is sweet, it has butter. Before serving the next day, a few seconds, keep the synabons in the microwave. They will be as fresh!
The calorie content of American know-how is 405 kcal 100 g. Almost like chocolate! This must be borne in mind full-bodied ladies. But these buns are part of 50 culinary delights. And deny yourself the pleasure even occasionally they can not be tried!
Sinnabon abuse should not be due to their high calorie content
Nutritionists believe that it is impossible to abuse such a high-calorie product as sinabon. As, however, it is unhealthy to eat any pastry made from white flour. But besides calories, fats, there is sugar in desserts, which raises the level of endorphin - the hormone of joy. If you feel sad, treat yourself to delicious, your mood will improve. Sweet buns should not be used as a dessert after a hearty meal. It will suit as a separate dish for afternoon tea or for morning coffee.