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Buns Sinnabon
Buns Sinnabon

Synnabon The recipe of buns with cinnamon, which you will find below is really very simple and incredibly tasty! It is necessary to try to do!

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Sinnabon Cinnamon Bun Recipe
Sinnabon Cinnamon Bun Recipe

Synnabon Recipe Buns with Cinnamon or Buns Sinnabon Best Recipe, Nuances:

  1. Do not put the dough strongly, it should be soft, but do not stick to the hands.
  2. Sugar in the dough white in the filling of brown, very much recommend!
  3. The secret ingredient is the cream you need to pour after 10 minutes of baking! Do not miss!
  4. If all do not eat at once, store buns in the refrigerator closed. Before feeding.

Want to get a whole mountain of wonderful buns Synnabon? Then you here!

Video cooking muffins with cinnamon Sinnabon See Srza after the recipe.

Recipe of buns Sinnabon
Recipe of buns Sinnabon

RECIPE

Delicious and very fragrant!

Total time: 1 hour 25 minutes

Portions: 12 units

Calorie: 535Kcal | Carbohydrates: 72g | Squirrels: 7G | Fat: 25G.

Ingredients

For dough:

  1. 240 ml Milk Warm
  2. 2.5 ppm dry yeast
  3. 2 pcs Egg room temperature
  4. 75 grams creamy oil melted
  5. 100 grams of sugar
  6. 1 tsp. salt
  7. 450-500 grams of flour
  8. 180 ml Cream fat (for fill)

For filling:

  1. 200 grams sugar brown
  2. 2.5 tbsp. Cinnamon hammer
  3. 1/3 tsp. Muscant Molmet
  4. 75 grams creamy oil softened

For glaze:

  1. 115 grams cottage cheese cheese chilled
  2. 55 grams Creamy oil softened
  3. 1 tsp. Vanilla extract
  4. 1/8 tsp salt
  5. 190 grams of sugar powder
  6. 2-4 tbsp. milk

Instructions

  • Warm milk pour into a large bowl, add sugar and beat sugar to dissolve.
  • Suck yeast and let it stand for 5 minutes until dissolved.
  • We add eggs, salt and oil, whipped with a wedge. Gradually introducing flour.
  • We take out the work surface closely on the flour-fitted flour. Gently wash the dough to get soft, but not sticky, flowing the flour as needed.
  • I lubricate a clean bowl with vegetable oil, put the dough into it, cover with a towel and let it stand up 45-60 minutes or to an increase in the volume is twice.
We mix the dough
We mix the dough
  • Roll over the dough into a rectangle on a slightly adapted flour of the working surface.
  • Lubricate softened butter.
  • Brown sugar mix with cinnamon and nutmeg (you can add nuts) laying out a uniform layer on the dough.
  • Gently fold the roll.
Complete Roulet
Complete Roulet
  • Write the oven to heal up to 180s.
  • Baking shape (I have 33 * 23cm) we drag the paper for baking and spray with oil.
  • Roll cut to equal parts with a thickness of 3-4cm.
  • Future buns lay out in a baking sheet, cover with a towel and leave to be parted until they increase in the volume half.
Lay out in the baking sheet
Lay out in the baking sheet
  • We put to go for 7-10 minutes.
  • We take out and pour cream between the rolls. And we return to go to golden brown.

We put to go for 7-10 minutes. We take out and pour cream between the rolls. And we return to go to golden brown.

Pour cream
Pour cream
  • While the buns are baked cooking glaze: thoroughly mix the mace, cheese, salt, vanilla and a couple of milk spoons. Success sugar powder and whipped with a wedge. Consistency of glaze by adjusting the addition of milk.
  • Lubricate warm buns with icing and let it cool a little before the feed.
Buns Shinnabon are ready
Buns Shinnabon are ready

Video cooking recipe

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Hello to all readers of my blog! Today my article is dedicated to sweet toes. We are baked with delicious buns Sinnabon. And our pyshki, baked at home, will not differ from the brand. Because cooking recipes are simple and understood even a beginner hostess.

By the way, the first manufacturers were Ritch Komense and his son Greg. It happened in America many years ago in Washington. Their patented recipe still keeps in the strictest secrecy. Traditional synabons are made with cinnamon and cream cheese. Today there are other options both fillings and glazes.

This tasty and lush baking is made from the darkest yeast or from a layer test. With caramel or chocolate icing. With apples, poppies, nuts and more with a lot of savory supplements. I will introduce the best recipes today to you and you can pamper your households.

I advise you to choose from the presented options the one that bestows most and bake such products yourself. Aroma during cooking will stand on the whole house! And if you have not baked such a bouncing, then fall in love with them immediately, believe me.

Content:

Calorie of these pyshek per 100 grams. It is 315 kcal. Many this or a little, decide for yourself. I think that sometimes you can pour yourself to a couple of snacks. I am always with a few fillings. Usually, except for cinnamon, it is still a lingonberry and apples. You can take your favorite berries or fruits.

Buns Sinnabon - the best recipe at home

If you follow the figure, you should not have a lot of them. But do not taste this work of art, you just can't. And when you try, then it is very difficult to tear off. This is the easiest, home recipe that gives a delicious result.

Adhering to this step-by-step recipe, you can make baking such as in the corporate cafe "CINNABON".

Products for dough:

  • flour - 2 glasses
  • powdered sugar - 100 gr.
  • Egg - 2 pcs.
  • Warm or milk water - 1 cup
  • Creamy oil - 120 gr.
  • Cinnamon - 20 gr.
  • yeast dry - 1 bag
  • Salt, Vanilin

For glaze:

  • 1 cup of sugar powder
  • 0.5 glasses of milk

How to cook:

1. Start with the preparation of the layout. In warm milk or water, sprinkle a sachet yeast and half of the sugar powder. All this leave in a warm place for ten minutes. The opara should be climbing the cap of foam.

2. In a deep bowl, seek flour. Add salt and vanillin to it. All mix.

3. In a separate dish, take the eggs with a mixer or a whisk. Continuing to work a mixer on small revolutions, pour into the eggs a mixture of dry products. In this mass, influence the rising opaire. Next, we will be mounted with hands. Which can be lubricated with vegetable oil.

4. Roll the dough into a bun, cover with a towel and leave for one hour. After that, roll out all the dough into a large rectangle. Approximately 1 centimeter thick.

5. Mix cinnamon in the container and the remaining sugar powder. Melt the creamy oil and lubricate the dough layer. Top of a smooth layer of a cinnamon mix with sugar. Roll the tight roll and cut it into pieces of approximately 5 centimeters.

6. Lubricate the baking pan or baking shape. Gently lay out buns and cover the food film for 30 minutes.

7. After half an hour, send a baking sheet with a seal to a preheated oven. Baked synabons at a temperature of 180 degrees about 30 minutes.

8. For the glaze, mix the sugar powder with milk to the complete dissolution of sugar. This mixture, paint the warm buns.

So everything is simple and sooooo delicious. Treat native and friends!

Cinnamon Bun Recipe With Cinnamon and Cream Cream

Fragrant pyshki with soft cream, cream cheese will delight all sweet fans. They are very gentle and just melted in the mouth. Many once trying, can not break away.

Bake such a delicacy of the house will not be completely difficult. Step-by-step recipe with photos you will find below.

Required products:

  • Creamy oil - 60 gr.
  • Milk - 100 ml.
  • Sugar - 60 gr. + 1 tsp.
  • Dry yeast - 7 gr.
  • Warm water - 100 ml.
  • Egg - 2 pcs.
  • Flour - 570 gr.

Filling:

  • Sugar - 150 gr.
  • Cocoa - 30 gr.
  • Cinnamon - 2 tbsp.
  • Creamy oil - 60 gr.

Cream:

  • Creamy cheese - 100 gr.
  • Sugar powder - 200 gr.
  • Milk - 1 tbsp. l.

1. To put milk, sugar, butter and salt in the saucepan. All this calm down, then leave cool.

2. In the cup we pour warm water, add dry yeast and 1 teaspoon of sugar. We leave the liquid for 10 minutes. It should be poisoned and covered with foam. A sign that yeast acts.

Sugar is needed so that the yeast began to work.

3. Further, in the cooled oil mixture, add yeast opaire.

4. Drive two eggs into this mass and mix. Gradually, slumbering sifted flour, knead the dough. It is better to make it hands. After ten minutes you should have smooth and elastic dough.

5. Kalobok dough place in a clean bowl, cover with a towel and leave it warm for 30 minutes.

6. Mix the dry ingredients of the filling. Sugar, cinnamon and cocoa.

7. After half an hour, the dough is suitable and rolling it into the reservoir, no more than 0.5 cm thick. It will still rise, so it does not need to thickly roll.

8. With a brush, we lubricate the entire dough rectangle with melted oil and sprinkle with a dry mixture. We fold the roll, tightly pressed. Cut pieces, width, approximately 5 cm.

9. We drag the parchment paper with a baking sheet and lubricate oil. On the parchment, lay the billets of buns.

There should be enough space between them, because the sofner will "fly away".

10. Cover with a wet towel, and leave another 20 minutes to raise. After put in the heated oven to 180 degrees for 20-30 minutes.

11. We combine cream cheese, powder and milk. Everyone is well chopped by a mixer to a homogeneous mass. We take out buns from the oven and right on the babysitter with a cream. The more the cream, the more tastier and tender will be your synabons.

It is necessary to eat such an air treats too, while hot. Rather, place the kettle and invite everyone to the table!

Shinnabons with caramel icing from Irina Khlebnikova - Video Recipe

In his video recipe, Irina Khlebnikova describes in detail and shows how to prepare such yummy.

If you start dough on raw (living) yeast Remember the Irina Council.

Live yeasts in the dough must be leaked 3-4 times more than dry.

And dry yeast is divided into instant, instant and active. All these properties are indicated on the package. Carefully read the instructions for working with yeast to get the perfect baking.

French buns with cinnamon of puff pastry

Everyone knows that French cuisine is famous for its delicious desserts. And in Paris, the network of Cinnabon coffee houses. And it turned out that buns invented in America, in France baked and selling much more. Therefore, cinnamon puffs are often called French buns.

As you already, probably guessed, pastries this from a puff pastry. Lovers of layers and croissants, recipe for you. Of course, in the absence of time, you can buy the dough in the store, but by taste, it will give up home. Therefore, we will do everything with your own hands yourself, there is nothing complicated.

These ingredients will be required:

  • Milk - 200 ml
  • Dry yeast - 1 bag
  • Creamy oil - 200 gr.
  • Sugar - 100 gr.
  • Brown sugar - 200 gr.
  • Sugar powder - 150 gr.
  • Cinnamon - 20 gr.
  • Eggs - 2 pcs.
  • Flour - 800 gr.
  • Vanilla - 1 bag
  • Salt - 0.5 h. l.

1. Creamy oil needs to melt. This can be done in a microwave or water bath, as you are comfortable.

2. In a bowl, we pour warm milk, sugar yeast, sugar, vanillin and three tablespoons of butter. All thoroughly mix.

Eggs should be room temperature, so you will remove them in advance from the refrigerator.

3. Eggs are whipped with a mixer to foam. And we pour into the mass, which was already prepared.

4. Sift flour. We pour liquid mixture to flour, salt and mix the dough. We work as long as the dough does not stop sticking to the hands.

The dough is placed in a bowl, cover and leave for an hour for approach.

5. Roll over a thin layer, lubricate with butter and sprinkled with cinnamon with sugar. Roll into the tight roll. A sharp knife cut into portion rolls, no more than 5 centimeters wide.

6. The buns decompress on the counterness and give them another 10 minutes. It is warm up to 180 degrees in advance and put it on half an hour.

To lubricate layers of shinnabons, you can use milky-sugar icing, as in the first recipe. Or crushing cream, as in the second. And you can simply clean the puffs with condensed milk. And you can call households to drink tea!

Buns Sinnabon with Chocolate - Original Recipe

Another American recipe for shocked in chocolate glaze. He will certainly enjoy all lovers of a feather, sweet and chocolate.

Cooking is not complicated, but still it is worth sticking to all the rules. As a result, you will get the perfect dessert. To break away from such snacks, well, it is simply impossible. Although, they quickly cause sensations of infants. After all, in buns of these calories abound.

The composition includes such ingredients:

For dough:

  • 600 gr. flour
  • 200 ml. milk
  • 100 gr. Sahara
  • 2 eggs
  • 80 gr. butter
  • 11 gr. Dry yeast

For filling:

  • 4 tbsp. l. Sahara
  • 50 gr. butter
  • 2 tbsp. l. cocoa

1. Skift flour twice. Get out eggs and oil in advance from the refrigerator. They are needed in warm condition.

Sifting satures oxygen flour. The result is a lush, airbake.

2. Next, you need to start your opar. In the cup we pour warm milk, put a spoonful of sugar and yeast. Mix and wait for about 10 minutes so that the opara rose.

3. In large tanks whip two eggs. Put soft oil and salt. During this time, the opara had already risen, add it to the eggs. We mix all the wedge.

4. Gradually suck the flour. No need to put all right away, because it may take less. Carefully mix the dough. Kolobok in a bowl covering the food film. We leave in a warm place for 60 minutes. The dough should increase twice.

While it will be approached, it needs to change it 2 times during this time.

5. Take a chocolate filling. In a bowl we put cocoa, sugar and soft oil. Everyone is well rubbed.

6. Rolling no thick layer with a rolling pin. We distribute evenly on it filling and folding the roll. We cut into pieces. It is only better to do a sharp knife so that buns do not break. I got 12 pieces.

7. Put on a baking sheet separately from each other, so that they have to grow. Leave for 15 minutes to approach. At this time, we already turn on the oven and bring 180 degrees to a temperature. We bake for 20-25 minutes.

Finished products pour chocolate icing. Or pour, as in the photo, melted chocolate. It turns out even tastier, albeit more calorie.

How to make home buns Sinnabon without butter - simple video recipe

Tasty synabons advise you to prepare for this recipe. The dough is very simple in kefir, which will make baking gently and lush. And in combination with fragrant stuffing, products are obtained simply amazing. Check out the video, where everything is shown in detail. And make such a dessert to tea will not be any difficulty. The main thing is a good mood and everything will work out!

And today I am saying goodbye to you. I hope this article was useful and you found our recipe for Bun Sinnabon. Do not be afraid to experiment, change the stuffing and every time you have a new original sweetness. Native will appreciate your work, and will be wound with compliments.

And if you really liked the recipes, click on the buttons of social networks and they will be saved on your page! Mix sugar and cinnamon (it is better to take cane brown sugar, but I didn't have, because I took the usual white). Plush the entire reservoir test with the mixture.

kletsova93. Copyright 3 level

Oh, how I adore them !!! They are just fantasy !!!

My big weakness, taking into account the same calories))

Summates three types of synabons. Classic is a cinnamon filling and a creamy cheese glaze, chocolate shinnabons are made with cocoa filling, and a chocolate, and the third look - are caramel with nut, filling, as in the classic, - cinnamon, creamy glaze And the creamy caramel, and on top of a sprinkled pecan.

Today I make classic synabons, as I adore with cinnamon.

We will add yeast to the creamy egg mixture. We mix and add sifted flour. It is necessary to add it parts, I even left a 650 grams somewhere, so see how much flour will take your dough, but the main thing is not to overdo it, otherwise the dough will get heavy and cool. Therefore, add better parts. And necessarily sifted flour!

Mix the dough. The hostesses working with a yeast dough know how it loves when it is carefully and for a long time, I interfere with his 15 minutes.

Wrap the dough in the roll as close as possible.

Dough is ready. We will put it in a warm place, and we yourself go on tiptoe and not noise, it does not like it)))

Now you need to cut this big roll on small pieces, approximately 4-5 cm wide. It is not very convenient to cut a knife, so I advise you to use ordinary thread. Take a small piece of threads. Run it under the roll, raise the edges and cross them, stretch. Thus, you will have a smooth and beautiful cut. So cut the entire roll.

The longer the dough stands, the more embarrassing the baking will be, I kept 2 hours and twice the time after this time. The dough rises very well.

Fold the small rolls into the shape for baking, lubricated with vegetable oil. I use a round shape with a diameter of 25 cm. Leave buns for 20-30 minutes so that they rested. Then send to the heated oven to 180 degrees for 25-30 minutes. Cooking time is always individually, see the dough penetrate and not burned.

Now we turn all this beauty to the roll in length, try to twist tightly so that the buns are beautiful, and then break down.

Cook fondant. To do this, mix cream cheese, sugar powder, lemon juice and a little milk. All mix well a whisk.

Rulek will cut across the equal parts of about 5 cm high, I got 11 parts.

Pour ready-made buns sweet. Since the buns are still hot, the fondant will melt, spreading along their surface and penetrating between the layers.

Baking a baking shape with parchment paper, lubricate the creamy oil and spread buns into it. The main thing is not to post them close to each other, leave a distance of 2-3 cm, they will still increase.

Buns Shinnabon are ready! Eat with pleasure!

Now we will need another bit of patience)) we will give the shine to the shiny, and you can already turn on the oven, let it be heated to a temperature of 180 degrees. My needed for it somewhere 25 minutes, just raised buns.

Average rating: 4.4, total votes: 73

Here, now she sends them into the oven for 25-30 minutes, everything depends on your oven. Check, as usual, on dry match. And at this time we swallow saliva, because wonderful flavors gradually fill our kitchen.

Important! The video may differ from the text of the recipe!

Meanwhile, we prepare the glaze. It is better to get cheese and butter in advance from the refrigerator, I did not do it, and it was hard to beat the cheese, but it did not matter, I put for 30 seconds. In the microwave, and everything is fine. We add sugar powder and whip the mixer to a homogeneous mass.

Good.

When the buns are ready, immediately apply to the glaze. We give to stand 5 minutes so that the glaze connects with synabances, and finally you can try !!! Rather, put the kettle !!! Bon Appetit!

Buns Shinnabon (correct recipe 100%) - photo STEP 1

Prepare all the necessary ingredients. It would seem that there are quite a lot of them, but almost all of them are in any refrigerator. So with a set of products there should be no problem.

Buns Sinnabon (correct recipe 100%) - photo STEP 2

For the dough in warm milk, dissolve a little sugar, literally 1 tsp, add yeast. I use pressed yeast, my baking with them is always it turns out) well split the mass of the wedge, so that the yeast is completely dissolved, and leave everything for 10 minutes. During this time, a lush foam will appear on the surface, it means that yeast began to act.

Buns Sinnabon (correct recipe 100%) - photo Step 3

Add an egg to the bowl (I beat it slowly with a fork), a little cook salt, the rest of the sugar (intended for the dough) and vanilla sugar. Also add melted butter (it is possible to melt it on slow fire, on a water bath or in the microwave, as I did). The resulting mass is well stirred.

Shinnabon buns (correct recipe 100%) - photo Step 4

Start entering sifted flour. Stir first with a whisk or a spoon, and then lay the dough on the working surface and knead your hands. The knead must be about 10 minutes, during this time the dough will become homogeneous and smooth. Please note: the flour may need a little more or less than indicated in the recipe, there is nothing terrible.

Buns Sinnabon (correct recipe 100%) - photo STEP 5

Place the dough into a deep bowl, cover with a towel and leave in a warm place. I usually use a slow cooker, I put the Multiproduction mode, I set the temperature of 35 degrees and a time of 1 hour. I put a plate with a dough directly in a slow cooker and close the lid. The dough rises just fine! An hour later, the dough should be changed, put in a plate and leave again, but for 10-40 minutes, so that it approached.

The dough turned out just perfect: smooth and magnificent! Roll it into a large layer with a thickness of about 6-7 mm.

Lubricate a thin layer of softened cream oil.

Yandex Dzen.

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