Sinabon buns: recipe and ingredients

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

While walking through the mall, you can catch the gentle and unusually bewitching aroma of cinnamon. Many immediately play out an appetite. You have probably smelled the French pastries, which are very popular now. Sinabon buns are now sold in every major supermarket, mall and many bakeries around the world. What is their secret? And is it possible to master the recipe for Sinabon buns at home? We will talk about this in the article, and also share some secrets.

Confectionery brand

Today, 1,100 bakery cafes operate under the Sinabon brand in more than 50 countries around the world. This is already a real sweet culture, which shows a tendency to expand and systematically captures the countries of the Middle East.

Does the world really care about ordinary buns? In fact, they taste really great. Classical"Sinabon" with cinnamon resembles a pastry roll with cream cheese and icing. The fragrant cinnamon of the makara variety, which is grown in the mountains of Indonesia, is used in the preparation.

The history of the company began in 1985, when the Komen family from Seattle decided to build a business on the best cinnamon rolls in the world. The recipe for the Sinabon bun was invented on the basis of many culinary secrets.

The brand's first bakery opened in December 1985 in a shopping center in Seattle. Initially, only the classic version of the bun went on sale, but three years later the Minibon bun appeared. After it, the product line began to replenish more quickly. Chocolate "Sinabon" appeared - "Shokobon", "Pekanbon" - with pecans and caramel, "Cinnabon Sticks" - from puff pastry and "Cinnabon Bytes" - miniature buns for one bite. Plus, of course, branded drinks, with which buns are even more pleasant to eat. These are Mokcalata, Chillata, Frappe with cinnamon and many others.

Forbidden Fruit Too Sweet

It's a shame, of course, but it is quite clear that the recipe for the Sinabon bun is kept secret, as it is officially patented. But at home, you can cook rich cream cheese rolls that will be no worse than the original ones. There is a main secret of branded French buns - the use of flour with a high gluten content. At home, you can add wheat gluten to the dough. Withwith this bonus, baking will receive additional splendor. But if you want to surprise your home with a batch of fresh buns, it’s not enough just to achieve pomp. Here you need a languid aroma of cinnamon, delicate creamy glaze. For the perfect result, you will have to spend at least three hours in the kitchen, but these buns will definitely not stay long.

Classic

So, let's take a look at the recipe for "Sinabon" buns. First of all, prepare the necessary ingredients. Dough is the key to the success of good baking. Make sure all products are of good quality. So you can get top-class buns. To make the buns airy, sift the flour several times through a fine sieve.

For the test you will need:

• 200 ml milk;
• 50 grams of fresh yeast;
• a pair of chicken eggs;
• 70 grams of butter;
• 100 grams of sugar;
• 600 grams of premium flour;
• a pinch of s alt;
• glass of brown sugar;
• a few teaspoons of cinnamon.

With the filling in the classic version, everything is simple:

• 50 grams of butter;
• two tablespoons of cocoa;
• half a cup of sugar.

Now prepare everything for the cream:

• 50 grams of cream cheese;
• 100 grams of powdered sugar;
• 3 tablespoons softened butter or low fat cream;
• a little vanilla.

Process started

How to cook Sinabon buns at homeconditions?

Start with yeast - dilute it in warm milk with sugar.

Beat the eggs, gradually adding the softened butter.

Into this mixture, add sugar and diluted yeast. Thoroughly knead the mixture with a mixer.

Sprinkle the sifted flour with s alt and add to the egg-butter billet. Knead the dough until it stops sticking to your hands. Leave it in a bowl covered with a clean towel and let stand warm for an hour.

While the dough comes up, take care of the stuffing. Combine sugar with cinnamon, cocoa and butter. Remember to knead the dough from time to time.

Preheat oven to 200 degrees.

Roll out the dough into a thin rectangular layer and brush with butter. Sprinkle evenly with the cinnamon mixture and roll into a tight roll. With a thread or a simple knife, cut the roll into pieces and put them on a baking sheet. It is better to cover the bottom with baking paper so that the buns do not burn.

Cover the buns with a towel for a quarter of an hour so that they rise a little. Now it's baking time. 20-30 minutes in the oven is enough.

While Sinabon buns are being baked at home, there is time to make cream. Combine butter with cheese and powdered sugar. Top the finished buns with cream using a silicone brush. You can sprinkle cinnamon on top.

Delicious experiments

Every housewife has every right to deviate from the original recipe, since she decided to bake Sinabon buns. step by stepThe recipe is quite simple and at the same time attractive. It allows you to show imagination in cooking. For example, if you let the dough rest for more than an hour and knead a couple of times, then the Sinabon cinnamon buns turn out to be more fluffy and do not get stale longer.

When serving, the buns are ideally paired with coffee, tea or hot chocolate. True, you should not get too carried away with buns and sweet drinks, as the dessert is too high in calories. So experiments are more relevant in the morning or at least in the afternoon.

After all, fragrant airy cinnamon buns "Sinabon" are an amazing confectionery composition. No wonder they are included in the list of the most important pleasures of life according to one of the reputable Mexican magazines.

What's the secret?

If the entrance to the factory was opened to consumers, they would be clearly convinced that you cannot make a factory bun with your own hands. A strict scheme for twisting the roll is observed here - each roll must have no more than five turns, and all cuts are made strictly perpendicular to the surface. The width and height of the buns are identical. Dessert is baked in many restaurants right in front of the guests, as the buns are served hot, poured with creamy sauce to the table. To the table - straight from the oven.

The dough in this pastry is yeasty with a high gluten content in the flour. The classic recipe uses brown sugar and soft cream cheese. Such components can be found in the supermarket, but cinnamon will have to be contentusual, as the original recipe uses a too unattainable option.

For the top coating, you can use not only cream for Sinabon buns, but also melted chocolate or any other fruit sauce or caramel syrup. Chocolate, by the way, will successfully set off any sauce.

If you cook the traditional version, you can use any soft cheese. Very fragrant buns "Sinabon" with "Mascarpone". This cheese is distinguished by the tenderness and beauty of the shade, so that the cream as a result will receive the color of baked milk. When whipping, add a dollop of powdered sugar and vanilla to the cheese, as well as a pinch of s alt to bring out the sweetness. Soft butter is introduced into the cream gradually. The sauce should be fairly liquid. At the end, you can add a portion of melted chocolate. If preparing the sauce in advance, then leave it warm, otherwise the cheese will allow the mass to harden. It is best to keep the container near the oven. One tablespoon of sauce is enough for each bun. By the way, you can pour melted chocolate, milk-based frosting, cocoa powder and grated chocolate over the buns.

Synabon buns made from yeast dough "scatter" very quickly, especially when they are supplemented with berry and fruit syrups, honey, crushed pecans, peanuts or walnuts. If you're planning on drizzling chocolate over your baked goods, remember that it will set completely. Therefore, add cream and a piece of butter to the glaze.

It's all about the dough

Why do these buns fly apart inLiterally "like hot cakes"? Yes, because they are made from the highest quality ingredients and baked just before serving. The dough for "Sinabon" buns is fluffy and airy, and thanks to the gluten in the flour, it becomes elastic and uniform. Gluten or gluten is a vegetable protein abundant in cereals. It is a binder. If it is not enough, then the dough does not rise well and the baking turns out to be tough. Gluten, by the way, can be added to the dough in finished form. It does not pose a he alth hazard.

You can actually add gluten to the dough. To do this, knead the dough from flour and water, and then rinse the lump under water. This is the gluten that needs to be added to the dough for buns. By the way, the most tender are Sinabon buns made of puff pastry. The mass, however, has to be rolled out many times and more oil is added during the kneading process. However, in the end it is more lush with a characteristic unobtrusive sourness and its own pleasant aroma.

For cooking you will need:

• three cups of flour;
• a glass of full-fat milk;
• bag of dry yeast;
• pack of butter;
• one egg;
• sugar and s alt in proportion 3/1.

In room water you need to dissolve a teaspoon of sugar and all the yeast. Leave warm for a quarter of an hour. Sift the flour well and combine with s alt and sugar. Grate the butter and add it to the flour. Crack an egg into the yeast and add warm milk. Mix everything and combine with flour crumbs. Now you can knead the plastic soft dough, wrap it in cling film and send it to the refrigerator for a couple of hours.

Chocolate chocolate

If you really want sweets, then choose Sinabon buns with chocolate or the so-called "Shokobon". Here the recipe and the method of preparing the dough are not subject to special changes. But the chocolate topping and filling can be original. In fact, it all depends on the preferences of the hostess of the house, since each bun is obtained in its own way.

For the filling you will need:

• half a glass of sugar;
• two tablespoons of cocoa;
• a quarter of a pack of butter.

For frosting use:

• glass of milk;
• 50 grams of butter;
• half a glass of sugar and cocoa.

This is a classic ingredient list, but imaginative chefs can tweak it. For example, return cream cheese to the filling or replace excess sugar with condensed milk. It is very tasty in the filling to feel pieces of grated chocolate. By the way, at home you can arrange a dessert with a surprise and wrap whole pieces of chocolate in a roll. Those with a sweet tooth who find a clot of chocolate in their bun can claim an extra portion of sweetness.

If you have made too many buns, wrap the excess in plastic wrap or parchment paper and refrigerate. But do not get carried away, even in the cold, the buns remain tender for only a couple of days. Hurry up and eat fresh next time!

Caramel dreams

When you have mastered the recipe for classic miracle buns, it's time to get down to more interesting recipes. For a festive feast, treat your homemade nutty version of the most delicate French buns. They have an incredibly pleasant taste, a charming aroma, but a high content of fat, so be careful. A hearty dinner with such a dessert can be reflected in the figures of your guests.

How to prepare the famous caramel "Pekangbong"? In fact, these are all the same buns, but soaked in caramel sauce. For ease of preparation, you can combine creamy glaze with caramel topping.

For the cream you will need approximately:

• 100 grams of nuts;
• 50 ml caramel;
• 50g cream cheese;
• 40 grams of butter;
• vanilla sachet;
• 100 grams of powdered sugar.

Pecans are very soft in texture, but before using them, they should be slightly fried in a dry frying pan, and then cooled. It is not forbidden to replace pecans with walnuts.

Caramel topping is easy to make with boiled sugar and butter. A pleasant color depends on the degree of calcination of sugar. The longer it cooks, the more brown it becomes.

Homemade caramel tastes delicate, but here you need not overcook it on fire. Stores offer a product made from condensed milk, water, sugar and thickeners.

Combine creamy glaze with caramel and mix in a circular motion. In the cream, threads of creamy and caramel colors will be clearly visible. Thisapply the most appetizing icing on the cooled buns, and decorate the dessert with slices of toasted nuts on top and complete the picture with a net of caramel syrup. These cheese-free "Sinabon" buns can be made if you want to lighten the dessert a little. In this case, you can simply replace the cream cheese with applesauce or combine jam and cottage cheese.

For those on a diet

If you follow the figure, then, it turns out, you can put an end to the buns? Still, Sinabon buns are considered perhaps the most harmful fast food. One bun takes up to half of the daily calorie intake of an adult, that is, about 1000. At the same time, 15 sugar cubes come out per serving. There are even more horrifying data, according to which, by eating one bun daily, a person can gain up to 44 kilograms of fat in a year! So how do you keep calm and enjoy a delicious dessert?

Eating a bun every day is not really worth it, but sometimes you can treat yourself. Moreover, at home you can cook a more dietary version of buns. For example, with apples. At the same time, the calorie content of the Sinabon bun will drop to 443 calories per 100 grams. Too many, but the figure is not so frightening.

It will take about forty minutes to prepare, and you will need approximately:

• 300 grams chopped apples;
• 20 grams of butter;
• 20 grams of cinnamon;
• 200 grams of sugar.

If desired, you can replace sugar with honey.

For frosting use:

• 10 grams of potato starch;
• a pinch of cinnamon;
• glass of apple juice;
• 3 cup thick applesauce;
• glass of sugar.

Apples need to be peeled and cut into slices. Warm them up a little in the microwave, and then combine with butter and sugar. Apples go great with cinnamon. Spread cooled icing on buns.

You can serve the buns right away or make them the day before the guests arrive and warm them up a little in the microwave before serving. They will be fresh again. Do not abuse, but still this dessert option can be afforded quite often.

With some adaptation, you can still "lighten" the buns by getting rid of white flour, sugar and butter, but these will no longer be "Sinabon" buns, but their he althier counterpart. If your goal is "light" buns, then experiment further.

But if you like the Sinabon product, then indulge yourself with goodies. After all, at the same time you raise the level of endorphins in the blood, improve your mood. Treat yourself to buns early in the morning in addition to fresh coffee or milk. By the way, this is a very satisfying dessert, so it can replace a full meal. Bon appetit!