Cream for synabons: recipe, food preparation, cooking procedure

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

Cinnabon buns have rapidly gained popularity. In fact, these are ordinary cinnamon buns, but with one interesting addition - delicate butter cream. In the classic version, it is made from cream cheese with added sugar. Can you make it at home? There are many options for homemade synabone cream, which almost does not differ in taste from the original.

Exact copy

For obvious reasons, manufacturers keep the full formula of the cream a secret. But it's not hard to figure it out. You can easily prepare the cream for sinabon buns in your own kitchen. There are only two important things to remember.

First, don't put too much sugar in. Cinnamon rolls are often eaten as a snack, and the cloying will make you very thirsty.

Secondly, add some lemon juice to the synabone cream. So you get a surprisingly delicate taste that will pleasantly surprise you. All you need is:

• 120 gramssoftened butter;
• half a pack of softened cream cheese (120 grams);
• 1 cup sifted powdered sugar;
• 1 tsp vanilla extract;
• 1 tsp fresh lemon juice.

Bring butter and cream cheese to room temperature until soft. Beat them with an electric mixer. Gradually add a glass of powdered sugar to the mixture, continuing to beat continuously. Blend for ten minutes or until cream is light and airy. Then add vanilla and lemon juice and beat until smooth.

This recipe will give you about two cups of the finished product. Store in the refrigerator, but warm to room temperature before applying.

No cheese option

This is not exactly the exact copy of the bakery cream, but it still turns out very tasty. A ready-made cream for synabons without cheese is obtained like a puffed marshmallow, only smoother and more tender. At the same time, it is very easy to make it. There is no need for cooking thermometers, double boilers or timer devices. To prepare this version of the cream you will need:

• 2 egg whites;
• 1/8 tsp s alt;
• a quarter cup of sugar;
• 3/4 cup light corn syrup;
• 1 tsp vanilla extract.

Sinabon bun cream recipe (pictured below) is as follows. In a deep bowl, beat the egg whites and s alt with a mixer on high speed until foamy. Gradually add sugarbeating until stiff peaks form.

In a small saucepan, heat corn syrup over medium heat and bring to a boil. Slowly pour the boiling syrup in a thin stream over the egg whites, whisking constantly. You should get a fairly thick, but airy mass. Add vanilla and mix. Use immediately on buns.

Alternatively, you can store the finished cream in an airtight container in the refrigerator. Use it within 2-3 days.

Sour cream option

If for some reason you can't get cream cheese to make cream, you can make another version using sour cream. This filling for buns is tender and creamy. For it you will need:

• 2 cups full fat sour cream;
• 2 tbsp. l. powdered sugar or icing;
• 1 bag of dry vanilla pudding (precooked).

Cream for synabons from sour cream is easy to make. Start beating it with an electric mixer on high speed. Add powdered sugar to it gradually. As the mixture begins to thicken, gradually stir in the vanilla pudding. Continue whisking until you get a smooth creamy texture. Keep the product in the refrigerator if you do not intend to immediately apply it to the buns.

Another cheese option

This sinabon bun cream is made with five ingredients including vanilla and cream cheese. It is prepared in just ten minutes, and thanks to him, ordinary buns will become a luxurious dessert, as from the famousbakeries.

This cream is gentle, has the right texture and thickness. To taste, it almost does not differ from the original, as evidenced by numerous reviews. You can use it to decorate cakes, cookies, pies and as an accompaniment to other baked goods. So, you will need the following:

• 6 tablespoons butter;
• 6 cups of powdered sugar;
• 120 grams soft cream cheese;
• 1.5 tsp vanilla extract;
• 4-10 tbsp. l. milk, if needed.

The recipe for the cream for synabons is quite simple. Melt the butter in a small saucepan over moderate heat. Once it melts, keep heating it, stirring, until it turns golden. Remove from heat.

In a medium bowl, beat melted butter and cheese for 2 to 3 minutes until very light. Mix with powdered sugar, pouring it in one glass at a time and adding 1-2 tablespoons of milk at a time. Once all the ingredients are combined, put in the vanilla extract and add some more milk while continuing to beat. The finished cream for synabons should be airy and soft.

Spread directly on cinnamon rolls or keep refrigerated in an airtight container in the refrigerator (up to five days).

Orange variant

Sometimes sinabon buns with cinnamon and butter cream are made with orange zest or jam. In this case, a filler withadding citrus juice. For it you will need:

• 2 cups pureed cottage cheese;
• 2 cups of powdered sugar;
• half a cup of butter, softened;
• 1 teaspoon vanilla extract;
• 2 tablespoons of orange juice.

Mix powdered sugar, cottage cheese, butter and vanilla. Beat with a mixer starting at low speed and gradually increasing it. Add the orange juice, continuing to beat, until you get fluffy synabone curd cream. Spread it on warm buns immediately.

Caramel version

Cream on cinnamon buns can be not only white, but also a pleasant caramel shade. This can be achieved by using brown sugar. All you need is:

• 2 tablespoons butter;
• 2 tablespoons of milk;
• 120 grams of cream cheese, softened;
• a quarter cup of dark brown sugar;
• half teaspoon vanilla extract;
• one and a half glasses of powdered sugar.

Place butter and milk in a medium glass bowl. Cover with paper towel and microwave on high for one minute. Add brown sugar and stir. Return to microwave and cook for another minute. Taste a little to make sure the mixture is not grainy. If there are lumps and crystals, heat the mixture for another thirty seconds.

Add cheese, vanilla and icing sugar and stir untilhomogeneity. Beat with a mixer to get an airy mass without lumps. If the curd cheese cream for sinabons is too thick, pour in a little milk. If too runny, add some powdered sugar.

Chocolate variant

Variety of desserts is very important when it comes to the holiday table. For example, you can make cinnamon rolls with both chocolate and regular cream. For the chocolate version you will need:

• half a cup of butter, softened;
• a glass of cream cheese, softened;
• 1 cup unsweetened cocoa powder;
• 5 cups of powdered sugar;
• half a glass of milk;
• 2 teaspoons vanilla extract;
• half a teaspoon of espresso.

The recipe for sinabon bun cream with cocoa is very simple. Add cocoa to a large bowl. Stir with a fork to break up lumps. Beat butter, cheese and cocoa powder until smooth. Add the powdered sugar and milk to the mixture gradually, adding 1 cup of powdered sugar first and then about a tablespoon of milk. After each addition, turn on the mixer at maximum speed and beat like this for about a minute. Repeat until all powder and milk have been used.

Add then vanilla extract and espresso powder and mix well. If the cream seems too dry, add more milk, a tablespoon at a time, until the mass reaches the correct consistency. If it seems wet and does not hold its shape,add some more powdered sugar.

White chocolate variant

This white fragrant cream will be appreciated by many, especially by the convinced sweet tooth. For it you will need:

• white chocolate chunks - about half a cup;
• a third of a glass of milk;
• glass of butter, softened;
• 5 cups of powdered sugar;
• a quarter cup of milk;
• 2 teaspoons of vanilla extract.

Place the white chocolate chips and 1/3 cup milk into a glass bowl. Microwave in thirty second intervals, stirring each time, until the white chocolate is melted and mixed into the milk. Let cool.

Beat the butter until light and fluffy, about 3 minutes. Stir in the melted and chilled white chocolate, and then gradually add in the powdered sugar, a cup at a time. Then pour in the milk, one tablespoon at a time, and then add the vanilla. Beat at maximum speed for about 1-3 minutes until the cream is smooth. As you can see, this is a very simple synabone cream recipe.

If you want to make it the day before and use it later, put it in an airtight container and refrigerate. When you're ready to spread it on the buns, bring it to room temperature, then whisk again until fluffy.

Creamy version

As a rule, cream for synabons is made from cream cheese or sour cream. But there are better options- from butter and cream. To make this dessert filler great, you just need to know a few tricks.

Firstly, most recipes call for the use of heated or even melted butter. But in this case it is better to use it cold. It should not be frozen, but not soft either. Just take it out of the fridge and let it sit for about thirty minutes. If you have a candy thermometer, you can actually measure the temperature of the butter. You want it to be around 21°C. Yes, you will need to beat it longer to get the right texture, but it will hold its shape much better than warm and soft.

Second, use a 1:1 ratio (by weight) of butter and powdered sugar. This gives the best level of sweetness. Some recipes call for a 1:2 butter-to-sugar ratio, but this makes the cream too sweet.

Thirdly, the cream must be cold. This will not only ensure that the cream is uniform, but will also help regulate its temperature. Cold cream is whipped together with butter, making it lighter and more tender.

You can keep buttercream for a day or two. Simply cover the container with plastic wrap and refrigerate until needed. Bring cream to room temperature before spreading cream on buns.

This cream can also be dyed. Just add gel food coloring to get the colors you want.

So, to make cream for sinabon buns without cheese, you will need:

• 320 grams uns altedoil;
• 1/2 tsp table s alt;
• a quarter cup of cold heavy cream;
• 2 tbsp. l. vanilla extract;
• 320 grams of powdered sugar.

Place the butter in the bowl of a stand mixer. Beat it until it is white and soft. It will take about 3-5 minutes at high speed (not maximum). Add s alt, cream and vanilla and beat until mixture is light and fluffy (over a few minutes).

Reduce the mixer speed and gradually add the powdered sugar, a little at a time. Once all the powder has been incorporated into the butter, increase the speed and beat on high for one minute. Taste and add some more powdered sugar if needed. Beat the cream for another 2-3 minutes until you get an airy consistency. If the mass is too thick, you can add a little more cream.

Dairy-Free Option

This cream is ideal for those who do not consume dairy products for any reason. It comes out white in the basic recipe, but you can color it however you like. All you need:

• 1 cup room temperature coconut oil;
• 3 cups of powdered sugar;
• 2 teaspoons of almond, soy or other nut milk;
• 3/4 teaspoon pure vanilla extract.

First of all, make sure all your ingredients are at room temperature. Place butter, milk and vanilla together with halfcups of powdered sugar in a bowl and beat with a mixer. Add the rest of the powder and continue beating until the mixture is smooth. You should end up with a creamy texture.

Store in an airtight glass container in the refrigerator for up to a week. Leave at room temperature for about ten minutes to soften slightly before use, then apply to buns.

Chocolate mint variant

This cream is interesting because it uses chocolate in the form of small pieces. And the aroma of mint will pleasantly surprise many. You will need:

• half a cup of softened butter;
• 3 tablespoons mint liqueur;
• 1 teaspoon vanilla extract;
• 1/8 teaspoon tea s alt;
• 160 grams of powdered sugar;
• from 1 to 2 tbsp. l. milk;
• 120 grams of finely chopped dark chocolate.

Beat the first four ingredients at medium speed using an electric mixer. You should get a light homogeneous mass. Gradually add the powdered sugar alternately with a spoonful of milk, beating first at a slow speed, then increasing it. As soon as the mass becomes airy, put the chocolate pieces in it and mix gently.

Raspberry variant

Add fresh raspberries to Classic Cream and your buns will instantly change in color and flavor. For this you will need:

• half a cup of butter, softened;
• half a cup of fresh raspberries;
• 1 teaspoon vanillaextract;
• 1/8 teaspoon s alt;
• 120 grams of powdered sugar.

Rinse and dry the raspberries thoroughly. Beat the first four ingredients with a mixer at medium speed. Gradually add the powdered sugar to the mixture, beating faster after each addition.

Caramel variant

This is a very original recipe for creamy cinnamon rolls. For it you will need:

• half a cup of softened butter;
• 100 grams of soft cream cheese;
• 2 teaspoons vanilla extract;
• 1/4 teaspoon kosher s alt;
• 120 grams of powdered sugar;
• 3 tablespoons of milk + 1 extra;
• 15 creamy toffees.

Beat the first four ingredients with a mixer at medium speed. Gradually add the powdered sugar alternately with the milk, speeding up the beating after each addition.

Melt the toffees with a spoonful of milk in a small glass bowl in the microwave. Do this by heating them for a minute at 30 second intervals. Place the melted candy into the cream and beat on low speed.