Sinabon classic buns

Step-by-step preparation

Cooking time: 2 hr

1. STEP 1

   

   How to make classic Sinabon buns? Prepare your food. First for the test. Milk of any fat content is suitable, butter is natural, high-quality, without vegetable fats in the composition. Yeast can be taken either dry or compressed, then you will need 3 times more of it. Remove the eggs from the refrigerator in advance so that they warm up - the dough from warm ingredients will turn out fluffier and better. I cooked half the portion using one egg.

2. STEP 2

   

   First of all, melt the butter in any convenient way. Read how to do this at the end of the recipe. I heated it in the microwave. Cool the melted butter.

3. STEP 3

   

   Heat the milk to a temperature of 37-38 degrees. It should become warm, but not hot. Add a teaspoon of sugar from the total amount and yeast to the milk. Stir and leave for 10 minutes.

4. STEP 4

   

   During this time, the yeast is activated and bubbles, rising to the surface like a “cap”. If this does not happen, then the yeast is not working and will have to be replaced. You can read about the features of using different types of yeast in the article about yeast, the link is at the end of the recipe.

5. STEP 5

   

   Wash the eggs and beat them into a bowl. Be sure to wash your eggs before using them, as even seemingly clean shells can harbor harmful bacteria. It is best to use food grade detergents and a brush. Add sugar to the eggs and whisk them together. There is no need to use a mixer - the fluffiness of the eggs in the yeast dough is not important.

6. STEP 6

   

   Pour milk with yeast and melted butter into the egg mixture. Mix everything again with a whisk.

7. STEP 7

   

   Sift the flour into a separate bowl - this will not only remove any possible debris, but also saturate it with oxygen, which will make the baked goods more fluffy and airy.

8. STEP 8

   

   Add some of the flour to the liquid ingredients and mix with a whisk. Then add a little more flour and add salt along with it. Stir again. Thus, in batches, add all the flour, kneading the dough. Remember that you may need less or more flour, you can read more about this in the article, the link to it is at the end of the recipe.

9. STEP 9

   

   Mix first with a spoon, then with your hands. Add flour if necessary. The dough will gradually become homogeneous and stop sticking. Knead it for a long time, about 10 minutes. Then gather the dough into a ball, place in a bowl, cover with a towel and place in a warm, draft-free place for 1 hour. I usually put it in a non-working oven.

10. STEP 10

    

    During this time, the dough will rise two to three times.

11. STEP 11

    

    While the dough is rising, prepare the ingredients for the filling. Remove the butter from the refrigerator in advance so that it becomes soft. Instead of white sugar, you can use brown sugar - then the filling will acquire a caramel taste.

12. STEP 12

    

    Mix sugar and cinnamon.

13. STEP 13

    

    Punch down the dough and place it on a floured work surface. Roll it out into a rectangular layer 5mm thick.

14. STEP 14

    

    Spread the dough rectangle with butter. Sprinkle a mixture of cinnamon and sugar on top.

15. STEP 15

    

    Roll the dough into a roll, pinch the edge.

16. STEP 16

    

    Cut the roll into pieces of equal width. It is convenient to do this with dental floss. Since I cooked half a portion, I got 8 pieces, from a whole portion I get 16.

17. STEP 17

    

    Take a baking sheet or baking pan and line it with parchment. There is no need to lubricate the paper. Place the buns at a distance as they will grow a lot during baking. I have a mold measuring 31*17, it fits 6 pieces.

18. STEP 18

    

    Cover the pan with a napkin and leave on the counter for 30 minutes. During this time, the workpieces will increase slightly in size.

19. STEP 19

    

    Preheat the oven to 180°C. Bake the buns for about 25-30 minutes, until golden brown. Your baking time and temperature may vary. You can read more about the operating features of ovens in the article about ovens. The link is at the end of the recipe.

20. STEP 20

    

    While the buns are baking, prepare the cream. For cream, take cream cheese, such as Philadelphia, Violetta, Cremette.

21. STEP 21

    

    Add powdered sugar to the cheese. Exactly the powder - it will dissolve in the cream faster than sugar. It is better to sift the powder, as it contains many lumps.

22. STEP 22

    

    Mix the cheese with the powder, gradually pouring in the milk. The cream should become homogeneous, of medium consistency - thick cream will be difficult to spread, and liquid will drain off. Regulate this with milk.

23. STEP 23

    

    Remove the finished buns from the oven and cool them slightly. Spread the resulting cream onto warm synabons.

24. STEP 24

    

    Serve the buns to the table. Bon appetit!

Comments on the recipe

Isabel

05.08.2023

5

This was my first time making yeast dough. Very good recipe. The dough turned out soft and airy. I was afraid that there would be a yeast smell, but everything is fine. Cane sugar was added to the filling. In the process, I realized that I regretted the filling, so I sprinkled sugar and cinnamon on top of the buns, so the buns turned out with a light, pleasant crispy crust. But in my opinion, I rolled out the dough thinly enough. But they taste simply divine even without the cream) the cream, by the way, is very tasty, creamy and slightly sweet. Thanks for the recipe ♥️

bo_tanichka

05.08.2023

4.8

A wonderful recipe for classic synabons! I know that many are afraid of yeast dough, but in vain. If you do everything step by step, as given in the description, without reducing the proofing time, everything will definitely work out. My grandchildren love these cinnamon rolls. A full portion - 16 pieces, flies away in a couple of days. Children take synabons without cream, with a sprinkling of powdered sugar, to school. Another little secret that I use: instead of making cream, you can use regular condensed milk. I knead the dough in a food processor or by hand, and it turns out equally well. It is lush, soft and easy to work with. When the synabons are already in the oven, the aroma of cinnamon and fresh yeast baked goods permeates the entire apartment. Often my family can’t wait for them to cool down, so I start trying them while they’re still hot.

Moderator Ksenia

05.08.2023

4.5

I've heard a lot about Sinabon buns, but I've never tried them. When I found a recipe for classic Sinabon buns, I immediately decided to make them. I put the dough for the buns in a bread machine to knead. It took an hour and a half to knead and rise the dough. The dough was soft, pliable, and easy to work with. The buns turned out amazing. They are very soft, fluffy, appetizing. The cream is also very tasty. Delicate, light, moderately sweet, this cream perfectly complements the taste of the buns. I will definitely make these buns again. katushafin, thank you very much for the recipe!

Alexandra

05.08.2023

4.9

This is my third time making buns using this recipe. They turned out great, and today they were absolutely delicious - they brought them to their taste ideal! I made the kremushka bigger, my husband rolled out the dough very thinly - the multi-layered crumpets melt in your mouth! Very tasty! Husband and children are happy!)

Elena

05.08.2023

4.9

The buns turned out quite tasty. In the photo without cream, straight from the oven. The only thing: I rolled out the dough 1 cm thick, cut it at 3 cm. I left the dough 30 minutes longer. In the oven for 25 minutes Thanks for the recipe to the author🤘❤