Sinabon cinnamon buns
Recently I was making cinnamon buns and came across an interesting name: cinnabon, also known as cinnamon synnabon. I got curious and looked it up. It turned out to be a cinnamon bun with cinnamon cream, very sweet and appetizing. Their equally sweet name is cinnamon, which is derived from cinnamon. I decided to make them, and here they are, my cinnamon rolls 🙂 Another example that you can make the most delicious baked goods at home, just like in the best bakeries!
And chocolate muffins and brownie buns and creme eclairs, and here's a homemade cinnabon with cinnamon. Help yourself!
Ingredients:
I made the dough from my own recipe, which you can see here.
50 g yeast,
¼ cup milk,
3 eggs,
75 g sugar,
½ pack (100 g) butter,
¼ cup sunflower oil,
About 3 cups of flour.
2 tablespoons flour, About 100 g flour, About 100 g flour, About 100 g flour:
Same sugar and cinnamon as for the bun, but with the following ingredients. One stick of butter (about 50 grams). Use the same amount of butter (50 g breadcrumbs): one cup of not too thick cream, 4-5 tablespoons icing sugar. The classic recipe calls for the mustard to be spread with mascarpone cream. But if this delicacy is hard to find in your area, there are several alternatives to mascarpone. From sticky homemade sour cream that has sat overnight, to cream that has been specially heated and whipped with citric acid. Simply type it into a search engine and it will suggest several ways to substitute Italian cheese. However, I decided not to bother and just whipped the cream with powdered sugar. Everyone loved it.
How to make homemade mustard:
When the dough is ready and warm, roll it out on a floured board into a rectangle about 0.5 cm thick. Sprinkle with cinnamon and sugar and grate a little butter on a coarse grater. Freeze the butter to make it easier to grate. Wrap it. Cut the roll into 3 cm thick balls. Place them on a baking tray. It's best to line it with baking paper: that way the buns won't stick to the bottom, even if the melted butter drips! It's easier to take them out and pour the cream on top!
Leave the buns on the baking tray for about 15 minutes while the oven slowly heats up. Then put them in a hot oven and bake at about 180-200 °C until they are dry and golden when tested with a toothpick. I usually put a baking tray with the buns in the middle of the oven and a pan of water at the bottom of the oven to prevent the bottom of the buns from burning. The steaming effect prevents the top crust from drying out and makes it soft. There is no need to brush the buns with egg, they are already well browned. Pour the cream on top as well.
Remove the buns from the tin with a piece of parchment paper and while they are cooling, prepare the cream by whipping the cream and icing sugar with a mixer. Do not beat too hard or the cream will be too thick. But if it thickens, there's a simple solution: thin it with cream-free cream.
Pour the cream over the buns.
Delicious!!!!
Enjoy your tea parties with these delicious scones!!!!
I made these scones for the first time yesterday. Make two kinds of sauce. One consists of cottage cheese, sour cream, powdered sugar and butter. The other is made with melted Hoagland cream cheese, butter and powdered sugar. My kids loved it and said it tasted better than the brand name paste. Of course, I think they're exaggerating a bit. But the dessert was excellent!
