Buns "Cinnabon"

[Anyuta]

Yes, Anyuta, this batch is without cinnamon. Big-eyed!
There is only butter and brown sugar. But also very tasty. The cream cheese was taken by Philadelphia.

WHAT! .. for the addition of cinnamon last time they made such a dressing! (well, nobody eats it except me) ... now I will do it without cinnamon!

well, nobody eats it except me

Baked buns on Saturday! It turned out 27 pieces. My husband was worried that there were so many of them and we would not be able to cope with such a number, but by Sunday evening they were gone! Made without cinnamon (in my family, men do not like it) - the buns are AWESOME !!! In cream cheese Philadelphia. I decided that next time I will make chocolate icing inside the bun. I will definitely take a picture with glaze. Many thanks to the author
Well, then came the next time, baked buns with chocolate icing. Firstly, I still liked it better with butter and sugar (without cinnamon), and my husband said that it tastes better with chocolate; secondly, the top is slightly burnt (overexposed for a minute on the upper grill); thirdly, the cream made too much cheese (Philadelphia) and not enough sugar. But as it turned out, only I noticed, the rest of the family are delighted. Well, to your health !!! Thanks again for the recipe.

Yes, I completely forgot, photo report:

Good day))

The recipe is gorgeous)))) I have one question: how do you knead the dough in a bread maker, just put in all the ingredients and turn it on? Or do you still need to beat the eggs and melt the yeast in milk? and in what mode? I have a Panasonic 2500. I now choose between two modes: pizza and dumplings (for steep dough). Advise how best to do it, otherwise I don’t know how to do it with my hands, and I bought a bread maker just a week ago .... and I really want such buns !!!

Good day))

The recipe is gorgeous)))) I have one question: how do you knead the dough in a bread maker, just put in all the ingredients and turn it on? Or do you still need to beat the eggs and melt the yeast in milk? and in what mode? I have a Panasonic 2500. I now choose between two modes: pizza and dumplings (for steep dough). Advise how best to do it, otherwise I don’t know how to do it with my hands, and I bought a bread maker just a week ago .... and I really want such buns !!!

Good evening! : girl_romashka: I'm kneading the dough in a bread maker. The norm of the products changed a little (otherwise they could hardly fit on the sheet).
170 ml. milk
9 gr. dry yeast
flour 530 gr. everything else according to the recipe (from the first page). Before placing the eggs in the bread maker, beat them with a mixer, set program 13 (main). This time, the dough lingered in the oven a little longer, and it almost "ran away" from the bucket.
The rolls are really excellent, my family is delighted, and not work either. Good luck !!!

Oh, Anna in your Panasonic 2500 program 12

Good morning girls !!!! I also want to bake these buns. Painfully, everyone praises them, they are drooling ... Tell me, please, if you knead the dough in a bread maker, then put the program "dough" and at the end (I have this program designed for 1 hour) you can sculpt buns

good morning "Fani", I have the whole dough program in Panasonic together with the rise of 2h20min and after that I immediately make buns

Thank you very much for the recipe. Very tasty buns came out, my men liked this yummy. True, my son says that my buns are not too similar to "Cinnabon". They say there is a special cinnamon used and so on and so forth, but I think so that I just find fault, because they ate everything, I did not have time to blink an eye. * JOKINGLY * Asking for another bake next weekend

The buns are delicious, tender! One drawback - they are instantly eaten !!!

The buns are delicious, tender! One drawback - they are instantly eaten !!!

Eh, tell the truth, * JOKINGLY * But there is another drawback - they are sooooo high in calories, such a temptation for those on a diet

I recently tried real ones. So for me this recipe tastes better ... Thanks for the recipe! Hell already 10 times. Always leave with a bang!

I did it several times, only instead of cinnamon I put poppy seeds and used Hochland curd cheese for the glaze, it turned out great. The dough makes HP, there were no misfires. The main thing is not to overexpose in the oven. Thanks for the recipe

I made these buns again today ...
Flour took 630 grams .. The resulting dough was divided in half. I made half with cocoa, and the other half with cinnamon + sugar ...
So from this volume, I sent 14 more pucks into the freezer - so to speak, I made a semi-finished product .. It seems that we won't eat all the rolls in the evening, and in the morning they will be dry ... I don't know what will come out of this semi-finished product - then I will definitely unsubscribe ..

[no worse]

I sent 14 more pucks to the freezer - so to speak, I made a semi-finished product .. It seems that we won't eat all the rolls in the evening, but in the morning they will be dry ... I don't know what will come of this semi-finished product - then I will definitely unsubscribe ..

Reporting ...
The "frozen semi-finished product" spent 3 days in the freezer ... On the fourth I took them out - put them in the MV (for defrosting and proofing) and went to work. During this time, the washers defrost superbly and rose in volume ... I baked the remaining washers in a multiturner, and then "browned" the top (more precisely, browned) in the oven, smeared it with cream and it turned out no worse than freshly made dough!


in short, now I will always do this (freeze the workpiece) if there are no guests on these rolls!

Yesterday, drukh suddenly wanted sweet rolls. Found this recipe in the bookmarks. The bread maker is covered with a "copper basin", now I'm kneading everything in Kesh. The dough turned out good, I made it strictly according to the recipe. I put less cinnamon in the filling, otherwise I would have gotten a hat. In the glaze I used the remains of vanilla cream cheese, which I bought for the first time for testing. So he turned out, as never before, by the way. These are the delicious rolls we got.

Thank you very much for the recipe, at first I made half of the norm, the next day I still had to do it. True, in our small town there is no curd cheese, I did it with curd mass, it is also not an original recipe, but very tasty ...

Thank you, awesome delicious rolls. I used to think I didn't like cinnamon

The buns are just suuper !!!


THANKS for the recipe !!!

Thank you very much for the recipe !!!
These buns have become a hit in our family! It's delicious, insanely delicious!



I did it with simple sugar and brown, with the latter tastier! Well, I make a double-triple rate of cream))))))

And my dough for 630 g of flour turned out to be tight, I kneaded it in xn. But the buns turned out to be delicious anyway. But I think you need less flour. Tell me the exact norms of all components of the test in grams and ml, please.

[elenakrasa]

elenakrasa, read the whole topic - 7 pages is not so much ..., the question with the amount of flour and other ingredients was repeatedly raised there!

Thank you for the recipe, I tried it - it was simply incomparable, I put 500g of flour (before that, a friend baked, she suggested), the dough turned out to be great, not at all liquid, squeaked, the buns were tender. As a filling, I took sour cream 200g + powdered sugar 100g + vanillin (I read somewhere that you can try this, just "fix" the filling in the oven). Baking for 20 minutes, covered with pouring and for another 5 minutes in the oven. Delicious!

Thanks for the delicious recipe for flour buns, I took 500 grams, the dough turned out great. Half brown sugar with regular sugar. Cream made a little more buns smeared on all sides. Buns are tastier than purchased buns, and I noticed a peculiarity from purchased ones, I had a heaviness in my stomach, but not from home ones

I brought thanks to the author not so much for the recipe as for the principle of cutting and glazing.
To the girls - thank you for so many enthusiasm that convinced me that THIS should definitely be tried, otherwise everyone knows THIS, loves and compares, and we are still "dark"
Do not shower with slippers, but I will not share the enthusiasm: for my taste it was so mega-sweet that it made it difficult to understand the taste, or the absence of brown sugar affected, next time I will subtract it.
The dough is pleasant, it came up and moved well, it grew great during baking, but probably less flour would have been needed, I poured 600 g of flour, I lost my guard, although experienced warned, 24 pieces came out.
The fudge also seemed very sweet, Almetta took the cheese, so its taste was completely lost in sweetness and cinnamon, it was a pity
My husband and I decided: we need to repeat, but with a creamy caramel sauce
The treated friends were delighted and once again strongly advised to open their own elite cafe ...

Finally got to thank for the cinnabons. I baked two weeks ago. I did everything strictly according to the recipe, buns were baked at nine in the evening, I three pieces I tried a little (I don't eat in the evening), the children tried a bun and everyone went to bed. In the morning, for some reason, two cinnabonkas were lying alone on the tarmac, where the rest were unclear. I had to urgently make the second batch in order to treat my grandmother well and for tea ourselves. And three days ago, I baked again only instead of cinnamon, I used poppy seeds, but I liked the cinnamon ones more - they are so fragrant !!!!!

thanks to this forum and such craftswomen, I learned and tasted these buns, very tasty)

Thank you very much from the whole family for the recipe. Delicious!!
And then a friend recently dragged me to such a cafe. It was delicious there, but the prices, of course, are unrealistic. And then I found this recipe - and simple, and very tasty, and budget. Some of the buns were sprinkled with grated chocolate.

came to say thank you for the recipe ... and ask a couple of questions. the dough is elastic, not very soft, maybe a lot of flour? I took 620 gr ... but then they wrote that they baked with 500 mi ... what kind of dough should be?

and she also made a mistake - she mixed the coating immediately and spread it on it. in some it spread sooo well. I thought it would come out super, since we really love the cake, but the coating leaked out in the oven. it didn't spoil the taste, but it doesn't look good. next time I will do it strictly according to the recipe

Here is a photo

I just baked these buns yesterday. I did everything in half. The dough was also very elastic at first - very well. added 20 ml. milk and everything became normal.

fixed the error today. 560 grams of flour turned out much better



thanks for the recipe!

Reporting ...
The "frozen semi-finished product" spent 3 days in the freezer ... On the fourth I took them out - put them in the MV (for defrosting and proofing) and went to work. During this time, the washers defrosted perfectly and rose in volume ...

I want to try it! Tell me, did you put them in the multicooker bowl and just leave them? They defrosted and got up themselves without any regimes, didn't they stick together? Thank you in advance for your response!

I want to try it! Tell me, did you put them in the multicooker bowl and just leave them? They defrost and got up themselves without any regimes, didn't they stick together?

I just took it out of the refrigerator, put it in a bowl and went to work, but my house is warm. She did not include any modes.
The rolls stick together - they a priori cannot but stick together, unless you put more than one roll on the whole bowl.

Anyuta, thank you! Yesterday I made buns and froze half a portion. Now I will try!

Girls, share the proportions of chocolate filling and chocolate (no-cinnamon) spread inside, pliz
I want to bake my birthday granddaughter tonight.

chocolate (no cinnamon)

Well, then you can add cocoa to the filling itself. My husband does not recognize cinnamon, so instead of cinnamon, I pour cocoa on the layer itself and that's it ...

[* Anyuta *]

* Anyuta *, thanks It is clear with the filling inside, but if you add ordinary cocoa to the filling, it will have time to dissolve and will not crunch on your teeth? Cocoa is not always good when hot, but here everything is not even warm in the filling. I'm not a special specialist, so I'm interested in whether we need to warm it up or something else, or look in the direction of nesvik. It's a pity there is no time for an experiment.

As well as in hot it is not always good to disperse, but here in the filling everything is not even warm.

I'm starting to misunderstand a little! Why do you need a hot environment? If you just need to "paint" the fill, then you can just pour in cocoa. Well, as a last resort, "dilute" it literally 1 tsp. hot water, just look at the consistency (final) so that it does not turn out to be very liquid, or even better to dilute cocoa in hot oil - without water - it should certainly dissolve there. (I use Nesquik more often).

Exactly, Anyuta, hot oil! It can be boiled in a micron with cocoa, as in icing, and then cooled and mixed with cheese. I just want not only for coloring, but also for a more chocolatey taste of the pour. Eyes rested on the words of the recipe "softened butter", well, I thought that cocoa will not dilute well. Thanks for the idea, Anya

Eyes rested on the words of the recipe "softened butter"

I always "soften" the butter in the micro - very quickly and simply. And it is convenient because it can be brought to a certain required consistency there.
Good luck with the experiment, show later what happens ...

[TatianaS]

Well, here are my synabons. The dough was kneaded in KhP according to the layout written by Tatyana-TatianaS... Everything fit on one baking sheet. I made half of the buns with cinnamon filling and filled it with white filling, and the other half with cocoa filling, and added a few melted pieces of chocolate to the filling. I did a double fill. Well, very, very, very tasty and better than in a synabon cafe.
Thanks to the author for everyone who shared their experience

I wanted cinnabon buns, I found this recipe by searching, thanks to everyone who wrote and to the author.
The recipe was changed to 500 grams of flour. 11 rolls came out. I reduced the sugar in the filling to 100 grams, increased the cream cheese to 70 grams, and you can make 100 grams. The cream is right next to the recipe. Yeast 9 grams for baking. Butter instead of margarine. The bread maker was kneading. The dough turned out to be airy - rich, when I rolled out another gramme of 100 flour was spent on the dust, so as not to stick. Didn't do the rack. I had the dough in the bread maker for another hour, after kneading, while I was running around the shops, looking for cheese for cream. An hour of kneading in a bread maker, another hour to get up.

On a special site I calculated the total calorie content of the dough, filling, cream, I got 4012 calories in total, or 100 grams of 305 calories. It turned out 11 rolls of 365 calories after baking, which is quite a bit. In a real Cinnabon, a 200 gram bun has 880 calories, which is horror for a woman. For those who think about the figure, it is quite possible to eat such a bun-one for breakfast with a cup of coffee.)) More, of course, no, no)) next time I will try to freeze the semi-finished product.
By the way, in cinnabons, one hundred percent of frozen rolls go to points of sale, so that the quality is the same everywhere, they are thawed and baked there. The cream in the recipe does not look like Cinnabon's, but it also has a right to exist. Maybe try the cream with sugar .. But next time.

Here are my cinnabars

the stove, unfortunately, while the top bakes, the bottom is already burning. Therefore, not as beautiful as yours, but what is delicious is undeniable!
I used the remains of ricotta cheese for the cream.
thanks for the recipe!

Thanks for the great recipe! I started with cottage cheese with sour cream and smeared on top with the same cottage cheese with sour cream, it turned out very tasty!

Girls, please tell me, what consistency should the dough be?

[degteva]

degteva, the dough is normal, yeast.
It turns out very good. elastic, excellent in work, does not stick either to the hands or to the table when rolling.

I just recently exclaimed: what are we all without cinnabons and without cinnabons ?!
Less than three hours later ... tadam!

How we love them!

Sinnabonchiki baked today! Delicious, easy to perform! Used carob (in the photo they are darker) and cinnamon (lighter)
Thanks for the recipe!

[Aprelevna]

I baked the buns again. The first time they were not successful. Not quite active yeast came across, and I took 330 grams of flour for half a portion. The dough turned out to be cool, although it was diluted with milk, it still didn't come out very well. Delicious hot, and the next day they finished eating without pleasure. And this time everything came together, and took 250g of yeast and flour. (ThanksAprelevna, for a hint about the test. And I was guided by your photo exhibited earlier in the 23rd post) and then added it to the desired consistency. Girls, my fill is not as white as in the title photo, and it spreads over hot rolls. Maybe it is necessary to cover the already cold ones with cream? In a word, this time the delicious synabons turned out. : bravo_girl: I even ate the last bun on the third day with great pleasure

Girls, and I'm probably a lazy person ... I didn't know what these buns were called, but I did it very easily. She rolled out the purchased yeast dough, smeared the entire layer with cottage cheese, wrapped a roll, cut, flattened, baked. While it was baking, I was preparing the filling: sour cream + sugar, poured hot rolls with this sauce right on a baking sheet and dully sealed with foil until it cooled completely. Delicious ... and even I am not lazy.