Candy light
Good day!!!! I baked these buns many, many times and every time I am very happy! Once again I will say: THANKS for the recipe! Thanks to Anyuta from Voronezh, now I freeze half of it and thus prolong the "sweet" holiday. Now I want to try baking with fresh yeast, the girls in this Temka suggested that I need 30 g of fresh yeast. If anyone has made this recipe with fresh yeast, tell me: how much do you put in and any subtleties (warm-cold, right away or not?). Thank you so much in advance
Aprelevna
Candy light, I bake only with fresh, 30 g,
I always give fresh yeast time to play: in warm milk I crumble, yeast, pour a teaspoon of sugar and flour,
I stir it with a whisk and in the heat for 15-20 minutes, I have an oven warmed up at 50 degrees,
when the hat appeared, it means they started playing. Further according to the recipe. Yes, I pour flour 580 g. Good luck!
Candy light
Thank you!!!!
Candy light
Damn damn !!!!! In a hurry, you will make people laugh: the morning was very hectic, and everyone is waiting for the buns ... In short, I diluted live yeast and added neither sugar nor flour to the warm milk. Well, I didn't add it, although I read Aprelevna's advice 4 times (thanks again!). The hat was small, but the ready-made dough does not rise! What do you think: can I fix it or bake it as it is?
Aprelevna
Candy light, well, sugar and flour are not entirely mandatory, they just speed up the process of nodding, well, that's what I think
I advise you to bake already, once the dough did not rise either, I wanted to throw it away, and then I think, let me try,
so the buns in the oven were so inflated during baking that they had little to eat
Candy light
Thank you very much! I decided not to wait, I also put it in the oven for proofing. Have risen !!!! Not as usual, but still. I hope that my mistakes will be useful to someone and the bakers will approach the process more responsibly!
Oksanna
I added them to my bookmarks, because they are interesting and popular. I wanted something so unusual. Only when I started to cook everything I noticed how much sugar I baked in them, I barely waited until it cooled down to try. I liked it, and my daughter, I know, will appreciate it. And my husband and son are not such a sweet tooth. The husband gave out: sweet, only with tea.
Well, what am I baking for?
Only it seemed to me that I overdried them a little. I turned on the convection, they were already rosy on it in 10 minutes. Already a void formed between the layers while they were baked. Should the temperature be set lower for convection? Here I am not a baker, a little, only uchus ...
Thank you for the recipe, here the son and daughter came running, they said delicious
Yaroslav
Great recipe. Thank you. Nice and tasty.
Cinnabon buns

PS They stuck a little to the baking sheet (well, of course, the sugar was caramelized in the same place) - it's probably better to bake on paper, but they'll stick to it too ...
Inusya
Burned Cinnabona according to the "classics".
It differs slightly from the original in the recipe, but I will expose the photo anyway.
This weight is painfully tasty!
Laying:
Cinnabon buns

Cinnabon buns

Already ready for absorption)))
Well ... the first one is gone !!!
Cinnabon buns

Joy
Beauty ...
Quote: Inusya
Well ... the first one is gone !!!
Well went I would now also send a couple of these on the way
Kirks
We love these buns very much, thanks for the recipe: rose: it turned out 18 pieces, some made with cinnamon, some with sugar without cinnamon, and several pieces were not smeared with fondant. She pleased all her household. :) Flour put 550 grams.
Cinnabon buns
Tricia
Thanks a lot for the recipe and report!
Sooo delicious, delicately fibrous and cinnamon.
True, after the proofing my sinabonochki were slightly cut ... But this did not affect the taste in any way - well, very tasty Cinnabon buns
Cinnabon buns
Cinnabon buns
Helen
Tricia, what a beauty!!!
Tricia
Helen3097, Lena, Thank you!
For the sake of appearance, I decided to distance them longer, so that they were more airy and fibrous.And I did the right thing - the crumb is oily-moist, porous-fibrous. Two rolls were swept away without washing and it was not completely dry. Moderately sweet, very aromatic! But with our cinnamon, a puncture came out: not fragrant. I had American cinnamon, from an organic shop - there was a smell there! Now I'm thinking how to find such fragrant cinnamon here ...
Natusichka
Nastenka! What a delicious treat you have! I can even smell it
Lёka
Snowflake_2011Thank you very much! and a report. I did everything according to the recipe, except for the cream. Due to the absence of cream cheese, 0% canned soft cottage cheese was found in the refrigerator)). I used it for trial. Has a place to be !!! Wonderful dough, nice. Taste, aroma - mmmmmm.
Cinnabon buns
degteva
Lёka, what delicious pictures. This recipe is in my constant use. But phottography is just awful for you
julia_bb
I also want to bake these, beauty. Only when everything is baked, I don't go through the door
Irina_Zg
Here are my Sinanbonics. Thank you very much for the recipe !!! OOO Very tasty.
Cinnabon buns
Farida
I also got to these buns, looked closely for a long time, baked them today. Delicious. Thanks for the recipe.
Lёka
Quote: degteva

Lёka, what delicious pictures. This recipe is in my constant use. But phottography is just awful for you
Degteva, I answer a little late, but thanks for the compliment.
Inusya
The day before yesterday we went to a cafe for tea and a cookie, and there "like Sinnabony" are in the window. For fun, I took a try ... ... fairy
After the tasting, the bakers wanted to give a link to our website ... let them learn the stoll ...
alena160
Thanks for the recipe))) baked very tasty and simple today. Mine really liked it, they said we need to do more 😙
Gulya Litau
Thank you very much for the recipe. Everything worked out the first time. Recently on the forum and this is a godsend!
Juli-Lev
I made them, it's just a bomb, you need tremendous willpower to stop at one
Cinnabon buns
Alishar
Girls, hello! I want to ask, do you have electric or gas ovens? How long should the temperature and cooking time be set in a gas room?
Seberia
It is a pity that the author no longer visits the forum.
And don't thank him.
The buns are delicious!
If anyone doubts whether to bake or not to bake, the bake is definitely
Seagerl
Cinnamon rolls are my favorite rolls. I forgot something about them. We need to cook, after the children's matinee at school, we also need to get into the pants ..
eye
Seagerl, it's better to get into your pants before the matinee
mamusi
Quote: ok
Luchche to get into his pants before the matinee
Aha, to all of us!
alena160
Thanks for the recipe, the buns are delicious. Awesome !!! Said my son
Chitos
Hello! Who kneaded the dough in the bread maker, please tell me in what order the ingredients were laid: according to the recipe or as indicated in the instructions. I have a Panasonic bread maker and all recipes use flour first.
Yaroslav
Quote: Chitos

I have a Panasonic bread maker and all recipes use flour first.
I also have a Panasonic, and in most cases, including for this recipe, I first pour the liquids, and flour on them. (This is more convenient for me.) The order of the bookmark does not affect the result.
Cinnabon buns
Svetlana201
Chitos, Anastasia, I have a Panasonic for 10 years, probably, I always put it according to the instructions for the stove.

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