To begin with, we calm the oil, milk, salt and sugar. Standing to the side, let him cool a little.
In a cup / cup, we mix water, yeast and sugar. Yeast take dry in bags, sugar is needed for nutrition - that is, it helps yeast to work. Leave for 5-10 minutes, the liquid will become muddy and cut a little foam.
Next, in a large bowl mix the oil and yeast mixture.
Add 2 eggs, mix. And then slowly interfere with all the flour. First you can mix the mixer. But when the flour becomes a lot, the manual mixer will stop copold - continue with your hands.
Lay out the mass on the treated surface and start to wash the dough. It is at this moment that elastic connections are formed in the test (it will reach, but do not rush), and the yeast work on the pomp. After 10 minutes you will have a very smooth elastic dough.
The finished dough is removed back into the cup (you can lubricate the walls of the oil), cover the wet towel and put it in heat for 30 minutes.
Melt the oil and prepare a brush.
In the cup mix all the dry ingredients.
Finished dough roll into a rectangular layer, 4-7 mm thick. Remember that the dough will still rise, so you do not need to do too thick layer at this stage. The aspect ratio of about 2x3.
Lubricate the dough with oil with a tassel. Sprinkle with a dry mixture with a uniform layer on top.
Gently roll the dough into the roll. It is important that the layers firmly fit to each other.
Future rolls from the roll or thread do with a knife or thread. The width of the cut segments should be approximately equal to the height of your form in which you will bake them. I had about 5 cm.
Unlock the shape of the parchment and decompose the buns so that there is a small space between them (about 1 cm).
Cover the shape again with a wet towel and leave for 20 minutes warm. Buns still slightly swell and most likely gripe each other. Put in the oven, preheated to 180 degrees, for 20-30 minutes.
Mix in a cup cream cheese, powder and a spoonful of milk / cream. Well whipped with a mixer minutes 3 to homogeneity.
Lubricate buns with finished cream (right in shape).
Recipe: Buns "Sinnabon" with cinnamon and cream cream. How to cook buns "Sinnabon" with cinnamon and cream cream?
Prepare all the necessary ingredients. It would seem that there are quite a lot of them, but almost all of them are in any refrigerator. So with a set of products there should be no problem.
For the dough in warm milk, dissolve a little sugar, literally 1 tsp, add yeast. I use pressed yeast, my baking with them is always it turns out) well split the mass of the wedge, so that the yeast is completely dissolved, and leave everything for 10 minutes. During this time, a lush foam will appear on the surface, it means that yeast began to act.
Add an egg to the bowl (I beat it slowly with a fork), a little cook salt, the rest of the sugar (intended for the dough) and vanilla sugar. Also add melted butter (it is possible to melt it on slow fire, on a water bath or in the microwave, as I did). The resulting mass is well stirred.
Start entering sifted flour. Stir first with a whisk or a spoon, and then lay the dough on the working surface and knead your hands. The knead must be about 10 minutes, during this time the dough will become homogeneous and smooth. Please note: the flour may need a little more or less than indicated in the recipe, there is nothing terrible.
Place the dough into a deep bowl, cover with a towel and leave in a warm place. I usually use a slow cooker, I put the Multiproduction mode, I set the temperature of 35 degrees and a time of 1 hour. I put a plate with a dough directly in a slow cooker and close the lid. The dough rises just fine! An hour later, the dough should be changed, put in a plate and leave again, but for 10-40 minutes, so that it approached.
The dough turned out just perfect: smooth and magnificent! Roll it into a large layer with a thickness of about 6-7 mm.
Lubricate a thin layer of softened cream oil.
Mix sugar and cinnamon (it is better to take cane brown sugar, but I didn't have, because I took the usual white). Plush the entire reservoir test with the mixture.
Wrap the dough in the roll as close as possible.
Now you need to cut this big roll on small pieces, approximately 4-5 cm wide. It is not very convenient to cut a knife, so I advise you to use ordinary thread. Take a small piece of threads. Run it under the roll, raise the edges and cross them, stretch. Thus, you will have a smooth and beautiful cut. So cut the entire roll.
Fold the small rolls into the shape for baking, lubricated with vegetable oil. I use a round shape with a diameter of 25 cm. Leave buns for 20-30 minutes so that they rested. Then send to the heated oven to 180 degrees for 25-30 minutes. Cooking time is always individually, see the dough penetrate and not burned.
Cook fondant. To do this, mix cream cheese, sugar powder, lemon juice and a little milk. All mix well a whisk.
Pour ready-made buns sweet. Since the buns are still hot, the fondant will melt, spreading along their surface and penetrating between the layers.
Buns Shinnabon are ready! Eat with pleasure!
Average rating: 4.4, total votes: 74
Important! The video may differ from the text of the recipe!
Synnabon The recipe of buns with cinnamon, which you will find below is really very simple and incredibly tasty! It is necessary to try to do!
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Synnabon Recipe Buns with Cinnamon or Buns Sinnabon Best Recipe, Nuances:
- Do not put the dough strongly, it should be soft, but do not stick to the hands.
- Sugar in the dough white in the filling of brown, very much recommend!
- The secret ingredient is the cream you need to pour after 10 minutes of baking! Do not miss!
- If all do not eat at once, store buns in the refrigerator closed. Before feeding.
Want to get a whole mountain of wonderful buns Synnabon? Then you here!
Video cooking muffins with cinnamon Sinnabon See Srza after the recipe.
Delicious and very fragrant!
Total time: 1 hour 25 minutes
Portions: 12 units
Calorie: 535Kcal | Carbohydrates: 72g | Squirrels: 7G | Fat: 25G.
- 240 ml Milk Warm
- 2.5 ppm dry yeast
- 2 pcs Egg room temperature
- 75 grams creamy oil melted
- 100 grams of sugar
- 1 tsp. salt
- 450-500 grams of flour
- 180 ml Cream fat (for fill)
- 200 grams sugar brown
- 2.5 tbsp. Cinnamon hammer
- 1/3 tsp. Muscant Molmet
- 75 grams creamy oil softened
- 115 grams cottage cheese cheese chilled
- 55 grams Creamy oil softened
- 1 tsp. Vanilla extract
- 1/8 tsp salt
- 190 grams of sugar powder
- 2-4 tbsp. milk
- Warm milk pour into a large bowl, add sugar and beat sugar to dissolve.
- Suck yeast and let it stand for 5 minutes until dissolved.
- We add eggs, salt and oil, whipped with a wedge. Gradually introducing flour.
- We take out the work surface closely on the flour-fitted flour. Gently wash the dough to get soft, but not sticky, flowing the flour as needed.
- I lubricate a clean bowl with vegetable oil, put the dough into it, cover with a towel and let it stand up 45-60 minutes or to an increase in the volume is twice.
- Roll over the dough into a rectangle on a slightly adapted flour of the working surface.
- Lubricate softened butter.
- Brown sugar mix with cinnamon and nutmeg (you can add nuts) laying out a uniform layer on the dough.
- Gently fold the roll.
- Write the oven to heal up to 180s.
- Baking shape (I have 33 * 23cm) we drag the paper for baking and spray with oil.
- Roll cut to equal parts with a thickness of 3-4cm.
- Future buns lay out in a baking sheet, cover with a towel and leave to be parted until they increase in the volume half.
- We put to go for 7-10 minutes.
- We take out and pour cream between the rolls. And we return to go to golden brown.
We put to go for 7-10 minutes. We take out and pour cream between the rolls. And we return to go to golden brown.
- While the buns are baked cooking glaze: thoroughly mix the mace, cheese, salt, vanilla and a couple of milk spoons. Success sugar powder and whipped with a wedge. Consistency of glaze by adjusting the addition of milk.
- Lubricate warm buns with icing and let it cool a little before the feed.
Video cooking recipe
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kletsova93. Copyright 3 level
Oh, how I adore them !!! They are just fantastic !!!
My big weakness, taking into account the same calories))
Summates three types of synabons. Classic is a cinnamon filling and a creamy cheese glaze, chocolate shinnabons are made with cocoa filling, and a chocolate, and the third look - are caramel with nut, filling, as in the classic, - cinnamon, creamy glaze And the creamy caramel, and on top of a sprinkled pecan.
Today I make classic synabons, as I adore with cinnamon.
We will add yeast to the creamy egg mixture. We mix and add sifted flour. It is necessary to add it parts, I even left a 650 grams somewhere, so see how much flour will take your dough, but the main thing is not to overdo it, otherwise the dough will get heavy and cool. Therefore, add better parts. And necessarily sifted flour!
Mix the dough. The hostesses working with a yeast dough know how it loves when it is carefully and for a long time, I interfere with his 15 minutes.