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 Cinnamon Sinabon
Soft, fragrant, with a delicate creamy cream! Very tasty! Cinnamon sinabon buns are world-famous pastries that have captured the entire culinary world! This is an exquisite dessert that both adults and children like. It can be served with tea or coffee.
Course Holiday Food Ideas
Cuisine American Cuisine
Keyword Hard, Medium
Prep Time 20 minutes
Cook Time 3 hours
Passive Time 2.5 hours
Servings
Ingredients
For dough:
For filling:
For the cream:
Course Holiday Food Ideas
Cuisine American Cuisine
Keyword Hard, Medium
Prep Time 20 minutes
Cook Time 3 hours
Passive Time 2.5 hours
Servings
Ingredients
For dough:
For filling:
For the cream:
Instructions
  1. To bake beautiful cinnamon sugar Sinabon buns at home, start by preparing the dough ingredients. Take the butter out of the refrigerator in advance to soften, and ensure the eggs are at room temperature.
    To bake beautiful cinnamon sugar Sinabon buns at home, start by preparing the dough ingredients. Take the butter out of the refrigerator in advance to soften, and ensure the eggs are at room temperature.
  2. Warm the milk to about 37-38 degrees Celsius, ensuring it's pleasantly warm to the touch but not hot, as hot milk can kill the yeast. Mix a tablespoon of sugar and yeast into the milk, cover, and let it sit for 20 minutes until the yeast activates and forms a cap.
    Warm the milk to about 37-38 degrees Celsius, ensuring it's pleasantly warm to the touch but not hot, as hot milk can kill the yeast. Mix a tablespoon of sugar and yeast into the milk, cover, and let it sit for 20 minutes until the yeast activates and forms a cap.
  3. While the yeast activates, beat the softened butter with the remaining sugar using a mixer.
    While the yeast activates, beat the softened butter with the remaining sugar using a mixer.
  4. Add the eggs to the butter mixture and whisk until smooth. Wash the eggs with baking soda in warm water before use to remove any harmful bacteria.
    Add the eggs to the butter mixture and whisk until smooth. Wash the eggs with baking soda in warm water before use to remove any harmful bacteria.
  5. Pour the egg mixture over the activated yeast and gently mix with a spatula.
    Pour the egg mixture over the activated yeast and gently mix with a spatula.
  6. Sift the flour and salt through a sieve into the mixture, adding about 2/3 of the total volume gradually. Knead the dough, adding the remaining flour as needed. The dough should remain soft and smooth. Form it into a ball, cover with a towel, and let it rise in a warm place for 1-1.5 hours.
    Sift the flour and salt through a sieve into the mixture, adding about 2/3 of the total volume gradually. Knead the dough, adding the remaining flour as needed. The dough should remain soft and smooth. Form it into a ball, cover with a towel, and let it rise in a warm place for 1-1.5 hours.
  7. To make the filling for the Sinabon buns, take soft butter and mix it with cane or white sugar and cinnamon until well combined.
    To make the filling for the Sinabon buns, take soft butter and mix it with cane or white sugar and cinnamon until well combined.
  8. During the rise, the dough will double in size.
    During the rise, the dough will double in size.
  9. Once risen, place the dough on a floured surface and shape it into a square. Fold the square into an envelope by bringing each edge to the center.
    Once risen, place the dough on a floured surface and shape it into a square. Fold the square into an envelope by bringing each edge to the center.
  10. Fold the other two edges in the same manner and let the dough rest for 15 minutes, covered with a bowl.
    Fold the other two edges in the same manner and let the dough rest for 15 minutes, covered with a bowl.
  11. Begin by lightly flouring your work surface. Place the dough on top and gently press it out into a square shape with your hands. This dough is quite pliable, so you won't need to use a rolling pin. Fold the square into an envelope shape by bringing one edge to the center and then overlapping it with the opposite edge.
    Begin by lightly flouring your work surface. Place the dough on top and gently press it out into a square shape with your hands. This dough is quite pliable, so you won't need to use a rolling pin. Fold the square into an envelope shape by bringing one edge to the center and then overlapping it with the opposite edge.
  12. Fold in the remaining two edges towards the center in the same manner.
    Fold in the remaining two edges towards the center in the same manner.
  13. Flip the folded dough so the seams are facing downwards and cover it with a bowl. Allow the dough to rest undisturbed for 15 minutes.
    Flip the folded dough so the seams are facing downwards and cover it with a bowl. Allow the dough to rest undisturbed for 15 minutes.
  14. Roll the dough out into a rectangle, aiming for a thickness of about 1 cm.
    Roll the dough out into a rectangle, aiming for a thickness of about 1 cm.
  15. Evenly spread a layer of soft butter over the surface of the dough.
    Evenly spread a layer of soft butter over the surface of the dough.
  16. Next, evenly sprinkle a mixture of cinnamon and sugar across the buttered dough.
    Next, evenly sprinkle a mixture of cinnamon and sugar across the buttered dough.
  17. Carefully roll the dough into a tight log. Before cutting, mark where you intend to slice the log to ensure evenly sized pieces. Using dental floss for cutting is recommended as it won't compress the dough. Aim for 12 evenly sized pieces.
    Carefully roll the dough into a tight log. Before cutting, mark where you intend to slice the log to ensure evenly sized pieces. Using dental floss for cutting is recommended as it won't compress the dough. Aim for 12 evenly sized pieces.
  18. Arrange the cut pieces on a baking tray lined with parchment paper, making sure to leave space between each bun. Cover the tray with a towel and let the buns rise for an hour.
    Arrange the cut pieces on a baking tray lined with parchment paper, making sure to leave space between each bun. Cover the tray with a towel and let the buns rise for an hour.
  19. Once the buns have doubled in size, bake them in an oven preheated to 190°C for about 25 minutes. Adjust the baking time as needed based on your oven's characteristics.
    Once the buns have doubled in size, bake them in an oven preheated to 190°C for about 25 minutes. Adjust the baking time as needed based on your oven's characteristics.
  20. For the sinabon bun cream, take the butter out of the fridge ahead of time so it reaches room temperature.
    For the sinabon bun cream, take the butter out of the fridge ahead of time so it reaches room temperature.
  21. Whisk together the softened butter, cheese, and powdered sugar until the mixture is smooth. The cream is now ready to use.
    Whisk together the softened butter, cheese, and powdered sugar until the mixture is smooth. The cream is now ready to use.
  22. Once baked, remove the buns from the oven.
    Once baked, remove the buns from the oven.
  23. When the buns have cooled to a warm temperature, spread them with the prepared cream. Your sinabon cream buns are now ready to enjoy. Serve them at your next tea party for a delightful treat!
    When the buns have cooled to a warm temperature, spread them with the prepared cream. Your sinabon cream buns are now ready to enjoy. Serve them at your next tea party for a delightful treat!
Recipe Notes

The cinnabons turned out to be a great success! I particularly enjoyed the soft and airy texture of the dough. Next time, I'll make twice as much cream to complement them perfectly.

Remember, every oven is unique, so the temperature and cooking time may vary from the recipe guidelines.

Before using eggs, be sure to wash them thoroughly, as even seemingly clean shells may harbor harmful bacteria. It's best to use food-safe detergents and a brush for this purpose.

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