Print Recipe
 Classic Cinnabon Buns
Soft, lush, fragrant, the most delicious! Classic Sinabon yeast buns are the most famous cinnamon—filled curls topped with buttercream. It will not be difficult to cook them, despite the large number of ingredients, the process is simple and intuitive.
Course Desserts Dishes, Holiday Food Ideas
Cuisine American Cuisine
Keyword Hard, Medium
Prep Time 15 minutes
Cook Time 2 hours
Passive Time 1.5 hours
Servings
Ingredients
For dough:
For filling:
For the cream:
Course Desserts Dishes, Holiday Food Ideas
Cuisine American Cuisine
Keyword Hard, Medium
Prep Time 15 minutes
Cook Time 2 hours
Passive Time 1.5 hours
Servings
Ingredients
For dough:
For filling:
For the cream:
Instructions
  1. Start by gathering your ingredients. For the dough, you'll need milk (any fat content), natural butter (without vegetable fats), and yeast (dry or pressed; use triple the amount if using pressed). Allow eggs to reach room temperature to ensure the dough becomes airy and magnificent.
    Start by gathering your ingredients. For the dough, you'll need milk (any fat content), natural butter (without vegetable fats), and yeast (dry or pressed; use triple the amount if using pressed). Allow eggs to reach room temperature to ensure the dough becomes airy and magnificent.
  2. Melt the butter by your preferred method. For instance, you can use a microwave. Let the melted butter cool down afterwards.
    Melt the butter by your preferred method. For instance, you can use a microwave. Let the melted butter cool down afterwards.
  3. Warm the milk to 37-38 degrees Celsius. It should be warm but not hot. Dissolve a teaspoon of sugar and the yeast in the milk, stir, and let it sit for 10 minutes to activate the yeast.
    Warm the milk to 37-38 degrees Celsius. It should be warm but not hot. Dissolve a teaspoon of sugar and the yeast in the milk, stir, and let it sit for 10 minutes to activate the yeast.
  4. Check if the yeast has formed a frothy "cap." If not, the yeast may be inactive and should be replaced. For more on yeast types, refer to the linked article at the recipe's end.
    Check if the yeast has formed a frothy "cap." If not, the yeast may be inactive and should be replaced. For more on yeast types, refer to the linked article at the recipe's end.
  5. Clean the eggs thoroughly before breaking them into a bowl, to avoid harmful bacteria. Add sugar to the eggs and whisk together. A mixer is not necessary since egg volume isn't critical for yeast dough.
    Clean the eggs thoroughly before breaking them into a bowl, to avoid harmful bacteria. Add sugar to the eggs and whisk together. A mixer is not necessary since egg volume isn't critical for yeast dough.
  6. Combine the yeast-milk mixture and melted butter with the eggs. Stir well with a whisk.
    Combine the yeast-milk mixture and melted butter with the eggs. Stir well with a whisk.
  7. Sift flour into a separate bowl to oxygenate it, making the pastry lighter and airier.
    Sift flour into a separate bowl to oxygenate it, making the pastry lighter and airier.
  8. Gradually mix in the flour with the liquid ingredients, adding salt as you go. Adjust the flour amount as needed, based on the dough's consistency.
    Gradually mix in the flour with the liquid ingredients, adding salt as you go. Adjust the flour amount as needed, based on the dough's consistency.
  9. Start kneading with a spoon, then use your hands. Continue until the dough is smooth and no longer sticks. Knead for about 10 minutes, then let it rise in a warm, draft-free place, covered with a towel, for 1 hour.
    Start kneading with a spoon, then use your hands. Continue until the dough is smooth and no longer sticks. Knead for about 10 minutes, then let it rise in a warm, draft-free place, covered with a towel, for 1 hour.
  10. The dough should grow two to three times in size.
    The dough should grow two to three times in size.
  11. Prepare the filling ingredients. Soften the butter and consider using brown sugar for a caramel flavor.
    Prepare the filling ingredients. Soften the butter and consider using brown sugar for a caramel flavor.
  12. Combine sugar and cinnamon for the filling.
    Combine sugar and cinnamon for the filling.
  13. On a floured surface, roll out the dough into a 5mm thick rectangle.
    On a floured surface, roll out the dough into a 5mm thick rectangle.
  14. Spread butter over the dough, then sprinkle with the cinnamon-sugar mixture.
    Spread butter over the dough, then sprinkle with the cinnamon-sugar mixture.
  15. Roll the dough tightly and seal the edge.
    Roll the dough tightly and seal the edge.
  16. Cut the roll into even slices, using dental floss for precision. For half a batch, you'll get 8 pieces; a full batch yields 16.
    Cut the roll into even slices, using dental floss for precision. For half a batch, you'll get 8 pieces; a full batch yields 16.
  17. Arrange the buns on a parchment-lined baking sheet, spacing them apart as they will expand during baking.
    Arrange the buns on a parchment-lined baking sheet, spacing them apart as they will expand during baking.
  18. Cover the buns with a napkin and let them rise on the countertop for 30 minutes.
    Cover the buns with a napkin and let them rise on the countertop for 30 minutes.
  19. Preheat the oven to 180°C and bake for 25-30 minutes until golden brown. Oven characteristics can vary, so adjust accordingly.
    Preheat the oven to 180°C and bake for 25-30 minutes until golden brown. Oven characteristics can vary, so adjust accordingly.
  20. While baking, prepare the cream by starting with cream cheese (e.g., Philadelphia, Violette, Cremette).
    While baking, prepare the cream by starting with cream cheese (e.g., Philadelphia, Violette, Cremette).
  21. Mix in powdered sugar with the cheese for a smooth consistency. Sifting the powdered sugar helps remove lumps.
    Mix in powdered sugar with the cheese for a smooth consistency. Sifting the powdered sugar helps remove lumps.
  22. Gradually add milk to achieve a medium consistency cream; adjust thickness with milk as needed.
    Gradually add milk to achieve a medium consistency cream; adjust thickness with milk as needed.
  23. Once the buns are baked and slightly cooled, apply the cream to the warm buns.
    Once the buns are baked and slightly cooled, apply the cream to the warm buns.
  24. Serve your homemade yeast dough sweet rolls and enjoy!
    Serve your homemade yeast dough sweet rolls and enjoy!
Recipe Notes

Butter can be melted using either a microwave or a water bath. Here's how to do it:

Microwave Method:

Cut the butter into small pieces and place them in a microwave-safe container.
To prevent splattering, cover the container with a paper towel.
Heat the butter at the lowest power setting or in defrost mode. Start with short intervals, such as 5 seconds.
After each interval, check if the butter has melted. If not, continue heating in 5-second increments until melted to your desired consistency.
Water Bath Method:

Get two containers of different sizes. Fill the larger container with water and heat it on the stove.
Place the smaller container on top of the larger one so that it's partially submerged in the water.
Add the sliced butter to the smaller container.
As the water boils, the butter will start to melt. Stir the butter occasionally to help it melt evenly.
Once all the butter pieces have dissolved completely, remove the container from the stove.
Remember, baking recipes may require adjustments in flour amounts based on dough consistency rather than strictly following the specified quantity.

Also, keep in mind that oven performance can vary. Cooking times and temperatures may need to be adjusted accordingly to ensure successful baking.

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