Sinabons with caramel: always come out fluffy

Kateryna YagovychLS Food
Delicious cinnabons with salted caramel. Source:

When you really want a cozy sweet pastry on cool autumn evenings, cinnabons are the best option. These buns have gained popularity for their fluffy dough and delicate sour cream filling that just melts in your mouth. And today we suggest you try adding salted caramel to this dessert.

The idea of making caramelized cinnabons was shared by the famous Ukrainian pastry chef Liza Glinska lizaglinskaya on her Instagram page.

Sinabons with caramel: always come out fluffy

Ingredients for the dough:

  • milk - 300 ml
  • fresh yeast - 15 g (5 g dry)
  • sugar - 20 g
  • flour - 150 g
Sinabons with caramel: always come out fluffy

Dough ingredients:

  • dough
  • eggs (at room temperature) - 100 g
  • sugar - 60 g
  • flour - 480 g
  • cocoa powder - 20 g
  • salt - 5 g
  • butter 62% at room temperature - 100 g

Ingredients for the filling:

  • butter 62% room temperature - 100 g
  • sugar - 150 g
  • cinnamon powder - 15 g

Ingredients for salted caramel:

Sinabons with caramel: always come out fluffy
  • sugar - 100 g
  • cream (30-35%) - 100 ml
  • condensed milk - 50 g
  • butter 62% - 80 g
  • salt

Ingredients for the sour cream filling:

  • sour cream 10% - 250 g
  • powdered sugar - 20 g

Additional ingredients:

  • roasted walnuts - 100 g
  • dark chocolate - 50 g

Technology for preparing the dough:

Sinabons with caramel: always come out fluffy

1. Warm the milk (no higher than 40 degrees), add sugar and yeast. Mix well.

2. Add the flour. Mix everything until smooth.

3. Cover with cling film and leave the dough in a warm place for 30 minutes.

Preparation of chocolate yeast dough:

1. Put the dough, eggs, sugar, flour, cocoa powder, salt and butter into the bowl of a food processor.

2. Knead the dough. Cover with plastic wrap and leave in a warm place for 1.5 hours.

3. Roll out the dough into a rectangle about 40 by 60 cm.

4. Spread the dough with butter, sprinkle with sugar and cinnamon.

5. Roll up the roll, cut into 3-4 cm thick pieces.

6. Put the dough on a baking sheet with parchment, cover the cinnabons with cling film or a towel and leave for 40-50 minutes.

7. Bake for 20-25 minutes in a preheated 180 degree oven with convection.

8. While the cinnabon is baking, prepare the salted caramel and sour cream glaze.

Preparation of salted caramel:

Sinabons with caramel: always come out fluffy

1. Heat the sugar in a saucepan until it becomes brown caramel.

2. Add hot cream and condensed milk.

3. Add the butter.

4. Cook over low heat for another 2-3 minutes.

5. Remove from heat, and beat with a blender.

Preparation of sour cream filling:

1. Mix sour cream with powdered sugar with a whisk. Pour the sour cream filling over the still hot cinnabons, then caramel, and sprinkle with roasted walnuts and dark chocolate pieces.

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