The best cinnabons: a proven recipe for a favorite dessert
Sinabon first saw the light of day in 1985 in Seattle, Washington, USA. There, a father and son named Komen decided to open their own bakery and after hundreds of unsuccessful attempts, invented the perfect dough for baking.
Since then, the family's network of bakeries is known all over the world, and sinabones have become a favorite treat for adults and children alike. And today, a blogger with the nickname grennysmith shared her recipe for sinabones on Instagram.
A lovely recipe for sinabones.
Source: Screenshot from Instagra by grennysmith
Ingredients for 16 pcs of sinabons
- Flour - 570 gr
- Milk - 250 ml
- Eggs - 2 pcs
- Sugar - 3 tbsp.
- Dry yeast - 11 gr
- Butter - 60 gr
Ingredients for filling
- Butter (soft) - 100 gr
- Sugar - 150 gr
- Cinnamon - 20 gr
Ingredients for glaze
- Mascarpone - 250 gr
- Milk - 3 tbsp.
- Powdered sugar - 150 gr
Method of preparation
1.Dry yeast dilute in warm milk with a spoonful of sugar.
2. Knead the dough. You can use a bread maker or do it by hand. In the latter case you should beat the dough on the table. It is worth noting: as soon as the dough swells, it will become more elastic and will no longer stick to your hands. Therefore, do not add flour too much until the dough has swelled.
3. Place the dough in a bowl, cover with a towel and leave to rest for an hour in a warm, draft-free room.
4. On a floured table, roll out all the dough into a large rectangle no thicker than 1 cm.
5. Brush generously with butter and sprinkle with cinnamon.
Do not spare the cinnamon.
Source: adobe
6. Wrap the dough into a tight roll and cut it in half. Then cut it in half again until you have 16 future sinabons.
Cut the dough into 16 rolls.
Source: pexels
7. Line a baking tray with parchment and place the buns a little distance apart. Cover with a towel and leave to rise for 30 minutes.
8. Bake in a preheated oven at 200 degrees for 20 minutes.
9. Mix all the glaze products and pour it over the still hot buns.
The sinabones are ready.
Source: pexels
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