Classic Cinnamon Rolls with Buttercream

Soft, fluffy, fragrant, the most delicious! Classic Sinabon yeast rolls are the most famous curls filled with cinnamon and topped with buttercream. Preparing them is not difficult, despite the large number of ingredients, the process is simple and straightforward.
cook time: 2h
Chloe Benton
Classic Cinnamon Rolls with Buttercream

Nutrition Facts (per serving)

325
Calories
14g
Fat
43g
Carbs
8g
Protein

Ingredients (16 portions)

For dough:

Wheat flour 600 g
Milk 250 ml
Eggs 2 pc
Sugar 80 g
Butter 70 g
Dry yeast 7 g
Salt 0.5 tsp

For filling:

Butter 60 g
Sugar 130 g
Ground cinnamon 2 tsp

For cream:

Cream cheese 180 g
Powdered sugar 50 g
Milk 50 ml

Recipe instructions

Step 1

Step 1
How to make beautiful classic Sinabon buns at home? Prepare your food. First for the test. Milk of any fat content is suitable, butter is natural, high-quality, without vegetable fats in the composition. Yeast can be taken either dry or compressed, then you will need 3 times more of it. Remove the eggs from the refrigerator in advance so that they warm up — the dough from warm ingredients will turn out fluffier and better. I cooked half the portion using one egg.

Step 2

Step 2
First of all, melt the butter in any convenient way. Read how to do this at the end of the recipe. I heated it in the microwave. Cool the melted butter.

Step 3

Step 3
Heat the milk to a temperature of 37-38 degrees. It should become warm, but not hot. Add a teaspoon of sugar from the total amount and yeast to the milk. Stir and leave for 10 minutes.

Step 4

Step 4
During this time, the yeast is activated and bubbles, rising to the surface like a “cap”. If this does not happen, then the yeast is not working and will have to be replaced. You can read about the features of using different types of yeast in the article about yeast, the link is at the end of the recipe.

Step 5

Step 5
Wash the eggs and beat them into a bowl. Be sure to wash your eggs before using them, as even seemingly clean shells can harbor harmful bacteria. It is best to use food grade detergents and a brush. Add sugar to the eggs and whisk them together. There is no need to use a mixer — the fluffiness of the eggs in the yeast dough is not important.

Step 6

Step 6
Pour milk with yeast and melted butter into the egg mixture. Mix everything again with a whisk.

Step 7

Step 7
Sift the flour into a separate bowl — this will not only remove any possible debris, but also saturate it with oxygen, which will make the baked goods more fluffy and airy.

Step 8

Step 8
Add some of the flour to the liquid ingredients and mix with a whisk. Then add a little more flour and add salt along with it. Stir again. Thus, in batches, add all the flour, kneading the dough. Remember that you may need less or more flour, you can read more about this in the article, the link to it is at the end of the recipe.

Step 9

Step 9
Mix first with a spoon, then with your hands. Add flour if necessary. The dough will gradually become homogeneous and stop sticking. Knead it for a long time, about 10 minutes. Then gather the dough into a ball, place in a bowl, cover with a towel and place in a warm, draft-free place for 1 hour. I usually put it in a non-working oven.

Step 10

Step 10
During this time, the dough will rise two to three times.

Step 11

Step 11
While the dough is rising, prepare the ingredients for the filling. Remove the butter from the refrigerator in advance so that it becomes soft. Instead of white sugar, you can use brown sugar — then the filling will acquire a caramel taste.

Step 12

Step 12
Mix sugar and cinnamon.

Step 13

Step 13
How to beautifully wrap Sinabon buns? Punch down the dough and place it on a floured work surface. Roll it out into a rectangular layer 5mm thick.

Step 14

Step 14
Spread the dough rectangle with butter. Sprinkle a mixture of cinnamon and sugar on top.

Step 15

Step 15
Roll the dough into a roll, pinch the edge.

Step 16

Step 16
Cut the roll into pieces of equal width. It is convenient to do this with dental floss. Since I cooked half a portion, I got 8 pieces, from a whole portion I get 16.

Step 17

Step 17
Take a baking sheet or baking pan and line it with parchment. There is no need to lubricate the paper. Place the buns at a distance as they will grow a lot during baking. I have a mold measuring 31*17, it fits 6 pieces.

Step 18

Step 18
Cover the pan with a napkin and leave on the counter for 30 minutes. During this time, the workpieces will increase slightly in size.

Step 19

Step 19
Preheat the oven to 180°C. Bake the buns for about 25-30 minutes, until golden brown. Your baking time and temperature may vary. You can read more about the operating features of ovens in the article about ovens. The link is at the end of the recipe.

Step 20

Step 20
While the buns are baking, prepare the cream. For cream, take cream cheese, such as Philadelphia, Violetta, Cremette.

Step 21

Step 21
Add powdered sugar to the cheese. Exactly the powder — it will dissolve in the cream faster than sugar. It is better to sift the powder, as it contains many lumps.

Step 22

Step 22
Mix the cheese with the powder, gradually pouring in the milk. The cream should become homogeneous, of medium consistency — thick cream will be difficult to spread, and liquid will drain off. Regulate this with milk.

Step 23

Step 23
Remove the finished yeast buns from the oven and cool them slightly. Spread the resulting cream onto warm synabons.

Step 24

Step 24
Serve delicious sweet buns made from yeast dough to the table. Bon appetit!

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