Chocolate Sinabon Buns

Delicious American pastries will appeal to lovers of baked goods and chocolate. The recipe is not complicated, but labor-intensive, and you should stick to it as closely as possible, otherwise you will end up with ordinary buns. Americans use high gluten wheat flour, this is very important! Sinabon with chocolate differs from the classic Sinabon with cinnamon in that it is prepared using chocolate filling and chocolate glaze, which is covered on top of butter cream. This delicacy for true gourmets and chocolate connoisseurs has a double glaze: creamy with cheese and chocolate. The dough and buttercream are prepared in the same way as in the classic Sinabon with cinnamon. While the Sinabonchiki are baking, the aroma in the whole apartment is unimaginable... These buns are incredibly tasty, aromatic and appetizing, it is very difficult to tear yourself away from them, although they quickly make you feel full, because they have plenty of calories: yeast dough, butter cream on top — chocolate. Ah, goodbye figure! My eldest son, a big picky eater, really loves buns, but not all of them, and not with all the fillings. However, he devoured this wonderful pastry on both cheeks and said that it was delicious and that he would need to bake more. Try it too. I am sure that you will like Sinabon too!
cook time: 3h
Hazel Farrow
Chocolate Sinabon Buns

Nutrition Facts (per serving)

352
Calories
14g
Fat
47g
Carbs
7g
Protein

Ingredients (12 portions)

For dough:

Wheat flour 600 g
Milk 200 ml
Sugar 100 g
Chicken eggs 2 pc
Butter 80 g
Dry yeast 11 g
Salt 1 tsp

For the chocolate filling:

Sugar 4 tbsp
Butter 50 g
Cocoa 2 tbsp

For buttercream:

Butter 40 g
Cream cheese 60 g
Powdered sugar 100 g
Vanillin to taste

For chocolate glaze:

Milk 110 ml
Sugar 100 g
Butter 50 g
Cocoa 30 g

Recipe instructions

Step 1

Step 1
Products needed to prepare the dough. The flour must first be sifted twice, the eggs and butter must be removed from the refrigerator in advance.

Step 2

Step 2
Make the dough. In a cup, mix warm milk with a spoonful of sugar and add yeast. We wait 10-15 minutes for the dough to rise.

Step 3

Step 3
Beat the eggs (they should be at room temperature) with the remaining sugar in a large bowl.

Step 4

Step 4
Then add soft butter and salt and mix.

Step 5

Step 5
When the dough is ready (increases in volume), pour it into the egg-butter mixture and mix.

Step 6

Step 6
Add sifted flour. It may take less or more flour, so you should add it gradually so that the dough does not turn out too stiff.

Step 7

Step 7
Knead the dough thoroughly. The main thing is that it does not stick to your hands. Then roll the dough into a ball and cover with a towel or cling film. To avoid drafts, close windows and doors. Leave the dough to rise in a warm place for 1 hour. During this time, the dough should approximately double in size. If you want fluffier buns, wait 2 hours, during which time you will need to knead the dough 2-3 times.

Step 8

Step 8
While the dough is rising, letʼs make the chocolate filling. The butter must first be removed from the refrigerator to soften it.

Step 9

Step 9
In a bowl, mix cocoa with sugar, add soft butter to the resulting mixture and grind.

Step 10

Step 10
When the time is up and the dough has risen, remove it from the bowl.

Step 11

Step 11
Sprinkle the table (or, like mine, a silicone mat) with a little flour and knead the dough on it. If it sticks too much to your hands, add a small amount of flour. Knead the dough for about 1-2 minutes. As soon as it stops sticking, roll it into a ball, cover with a towel and let rest for another 5 minutes.

Step 12

Step 12
Now take a rolling pin and roll out the dough into a thin layer about 5 millimeters thick and measuring 30 x 40 centimeters.

Step 13

Step 13
Evenly distribute the filling of butter, sugar and cocoa. Be sure to leave three centimeters from the edge free from the filling so that the rolled roll sticks well into the lock. Roll the dough tightly into a roll so that it does not fall apart. The tighter you get it, the more your buns will resemble the original and wonʼt fall apart during baking. But we must not forget that for a correct Sinabon there should be no more than five turns.

Step 14

Step 14
We cut the resulting roll into 12 pieces, 2.5 cm thick. The knife must be used very sharp so as not to deform the buns, otherwise they may crumble.

Step 15

Step 15
Now generously grease a baking pan, preferably with high sides, or cover it with parchment paper. We place the cakes at a distance of 3-4 cm so that they have enough space when they begin to grow. If the distance is greater, the buns will not look like an American masterpiece. Cover the mold with a towel and wait 15 minutes. or more (this is done for the pomp and airiness of future products). Place the baking sheet in an oven preheated to 180 degrees.

Step 16

Step 16
While the buns are baking, make butter cream from the products indicated in the photo: mix cream cheese with soft butter until smooth, then add powdered sugar and vanillin and mix thoroughly. If your kitchen is cool, the buttercream may be very thick, making it difficult to spread evenly onto the buns. So place it near the oven for 5 minutes (the heat will prevent it from setting).

Step 17

Step 17
Bake the buns for 18 to 25 minutes, depending on the characteristics of your oven. You can check the readiness of the baked goods using a wooden skewer (match, toothpick). As soon as the filling boils and the buns are browned, wait a couple of minutes and take them out of the oven — the main thing is not to dry them out. Without removing the buns from the mold, apply the glaze to them with a brush after 5 minutes so that the glaze does not spread and the baked goods look elegant.

Step 18

Step 18
Products for making chocolate glaze.

Step 19

Step 19
While the Sinabons are absorbing the buttercream, letʼs prepare the chocolate glaze. Mix sugar and cocoa in a saucepan.

Step 20

Step 20
Grind the resulting mixture with soft butter and add milk. Cook for 15-20 minutes over medium heat until thickened.

Step 21

Step 21
When the buttercream is absorbed into the buns and the chocolate glaze is ready, pour it over the Sinabons. Thatʼs all! The fragrant delicacy is ready. Bon appetit!

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