Cinnabon buns quickly gained popularity. In fact, these are ordinary cinnamon buns, but with one interesting addition - a gentle creamy cream. In the classic version, it is prepared from cream cheese with sugar. Is it possible to make it at home? There are many options for homemade cream for synabones, which almost does not differ in taste from the original.
Exact copy
For obvious reasons, manufacturers keep the complete cream recipe secret. But to solve it is not difficult at all. You can easily make cream for sinabon rolls in your own kitchen. There are only two important things to keep in mind.
First, do not put too much sugar. Cinnamon rolls are often eaten as a snack, and cloying will cause intense thirst.
Secondly, add a little lemon juice to the synabone cream. So you get a surprisingly delicate taste that will pleasantly surprise you. In total, you will need:
- 120 grams of softened butter;
- half a packet of softened cream cheese (120 grams);
- 1 cup sifted icing sugar;
- 1 tsp vanilla extract;
- 1 tsp fresh lemon juice.
Bring butter and cream cheese to room temperature so that they are soft. Beat them with an electric mixer. Gradually pour a glass of powdered sugar into the mixture, continuing to whisk continuously. Mix for ten minutes or until the cream is light and airy. Then add vanilla and lemon juice and beat until smooth.
This recipe will allow you to get about two glasses of the finished product. Store it in the refrigerator, but warm it to room temperature before applying it to products.
Cheese Free Option
This is not an exact copy of the cream from the bakeries, but it still turns out very tasty. The finished cream for synabones without cheese turns out like an air marshmallow, only smoother and more tender. At the same time, it is very easy to make it. You do not have any need to use cooking thermometers, double boilers or devices with a timer. To prepare this version of the cream you will need:
- 2 egg whites;
- 1/8 tsp salts;
- a quarter cup of sugar;
- 3/4 cup light corn syrup;
- 1 tsp vanilla extract.
The recipe for Sinabon bun cream (pictured below) is as follows. In a deep bowl, beat the egg whites and salt with a mixer at high speed until foaming. Gradually add sugar, whisking until hard peaks form.
In a small saucepan, heat the corn syrup over medium heat and bring to a boil. Slowly pour boiling syrup into a thin stream of egg whites, constantly whipping. You should have a rather thick, but airy mass. Add vanilla and mix. Use immediately for application on buns.
In addition, you can store the finished cream in an airtight container in the refrigerator. Use it for 2-3 days.
Sour cream option
If for some reason you can’t get cream cheese for making cream, you can make another version using sour cream. Such a filling for buns is tender and creamy. For him you will need:
- 2 cups oily sour cream;
- 2 tbsp. l powdered sugar or powder;
- 1 sachet of dry vanilla pudding (convenience food).
Cream for synabons from sour cream is done simply. Start whipping it with an electric mixer at high speed. Add the icing sugar to it gradually. As the mixture begins to thicken, gradually pour vanilla pudding into it. Continue whisking until a smooth, gentle cream is obtained. Store the product in the refrigerator if you are not going to immediately put it on buns.
Another cheesy option
This sinabon bun cream is made from five ingredients, including vanilla and cream cheese. It takes only ten minutes to cook, and thanks to it, ordinary buns will become a sumptuous dessert, like from a famous bakery.
This cream turns out to be gentle, has the correct texture and density. To taste, it almost does not differ from the original, as evidenced by numerous reviews. You can use it to decorate cakes, cookies, pies and as a complement to other pastries. So you will need the following:
- 6 tablespoons of butter;
- 6 glasses of powdered sugar;
- 120 grams of soft cream cheese;
- 1.5 tsp vanilla extract;
- 4-10 Art. l milk, if necessary.
The recipe for synabones cream is quite simple. Melt the butter in a small saucepan over moderate heat. As soon as it melts, continue to heat it, stirring until it turns golden. Remove from heat.
In a medium-sized bowl, beat the melted butter and cheese for two to three minutes to a very light consistency. Mix with powdered sugar, pouring it one glass at a time and adding 1-2 tablespoons of milk at a time. After all the components have been combined, put the vanilla extract and add some more milk while continuing to whisk. Ready cream for synabons should be airy and soft.
Spread it immediately on cinnamon rolls or store refrigerated in an airtight container in the refrigerator (up to five days).
Orange version
Sometimes cinnamon rolls and butter cream are made with the addition of orange zest or jam. In this case, a filler with the addition of citrus juice is perfect. For him you will need:
- 2 glasses of mashed cottage cheese;
- 2 cups icing sugar;
- half a glass of butter, softened;
- 1 teaspoon vanilla extract;
- 2 tablespoons of orange juice.
Combine powdered sugar, cottage cheese, butter and vanilla. Beat with a mixer starting at low speed and gradually increasing it. Add orange juice while continuing to whisk until you get an airy curd cream for synabons. Spread it on warm buns immediately.
Caramel option
Cream on cinnamon rolls can be not only white, but also a pleasant caramel shade. This can be achieved through the use of brown sugar. In total, you will need:
- 2 tablespoons butter;
- 2 tablespoons of milk;
- 120 grams of creamy, softened cheese;
- a quarter cup of dark brown sugar;
- half a spoonful of tea vanilla extract;
- one and a half glasses of powdered sugar.
Place the butter and milk in a medium sized glass bowl. Cover with a paper towel and microwave in high power for one minute. Add brown sugar and mix. Return to the microwave and cook another minute. Try a little to make sure that the mixture is not grainy. If there are lumps and crystals, warm the mixture for another thirty seconds.
Add cheese, vanilla and powdered sugar and mix until smooth. Beat with a mixer to get an air mass without lumps. If the cream for synabones from cottage cheese is too thick, pour a little milk. If too thin, add some icing sugar.
Chocolate option
A variety of desserts is very important when it comes to the festive table. For example, you can make cinnamon rolls with both chocolate and regular cream. For the chocolate version you will need:
- half a glass of butter, softened;
- a glass of creamy, softened cheese;
- 1 cup unsweetened cocoa powder;
- 5 glasses of powdered sugar;
- half a glass of milk;
- 2 tablespoons of vanilla tea extract;
- half a teaspoon of espresso.
The recipe for coconut biscuit cream with cocoa is very simple. Add cocoa to a large bowl. Stir with a fork to break the lumps. Beat butter, cheese and cocoa powder until smooth. Add the icing sugar and milk to the mixture gradually, first introducing 1 cup of icing, and then about a tablespoon of milk. After each addition, turn on the mixer at maximum speed and beat for about a minute. Repeat until all powder and milk have been used.
Then add vanilla extract and espresso powder and mix well. If the cream seems too dry, add more milk, a tablespoon at a time, until the mass reaches the correct consistency. If it seems wet and does not hold its shape, put some more powdered sugar.
White Chocolate Option
This white fragrant cream will be appreciated by many, especially convinced sweet tooth. For him you will need:
- pieces of white chocolate - about half a glass;
- a third of a glass of milk;
- a glass of butter softened;
- 5 glasses of powdered sugar;
- a quarter cup of milk;
- 2 teaspoons vanilla extract tea.
Place the white chocolate pieces and a third of a glass of milk in a glass bowl. Heat in the microwave at intervals of thirty seconds, stirring each time until white chocolate melts and mixes with milk. Allow to cool.
Beat butter until light and airy - it will take about three minutes. Mix with melted and chilled white chocolate, and then gradually add the powdered sugar, a glass at a time. Then pour in the milk, one tablespoon each, and then put the vanilla. Beat at maximum speed for about 1-3 minutes, until the cream becomes homogeneous. As you can see, this is a very simple recipe for synabon cream.
If you want to make it the day before and use it later, place it in an airtight container and refrigerate. When you are ready to apply it on buns, bring it to room temperature, then beat until airy again.
Creamy option
As a rule, cream for synabones is made from cream cheese or sour cream. But there are simpler options - from butter and cream. To make such a filling for dessert great, you just need to know a few tricks.
Firstly, most recipes require the use of heated, or even molten oil. But in this case, it is better to use it cold. It should not be frozen, but not soft. Just take it out of the refrigerator and leave it for about thirty minutes. If you have a candy thermometer, you can actually measure the temperature of the oil. You need it to be around 21 ° C. Yes, you will have to beat it longer to achieve the desired texture, but at the same time it will keep its shape much better than warm and soft.
Secondly, use a 1: 1 (weight) ratio of oil and icing sugar. It gives the best level of sweetness. Some recipes require an oil to sugar ratio of 1: 2, but this way the cream is too sweet.
Thirdly, cream must be necessarily cold. This will not only ensure uniformity to the cream, but also help regulate its temperature. Cold cream is whipped with butter, making it lighter and more tender.
You can store the oil cream for a day or two. Just cover the container with the plastic bag and refrigerate it until you need it. Before applying the cream to the buns, bring it to room temperature.
This cream may also be colored. Just add gel food coloring to get the right colors.
So, to make cream for sinabon buns without cheese, you will need:
- 320 grams unsalted butter;
- 1/2 tsp salt;
- a quarter cup of cold fat cream;
- 2 tbsp. l vanilla extract;
- 320 grams of powdered sugar.
Place the oil in a bowl of a stationary mixer. Beat it until it is white and soft. It will take about 3-5 minutes at high speed (not maximum). Add salt, cream and vanilla and beat further until the mixture becomes light and airy (for several minutes).
Reduce the speed of the mixer and gradually add the powdered sugar, a little at a time. Once all the powder is included in the oil, increase the speed and beat at a high level for one minute. Try and add some more powdered sugar if necessary. Beat the cream for another 2-3 minutes until you get an airy consistency. If the mass is too thick, you can add some more cream.
Dairy Free Option
This cream is ideal for those who do not consume dairy products for any reason. In the basic recipe, it turns white, but you can color it as you wish. In total you will need:
- 1 cup coconut oil at room temperature;
- 3 cups icing sugar;
- 2 teaspoons of almond, soy or other nut milk;
- 3/4 teaspoon of pure vanilla extract.
First of all, make sure that all your ingredients are at room temperature. Put butter, milk and vanilla with half a glass of powdered sugar in a bowl and beat with a mixer. Add the rest of the powder and continue to whisk until the mass is smooth. You should get a cream of delicate texture.
Store it in an airtight glass container in the refrigerator for up to a week. Before use, leave at room temperature for approximately ten minutes to soften slightly, and then apply to buns.
Chocolate Mint
This cream is interesting in that the chocolate in it is used in the form of small pieces. And the aroma of mint will pleasantly surprise many. You will need:
- half a glass of softened oil;
- 3 tablespoons mint liquor;
- 1 teaspoon vanilla extract;
- 1/8 teaspoon of tea salt;
- 160 grams of powdered sugar;
- from 1 to 2 tbsp. l milk;
- 120 grams of finely chopped dark chocolate.
Beat the first four ingredients at medium speed with an electric mixer. You should have a light homogeneous mass. Gradually add the powdered sugar alternately with a spoonful of milk, whisking first at a slow speed, then increasing it. Once the mass is airy, put the chocolate pieces in it and mix gently.
Raspberry variant
Add fresh raspberries to a classic cream, and the color and flavor of your buns will immediately change. To do this, you will need:
- half a glass of butter, softened;
- half a glass of fresh raspberries;
- 1 teaspoon vanilla extract;
- 1/8 teaspoon of salt;
- 120 grams of powdered sugar.
Rinse and dry the raspberries thoroughly. Beat the first four components with a mixer at medium speed. Pour powdered sugar into the mixture gradually, speeding up beating after each addition.
Caramel Option
This is a very original cinnamon bun cream recipe. For him you will need:
- half a glass of softened butter;
- 100 grams of soft cream cheese;
- 2 teaspoons of vanilla extract;
- 1/4 tablespoon of kosher tea salt;
- 120 grams of powdered sugar;
- 3 tablespoons of milk + 1 extra;
- 15 creamy butterscotch.
Beat the first four components with a mixer at medium speed. Gradually add the powdered sugar alternately with milk, speeding up the whipping after each addition.
Melt the toffee with a spoonful of milk in a small glass bowl in the microwave. Do this by heating them for a minute at a 30 second interval. Put the melted sweets in a cream and beat at low speed.