2020-08-13 / test@t

Cinnabons with caramelized spicy apples and butter cream.

Few can resist these flavorful buns. The desire to eat a couple arises instantly, as soon as you see these fluffy buns. There are hundreds of recipes for making cinnabons. I suggest one more. This time, the dough will be more fluffy, airy, tender and juicy. And inside, hypnotically tender spicy caramel apple pieces. And all this under a careless layer of buttercream.

Cinnabons with caramelized spicy apples and butter cream.
  • dry yeast 11 g
  • milk 3.5% 60 + 125 g
  • regular sugar 15 + 25 g
  • butter 82.5% 115 + 25 + 40 g
  • egg 1 pc.
  • flour 450 g
  • salt 1 untop tsp
  • medium sized apples 5-6 pcs.
  • brown sugar 100 g
  • cinnamon 0.5 + 0.5 tsp
  • ground ginger 0.5 + 0.5 tsp
  • sugar with natural vanilla 1 + 0.5 tsp
  • curd cheese 150 g
  • icing sugar 120 g


Step 1
In a bowl where you will knead the dough, mix dry yeast (11 g) and sugar (15 g). Pour warm milk (60 g) into this mixture. Cover with cling film and heat for 15-20 minutes.
Step 2
At this time, heat the milk (125 g) and butter (115 g). You can use short pulses in the microwave (10-15 seconds each). Try not to overheat the mixture so that it works with the yeast. Add the egg to this mixture and whisk well. At this stage, add sugar (25 grams is 1 tablespoon).
Step 3
The mixture with yeast should have doubled and become frothy, which means the fermentation process is going right. Pour the milk mixture into it. Add salt (1 tsp. Without top) to flour, stir. Then, in two passes, add the sifted flour to the milk-yeast mixture. I used a dough hook mixer to knead the dough. You can use a spatula. This will take 4-5 minutes. As a result, the dough should gather into a ball and move away from the walls.
Step 4
The dough should have risen and become fluffy in an hour. Gently remove it and place it on a dusty work surface. Roll out the dough into a rectangular layer 5-6 mm thick. Lay out the apple filling, smooth it over the entire surface, departing from the longitudinal edges by 2-3 cm.
Step 5
Roll the dough tightly into a roll, squeezing well after each turn. And remember, the more revolutions in the roll, the more hypnotically tasty and juicy cinnabons will turn out. As a result, you should have a fairly dense roll blank.
Step 6
A very convenient way to cut our delicate roll into buns using a thread. To do this, find a thin enough thread. Mark the cuts of future buns on the roll. Carefully pull the thread from the bottom of the roll, and cross the ends of the thread from above, as if you want to tie it, and along the intended cut with a sharp movement, spreading the ends in different directions, cut a piece of dough.
Step 7
Remove the finished buns from the oven. On hot buns, apply cream filling (right in the mold). Distribute it well. Serve warm or cover with plastic wrap to keep it dry and store in a cool place. Cold cinnabons are also excellent. As for me, cold cinnabons with hot freshly brewed good black tea or scalding frothy creamy cappuccino are even more delicious.
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