👉 Jump to Short Version of Recipe<\/a>\n\n\nDough preparation<\/h3>\n\n\n\n Heat 250 ml (1 cup)<\/strong> of the warm<\/strong> milk<\/strong> slightly and set aside.<\/p>\n\n\n\nIn a deep bowl, combine 550 g (1 \u2155 lb \/ 4.35 cups)<\/strong> all purpose wheat flour<\/strong>, 5 g (1 \u00bc tbsp.) instant yeast<\/strong> and 1 tsp. salt<\/strong>. Mix well.<\/p>\n\n\n\nAdd 75 g (6 \u00bc tbsp.)<\/strong> sugar <\/strong>to the warm milk at a temperature of up to 45 \u00b0C<\/strong> and stir until dissolved.<\/p>\n\n\n\nMake a depression in the flour, pour in the milk and beat in the 2 eggs<\/strong>. Add 75 g (5 \u2153 tbsp.) unsalted butter<\/strong> and knead the dough.<\/p>\n\n\n\n<\/video><\/figure>\n\n\n\nKneading<\/h3>\n\n\n\n Transfer the dough to a floured work surface and knead with your hands for about 10 minutes<\/strong>.<\/p>\n\n\n\nShape the elastic dough into a ball, transfer to a bowl, cover with a towel and leave in a warm place for 1 hour<\/strong>.<\/p>\n\n\n\n<\/video><\/figure>\n\n\n\nPreparing the filling and shaping the sinabons<\/h3>\n\n\n\n Mix 150 g (5\u2156 oz)<\/strong> cherries<\/strong> (fresh or frozen) with 130 g (4 \u2157 oz \/ 0.65 cups)<\/strong> sugar<\/strong> and 1\u00bd tbsp. cornstarch<\/strong>.<\/p>\n\n\n\nPut the container on a low heat and cook until the cherries give juice. Then beat the mass with a blender. Taste, if necessary – add more sugar to taste, as well as 8 g (1 tbsp.)<\/strong> of ground cinnamon<\/strong> and 1 tsp. of vanilla extract<\/strong>.<\/p>\n\n\n\nStir until thickened, remove from the heat and cool.<\/p>\n\n\n\n
Place the dough on a floured table surface and roll out into a rectangle about 40 cm (15,7 inches) by 60 cm<\/strong> (23,6 inches)<\/strong>. If it is not very even, you can trim the edges with a knife or pizza disk.<\/p>\n\n\n\nSpread the cooled cherry and cinnamon filling evenly over the dough in a thin layer.<\/p>\n\n\n\n
Roll the dough into a roll and flatten the underside.<\/p>\n\n\n\n
Using a dental floss, divide the dough into 16 portions<\/strong>. Place on a parchment-lined baking tray, cover with cling film and leave to rise for 30 minutes<\/strong>.<\/p>\n\n\n\n<\/video><\/figure>\n\n\n\nBaking buns and coating with glaze<\/h3>\n\n\n\n Bake in a preheated oven at 180\u00b0C<\/strong> (360\u00b0F)<\/strong> for about 20 minutes<\/strong>.<\/p>\n\n\n\nMix 200 g (7 oz)<\/strong> mascarpone<\/strong> with 100-150 g (3 \u00bd-5\u2156 oz)<\/strong> powdered sugar<\/strong>, 2 tbsp. milk<\/strong> and 1 tsp.<\/strong> vanilla extract<\/strong>. Beat with a whisk until smooth.<\/p>\n\n\n\nCoat the finished sinabons with the glaze.<\/p>\n\n\n\n<\/video><\/figure>\n\n\n\n <\/figure>\n\n\n\n📌 Pin it!<\/strong><\/p>\n\n\n\n\n <\/figure>\n\n\n\n <\/figure>\n\n\n\n <\/figure>\n\n\n\n <\/figure>\n<\/figure>\n\n\n<\/div>
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Cherry Cinnabons. Soft rolls with cherry jam and mascarpone glaze<\/h2>\n <\/div>\n