Hello dear readers of the culinary blog. Surely each of you, at least once in your life, has had the opportunity to eat cinnamon buns. The taste of the butter dough literally melting in your mouth and the enchanting aroma cannot be forgotten.
Let's all together bake this wonderful dessert for evening tea today.
There are a huge number of recipes for cooking, some like to bake buns from puff pastry, others prefer kefir dough. However, I suggest making yeast dough with milk, because the classic cinnamon roll is made from it.
Even those who have never dealt with baked goods will not have any difficulties with baking, because the entire cooking process will be described in as much detail as possible.
Now let’s start looking at the recipe for buns made from yeast dough with cinnamon, which we will use for cooking.
Ingredients:
Dough:
1. Wheat flour – 0.5 kg;
2. Milk – 0.2 l;
3. Granulated sugar – 0.07 kg;
4. Butter – 0.05 kg;
5. Egg - 2 pcs.;
6. Yeast - 10 g;
7. Salt – 1/3 tbsp. l.;
Filling:
1. Granulated sugar – 0.1 kg;
2. Cinnamon – 0.02 kg;
3. Vanillin – 1 tbsp. l.;
4. Butter – 0.05 kg;
5. Yolk – 1 pc.;
Cooking method:
1. Pour milk heated to 40 degrees into a deep bowl.
2. Add granulated sugar, yeast, salt.
3. Add a handful of flour, stir, the consistency of the dough should resemble pancake dough.
4. Place in a warm place for a quarter of an hour, and wait until the yeast enters the active phase, the dough increases in volume, and many small bubbles appear on the surface.
5. Add eggs and melted butter. Please note that the oil is not too hot; temperatures above 50 degrees have a detrimental effect on yeast fungi. If you add very hot ingredients you can spoil the whole dough and it will stop rising.
6. Be sure to sift the flour through a fine mesh sieve. Combine it with the rest of the ingredients.
7. Knead into a plastic dough.
8. Place the dough in a bowl, cover with a kitchen towel or cling film and keep warm for 40 - 50 minutes. Knead the risen dough and let it rise again.
9. Mix granulated sugar with cinnamon and sprinkle thickly onto the greased layer of dough.
10. Melt the butter and brush the rolled out dough. Try not to leave unsmeared gaps. It is very convenient to do this with a silicone brush, but if you don’t have one, you can get by with a regular brush with natural bristles.
11. Sprinkle a cutting board with flour and roll out the dough into a layer approximately 5 - 10 mm thick.
12. Form the dough into a tight roll.
If you roll out the dough on parchment paper, it will be much easier to roll.
The parchment will act as a makeshift mat, and you can form a roll of yeast dough, just like you make sushi. As a result, the finished product will be neat and evenly dense along its entire length.
13. Cut the roll into equal pieces.
Let's start baking:
14. This set of products makes approximately 11-12 buns.
15. Grease a baking tray with butter or line it with parchment paper. Place the buns cut side up. Cover with a towel or napkin and let them sit for 30 minutes.
16. When the buns are ready, brush with egg yolk.
17. Bake cinnamon rolls for 30 minutes in an oven preheated to 180 degrees.
To ensure that the finished products are soft and airy, cover them on top with a towel as soon as you take them out of the oven.
Sprinkle the slightly cooled pastries with powdered sugar and serve.
Bon appetit.
We hope everything worked out for you and you will use this recipe more than once.
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There are probably no people who don’t like fresh, fluffy baked goods. After all, what is the incomparable aroma of fresh baked goods worth... Well, there’s nothing to say about the taste! I suggest making some wonderful cinnamon rolls. They will be a great addition to your morning coffee or tea. Delight your family with fragrant, fluffy baked goods.
Let's prepare the products according to the list.
Pour yeast and sugar (2 tsp) into a bowl with warm milk, stir until dissolved. Leave the yeast mixture alone for 10-15 minutes.
Break the eggs into a container for kneading the dough, add sugar and salt, stir well. Add soft butter and mix.
Pour in the yeast mixture and stir.
Gradually add flour and knead the dough, first in a container, and then on a table sprinkled with flour. Knead the dough for another 10 minutes.
Then put it in a bowl greased with a small amount of vegetable oil and place it in a warm place for 1.5 hours. The dough should double in volume.
Let's prepare the filling. Combine sugar and cinnamon in a bowl and stir.
Knead the risen dough a little.
Sprinkle the table with flour, roll out the dough into a rectangular layer approximately 50 by 35 cm, 5-7 mm thick. Grease with soft butter and sprinkle with cinnamon sugar mixture.
Fold the edges of the dough towards the middle and brush them with soft butter.
Now fold the dough in half and press it down a little with your hands.
Using a sharp knife, cut the dough into 10 pieces, 5 cm wide.
Take a piece, lightly press in the middle without cutting (I used a plastic knife). While we are working with one piece of dough, cover the rest with film.
We take the edges with our hands and stretch the strip.
Then twist it slightly.
We mold the ends well and hide them under a bun.
Place the formed buns on a baking sheet covered with a mat or parchment, cover and leave to proof for 15-20 minutes. Before baking, brush the buns with beaten egg. Place the baking sheet in a preheated oven. Bake at a temperature of 180-190 degrees for about 20-25 minutes.
Fluffy and fragrant cinnamon buns are ready. Let them cool slightly and serve.
Yeast cinnamon rolls have long captivated my imagination. Tart, sweet, fluffy, juicy, hot soft rolls with a sticky sweet glaze... I didn't want to bake them because I knew I couldn't stop. But I baked it. And I couldn’t stop. I got 16 divine buns. I ate three at once to try and see if they were good. While I was atoning for my sins, my family ate some of the buns. After 12 hours, from 16 buns there are 3 left.
For the reason described above, I cannot tell you how good these buns are a day after baking, whether they become stale, wither, or crack. I can testify that they are chewed with pleasure and digested wonderfully. They improve the mood, bring smiles, and raise the baker’s personal rating by three levels.
And they are easy to make. They will work out for sure. Although I must, as an honest person, warn you that they will require your attention and participation. You will have to do little, but you will not be able to move far from them. Plan to hang around the kitchen for about three hours with breaks. And you will have glory and honor.
All ingredients are indicated in volume without slides. It seems like there are a lot of them. And there are few of them.
Ingredients
Ingredients for the dough:
- flour – 1 kg
- quick yeast - 2 ¼ tsp.
- sugar – 80 ml
- eggs – 2 pcs. room temperature, beat
- milk – 1 glass (250 ml)
- butter – 4 tbsp. plus a little for lubrication
- salt – 1 tsp.
- vegetable oil – 1 tbsp. for greasing the bowl
- yolk – 1 pc. for lubrication
For filling:
- brown sugar – 160 ml (you can use white)
- ground cinnamon – 1 tbsp.
- ground nutmeg – ¼ tsp.
- salt – 1 pinch
- butter – 3 tbsp, melt
- pecans - 1/2 cup (can be replaced with walnuts or others)
For the glaze:
- powdered sugar – 1 cup
- milk – 1.5 tbsp.
- vanilla - to taste
- salt – 1 pinch
Yield: 16 buns
How to Make Yeast Cinnamon Rolls
- First, quickly mix the dough. The dough should rest for 2 hours. But no more. If it’s more, it will become sour. It will ferment.
First, in a ladle, I heat the milk with butter, cinnamon and salt, slowly, to 50 degrees. My goal is to simply melt the butter and get the dough to a warm temperature where the yeast is comfortable. If I overheat the milk, the yeast will then brew. So no boiling.
While the milk is heating, beat the eggs until foamy.
I will make the dough using a food processor. I took the dough hook and mixed the flour, dry yeast and sugar.
The milk mixture has warmed up. I control with a thermometer. If you don’t have a thermometer, then know that 50 degrees is just on the verge of what your finger can calmly and comfortably withstand. As soon as your finger gets hot and you want to remove it from the ladle, you don’t need to heat the milk any more.
Now one more preparatory stage: I will grease the bowl in which the dough will rise with oil.
So, I mixed the dry ingredients (flour, yeast and sugar) in a food processor. Without ceasing to stir, she added beaten eggs to them.
Without ceasing to stir, I added warm milk. I stirred for 3 minutes.
The dough turns out very sticky. She wet her hands with oil. Using a silicone spatula, I scraped the flour from the sides and mixed it into the dough. She took out the dough and put it in a bowl. It will rise along the oiled walls. Cover the bowl with film to prevent the dough from drying out. I left it to rise for 2 hours. If left for more than 2 hours, the dough will become sour. After two hours, the dough will more than double in size.
While the dough is rising, I prepare the filling. I take and fry the nuts in a dry frying pan. I have hazelnuts. There's a lot of fuss with him.
When they are fried, I put them between two napkins and rub them well to remove excess skins. I can never completely clear it. Well, at least partially.
I grind the shelled nuts in a chopper.
In a separate bowl, mix sugar, cinnamon, nutmeg and salt.
And I grease the baking dishes (I have 2) with vegetable oil - this is my glue.
And I put parchment on the butter, it sticks, and I grease it with butter.
The preparatory stage is completed. And the dough also rose. I take out the dough for flour and roll it out into a layer of 40x30 cm. There is no need to knead. I just take it out and roll it out.
I grease with melted butter. On one short side I leave a 1 cm edge - I need a small margin that blends with the rest of the roll.
I sprinkle it with cinnamon and sugar (I left one third without cinnamon at the request of the family, but in vain, they devoured everything indiscriminately). Then - nuts.
I roll the short side into a roll.
Using a sharp knife, I cut the roll into 16 buns.
Place the buns in the pan on greased parchment. I leave a little space between them. I straighten them out. At this point, you can put them in the refrigerator for a day if you need to. Or you can continue preparing.
Cover with a towel along with the mold and leave to rise at room temperature for another 45 minutes.
I preheat the oven to 190 degrees. I prepare the yolk for lubrication.
I grease the suitable buns with yolk - this will make them golden. Look, they've doubled in size. I bake them at 190 degrees for 20 minutes.
While the buns are baking, I prepare the glaze.
Mix all ingredients until slowly flowing with a whisk.
When the buns are ready (I check with a toothpick; each shape must be baked separately), I take them out and let them cool a little.
I pour glaze over them.
And I can't resist anymore.
Three pieces at once. Three - I swallowed. Seductive, irresistibly attractive yeast cinnamon rolls. They are dangerous. Inevitable. Inevitable. Divine.
The aroma of cinnamon in the kitchen says a lot. For example, that in this house there lives love and respect, care and the desire to do everything to make the family happy. And buns with amazing aromatic cinnamon are prepared very simply if you strictly follow the recipes, a selection of which is posted in this material.
Cinnamon rolls made from yeast dough - photo recipe step by step
The presented recipe will especially appeal to those with a sweet tooth who love the taste of aromatic cinnamon. After all, today we will prepare luxurious buns with this spice. Do you think it's too difficult? Yes, you will have to spend a couple of hours creating them. But the result will be amazingly delicious baked goods that go perfectly with tea or cool milk. Its time to begin!
Your mark:
Cooking time: 1 hour 50 minutes
Quantity: 4 servings
Ingredients
- Wheat flour: 410 g
- Instant yeast: 6 g
- Water: 155 ml
- Salt: 3 g
- Refined oil: 30 ml
- Cinnamon: 4 tsp.
- Sugar: 40 g
Cooking instructions
We begin the process of making cinnamon rolls by preparing the dough. To do this, heat the water (120 ml) to 34-35 degrees and add half a packet of yeast and coarse salt.
Stir the mixture well using a regular fork, then add sugar (10-11 g) and wheat flour (200 g).
Knead the first dough, form it into a ball and leave it warm, not forgetting to cover it with film so that it does not dry out.
After 30 minutes, when the mass has increased significantly, return the dough to the table.
Knead it, then in another bowl mix the remaining sugar and flour along with boiling water.
Stir the sweet mixture until relatively homogeneous.
Adding flour as necessary, knead the main dough, which should easily come off your fingers.
We again leave it under the film for 25-30 minutes, during which it will “grow” 2-3 times.
At the next stage, knead the mass, divide it into 2 parts and roll out 2 rectangular layers up to 1 cm thick. Lubricate the surface with odorless sunflower oil and generously sprinkle with aromatic cinnamon.
We roll the layer several times into a roll and cut it into 6 parts (length up to 6-7 cm). You will get 12 buns in total.
We pinch one side, form a round piece with our hands and place it on a flat baking sheet with the seam down. By the way, it is advisable to grease the surface of the baking sheet with oil or cover it with baking paper. In addition, it is important to drizzle future cinnamon rolls with the same butter and sprinkle with white sugar.
Cook the baked goods in the oven at 180 degrees for 10 minutes, then turn on the top heat and bake for another 10 minutes.
The cinnamon rolls are ready to serve. It's time to make tea.
Puff Pastry Cinnamon Rolls Recipe
The simplest recipe suggests using ready-made puff pastry. Indeed, this is very convenient, because you don’t have to spend a lot of time messing around with the kneading. Real puff pastry is very capricious, it requires experience and dexterity, so it is not always possible even for very experienced housewives. Ready-made semi-finished products, which are sold in stores and supermarkets, will help you surprise your guests without any problems.
Products:
- Yeast puff pastry – 1 package;
- Chicken eggs – 1 piece;
- Cinnamon – 10-15 g;
- Sugar – 50-100 gr.
Cooking algorithm:
- At the first stage, defrost the dough. Cut the bag, unfold the layers, leave at room temperature for a quarter of an hour (maximum half an hour).
- In a small bowl, mix sugar and cinnamon until smooth; the sugar becomes light brown and has a cinnamon aroma.
- Cut the dough into strips, 2-3 cm thick. Gently sprinkle each strip with sugar mixed with cinnamon. Roll each one and place it vertically.
- It is recommended to warm up the oven. Place future buns on a baking sheet.
- Beat the egg with a fork until smooth and brush each bun with a pastry brush.
- These cinnamon rolls bake almost instantly, so it is advisable not to stray too far from the oven.
It will take about 15 minutes to bake, the same time is enough to brew tea or coffee and invite your beloved family for a tasting.
How to make Cinnabon - delicious cinnamon rolls with cream
The authors of cinnabon, buns with aromatic filling and cream that melts in your mouth, are father and son Komena, who decided to come up with the most delicious delicacy in the world. Today, their invention occupies a worthy place in the list of 50 world culinary leaders. And although the full secret of Cinnabon has not yet been revealed, you can try to make buns at home.
Products for the test:
- Milk – 1 tbsp;
- Sugar – 100 gr;
- Yeast – fresh 50 gr. or dry 11 g;
- Chicken eggs – 2 pcs;
- Butter (not margarine) – 80 g;
- Flour – 0.6 kg (or a little more);
- Salt – 0.5 tsp.
Products for filling:
- Brown sugar – 1 tbsp;
- Butter – 50 g;
- Cinnamon – 20 gr.
Products for cream:
- Powdered sugar – 1oo gr;
- Cream cheese, such as Mascarpone or Philadelphia – 100 g;
- Butter – 40 g;
- Vanillin.
Cooking algorithm:
- To begin, prepare a classic yeast dough from the indicated ingredients. First, the dough is warm milk, 1 tbsp. l. sugar, add yeast, stir until dissolved. Leave for a while until the dough begins to rise.
- In a separate bowl, beat the eggs, add salt and butter, which should be very soft.
- Now the dough itself. First, mix the dough and the butter-egg mixture; you can use a blender.
- Add flour, stir first with a spoon, then with your hands. Smooth and homogeneous dough is a signal that everything was done correctly.
- The dough should rise several times; to do this, place it in a warm place and cover with a linen napkin. Knead from time to time.
- Preparing the filling is very simple. Melt butter, mix with brown sugar and cinnamon. Now you can “decorate” the buns.
- Roll out the dough very thin, the thickness should not exceed 5 mm. Grease the layer with the prepared filling, do not reach the edges, roll it into a roll so that you get 5 turns (as required according to the Cinnabon recipe).
- Cut the roll into pieces so that the buns do not lose their shape when cutting, use a very sharp knife or fishing line.
- Line the pan with parchment and place the buns loosely. Leave room for one more climb.
- Place in a hot oven, baking time varies individually, but you should aim for 25 minutes.
- The final touch is a delicate cream with vanilla aroma. Whisk the required ingredients and keep in a warm place so that the cream does not harden.
- Cool the buns slightly. Using a silicone brush, spread the cream over the surface of the Cinnabon.
And who said that gastronomic paradise cannot be created at home? Homemade Cinnabon buns are the best proof of this.
Delicious cinnamon and apple buns
The arrival of autumn usually guarantees that the house will soon smell like apples. This is a signal to housewives that it’s time to prepare pies and pies, pancakes and buns with these tasty, healthy and aromatic gifts from the garden. The next recipe is an accelerated one, you need to take ready-made yeast dough. Fresh can be cooked immediately, yeast puff pastry can be defrosted.
Products:
- Dough – 0.5 kg.
- Fresh apples – 0.5 kg.
- Raisins – 100 gr.
- Sugar – 5 tbsp. l.
- Cinnamon – 1 tsp.
Cooking algorithm:
- Pour warm water over the raisins until they swell, rinse thoroughly and dry with a paper towel.
- Peel apples from seeds and stems. You don't have to remove the peel. Cut into small slices and mix with raisins.
- Sprinkle the table with flour. Lay out the dough. Roll out using a rolling pin. The layer must be thin enough.
- Distribute the filling evenly over the layer. Sprinkle with sugar and cinnamon. Roll up the roll. Cut with a super sharp knife.
- The second option is to first cut the dough into strips, and then put apples and raisins on each strip, add cinnamon and sugar. Collapse.
- All that remains is to grease the baking sheet with melted butter, lay out the buns, leaving gaps between them, as they will grow in size and volume. Brush with beaten egg for a nice golden color. Place in a hot oven.
- 25 minutes is too long to wait (but you have to). And the delicious aromas that will instantly spread throughout the kitchen and apartment will gather the whole family for evening tea.
Easy and Delicious Cinnamon Raisin Rolls
Cinnamon is a versatile product; it adds a stunning aroma to any dish. There are even recipes for salting mackerel at home, where the specified spice is required. But in the next recipe it will accompany the raisins.
Products:
- Yeast puff pastry – 400 gr.
- Sugar – 3 tbsp. l.
- Cinnamon – 3 tbsp. l.
- Seedless raisins – 100 gr.
- Chicken eggs – 1 pc. (for greasing the buns).
Cooking algorithm:
- Leave the dough at room temperature to defrost.
- Pour warm water over raisins to swell. Drain and dry.
- Mix cinnamon and sugar in a small container.
- Next, everything is traditional - cut the dough into long strips, thickness - 2-3 cm. Place raisins evenly on each strip, sprinkle with cinnamon-sugar mixture on top. Carefully wrap the rolls and seal one side. Place finished products vertically.
- Beat the egg with a fork. Apply the egg mixture to each bun using a brush.
- Preheat the oven. Send a baking sheet with buns. Pre-grease it or lay parchment on it.
Both the housewife and the household will have to be patient for 30 minutes while the buns are baking. Just enough time to cover the table with a beautiful tablecloth, get the most beautiful cups and saucers, and brew herbal tea.
Cinnamon rolls are one of the most beloved recipes that have not lost their popularity over the years. Experienced housewives usually do everything with their own hands from start to finish. Young chefs and cooks can use ready-made dough; it is no worse than homemade dough. Besides:
- It is recommended to defrost the store-bought semi-finished product before adding the filling.
- You can experiment with fillings and combine cinnamon not only with sugar, but also with apples, lemon, and pears.
- You can immediately spread the filling onto the layer, roll it up and cut it.
- You can first cut a layer of dough, add the filling, and only then roll it up.
- If the buns are brushed with egg or a sugar-egg mixture, they will acquire an appetizing golden color.
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