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 universal 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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There are times when the blues suddenly set in, whether it’s for no reason or whether there are reasons for it, it doesn’t matter, the main thing is to somehow lift your mood, you need to please yourself with something. And what could be better suited for this purpose than fresh, soft baked goods, or rather fragrant hot, spicy cinnamon rolls and soft buttercream frosting, also known as Cinnabon buns? I would like to immediately draw the attention of those who are on a diet and plan to fit into their favorite jeans by the end of the month, close this recipe and do not look at provocative photographs of Cinnabons, because... Neither baked goods in general nor these specific cinnamon rolls contribute in any way to reducing kilograms and centimeters. On the contrary, Cinnabon buns are very good for weight gain, because they are very high in calories and do not fit into the concept of a healthy diet. But despite how unhealthy these buns are, on the other hand, they are still very tasty, and if you also add a cup of aromatic freshly brewed coffee to them, the result will be absolutely beautiful. In general, all you have to do is take a bite of a soft, spicy cinnamon bun, and any blues will immediately go away, or at least decrease a little.
Do you know why they are called cinnamon rolls? Cinnabon(in RuNet they are also often called Sinabon, with one letter “n”)? This is the name of the bakery chain of the same name, specializing specifically in cinnamon rolls. Cinnabon Company ( Cinnabon) was founded in the USA in 1985, by now the network of bakeries has spread throughout the world, and their soft, sweet, unhealthy Cinnabon buns are extremely popular among the population. The name “Cinnabon” is a play on words, cinnamon (from English) means cinnamon, and bone (from Latin) means good. The Cinnabon company itself states that some influential professional publication included Cinnabon buns in the list of the 50 main pleasures of life. So let's not deny ourselves the pleasure, at least occasionally, of pleasing ourselves with fragrant cinnamon bun. And if there is no Cinnabon bakery chain in your city, or you just want to eat a warm bun while sitting at home in a warm robe and soft slippers, I suggest you prepare the same buns at home.
I won’t write that here you will find the classic, the most correct Cinnabon buns recipe, because The company keeps the recipe for making the classic Cinnabon a secret, and one can only guess how close to the original all those recipes that are in huge quantities on the Internet and promise that this is the real recipe. Before sharing the recipe with you, I tried so many different cinnamon roll recipes, experimented a lot with the ingredients and their quantities, and settled on this option. Yes, perhaps the recipe differs in some way from the one used to bake a real Cinnabon, and the quality of the ingredients in the bakery chain may certainly differ from ours. But I can say for sure that the buns turn out very tasty.
Cinnabon cinnamon rolls prepared from rich yeast dough. Butter means that the dough contains a lot of sugar and fat. Don’t be afraid of the combination “yeast dough”; in fact, there is absolutely nothing complicated in its preparation. There are only a few important points here, if observed, you will definitely get excellent soft airy buns, I will write about them below. In general, what follows will be a lot of letters about ingredients and yeast dough. If you think that you already understand this well, just skip this text and go straight to the description of the cooking process.
Ingredients
For yeast dough
- flour 400 g
- egg 1 PC.
- butter 40 g
- milk 70 g
- warm water 70 g
- dry yeast 6 g (or 18 g live)
- sugar 40 g + 1 teaspoon
- salt 1/2 teaspoon
For filling
- butter 50 g
- Brown sugar 90 g
- ground cinnamon 10 g (1.5 tbsp)
- cocoa powder 10 g (2 tbsp)
- ground ginger 3-4 g (1/2 tbsp)
- ground cardamom 1/2 teaspoon
For the glaze
- cream cheese 75 g
- powdered sugar 100 g
- milk 15 g (1 tbsp)
- cognac 7-8 g (1/2 tbsp)
First a little about the ingredients
The main spice in these buns, of course, is cinnamon, and, naturally, the more flavorful your cinnamon, the more flavorful the buns will be, so let's first understand a little about cinnamon. In general, those bags of ground seasoning that are sold in our stores and called “Cinnamon” are not actually cinnamon. Real (Ceylon) cinnamon is grown in Sri Lanka and Western India, and what is sold in abundance in our stores is “Chinese cinnamon” or “cassia”, it is grown in China, Vietnam and Indonesia. This is a different plant, it is related to true cinnamon, but it is still not it. I won’t go into this topic in great detail now; besides, I couldn’t find information about whether they put cinnamon or cassia in a real Cinnabon. It is only known that Cinnabon uses a certain variety of Makara, which is grown in the mountains of Indonesia, which means it may well be cassia. In general, if you can find real Ceylon cinnamon, great! If you buy it in a regular store, I recommend buying several bags (as a rule, they are not expensive) and choosing the one that has the most pleasant aroma and taste. I liked the taste and smell of Dr. Oetker cinnamon the most; it has a slightly sweet taste and a rather pronounced aroma. And some of the samples that I bought had almost no smell at all and had a bitter taste.
Now about sugar. The recipe uses brown cane sugar. I think a common question will be: can it be replaced with white? In general, cane sugar takes longer to melt than regular white sugar, and there seems to be a possibility that white sugar will melt quickly, flow a lot, and you may end up with a tasteless, burnt caramel crust on the bottom of the buns. But I once, in the absence of cane sugar, replaced it with white sugar in this recipe and, to be honest, I didn’t notice much of a difference. So it's up to you, but if white sugar starts leaking, you'll already know what the problem is.
If you don't have it, or for some other reason you don't want to put ginger and cardamom in the filling, don't add it, just replace it with the same amount of cinnamon.
Important points when preparing yeast dough:
1. The yeast must be fresh, not in the sense of the type of yeast, I do not mean that you must take live pressed yeast. No, dry ones will do, as long as they are not old. And this is important both for live yeast (do not use those that have been in your refrigerator for a long time, which have expired or have turned brown) and for dry ones. If a packet of yeast has been left open for a long time, then most likely the yeast has already died. Because they are very hygroscopic and, if the yeast is not hermetically sealed, they very quickly gain moisture from the environment, and having gained moisture, they begin to wake up. And since there is no food around, they die. So, if you have even the slightest doubt about the freshness of the yeast, it is better to buy a new package.
2. You need a warm place where the dough will rise. The ideal temperature for this is 28-30°C, now many modern ovens have a mode where the light is simply turned on (I don’t know if there is such a mode in gas ovens, as a rule, there is such a mode in electric ovens), usually in this mode the oven heats up as times to approximately 30°C. But before you put the dough in the oven to rise at this setting, you should make sure that it does not heat up very much, otherwise you may ruin the whole dough. Also, a warm place can simply be a kitchen table, if you use good yeast, ordinary room temperature is enough for the dough to rise normally, the main thing is that there are no drafts in the kitchen, you should not open windows and vents in the kitchen in which you are raising the dough. And for greater confidence, you can wrap the container with the dough in a towel.
3. Yeast dough must be kneaded well. During prolonged kneading, gluten begins to develop in the flour (another name is gluten, a protein contained in wheat flour), it makes the dough more elastic and affects the structure of future baked goods. In order for the gluten to develop well, you need to knead the dough for at least 10 minutes, while you need to stretch and then fold the piece of dough several times. As a result, it should stop sticking to your hands and work surface, and will also begin to stretch well without tearing.
4. Time. Yeast dough needs some time to rise well, but this doesn’t make the cooking process any more difficult, right? In this recipe, you will not need to knead the dough (mixing the dough during the fermentation process), you will only need to wait a couple of times for the dough to rise.
And, of course, the key to success is quality ingredients, but I think this is important when preparing any dish. You see, there is nothing complicated in preparing such yeast dough.
I got 10 not very large buns from this amount of ingredients.
Preparation
First we will prepare the dough for the buns. Here are all the ingredients we will need for this. The water should be slightly warm, about 30°C. If it's too cold, the yeast will work slower and you'll have to wait longer. At a temperature of 50°C, yeast stops its vital activity, therefore, if you put it in very hot water, it will simply die and your dough will not rise. At this point, I recommend taking the egg out of the refrigerator, washing it with warm water and leaving it at room temperature so that when we add it to the dough, it will not be too cold. 
As I wrote earlier, today we make yeast dough, it contains a lot of sugar and butter, and fats and sugars in large quantities inhibit yeast, i.e. It is difficult for them to lift such dough. Therefore, we will first create a favorable environment for the yeast, in which they are activated and it will be easier for them to work further. Dissolve 1 teaspoon of sugar and yeast in warm water (about 30°C). This slightly sweet warm liquid is an excellent environment for yeast to work. Stir until the yeast is completely dissolved. If the yeast is good, then almost immediately after stirring the liquid will begin to bubble a little. Leave them for 10-15 minutes in a warm place. 
Place butter, salt, sugar (40 grams) in a separate container and pour milk. We heat everything slightly in the microwave or in a water bath. You don’t need to heat it up too much, otherwise you’ll have to wait a long time for it to cool down; heat it enough to melt the butter. Mix well until the salt and sugar are completely dissolved. Leave this mixture for now, let it cool a little. 
About 10-15 minutes after we activated the yeast, the liquid should have become covered with a thick, bubbly foam and maybe even increased slightly in volume. If this happens, then the yeast is working well. 
Mix the yeast mixture with the cooled (to about 30-40°C) oil mixture. 
Add the egg and mix everything well. 
Add flour, being sure to sift it. This is important for yeast dough, because... When sifting, we not only get rid of lumps and other possible impurities in the flour, but also enrich it with oxygen; the dough with such flour will rise better. 
Let's start kneading the dough. First, just mix everything in a bowl until all the ingredients are combined, then put it on a floured surface and knead the dough for at least 10 minutes: just stretch it, then fold it in half and press it firmly with your hand on the table, then turn the dough 90 degrees and stretch it again and fold. As a result, we will get a smooth, pliable, elastic dough that does not stick to our hands. Return it to the bowl, cover with cling film and place in a warm place for 40-60 minutes. 
While the dough is rising, prepare everything for the spicy filling. 
Pour sugar into a small bowl, add cocoa and all the spices. Again, I strongly recommend sifting spices and cocoa, because they often stick together in lumps and can then be found in this form in finished buns. 
Mix the sugar and spices thoroughly; you can even use a whisk for better results. Melt the butter. 
After 40-60 minutes, the dough should have risen well; for me it has even more than doubled in volume. 
Place the dough on a floured table and roll it out into a rectangle 4-7 mm thick. My rectangle size is 30x40 cm. Grease the rolled out dough with melted butter, leaving a couple of centimeters on one of the edges of the long side uncoated. Try to distribute the oil evenly so that there are no dry parts left, but there should be no oil puddles either. It’s convenient to spread the melted butter with a silicone brush, but you can just use a spoon. Sprinkle the spice mixture over the dough, trying to distribute it evenly. Do not sprinkle the mixture on the edge that is not oiled. 
You can roll the spicy mixture on top a little with a rolling pin, so it will crumble less when folding the dough and cutting the buns. 
We begin to carefully and tightly roll the dough into a roll. We will twist from the long side opposite the one that we left ungreased and unsprinkled, i.e. This clean edge should be the last to curl. You need to twist it as tightly as possible, try not to leave any voids. Slightly lift the already rolled part of the roll, slightly pulling it in the opposite direction and then twist it tightly again. If the ends of the rolls start to come out in the form of cones, simply push them back in with your hand, forming a straight side. Due to the fact that we did not grease or sprinkle the edge that is curled last, it will stick together better. 
Place the roll edge down. Using a sharp knife (it seems like you can cut it with a thread, but I haven’t tried it) we cut our roll into equal parts, about 4-5 cm wide. I cut the roll into 10 parts, 4 cm each. 
Cover the form in which we will bake with baking paper and lay out our buns, leaving a space of 2-3 cm between them. The buns will still increase quite a lot in size, so if you put them too close, they will stick together, and you will end up with one big bun. Cover the mold with a towel or cling film and again, now for the last time, put them in a warm place for 20-30 minutes. 
While the buns are warm, prepare a soft cream cheese frosting for them. 
Add powdered sugar to the cream cheese and mix until smooth. Then add milk and cognac and mix again. You should get a thin, homogeneous cream. I mixed everything just with a fork and everything mixed perfectly, but since the consistency of different cream cheeses may differ, you may have to use a blender or mixer to get a homogeneous state of the glaze. 
This is how my buns got bigger in 25 minutes. Place them in an oven preheated to 175°C for 20-30 minutes. Once the buns are nicely browned, remove them from the oven. It is important not to overcook here, otherwise they may turn out dry. 
Here they are, beautifully toasted buns. You see, they have increased even more in volume. 
Grease the hot buns directly in the pan with glaze. Due to the fact that the buns are still hot, the glaze will flow slightly and slightly saturate our buns, which will make them even tastier and more tender. 
Hot fragrant cinnamon rolls eat immediately before they get cold, along with a cup of freshly brewed coffee. And forget for a while about the harm they will cause to your figure, enjoy the taste! If you have any left over for tomorrow, store them in a closed container to prevent them from drying out, and warm them up briefly in the microwave before eating. 
But what a beautiful cut the buns turned out to be. Enjoy and bon appetit! 
1 Dust the table and rolling pin with flour and roll out the finished dough.
2 In a bowl, mix cinnamon (make sure it is fresh) and melted butter. The filling will eventually have the consistency and appearance of wet sand. I had to knead the filling twice.
3 Apply the filling to the rolled out layer of dough in an even layer, pressing it down a little with your hand.
4 Roll the dough into a tight roll and pinch the end of the dough a little.
5 Cut the roll into discs 2 - 3 cm in size using a very sharp knife or thread.
6 Cover the baking sheet with parchment paper or grease with vegetable oil and lay out the buns, it is advisable to maintain a distance of 0.5 cm between the products. Now put the buns in a warm place without drafts for 10-15 minutes, covering them with a towel beforehand - this is proofing. Don't neglect this, you will gain 50% airiness to the finished product. Mix the yolk with milk and brush the buns with a pastry brush.
7 Preheat the oven to 180-190C and place the suitable buns there. We bake based on the features of your oven. I baked approx. Be careful not to overbake the buns.
Take out the finished buns, cover with a towel and let rest for about 10 minutes. Eat and enjoy the incredibly fluffy pastries)) Bon appetit!)
Stir and leave for 10 minutes in a warm place to activate the yeast.
Separately, sift the flour into a bowl (it is better to sift several times so that the flour is saturated with oxygen). Make a well in the flour, pour the milk-yeast mixture into it, add the remaining sugar, vegetable oil and butter. The butter must first be melted in a water bath or in the microwave and cooled.
After 1-1.5 hours, the dough will rise well and increase several times in size.
Knead the risen dough and divide into 9 equal parts.
On a table dusted with flour, roll out one part of the dough into a layer about 0.5 cm thick.
Brush the dough with melted butter (it’s convenient to grease the dough with a silicone brush).
Sprinkle the buttered dough with 1 tablespoon (or to taste) of a mixture of sugar and cinnamon, slightly moving away from the edge (as in the photo).
Roll the dough into a roll.
Then fold it in half so that the seam is on the inside (as in the photo).
Form all the buns with sugar and cinnamon in this way and place them on a baking sheet lined with parchment. Cover with a towel and leave for 15-20 minutes in a warm place.
Before baking, brush the buns with beaten egg and place in an oven preheated to 180 degrees for 30-35 minutes. The finished buns should be a beautiful golden color. Baking time will depend solely on your oven.
Very tasty with milk or tea. Be sure to try it!
Bon appetit!
