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Cinnamon rolls made from yeast dough: simple recipes for homemade buns in the oven. Delicious cinnamon rolls made from yeast dough Cinnamon pies made from yeast dough

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.

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 of, at least occasionally, 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!

Today, especially for lovers of baking with cinnamon, a selection of recipes from around the world: cinnamon rolls! Without exception, all cinnamon rolls have an original recipe and are very tasty! Verified!

Cinnamon sugar buns made from yeast dough in the oven

Sweet, in the form of an oblong bread consisting of segments coated with butter, cinnamon rolls with yeast dough are so delicious that it is impossible to tear yourself away from them. Simply perfect for breakfast! Soft (not immediately after baking) and that’s great!

Ingredients for 16 small buns:

5 g dry yeast or 10 g fresh yeast
175 ml warm milk
30 g butter, melted
1 tablespoon sugar
1 egg
280 g wheat flour
1 teaspoon salt
1 teaspoon cinnamon

Additionally:

30 g melted butter, for greasing (2 x 15 g)

Mix wheat flour with dry yeast (make a solution from fresh yeast first). Place it in a suitable bowl and add the rest of the ingredients, finally adding the melted butter and knead the dough.
Knead the dough long enough so that it is soft and elastic.
Form the dough into a ball, place it in a floured bowl, place in a warm place, cover the dough in the bowl with a kitchen towel, the dough should double in size (this will take about 1.5 hours).
Knead the dough again.
Roll it out into a rectangle measuring 20 x 40 cm. Cut the rectangle into 4 strips about 5 cm wide.
Divide each strip into 4 parts. Create 16 small rectangles.
Cover each surface with melted butter, sprinkle with ground cinnamon, fold the surface in half, but not quite exactly, leave a piece of about 1 cm on the surface.
Place the pieces on a baking tray lined with baking paper, loosely one after the other so that one touches the other... Cover with a cloth and let rise for another 30 minutes (or longer to double the volume of the buns). Grease all buns entirely with butter (15 g).
Bake for about 10 - 12 minutes in an oven preheated to 220ºC. Remove and cool on grill grate.

Bon appetit!

Recipe 2: Cinnamon Rolls (step by step photos)

Fantastic pretzel recipe, you will be rewarded! Sweet, salty, depending on the development of taste and your preferences - you can only make a sweet version... Yeast dough that is a pleasure to work with. Pretzels, like bagels, require us to spend a little more money. The finished dough is first boiled and then baked at a very high temperature. All this just to get this unique dark golden brown skin, slightly cracked, with a salty taste like... salty sticks, remember? They are delicious both hot, straight from the oven, and cold - always soft and airy in the middle. A great snack for a family summer holiday.

Dough Ingredients (8 large pretzels):

1.5 cups warm water
1 tablespoon sugar
2 teaspoons salt
7 g dry yeast or 14 g fresh yeast
4.5 cups wheat flour
56 g butter, melted

Besides:

2 liters of water
5 tablespoons baking soda

for sprinkling:

sea salt, poppy seeds, chopped nuts such as hazelnuts, almonds, fine sugar mixed with cinnamon (optional in the sweet version, melted butter to coat the pretzel)
egg yolk, beaten with 1 tablespoon water to coat pretzels before baking

Cooking method:

Mix wheat flour with dry yeast (if with fresh yeast, make a solution from it first).
Add the remaining ingredients to the bowl, finally adding the melted butter.
Knead the dough until it becomes soft and elastic. Form into a ball, place in a floured bowl, and leave in a warm place to double in volume (about 1.5 hours).
Boil water and baking soda in a wide saucepan.
Take the risen dough out of the bowl, remember it, divide it into 8 equal parts, 145 g each piece.
Form a 60cm long roll from each piece.
Shape into a pretzel and place on a baking sheet dusted with flour or covered with a Teflon mat.
Once you've finished shaping the pretzels, without waiting for them to rise, start cooking them, starting with the first pretzel formed.
To do this, carefully place the pretzels (each after removing the previous one) into boiling water and boil them for about 30 seconds.
Remove them with a large slotted spoon and place them back on the baking sheet. Thus, boil all the pretzels.
Cover the pretzels with yolks mixed with water, sprinkle with sea salt, poppy seeds or chopped nuts.
Pretzels, in the sweet version, need to be coated with cinnamon sugar, brushed with egg yolks mixed with water.
Bake in an oven preheated to 230ºC for 13 - 15 minutes until golden brown. Remove from pan and cool on grill rack.
Immediately after removing the pretzels from the oven, brush with melted butter and sprinkle with cinnamon sugar again.

To make cinnamon sugar, simply combine 3 tablespoons of fine baking sugar with 1 tablespoon of ground cinnamon.

Very tasty!

How to Make Cinnamon Rolls - A Delicious Step-by-Step Recipe for a Homemade Classic

Bestsellers from the Nordic Bakery café, founded by Finn Jali Wallsten in Soho (the central part of the West End of London). The quintessence of homemade baked goods and a rustic look. The scones are best for breakfast with coffee, tea or hot chocolate, although I recommend them at any time of the day.

Baked into pretzel shapes, they should have a springy, gooey, crispy crust and a soft interior rich in cinnamon, brown sugar and butter. And after eating them, imagine that at the same time someone in Helsinki is doing the same...

Ingredients for 12 -13 extra large rolls:

570 ml warm milk
45 g fresh yeast or 21 g dry yeast
1 teaspoon cardamom seeds, crushed in a mortar
180 g butter, melted
1 egg
1 kg wheat flour

100 g butter at room temperature
200 g soft brown sugar

85 g granulated sugar
1 tablespoon freshly squeezed lemon juice
100 ml water

Cooking method:

Mix wheat flour with dry yeast (make a solution from fresh yeast first). Add the remaining ingredients to the flour, finally adding the melted butter.
Knead the dough long enough so that it is soft and elastic. Form it into a ball, place in a floured bowl, place in a warm place, cover with a kitchen towel to double in volume (this will take about 1.5 hours).
After this time, transfer the risen dough to a table sprinkled with flour. Roll out the dough into a layer measuring 30 x 80 cm and about 7 mm thick.
Brush with butter and sprinkle generously with brown sugar and cinnamon.
Roll like a log along the long side. Cut into 6 cm pieces.
Place them on a baking sheet, cover with a towel and let rise for 1.5 hours so that the buns increase in volume.
Before baking, you can brush with beaten egg (optional).
Bake at 200°C for 20-25 minutes or until browned.
Remove from the oven, brush the glaze over the buns while they are still hot, and let cool.

Pour 100 ml of water into a small saucepan, add lemon juice and sugar.
Bring to a boil and simmer for about 10 to 15 minutes, until the syrup thickens slightly (the glaze may seem too watery, but it will thicken quickly when slightly cooled).

This recipe usually makes about 18 small rolls!

Butter buns in the form of wreaths made from yeast dough

Delicious, airy, yeast baked goods that you will certainly enjoy. You can make either individual buns or a beautiful wreath. Elastic and pleasant under your hands!

Ingredients:

4.5 cups wheat bread flour
1.5 cups warm milk
120 g butter, melted and cooled
1/3 cup sugar with vanilla (you can add another 1-2 tablespoons)
8 g vanilla sugar
2 large eggs
1 egg yolk
half a teaspoon of salt
25 g fresh yeast or 12 g dry yeast

Cooking process

Mix dry yeast with flour, and use fresh yeast to prepare a solution.
Mix eggs with milk, sugar and vanilla sugar.
Pour flour into a bowl, make a hole, pour milk with eggs, add butter, salt, form a soft and elastic dough. Cover the dough and leave in a warm place to rise for 1 hour.
After this time, take out the dough, knead it, roll it into a large layer the size of a large baking sheet (which you have in the oven).
Brush the dough with maple syrup and sprinkle with sugar, cinnamon and nuts. Roll into a log shape.
Use a sharp knife to cut the roll lengthwise, leaving one end uncut. Braid the ends.
Connect the ends to form a wreath and place them on a baking sheet that has been previously greased and sprinkled with wheat flour. Set aside in a warm place, cover, and let rise for another 45 minutes.
Bake at 190ºC for about 40 minutes. After removing from the oven, wait a moment, then carefully remove from the pan. And while still warm, pour rum glaze over it.

Rum glaze:

3/4 cup powdered sugar
3 tablespoons rum

Rub the sugar with a wooden spoon into the rum; if it is too thick, add rum.

Walnut-maple filling:

200 grams of pecans, chopped, chopped (can be replaced with Italian ones)
125ml maple syrup (can substitute golden syrup)
5 tablespoons sugar
3 teaspoons cinnamon

Very tasty and festive.

Fluffy cinnamon rolls according to the classic recipe

Szneki are very popular buns. I really like them, although the ones I ate in Europe were without cinnamon, but with sugar and sweet syrup. The double buns, similar to the cinnamon rolls we know and love, are essentially unchanged (with my modification), although it's a completely different recipe. This time snails.

Ingredients for 12 buns:

500 g premium wheat flour
50 g granulated sugar for baking
half a teaspoon of salt
7 g dry yeast or 15 g fresh yeast
150 ml milk
2 large eggs

For filling:

50 g granulated sugar for baking
100g demerara sugar
1 teaspoon cinnamon

Mix all ingredients.

Besides:

1 egg, beaten with 2 tablespoons milk for coating

Mix wheat flour with dry yeast. Add the remaining ingredients to the bowl with the flour, finally adding the melted butter.
Knead the dough long enough so that it is soft and elastic.
Form it into a ball, put it in a bowl sprinkled with flour, put it in a warm place until it doubles in volume (this will take about 1.5 hours).
After this time, take out the dough and knead it with your hands. Roll it out into a rectangular layer measuring 60 x 30 cm and gently sprinkle with flour.
Mix the egg with milk, brush the dough with it, sprinkle with sugar and cinnamon. Roll the dough along the long side, then cut into 12 pieces, from which we will get 12 snail rolls.
Place the buns on a 26 x 32cm baking tray, cover with a cloth and leave in a warm place until they double in size (about 45 minutes or longer).
Bake at 180º for about 20-25 minutes. You can serve the buns while still warm.

Classic recipe for yeast buns

As for classic rolls, they are too small and for cookies they are too big... Easy Cinnamon Rolls. You can't get past them. They are so memorable that they will not rest until they are baked. This is why it is good to have dry yeast in your home. Delicious, soft, cinnamony... what more could you ask for? Maybe just a glass of cold milk...

Ingredients:

1 glass of warm milk
2 eggs
4 cups wheat flour
6 tablespoons sugar
125 g butter, melted
40 g fresh yeast or 20 g dry yeast
a pinch of salt

For filling:

60 g butter, melted
half a glass of sugar
a few teaspoons of cinnamon
raisins (optional)
egg for lubrication

Mix wheat flour with dry yeast (add fresh yeast first). Add the remaining ingredients and pour in the melted butter.
Knead the dough until it becomes very elastic and soft. Place it in a floured bowl, cover with a cloth and place in a warm place to rise (this will take about 1.5 hours).
When the dough has increased in volume, place it on the table sprinkled with flour and knead it with your hands. Then divide it into 4 parts. Roll out each part, spread with butter, sprinkle with sugar and cinnamon, you can add a few raisins at this point.
After that, roll each part into a roll and cut into slices with a sharp knife. or you can use thread for this. Place the buns on a baking sheet, greased and sprinkled with flour, cover with a towel and place in a warm place to rise until doubled. For about 1 hour. Brush with beaten egg before baking.
Bake for about 10 - 15 minutes at 180 ° C. Remove from the oven and cool the buns on the grill.

Enjoy your tea!

How to Wrap Cinnamon Buns Beautifully

“Cinnamon Spirals” are my baked goods made from half-French pastry. In the UK, the most common are cinnamon sticks made from Danish pastry, but you can bake them as in the recipe below. The dough is buttery, tender, flaky. You will definitely love them and come back to this recipe again and again.

The butter must be real, 82% fat, as margarine is not suitable here. Required flour with a protein content of more than 11 g / 100 g. The dough is very pleasant to work with and practically does not need to be sprinkled with flour, just a small sprinkle on the table. If the dough starts to stick at any stage, it should be cooled. Please note that the recipe is designed for a very large number of rolls (up to 1 kg of flour!). But you don't have to bake all the buns at once. The dough can be safely stored in the freezer for up to 3 days.

Ingredients for 24 buns (extra large).

100 g wheat flour
55 ml milk
5 g brown sugar
2.5 g salt
5 g fresh yeast or 2.5 g dry yeast
20 g butter at room temperature

Place all ingredients in the bowl of a mixer (if you are using fresh yeast, dissolve it in the milk first) and knead into a smooth, elastic dough, this will take about 3 minutes on the lowest speed of the mixer (you can also knead the dough by hand, this will take about 10 minutes).
Form into a ball, place in a dish, cover with cling film. Leave it at room temperature for 2 hours, then refrigerate overnight.
The half-French pastry base can be stored in the refrigerator for up to 3 days.

Ingredients for delicious cinnamon rolls made from puff pastry dough

935 g wheat flour
550 ml milk
60 g brown sugar
15 g salt
35 g fresh yeast or 17 g dry yeast
all yesterday's leaven
500 g butter, chilled

Place all the dough ingredients in addition to the butter in the bowl of a mixer. Knead the yeast dough on the lowest speed of the mixer for about 6 minutes to obtain a smooth and elastic dough (you can also knead by hand, this will take about 10 to 15 minutes).
Form into a ball, place in a dish, cover with plastic wrap.
Chill in the refrigerator for 2 hours (minimum) or preferably overnight.
Before you start folding the dough, remove the butter from the refrigerator. It should be cold, but slightly plastic.
Place the butter between two sheets of baking paper and hit them with a rolling pin to flatten, then roll out to a 20cm square and about 1cm thick.
Remove the chilled dough from the refrigerator.
After carefully dusting the board and roller with flour, roll out the dough into a rectangle measuring 20 x 40 cm (the long side of the rectangle should be 2 times longer than the side of the butter square).
Place the rolled out butter in the middle of the rectangle, then cover it with dough on top, that is, with another layer and connect on each side so that the butter is closed in the dough and does not come out when rolling out the dough.
Lightly flour the dough and roll out into a rectangle measuring 20 x 90 cm.
Fold the dough in half. Fold over the bottom first, applying 1/3 of the center pastry so that the dough measures 20 x 60cm rectangle. Then place the top edge over the bottom of the dough to make a 20 x 30cm rectangle.
Wrap the dough in food foil and chill in the refrigerator for 20 minutes.
Folding and chilling the dough for 20 minutes is repeated twice more, each time turning the dough 90 degrees so that it rolls out in a different direction than before. This is very cool.

Form buns into any shape you like and bake.

Swedish cinnamon rolls kanelbullar

I think there is nothing better to bake fragrant cinnamon rolls on such cloudy days. You already know this pastry very well even from a restaurant in Ikea. Butter, cinnamon sugar, snail-shaped buns sprinkled with pearl sugar.

Ingredients about 20 pieces:

530 g wheat flour
250 ml milk
90 g sugar
half a teaspoon of salt
100 g butter, melted and cooled
12 g dry yeast or 25 g fresh yeast
5 g ground cinnamon

Mix wheat flour with dry yeast (make a solution with fresh yeast first - here are instructions), add the remaining ingredients and add melted butter.
Knead the dough until it is soft and elastic.
Form it into a ball, place in a floured bowl, cover with a cloth, and place in a warm place to double the dough (about 1.5 - 2 hours).
Roll out the dough into a rectangle, approximately 40 x 50 cm, carefully dusting with flour.
Spread the cinnamon filling evenly.
Roll the pancake to make a 50 cm long roll.
Cut it into slices about 1.5 - 2 cm thick with a sharp knife or thread: place a piece of thread under the rolled out dough, then press down on it, cutting the dough into pieces.
Place the buns on a baking tray lined with baking paper, a considerable distance apart from each other. Cover with foil and keep the buns warm until they have doubled in size (about 45 to 60 minutes).
Brush the risen buns with sugar syrup and sprinkle with pearl sugar.
Bake at 220ºC for about 8 minutes or until lightly browned. (note that the sugar will cause the buns to burn quickly, so reduce the oven temperature if necessary).

Cool. Delicious while still warm!

Cinnamon filling:

100 g butter at room temperature
100 g brown sugar (it’s good to use muscovado, for example)
1.5 tablespoons ground cinnamon

Mix all ingredients.

Sugar syrup:

70 ml water
1 tablespoon golden syrup

Place ingredients in a saucepan and bring to a boil.

Besides:

pearl sugar for sprinkling

If you don't have golden syrup, make simple syrup by boiling 70ml water with 60g sugar until the sugar has dissolved.

Fantastic!

Sweet chocolate cinnamon rolls

New, fantastic yeast rolls! Filled with chocolate and cinnamon, covered with glaze and decorated with chocolate stripes. I recommend it for the weekend.

Ingredients for 12 rolls:

540 g wheat flour
80 g granulated sugar for baking
3/4 teaspoon salt
75 g butter, melted
250 ml milk
2 large eggs

Mix wheat flour with dry yeast or pour in a solution of fresh yeast.
Add the remaining ingredients and finally the melted butter.
Knead the dough and place it in a warm place until it increases in volume (this will take about 1.5 hours).
After this time, roll out the dough into a rectangle measuring 40 x 50 cm, carefully flouring the board and rolling pin to prevent the dough from sticking.
Brush the prepared rectangle with melted butter, sprinkle with sugar mixed with cocoa and cinnamon, and sprinkle with grated chocolate.
Then roll it tightly along the short side to form a roll.
Place them on a 23 x 33 cm baking tray (pre-lined with baking paper) - the buns touch each other as they rise.
Cover with a kitchen towel and let them sit for about 30 minutes or more (double the volume).
Place the buns on a baking sheet in the oven, preheated to 180ºC and bake for about 20 minutes (I baked with hot air, but you can do without it). Get it.
Cool the scones slightly, then spread strips of melted chocolate over them, separate the scones with your hands and serve.

Chocolate filling:

80 g butter
80 g brown sugar
2 teaspoons cocoa
1 teaspoon ground cinnamon
80 grams of chocolate (for example, dessert or milk, depending on your taste)

Melt the butter, cool slightly.

Mix brown sugar with cocoa and cinnamon.
Grate the chocolate using a coarse grater.

Also for the glaze:

1 cup powdered sugar
3 tablespoons boiling water
a few cubes of dark or bitter chocolate

Combine powdered sugar and boiling water, then rub or puree in a blender with the back of a spoon. The consistency of the glaze should be adjusted by adding water - if it is too thick, add more water, and if it is too thin, add powdered sugar.
Melt the chocolate in a water bath or in the microwave, place in a disposable pastry bag, cut off the end and pipe into strips onto the buns.

Simple and very tasty!

How to make Sinabon with buttercream and cinnamon

The famous yeast snails with cinnamon are offered by one of the American chains. Although no one knows the original recipe, it’s worth trying the homemade version of cinnamon rolls, I think it’s no less tasty than the previous recipes! Light yeast dough, lots of cinnamon filling and of course cream cheese filling. We bake the buns together, pressing them close to each other, and after baking, carefully tear them apart.

Ingredients for 12 snails:

540 g wheat flour
80 g granulated sugar
3/4 teaspoon salt
10 g dry yeast or 20 g fresh yeast
75 g butter, melted
250 ml milk
2 large eggs

Mix wheat flour with dry yeast.
Add the remaining ingredients to the flour, stir and pour in the melted butter.
Knead the dough until it becomes soft and elastic.
Shape it into a ball, place in a floured bowl, place in a warm place, covered with a kitchen towel, until doubled in volume (this will take about 1.5 hours).
After this time, roll out the dough into a 40 x 30 cm rectangle, carefully flouring the board and rolling pin to prevent the dough from sticking.
Brush the prepared rectangle with melted butter and sprinkle with cinnamon and sugar.
Then roll along the long side to form a long roll.
Using a sharp knife, cut into pieces approximately 3 - 3.5 cm in size (divide into 12 equal parts).
Arrange them in 23cm x 33cm formats (pre-lined with baking paper) - the buns touch each other as they rise.
Cover with a kitchen towel and let them sit for about 30 minutes (doubling the volume).
Place the tray with the buns in the oven, preheated to 180ºC and bake for about 20 minutes. Pour the cheese mixture onto the slightly still warm buns.
Then separate the buns from each other and serve with tea or coffee.

Cinnamon filling:

80 g butter
200 g brown sugar
3 tablespoons ground cinnamon

Melt the butter, cool slightly. Mix brown sugar with cinnamon and butter.

Cream cheese:

60 g butter
1/2 - 3/4 cup powdered sugar
120 g Philadelphia or Mascarpone cream cheese
1 teaspoon vanilla extract
2 - 4 tablespoons milk

The cheese must be chilled. The remaining ingredients should be at room temperature.
Combine butter, powdered sugar and vanilla extract in the bowl of a mixer.
Beat until light and fluffy.
Add cream cheese and beat until smooth.
Add milk to the mixture, gradually stirring until it reaches a slightly liquid consistency (the density is adjusted by adding milk).

Butter buns with ground cinnamon and dry yeast

Delicious cinnamon rolls are topped with pumpkin puree, which gives them a nice orange color (but the pumpkin flavor isn't very noticeable in the dough). Great for second breakfast and also a good way to use up leftover pumpkin. Mini buns, cut into triangle shapes.

Ingredients for 20 - 24 mini buns:

3.5 cups wheat flour
24 g fresh yeast or 12 g dry yeast
1 egg
80 g sugar
3/4 cup milk, warm
3/4 cup pumpkin puree
50 g butter, melted
1/4 teaspoon salt

How to Make Cinnamon Rolls with Pumpkin Puree

Mix wheat flour with dry yeast (make a solution from fresh yeast). Add the remaining ingredients to the flour and finally pour in the melted butter. Knead the dough, knead long enough until the dough becomes soft and elastic.
Form the dough into a ball, place in a floured bowl, place in a warm place, cover with a kitchen towel. Leave for 1.5 hours until the dough doubles in volume.
After this time, divide the dough in half and roll it out into two thin rectangles, measuring 40 x 30 cm, carefully flouring the worktop and rolling pin to prevent the dough from sticking.
Grease each rectangle generously with butter and sprinkle with sugar mixed with ground cinnamon.
Then roll tightly along the long side into a roll shape.
Using a sharp knife, cut into triangle-shaped pieces, as in the photo (divide each rectangle into 10-12 pieces).
Place them on two baking trays lined with baking paper, at a considerable distance from each other. Cover with a kitchen towel and let them sit for about 30 minutes (the buns need to rise).
Before baking, brush the buns with a brush dipped in beaten egg and then immediately place the baking sheet in a preheated oven at 200ºC and bake for about 13 minutes until lightly browned. You can bake with convection, or without.

Remove the buns, cool and serve.

50 g butter, melted and cooled
half a glass of sugar
1 tablespoon cinnamon

Besides:

1 small egg, beaten with 1 tablespoon milk or water, to coat the buns

You can use canned pumpkin puree or make your own.

Bon appetit, cinnamon roll lovers! This is just a small selection of 10 cinnamon roll recipes! You will certainly delight your family and friends with fresh baked goods! The smell of cinnamon and the taste of buns will remain in your memory for a long time! Try it!

Recipes for delicious buns and bread

2 hours 30 minutes

340 kcal

5/5 (1)

It seems there are no people in the world who don’t like fresh baked goods. The aromas of baking alone are worth it, but there’s nothing to say about the taste. A variety of buns will be the highlight of any breakfast, perfectly complementing your morning tea or coffee and setting you up for work or, conversely, for a leisurely day off.

Don't be afraid of yeast dough - cinnamon and sugar buns are easy to prepare and even a novice housewife can do it. Choose a recipe that suits your taste and please your family with delicious cinnamon rolls.

Easy recipe for making cinnamon rolls

Kitchen appliances:

Ingredients

For the test

For filling

For greasing buns

eggs

1 PC.

How to choose the right ingredients

Almost any wheat flour is suitable for baking buns. We will give only a few tips on choosing a variety.
If you want your buns to be airy and tender, choose premium or extra grade flour.
Cereal flour is also good. It is used in cooking for baking products from yeast dough.
If you bake a lot, then first grade flour is all-purpose. Everything will turn out well from it: rolls, pancakes, pies, and pancakes.
When choosing dry yeast, pay attention to the packaging. It must be intact, without tears or holes. Remember that yeast is a living culture; if storage conditions are not met, it will die: dough using such yeast will not rise.
Yeast has a shelf life. The fresher the product, the more likely it is that your dough will rise and your baked goods will be airy.

Cooking sequence

Preparing the dough

During this time, our dough should increase in volume by about 2 times.

Assembly and baking

Cinnamon roll recipe video

Want to learn all the intricacies of making buns? Watch a short video.

How to decorate and how, with what to serve

Of course, homemade cakes are beautiful in themselves! If you have a sweet tooth, sprinkle the buns with powdered sugar. Children especially love this serving.
Warm buns are delicious with slightly warmed milk. Your children will surely appreciate the taste of cocoa buns.
The buns are a great addition to breakfast: you can serve them with tea or coffee.
Rich sweet buns are coated with butter or chocolate. They are eaten with soft cream cheese or hard unsalted cheeses.

Be sure to sift the flour this will make the bun dough fluffy and airy.
Experienced housewives believe that for delicious yeast dough you need to use fresh, not dry, yeast. To bake with fresh yeast, remember a simple formula: you need 3 times more of it than dry yeast. First, fresh yeast is dissolved in warm liquid (milk or water).
You will need more baking yeast if your recipe contains eggs.
Yeast dough does not like temperature changes, especially drafts. Therefore, in order for it to rise, determine a warm, secluded place for it.
Yeast is a living fungus, so liquids that are too hot or too cold will kill it. If you're not sure about the temperatures, just take out the ingredients to test ahead of time. If they are at room temperature, the dough will work well.

You can use a food processor when kneading the dough. However, it has been verified by experience that dough kneaded by hand is more fluffy - apparently, the housewife still puts a piece of her soul into it!

Even if you knead the dough with butter, it would be a good idea to add a tablespoon of refined vegetable oil to it. It will make kneading easier and give the dough elasticity.

Cooking options

Do you want your dough to be perfect? Find out how to cook the most tender and aromatic.
If you like cinnamon rolls, you can add variety to your Sunday breakfasts or have already become a culinary classic.
Do you like sweets? Then you will not be left indifferent.
Fillings can be very diverse. The main thing is that the recipe itself is accessible and simple, and absolutely everyone will like the result!

Cinnamon rolls with cream

How to make cinnamon rolls a delicious dessert for tea or coffee? Very simple! Cook them with cream. It will add juiciness to the buns, and turn a simple delicacy into a sophisticated one.

Cooking time: 2.5 hours.
Number of servings: 13-14 pcs.
Kitchen appliances: oven, rolling pin, knife, kneading container.

Rich yeast buns remind many of childhood, when you come to the village to visit your grandmother, and she is already standing on the doorstep with these fragrant pastries. Today we will talk about how to make such delicious and rich cinnamon and sugar buns.

Easy cinnamon roll recipe

Kitchenware: baking tray; deep bowl; whisk; silicone brush; tea spoon; tablespoon; shoulder blade; rolling pin; cutting board; scissors; kitchen towel; parchment paper; potholders; cutting board; serving utensils.

Ingredients

How to choose the right ingredients

To get a truly flavorful dish, it is best to buy cinnamon sticks and grind them at home. However, quite often we are deceived, and in stores, instead of real spice, cassia is offered both ground and in the form of sticks.

The danger of this situation is that cassia contains coumarin. in large enough quantities that it can be harmful to human health, so it is important to understand what such a spice really looks like.

Cinnamon sticks are thin, fragile, uniformly light brown in color, always curled on both sides.
When purchasing, it is important to pay attention to the country of origin. This product is made in Ceylon. If the manufacturer is China, Vietnam or Indonesia, you will buy cassia.
If you have already bought a spice, but want to be absolutely sure that it is cinnamon, drop some iodine on the surface of a stick or a small amount of powder. If the place of contact with iodine becomes deep blue, it is cassia, but if it turns slightly blue, it is a real spice.

Step-by-step preparation

Preparing the dough

Preparing the dough and filling

Cooking buns

The baking sheet can be covered with parchment paper, which is very convenient, because... It will remain clean after the baking process. Or sprinkle it with a thin layer of flour.
Before you start forming the buns, you need to take a board and grease its surface with either regular vegetable oil or melted butter. Also in a small bowl you need to beat a chicken egg (1 pc.), which will be needed to grease the buns before baking.
You need to form small balls from the finished dough, it is advisable to knead them in your hands for a few minutes and place them on the prepared board.
Next, roll out the dough ball into a small round layer 3-5 mm thick using a rolling pin.
Grease the surface with melted butter, sprinkle evenly with the filling and make a tight little roll.
Now, using scissors, make cuts from one part of the roll and connect its edges. You will end up with a cute flower-shaped bun. Do this with each round piece.
Place all the preparations on a baking sheet, brush the surface with beaten egg so that a beautiful shiny crust forms on the surface.
Place the baking sheet in an oven preheated to 180-190° for 20 minutes. As soon as they are baked, put everything in a beautiful dish and you can serve.

Bon appetit!

Video of making cinnamon rolls

I invite you to watch a video in which you can clearly see each stage of preparing such delicious and aromatic buns, and also make sure that making such goodies is quite simple and easy, even if you are a beginner and have never worked with yeast dough.

How to serve a dish and with what

Cinnamon rolls are very cute, fragrant and incredibly tasty. If you are expecting guests, such pastries will be an excellent option for a delicious tea party. It is also suitable for drinking tea in a close family circle on a day off, when you don’t need to run anywhere or rush.

It does not require any special serving, and to decorate the table, you can serve apples along with them, because... they go well with the aromatic spice.

Other possible preparation and filling options

You can prepare such a dish with a wide variety of fillings; poppy seeds lovers can try it, and if you are partial to dried fruits, you will definitely like it. If you love soft and juicy pastries, you will not leave anyone indifferent. Well, in order to slightly embellish everyday life, you can bake aromatic ones that can easily replace bread for first courses, especially borscht.

Do you like yeast baked goods? Share your favorite recipes. And when you use this recipe, send your feedback and leave comments.

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