Cinnamon rolls made from yeast dough in the oven. Delicious cinnamon rolls made from yeast dough Quick cinnamon rolls with cinnamon and sugar

I pour half the amount of sugar into warm milk. I will use one part of the sugar for the dough, the other for the filling. I stir milk with granulated sugar.

Now I crumble fresh yeast into sweet milk. In such a nutritious environment, they will begin to work quickly and subsequently create a soft and fluffy dough.

After 15 minutes, I beat chicken eggs into the dough. I use both the white and the yolk at once. I stir and beat it a little.

I melt the butter in advance either in the microwave or over very low heat on the burner. Pour the cooled butter into the dough. The dough will be rich and tasty.

Now I add flour little by little. I add half and stir the dough.

I also add regular potato starch along with the flour. As if by magic, it will help the dough become lighter, airier and looser.

I knead the dough and form it into a round ball. I shape the dough by hand so that it absorbs as much positive energy as possible. Warm hands help the dough rise.

I leave it to rise for a couple of hours. To be safe, I cover the bowl with a towel. The dough will become 2-3 times higher and very porous, as in the photo. This will be visible to the naked eye.

Now I roll out the dough into a thin layer. Its thickness can be from 1 to 1.5 cm. I sprinkle the entire surface with the remaining granulated sugar and aromatic cinnamon.

I roll the dough into a tight roll and cut it crosswise into rose buns 3-4 centimeters thick.

I transfer the roses to a baking sheet and put them in the oven to bake for 20 minutes. The buns should become golden brown, so I immediately set the oven temperature to 180 degrees.

Place the finished fragrant, rosy buns on a plate to cool.

I serve it cooled and make hot tea.

If you organize a family tea party, then only with those buns that smell like cinnamon and just by looking at them will induce an appetite.

Yeast cinnamon rolls have long captured 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.

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!

Sometimes it’s hard to imagine a friendly conversation without homemade confectionery - rosy, neat, prepared by the caring hands of a skillful housewife. Cinnamon has a pronounced aroma in baked goods - the smell of this popular spice quickly spreads throughout the house and instantly awakens the appetite of lovers of homemade culinary masterpieces.

The five most commonly used ingredients in recipes are:

The spice goes well with fruits, especially apples, although for baking you don’t have to prepare the filling at all. Some recipes for cinnamon rolls, only when mentioned, awaken the desire to pamper yourself and your loved ones with a delicious dish at all costs: boiled-baked nut roll, French buns, buns with apples, cheese and walnuts, with tofu, almonds, poppy seed filling, zucchini, honey, etc. But everything ingenious is simple - the tandem of cinnamon and sugar is also very successful. As for the form and presentation, among recipes from all over the world you can find such options as bagel, snail, bun. In principle, it all depends on your imagination; any idea can turn into a real culinary miracle.

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, that 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!