Cinnamon and sugar buns are the favorite dessert of most people with a sweet tooth, which is not at all surprising, because such baked goods turn out to be very aromatic, airy and tasty. In this article we will tell you how to make amazing buns at home, provide step-by-step recipes and talk about the calorie content of such baked goods.

Kinds

There are a huge number of options for making buns. There are several basic recipes, based on which housewives and eminent chefs create an immense variety of baked goods. But the most popular are still Cinnabon cinnamon rolls, which were born back in 1985, thanks to father and son Rich and Greg Komen. They worked with culinary expert Jerilyn Brusseau to create the perfect cinnamon rolls, and they succeeded.

But baked goods with the addition of this spice are delicious in any version. It is prepared with and without different fillings, and numerous options are used. With such a variety of recipes, everyone is sure to find the most suitable one for themselves.

The calorie content of cinnamon rolls can vary depending on the filling and the dough from which they are baked. So, for example, ordinary yeast-free puff pastry products with apples have a calorie content of about 172 Kcal per 100 g, but the same baked goods made from yeast dough will have a nutritional value of 300 Kcal. Therefore, the indicator must be calculated individually for each recipe.

We bring to your attention simple step-by-step recipes for buns.

Meatless Cinnamon Rolls

The peculiarity of lean buns is that they are prepared without milk, but their taste is no worse than “dairy” buns.

For the test:

• 120 ml water (warm);
• two glasses of flour (sifted);
• 2 tbsp. regular and 1 tbsp. ;
• large spoon rast. oils;
• tsp yeast;

For filling, 1.5 tbsp. sugar and cinnamon.

For syrup 3 tbsp. water and tsp. Sahara.

1. Stir granulated sugar and yeast in water and let stand for 15 minutes in a warm place.
2. Add vanilla sugar, butter and mix.
3. Add flour and prepare the dough. Place it in a bowl, cover with a towel and leave it warm for two hours.
4. Roll out the layer, sprinkle it evenly with sugar and cinnamon.
5. Roll and cut into desired size buns. Coat them with syrup of sugar and water and leave to proof for half an hour.
6. Cook in a heat-resistant form at 180°C for about half an hour.

When baking cinnamon rolls from yeast dough in the oven, you need to focus not so much on the time, but on the appearance of the buns. Because The power of all ovens is different, baking time can vary greatly.

Eggless Cinnamon Snail Buns

Cinnamon rolls without yeast are prepared with milk and will appeal to those who are watching their figure. This is a simple and quick-to-prepare baking option that can be baked in about 40 minutes.

For the test:

• 240 g flour;
• 2 large spoons of sugar and baking powder;
• tsp salt;
• 180 ml milk;
• ¼ pack of drain oil;

For filling:

• a glass of sugar;
• 3 tsp cinnamon;
• ¼ pack of plums. oils;
• a pinch of salt;

For the glaze:

• 60 g sugar powders;
• ¼ tsp. vanilla extract;
• 4 tbsp. heavy cream.

How to cook:

1. Filling. Mix cinnamon, sugar and butter. Knead until a crumbly mass appears. Place half of the filling on a baking sheet with foil.
2. Dough. Add sugar, salt and baking powder to flour. Melt the butter and add to the flour. Prepare the dough by adding warm milk.
3. Roll out the layer to 0.7 cm, distribute the filling and twist the roll. Cut out the buns and place them on a baking sheet.
4. Preheat the oven to 200°C. Bake for 20-25 minutes. While hot, fill the baked goods with fudge, powdered sugar, and cream.

These cinnamon rolls are easily baked in a slow cooker, which is used instead of an oven. They are prepared in the “baking” mode, and the time depends on the power of the device. You can also prepare similar baked goods in a bread maker.

Cinnabon buns with apple and cinnamon

Cinnabon is a cinnamon roll that no one can be indifferent to! The recipe below was published by food blogger Andrey Rudkov, who works under the pseudonym Andy Chef. According to the recommendations of the original source, you can use absolutely any apples in the recipe - sour, sweet - the main thing is that you like them. The amount of cinnamon can also be adjusted, putting more or less, depending on your own preferences.

What you will need:

for test

• 11 g of yeast (if the yeast is pressed, take 3 times more);
• 15 g of sugar (you can take more, but you need to keep in mind that the filling and cream will also contain a lot of sugar);
• 185 g milk;
• 115 g plums. oils;
• 1 egg;
• 450 g flour;

For filling

• 4-5 apples;
• 100 g sugar (it is better to take brown);
• 0.5 tsp each cinnamon and ginger;
• 25 g plums. oils;

for cream

• 150 g curd cheese;
• 40 g plums. oils with a fat content of 82.5%;
• 120 g sugar powders;
• spices to taste.

This amount of ingredients will make approximately 8 Cinnabon buns.

How to cook:

1. Mix yeast, sugar and 60 ml of warm milk. Mix the mixture well, cover the bowl with film and place in a warm place for 10 minutes.
2. Add butter to the remaining milk and heat until completely melted. It is important that the milk does not become hot, otherwise it will not work with the yeast.
3. Add the egg to the milk and butter and beat well with a whisk. Add sugar.
4. Pour the milk-egg mixture into the yeast (it should foam up) and mix in a food processor with a hook attachment. While mixing, gradually add flour. Knead the dough for 4-5 minutes until it forms a ball and releases itself from the bowl. After this, continue kneading with your hands.
5. Grease a bowl with a small amount of vegetable oil, place the dough there, cover with film and leave in a warm place for an hour.
6. Filling. Peel the apples and cut them into 0.6 cm cubes, mix with sugar and cinnamon. Caramelize them in a pan with melted butter.
7. Transfer the finished dough to a table lightly dusted with flour and roll out into a rectangle less than 1 cm thick.
8. Spread the apple filling in an even layer. Wrap tightly. Cut into portions and place them in a mold (20*30 cm). Cover with film and leave for 15 minutes. Bake Cinnabon buns at 170°C in the top-bottom mode for about half an hour.
9. Cinnamon Roll Frosting. Combine all ingredients and knead until smooth.
10. Cover fresh Cinnabons generously with cream.

Cinnamon Cinnabons are ready!

PP buns with poppy seeds and cinnamon

These homemade buns will please those who support healthy eating. They are prepared with kefir and oatmeal.

You can make your own oatmeal by simply grinding oatmeal in a coffee grinder.

Required:

• 0.5 tbsp. milk;
• 0.5 tbsp. kefir;
• two eggs;
• 3 tbsp. Sahara;
• 0.5 packs of plums. oils;
• tsp yeast;
• oatmeal (determine the amount based on the thickness of the dough).

How to cook:

1. Combine melted butter with yeast, sugar, milk, kefir and eggs.
2. Add flour and prepare the dough. Leave it for half an hour under a towel.
3. Make a layer of dough 1-1.5 cm thick, sprinkle with cinnamon and sugar, assemble into a roll and cut into portions. Coat with yolk and bake at 180°C for about half an hour.

You can bake cinnamon nut buns in the same way. To do this, you need to add any ground nuts to the filling. They can also be served with cream made from cream cheese and powdered sugar - this will only make the cinnamon rolls tastier.

Puff pastry cinnamon rolls

Layered cinnamon rolls can be baked for tea in just 15 minutes.

Required:

• 0.5 kg puff pastry;
• 60 g plums. oils;
• 3-4 tsp. ground cinnamon;
• 2 tbsp each brown and white sugar.

How to cook:

1. Roll out the defrosted dough a little and cut out four circles, 20 cm in diameter and 5 cm thick.
2. Mix cinnamon with sugar and melted butter.
3. Spread filling on each circle and roll into rolls. Press down each roll a little on top and use a sharp knife to cut them lengthwise into two halves, not reaching the end by about 2 centimeters. Twist each half of the bun in different directions and connect the ends, closing them in a circle.
4. Brush each one with cinnamon and sugar.
5. Place them on a baking sheet and bake for about half an hour at 180°C.

Estonian cinnamon pastries are similar to classic versions of cinnamon buns.

What you will need:

for test:

• 300 g flour;
• 120 ml milk;
• a glass of sugar;
• egg yolk;
• 30 g drain oil;
• 15 g yeast;
• salt;

For filling:

• 4 tsp Sahara;
• ¼ pack of plums. oils;
• tsp cinnamon.

For dusting: powdered sugar.

How to cook:

1. Stir sugar and yeast into heated milk. Leave until foam appears.
2. Melt 30 g of butter, beat with yolk. Add flour, salt, and yeast. Leave the finished dough in a warm place for an hour and a half.
3. Prepare the filling from the indicated ingredients.
4. Roll out a circle 1 cm thick, sprinkle with filling and roll up the roll. Cut it in half, not cutting 2 cm to the end. Twist both parts and close the circle.
5. Bake the bun for half an hour at 180°C.

Finnish cinnamon rolls are baked using a similar principle, only in their recipe an additional 2 tsp is added to the dough. ground cardamom.

What you will need:

for test:

• 0.5 l of baked milk;
• 190 g plums. oils;
• 50 g pressed yeast;
• ½ cup sugar;
• 0.9 kg flour;
• 0.5 tsp salt;

For filling:

• 150 g butter;
• 200 g powdered sugar;
• 2 tbsp. ground cinnamon.

How to cook:

1. Combine flour with salt and sugar.
2. Separately combine yeast and heated milk. Add flour and rast. oil. Leave the resulting dough for an hour and a half.
3. Divide the risen dough into two equal parts, roll out into layers one and a half centimeters thick.
4. Grease the layers with filling.
5. Roll into rolls and cut into buns, 2 cm high.
6. Place them on a baking sheet, at a distance of at least 1.5 cm from each other. Leave for half an hour and then bake for twenty minutes at 200°C.

Cinnamon buns

What you will need:

• 0.4 kg cottage cheese;
• 100 g each of wheat and corn flour;
• egg;
• 30 g vanilla. Sahara;
• tbsp corn starch;
• 2 tbsp. brown sugar;
• tsp cinnamon;
• 2 tbsp. milk;
• tbsp dark chocolate;
• any nuts to taste;
• 0.5 tsp soda

How to cook:

1. Dough. Mix 200 g of cottage cheese with egg, vanilla sugar and soda. Add flour, controlling the thickness of the dough, which should be soft so that it can be rolled out. Refrigerate for half an hour.
2. Filling. Mix 200 g of cottage cheese with 2 tbsp. milk, a spoonful of starch. In a separate bowl, mix sugar, grated chocolate, cinnamon and ground nuts.
3. Flour the table, make a layer of dough 0.5 cm thick, grease it, sprinkle with nuts and cinnamon. Roll into a roll and cut into 1.5 cm segments.
4. Bake the buns for half an hour at 180°C.

You can prepare cinnamon rolls not only according to any recipe, but you can also invent them yourself - the matter is limited only by your imagination. You can use a variety of products for the filling, such as raisins, coconut, berries and dried fruits - the main thing is that you like this combination.

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.

30 years have passed since father and son Greg and Richard Komen decided to bake the most delicious bun in the world and founded the Cinnabon bakery chain. The famous chefs kept their word, and Cinnabon buns, with the light hand of the authoritative Mexican magazine Expansion Magazine, were included in the list of the 50 most exquisite pleasures in the world. The most delicate warm dough, sweet aromatic filling and soft cream that melts in your mouth - it’s impossible to resist the delicacy, the proprietary recipe of which is not disclosed. However, everything secret becomes clear, and the recipe for Cinnabon cinnamon rolls has become known to fans of this delicacy. Let's try to cook it at home!

Cinnamon roll dough: preparing it right

Ingredients: 200 ml milk, 100 g sugar, 50 g fresh or 11 g dry yeast, 2 eggs, 80 g butter, 600-700 g flour, 1 tsp. salt.

Classic ones are made from butter dough. Warm milk is combined with 1 tbsp. sugar and yeast and leave the resulting liquid mixture for 20 minutes. While the dough rises, beat the eggs with sugar, after which salt and soft butter are added, which can be replaced with margarine. Knead the mass with your hands - it should turn out smooth and homogeneous. The next step is the most important - the dough is mixed with the butter-egg mixture and beaten in a blender. On the resulting base, carefully knead the dough from sifted flour until it stops sticking to your hands. Next, roll up a large bun, cover it with a towel and let it rise in a warm place for 1.5-2 hours. The better the dough rises, the tastier the buns turn out. During the resting time, the dough is kneaded two or three times so that it is saturated with oxygen - in this case, the buns turn out light and airy.

How to make Cinnabon with gluten

One of the company's secrets is the use of flour with a high gluten content. If you want to get as close to the perfect Cinnabon roll recipe as possible, add wheat gluten to the dough or make your own gluten. Usually 1 tbsp is enough. l. flour and 2 tbsp. l. water, from which a small lump of dough is molded and washed under running cool water. When the dough loses its density and becomes sticky and loose, the gluten can be considered ready. It is added to products along with flour to make the dough more flexible and the baked goods more fluffy.

Baking buns and cinnamon filling: nuances and subtleties

Ingredients: 50 g butter, 200 g brown sugar, 20 g cinnamon.

For Cinnabon bakeries, cinnamon comes from the mountains of Indonesia, but at home, any cinnamon mixed with sugar and liquid butter will work. Let's return to the dough: knead it for a minute, let it stand for a while under a towel and roll it out. A rectangular, thinly rolled layer measuring 30 × 40 cm and 5 mm thick is spread with cinnamon-sugar filling, leaving space around the edges to glue the roll tightly and securely. So, the dough with the filling is rolled into a tight roll, which should have a maximum of five turns. This is another secret and feature of Cinnabon buns, elevated to the brand standard. The roll is cut into 12 pieces 2.5 cm wide using thread, fishing line or a very sharp knife, otherwise the buns will become deformed and lose their appetizing appearance.

The bottom of the mold is lined with parchment paper, greased with oil and placed at some distance from each other. If you want fluffy buns, leave them to rise on the baking sheet for 15-60 minutes.

By the time of baking, the oven must be preheated to 180 °C, and the baking time is calculated individually. This will take about 20-25 minutes, and readiness is determined as usual - with a toothpick or match. If it remains dry, the buns are ready.

Cream for buns: finishing touches

Products: 60 g cream cheese (Mascarpone, Almette, Philadelphia) 100 g powdered sugar, 40 g butter, vanillin.

Classic scone cream is made from good quality butter, soft cream cheese, vanilla and powdered sugar. If you are making the cream in advance, leave it near the oven, otherwise it will harden while the buns are baking.

Cool the cake slightly and apply cream to its surface with a silicone brush. Do not cover hot items with cream, otherwise it will melt. You can sprinkle the top of the buns with cinnamon sugar.

Where should you store Cinnabon buns to prevent them from spoiling? Because of the buttercream, the baked goods are placed in the refrigerator or brushed with cream before drinking tea - in this case, the buns can be left in the bread bin. The calorie content of Cinnabon sometimes goes beyond reason, but will this stop a real gourmet? Serve the delicacy with good tea, coffee beans, hot chocolate or milk.

You can try fragrant buns, tender and airy, not only in the pastry shop. On our website you will learn how to prepare cinnamon rolls according to the usual recipe, and get interesting results by experimenting with cream and filling. The smells of cinnamon, vanilla and sweet baked goods will not leave your family indifferent. And what could be better than a cozy family tea party with homemade cakes!

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.

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)

1. 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.
2. Knead the dough long enough so that it is soft and elastic.
3. 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).
4. Knead the dough again.
5. Roll it out into a rectangle measuring 20 x 40 cm. Cut the rectangle into 4 strips about 5 cm wide.
6. Divide each strip into 4 parts. Create 16 small rectangles.
7. 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.
8. 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).
9. 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:

1. Mix wheat flour with dry yeast (if with fresh yeast, make a solution from it first).
2. Add the remaining ingredients to the bowl, finally adding the melted butter.
3. 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).
4. Boil water and baking soda in a wide saucepan.
5. Take the risen dough out of the bowl, remember it, divide it into 8 equal parts, 145 g each piece.
6. Form a 60cm long roll from each piece.
7. Shape into a pretzel and place on a baking sheet dusted with flour or covered with a Teflon mat.
8. Once you've finished shaping the pretzels, without waiting for them to rise, start cooking them, starting with the first pretzel formed.
9. To do this, carefully place the pretzels (each after removing the previous one) into boiling water and boil them for about 30 seconds.
10. Remove them with a large slotted spoon and place them back on the baking sheet. Thus, boil all the pretzels.
11. Cover the pretzels with yolks mixed with water, sprinkle with sea salt, poppy seeds or chopped nuts.
12. Pretzels, in the sweet version, need to be coated with cinnamon sugar, brushed with egg yolks mixed with water.
13. Bake in an oven preheated to 230ºC for 13 - 15 minutes until golden brown. Remove from pan and cool on grill rack.
14. 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:

1. 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.
2. 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).
3. 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.
4. Brush with butter and sprinkle generously with brown sugar and cinnamon.
5. Roll like a log along the long side. Cut into 6 cm pieces.
6. Place them on a baking sheet, cover with a towel and let rise for 1.5 hours so that the buns increase in volume.
7. Before baking, you can brush with beaten egg (optional).
8. Bake at 200°C for 20-25 minutes or until browned.
9. Remove from the oven, brush the glaze over the buns while they are still hot, and let cool.

1. Pour 100 ml of water into a small saucepan, add lemon juice and sugar.
2. 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

1. Mix dry yeast with flour, and use fresh yeast to prepare a solution.
2. Mix eggs with milk, sugar and vanilla sugar.
3. 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.
4. 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).
5. Brush the dough with maple syrup and sprinkle with sugar, cinnamon and nuts. Roll into a log shape.
6. Use a sharp knife to cut the roll lengthwise, leaving one end uncut. Braid the ends.
7. 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.
8. 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

1. 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

1. Mix all ingredients.

Besides:

• 1 egg, beaten with 2 tablespoons milk for coating

1. Mix wheat flour with dry yeast. Add the remaining ingredients to the bowl with the flour, finally adding the melted butter.
2. Knead the dough long enough so that it is soft and elastic.
3. 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).
4. 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.
5. 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.
6. 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).
7. 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

1. Mix wheat flour with dry yeast (add fresh yeast first). Add the remaining ingredients and pour in the melted butter.
2. 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).
3. 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.
4. 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.
5. 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

1. 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).
2. Form into a ball, place in a dish, cover with cling film. Leave it at room temperature for 2 hours, then refrigerate overnight.
3. 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

1. 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).
2. Form into a ball, place in a dish, cover with plastic wrap.
3. Chill in the refrigerator for 2 hours (minimum) or preferably overnight.
4. Before you start folding the dough, remove the butter from the refrigerator. It should be cold, but slightly plastic.
5. 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.
6. Remove the chilled dough from the refrigerator.
7. 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).
8. 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.
9. Lightly flour the dough and roll out into a rectangle measuring 20 x 90 cm.
10. 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.
11. Wrap the dough in food foil and chill in the refrigerator for 20 minutes.
12. 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

1. Mix wheat flour with dry yeast (make a solution with fresh yeast first - here are instructions), add the remaining ingredients and add melted butter.
2. Knead the dough until it is soft and elastic.
3. 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).
4. Roll out the dough into a rectangle, approximately 40 x 50 cm, carefully dusting with flour.
5. Spread the cinnamon filling evenly.
6. Roll the pancake to make a 50 cm long roll.
7. 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.
8. 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).
9. Brush the risen buns with sugar syrup and sprinkle with pearl sugar.
10. 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

1. Mix all ingredients.

Sugar syrup:

• 70 ml water
• 1 tablespoon golden syrup

1. 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

1. Mix wheat flour with dry yeast or pour in a solution of fresh yeast.
2. Add the remaining ingredients and finally the melted butter.
3. Knead the dough and place it in a warm place until it increases in volume (this will take about 1.5 hours).
4. 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.
5. Brush the prepared rectangle with melted butter, sprinkle with sugar mixed with cocoa and cinnamon, and sprinkle with grated chocolate.
6. Then roll it tightly along the short side to form a roll.
7. Place them on a 23 x 33 cm baking tray (pre-lined with baking paper) - the buns touch each other as they rise.
8. Cover with a kitchen towel and let them sit for about 30 minutes or more (double the volume).
9. 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.
10. 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.

1. Mix brown sugar with cocoa and cinnamon.
2. 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

1. 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.
2. 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

1. Mix wheat flour with dry yeast.
2. Add the remaining ingredients to the flour, stir and pour in the melted butter.
3. Knead the dough until it becomes soft and elastic.
4. 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).
5. After this time, roll out the dough into a 40 x 30 cm rectangle, carefully dusting the board and rolling pin with flour to prevent the dough from sticking.
6. Brush the prepared rectangle with melted butter and sprinkle with cinnamon and sugar.
7. Then roll along the long side to form a long roll.
8. Using a sharp knife, cut into pieces approximately 3 - 3.5 cm in size (divide into 12 equal parts).
9. Arrange them in 23cm x 33cm formats (pre-lined with baking paper) - the buns touch each other as they rise.
10. Cover with a kitchen towel and let them sit for about 30 minutes (doubling the volume).
11. 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.
12. 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

1. 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

1. The cheese must be chilled. The remaining ingredients should be at room temperature.
2. Combine butter, powdered sugar and vanilla extract in the bowl of a mixer.
3. Beat until light and fluffy.
4. Add cream cheese and beat until smooth.
5. 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

1. 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.
2. 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.
3. 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.
4. Grease each rectangle generously with butter and sprinkle with sugar mixed with ground cinnamon.
5. Then roll tightly along the long side into a roll shape.
6. Using a sharp knife, cut into triangle-shaped pieces, as in the photo (divide each rectangle into 10-12 pieces).
7. Place them on two baking sheets 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).
8. 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!