Fluffy cinnamon rolls. Secrets of making cinnamon rolls

Finally, today I'm going to talk about my favorite sourdough cinnamon rolls. When I tried them for the first time, I could no longer forget their taste, like airy dough melting in my mouth and captivating aroma. They are no worse than my other favorites. By the way, my family and guests were also fascinated by their appetizing appearance. They dispersed among them simply at the speed of light. No matter how much I bake, they don’t last long.

You can create such a pastry according to your imagination. But I, for example, don’t really fantasize and make them with ordinary spirals, simple curls, and so on. I love eating them with tea or milk. Especially in cloudy weather, baking with aromatic spices and a cup of tea lifts my spirits. My children also often take them to school and in large quantities.

It is worth noting that I make cinnamon rolls not only with cinnamon alone, but also with additional additives in the form of apples, sugar or delicate cream. It certainly turns out incomparable. Look how I prepare all these options.

Sometimes you don’t want to deal with dough and kneading so much that it’s easier to take ready-made (store-bought) yeast dough. I defrost it in advance, roll it out well and add a creamy filling with spices. I’m not particularly clever here with the shape of the products. They still come out beautiful and appetizing.

Ingredients:

500 g yeast puff pastry;
1 tbsp. cinnamon;
50 g butter;
3 tbsp. Sahara.

Preparation:

1. First, prepare the filling. To do this, mix together cinnamon, sugar and pieces of softened butter until smooth. You will get this mass.

2. Now take the finished yeast dough. It had to be defrosted in advance at room temperature.

Do not use a microwave or oven to defrost it.

Roll it out into a large layer with a rolling pin and spread the filling prepared earlier on top.

3. After this, roll the dough into a roll and then cut into equal small pieces. Now all that remains is to place them on a baking sheet lined with parchment and coat with beaten egg. Place the baking sheet in a preheated oven at 200 degrees for 15-20 minutes.

4. When they are browned, you can remove them from the oven and as soon as you put them on the table, your house will be filled with the wonderful aroma of quinnamon. Bon appetit!

Step-by-step recipe for yeast buns with apple and cinnamon

Now it's time for apple cinnamon rolls. These two products are used to make different types of baked goods because they go well together. I once treated my guests to this pastry and they were delighted! Here's how to cook them.

Ingredients:

2 apples;
1/2 tsp. cinnamon;
1 egg;
40 g melted butter;
200 ml. milk;
1 can of boiled condensed milk;
400 g flour;
1 tbsp. yeast;
2 tbsp. vegetable oil;
4 tbsp. Sahara,
1/4 tsp. salt.
1 g. vanillin.

Preparation:

1. First, you should slightly warm the milk to 36 degrees. It should be warm to the touch, not hot. Mix it with sugar, yeast, salt and mix. Next, add the egg, butter and flour in small portions. The dough is ready, all that remains is to cover it and let it sit for 1 hour until it rises.

2. Now let's prepare the filling. We grate the apples on a coarse grater and, so that they do not darken later, sprinkle with lemon juice or 6% table vinegar.

It is better to take apples with a dense texture.

Then add a tablespoon of sugar and wait until the apples give juice. This juice must then be removed by squeezing out the entire mass.

3. Now let's do the dough. Divide it in half. Take one part and roll it into a rectangular layer 5 mm thick. Spread the top with dumplings, and then with the apple filling (only half!) and at the end sprinkle with sugar.

4. Roll the dough into a roll and cut into equal pieces. Do the same with the other part of the dough. Grease the finished pieces with milk using a pastry brush and sprinkle with a little sugar. Place the cut side down on a baking sheet and bake at 180 degrees for 20 minutes.

5. The baked goods are ready, but first cover them with a kitchen towel to make them soft. And then you can serve it on the table.

How to make delicious buns from yeast dough without eggs

If there are no eggs in the house, it's okay. And without them you can make excellent yeast dough - tender and light. Just a few minutes and you're done. And the filling is also simple - a combination of cinnamon and sugar. You just have to work hard on the shape of the buns, but you can easily learn.

Ingredients:

500 g flour;
300 ml. water;
5 g dry yeast;
4 g salt;
20 g sugar;
60 ml. vegetable oil.

Filling:

1 tsp cinnamon;
50 g sugar;
1 tbsp. vegetable oil;
1 yolk.

Preparation:

1. Put yeast, half the sugar (10 g), water (it should be preheated to 36 degrees in advance) in a bowl and stir well. Cover with a lid and leave for a while. After this, add the rest of the sugar (10 g), then salt and vegetable oil.

2. Gradually add the sifted flour and knead the whole mass until it becomes soft and stops sticking to your hands. After this, let it rise for 1 hour under the lid.

3. Now let's start with the filling. It's easy to prepare - just mix cinnamon and sugar.

4. Roll out the finished dough into a rectangular layer measuring 50*30 cm and 5-7 mm thick.

If it sticks to the rolling pin, sprinkle it with flour.

Then grease it with vegetable oil and sprinkle sugar and cinnamon on top of the filling. Next, fold the dough towards the middle on both sides, as shown in the photo, and coat this layer with vegetable oil again.

5. Fold the dough in half again and flatten it slightly with your hands. Next, divide it into 10 pieces of 5 cm each.

6. Now press each piece in the middle (but without cutting) with a dough scraper or knife. Next, tighten the edges, twist and secure the ends. Form the rest of the products in the same way.

7. Line a baking tray with baking paper greased with vegetable oil. The pieces will increase in volume during baking, so place them at some distance, leaving a gap. Let them sit for a while and then brush with beaten yolk. And place in the oven for 20 minutes at 190 degrees.

8. By the way, every time I have to prepare a double portion of dough, since such buns fly away very quickly among my household!

Making Sinabon buns with cream at home

I fell in love with Sinabon at first sight. Oh, I’ve made so many different types of these buns, but I loved this recipe. It's all about the dough and cream. The dough simply melts in your mouth, and the cream is curd-creamy, especially delicate, and perfectly soaks up baked goods. I can describe the advantages for a long time, so it’s better now to tell you how to cook it.

Ingredients:

Dough:

flour - 800 g;
milk - 300 ml;
melted butter - 100 g;
eggs - 2 pcs;
sugar - 2 tbsp;
salt - 1 tsp;
dry yeast - 9 g.

Filling:

cinnamon - 10 g;
sugar - 1 glass;
soft butter - 50 g.

Cream:

soft butter - 50 g;
cottage cheese - 100 g;
powdered sugar - 4 tbsp;
lemon juice - 1 tsp.

Ingredients:

1. In a bowl, mix melted butter, eggs, salt and sugar. Then add milk, yeast and gradually add flour. Knead the dough so that it does not stick to your hands. Let it rise a little in a warm place for 1-1.5 hours.

2. To make the filling, simply combine the sugar and cinnamon in a small bowl.

3. When the dough has rested, roll it into a rectangle 5-7 mm thick. Then grease it with soft butter using a brush and sprinkle the prepared filling on top.

4. Then divide the roll into equal pieces approximately 5 cm wide and place them on a baking sheet with the cut side up.

Lightly press the top of each piece with your fingers.

Bake for 20-30 minutes at 180 degrees.

5. And now it’s the cream’s turn. Place cottage cheese, softened through a sieve, butter, powdered sugar, lemon juice into a bowl and mix thoroughly until smooth. Instead of a pastry syringe, we will use a plastic bag. Use scissors to cut off a corner and add cream.

6. Without removing the baked products from the baking sheet, coat them with this cream like this, in a zigzag manner - from top to bottom. Ready! Now you can brew tea and enjoy the amazing taste.

Video on how to bake beautiful cinnamon and sugar buns in the oven

In this video you can see with your own eyes all the steps in the process of making cinnamon sugar buns. At first I was interested in their unusual shape. But having tried it, I was also surprised by their taste and aroma, and they manifest themselves well when they are still warm and fresh. I just love eating them with fresh milk.

What I love most about these buns is the airy, delicate flesh, and their shape is also pleasing to the eye—it captivates and looks appetizing. As for yeast dough, you don’t have to fuss with it for a long time; it’s quite easy to knead. Try it and see for yourself! If you have questions, ask in the comments and share the article on social networks.

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!

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 dusting the board and rolling pin with flour 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 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).
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!

1 Dust the table and rolling pin with flour and roll out the finished dough.

2 In a bowl, mix cinnamon (make sure it is fresh) and melted butter. The filling will eventually have the consistency and appearance of wet sand. I had to knead the filling twice.

3 Apply the filling to the rolled out layer of dough in an even layer, pressing it down a little with your hand.

4 Roll the dough into a tight roll and pinch the end of the dough a little.

5 Cut the roll into discs 2 - 3 cm in size using a very sharp knife or thread.

6 Cover the baking sheet with parchment paper or grease with vegetable oil and lay out the buns, it is advisable to maintain a distance of 0.5 cm between the products. Now put the buns in a warm place without drafts for 10-15 minutes, covering them with a towel beforehand - this is proofing. Don't neglect this, you will gain 50% airiness to the finished product. Mix the yolk with milk and brush the buns with a pastry brush.

7 Preheat the oven to 180-190C and place the suitable buns there. We bake based on the features of your oven. I baked approx. Be careful not to overbake the buns.

Take out the finished buns, cover with a towel and let rest for about 10 minutes. Eat and enjoy the incredibly fluffy pastries)) Bon appetit!)