Sugar buns with cinnamon. Cinnamon rolls: great recipes. How to serve the dish and with what

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

Cinnamon rolls with sugar from yeast dough in the oven

Rich, in the form of oblong bread, consisting of segments, oiled with butter, cinnamon buns on yeast dough are so tasty that it is impossible to tear yourself away from them. Just perfect for breakfast! Soft (not immediately after baking) and it's great!

Ingredients for 16 small buns:

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

Additionally:

30 gr melted butter, for lubrication (2 x 15 gr)

Mix wheat flour with dry yeast (make a solution from fresh yeast first). Pour it into a suitable bowl and add the rest of the ingredients, finally, adding the melted butter, knead the dough.
Knead the dough long enough to be soft and elastic.
Shape the dough into a ball, put it in a floured bowl, put it 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 20 x 40 cm rectangle. Cut the rectangle into 4 strips about 5 cm wide.
Divide each strip into 4 parts. Create 16 small rectangles.
Coat 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.
Arrange the pieces on a baking sheet lined with baking paper, loosely one by one, so that one is in contact with the other ... Cover with a cloth and let rise for another 30 minutes (or longer to double the volume of the buns). Lubricate all the buns whole with butter (15 gr).
Bake for about 10 - 12 minutes in an oven preheated to 220ºC. Take out, cool on the grill.

Bon appetit!

Recipe 2: Cinnamon Rolls (Step by Step Photos)

Fantastic pretzel recipe, you will be rewarded! Sweet, savory, depending on the flavors and your preferences - only the sweet version can be made... Yeasted dough that is a pleasure to work with. Pretzels, like bagels, require a little more input from us. The finished dough is first boiled, 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? Delicious as hot, straight from the oven, as well as cold - always soft and airy in the middle. Great snack for a family summer vacation.

Dough Ingredients (8 large pretzels):

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

Besides:

2 liters of water
5 tablespoons of baking soda

for sprinkling:

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

Cooking method:

Mix wheat flour with dry yeast (if with fresh yeast, make a solution out of it first).
Add the rest of the ingredients to the bowl, finally add the melted butter.
Knead the dough until it becomes soft and elastic. Form into a ball, place in a floured bowl, leave in a warm place to double in size (about 1.5 hours).
Boil water and baking soda in a wide saucepan.
Remove the risen dough from the bowl, remember it, divide it into 8 equal parts, 145 g each piece.
Form a 60 cm long roller from each piece.
Shape into a pretzel and place on a floured or Teflon-lined baking sheet.
When you have finished forming the pretzels, without waiting for them to rise, start boiling them, starting with the pretzel that was formed first.
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 pretzels with yolks mixed with water, sprinkle with sea salt, poppy seeds or chopped nuts.
Pretzels, in the sweet version, you need to cover with cinnamon sugar, brush with egg yolks mixed with water.
Bake in an oven preheated to 230ºC for 13 - 15 minutes until golden brown. Take out, remove from the pan and cool on a wire rack on the grill.
Pretzels are sweet immediately after removing from the oven, immediately brush with melted butter and sprinkle with cinnamon sugar again.

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

Very tasty!

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

Bestsellers from Nordic Bakery founded by Finn Jali Wolsten in Soho (Central West End London). The quintessence of home baking and a rustic look. The muffins are best for breakfast with coffee, tea, or hot chocolate, although I recommend them any time of the day.

Baked in the form of pretzels, they should have a firm, sticky, crispy crust and a soft inner surface rich in cinnamon, brown sugar and butter. And after eating them, imagine that at the same time someone in Helsinki is doing the same thing...

Ingredients for 12-13 extra large buns:

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

100 g butter at room temperature
200 gr soft brown sugar

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

Cooking method:

Mix wheat flour with dry yeast (from fresh make a solution first). Add the rest of the ingredients to the flour, finally add the melted butter.
Knead the dough long enough to be soft and elastic. Form it into a ball, place in a floured bowl, set 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 sheet measuring 30 x 80 cm and about 7 mm thick.
Brush with butter and sprinkle generously with brown sugar and cinnamon.
Roll up like a roll along the long side. Cut into 6 cm pieces.
Put them on a baking sheet, cover with a towel and let them rise for 1.5 hours so that the buns increase in volume.
Before baking, you can brush with a beaten egg (optional).
Bake at 200°C for 20-25 minutes or until brown.
Remove from oven, brush buns with icing while 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 thickens quickly when cooled slightly).

This recipe usually makes about 18 small buns!

Sweet buns in the form of wreaths of yeast dough

Delicious, airy, yeasty pastries that you will definitely like. You can make both individual buns and a beautiful wreath. Elastic and pleasant under the arms!

Ingredients:

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

Cooking process

Mix dry yeast with flour, and from fresh yeast you should 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, sprinkle with sugar, cinnamon and nuts. Roll into a roll shape.
Use a sharp knife to cut lengthwise, leaving one end uncut. Braid the ends into a braid.
Connect the tips in the form of a wreath and place them on a baking sheet, previously oiled 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 taking it out of the oven, wait a little, then carefully remove it from the mold. And while still warm, pour over the rum glaze.

Rum glaze:

3/4 cup powdered sugar
3 tablespoons rum

Rub the sugar with a wooden spoon over the rum, if it's too thick, add the rum.

Maple Nut Filling:

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

Very tasty and festive.

Fluffy cinnamon buns classic recipe

Szneki are very popular buns. I really like them, although the ones I had in Europe were without cinnamon, but with sugar and sweet syrup. Double buns, similar to the well-known and beloved cinnamon buns, have not changed much (with my modification), although this is a completely different recipe. This time snails.

Ingredients for 12 buns:

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

For filling:

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

Mix all ingredients.

Besides:

1 beaten egg with 2 tablespoons milk for coating

Mix wheat flour with dry yeast. Add the rest of the ingredients to the flour bowl, finally add the melted butter.
Knead the dough long enough to make it soft and elastic.
Form it into a ball, place in a floured bowl, and leave in a warm place to double in size (this will take about 1.5 hours).
After this time, remove the dough and remember it with your hands. Roll it into a rectangular layer measuring 60 x 30 cm, gently sprinkle with flour.
Mix the egg with milk, grease 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 rolls - snails.
Place the rolls on a 26 x 32 cm baking sheet, cover with a cloth and leave warm to 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 buns - they are too small, and for cookies - too big ... Plain cinnamon buns. You cannot get past them. They are so memorable that they will not rest until they are baked. That's why it's good to have dry yeast in your home. Delicious, soft, with cinnamon… 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 of sugar
125 gr butter, melted
40g fresh yeast or 20g dry yeast
a pinch of salt

For filling:

60 gr 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 rest of the ingredients and pour in the melted butter.
Knead the dough, it should become very elastic and soft. Put it in a bowl dusted with flour, cover with a cloth and put in a warm place to rise (this will take about 1.5 hours).
When the dough has increased in volume, put it on a table sprinkled with flour and remember 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 little raisins at this point.
After that, roll each part into a roll, cut into slices with a sharp knife. or you can use thread for that. Place the buns on a greased and floured baking sheet, cover with a towel and leave in a warm place to rise twice. Approximately 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 rack.

Happy tea!

How to wrap beautifully cinnamon buns

Cinnamon Spirals are my semi-French pastry. In the UK, cinnamon sticks made from Danish dough are the most common, but you can bake them as in the recipe below. The dough is oily, tender, puff. You will definitely love them and will return to this recipe more than once.

Butter must be real, 82% fat, as margarine is not suitable here. The necessary flour with a protein content of more than 11 gr / 100 gr. The dough is very pleasant to work with and hardly needs to be floured, just a little dusting on the table. If the dough starts to stick at some stage, it should be cooled down. 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 gr wheat flour
55 ml milk
5 gr brown sugar
2.5 g salt
5g fresh yeast or 2.5g dry yeast
20 g butter at room temperature

Place all the ingredients in a mixer bowl (if using fresh yeast, dissolve it in 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 a ball, place in a dish, cover with cling film. Leave it at room temperature for 2 hours, then refrigerate overnight.
The base for the semi-French pastry can be stored in the refrigerator for up to 3 days.

Ingredients for Delicious Yeast Puff Pastry Cinnamon Buns

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

Place all of the dough ingredients in addition to the butter in a mixing bowl. Knead the yeast dough on the lowest mixer speed for about 6 minutes to get a smooth and elastic dough (you can also knead with your hands, this will take 10 to 15 minutes).
Form a ball, place in a dish, cover with plastic wrap.
Chill in the refrigerator for 2 hours (minimum) or preferably overnight.
Take the butter out of the fridge before you start folding the dough. It should be cold, but a little plastic.
Place butter between two sheets of baking paper and hit with a rolling pin to flatten, then roll out to a 20cm square about 1cm thick.
Take the chilled dough out of the refrigerator.
Gently dust the board and roller with flour, roll out the dough into a 20 x 40 cm rectangle (the long side of the rectangle should be 2 times longer than the side of the butter square).
Put the rolled butter in the middle of the rectangle, then cover with dough on top, that is, with another layer and connect on each side so that the butter is covered in the dough and does not come out when the dough is rolled out.
Dust the dough lightly with flour and roll out into a 20 x 90 cm rectangle.
Fold the dough in half. Fold the bottom first, applying 1/3 of the center flatbread to make the dough a 20 x 60 cm rectangle. Then place the top edge over the bottom of the dough to get a 20 x 30 cm size.
Wrap the dough in foil and refrigerate 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. It is very cool.

Form buns of any shape you like and bake.

Swedish rolls with cinnamon kanelbullar

I think that there is nothing better to bake on such cloudy days, fragrant cinnamon buns. 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 gr wheat flour
250 ml milk
90 gr sugar
half a teaspoon of salt
100 g butter, melted and chilled
12g dry yeast or 25g fresh yeast
5 gr ground cinnamon

Mix wheat flour with dry yeast (make a dilution first with fresh yeast - instructions here), add the rest of the ingredients and add the melted butter.
Knead the dough until it is soft and elastic.
Shape it into a ball, place in a floured bowl, cover with a cloth, and leave in a warm place to double in size (about 1.5 to 2 hours).
Roll out the dough into a rectangle, approximately 40 x 50 cm, dusting gently with flour.
Spread the cinnamon filling evenly.
Roll up 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: put a piece of thread under the rolled out dough, then press it down, cutting the dough into pieces.
Arrange the buns on a baking sheet lined with baking paper, at a considerable distance from each other. Cover with foil and keep warm until the buns 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 burn the buns quickly, so lower the oven temperature if necessary).

Cool down. Delicious while still warm!

Cinnamon filling:

100 g butter at room temperature
100 gr 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

Put the ingredients in a saucepan, bring to a boil.

Besides:

pearl sugar for sprinkling

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

Fantasy!

Sweet chocolate rolls with cinnamon

New fantastic yeast rolls! With chocolate-cinnamon filling, glazed and decorated with chocolate stripes. I recommend for the weekend.

Ingredients for 12 rolls:

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

Mix wheat flour with dry yeast or pour in fresh yeast solution.
Add the rest of the ingredients and finally the melted butter.
Knead the dough and put it in a warm place so that it increases in volume (this will take about 1.5 hours).
After this time, roll out the dough into a 40 x 50 cm rectangle, dusting the board and rolling pin gently with flour 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 a roll shape.
Arrange them on a 23 x 33 cm baking sheet (previously lined with baking paper) - the buns touch each other when they rise.
Cover with a kitchen towel and let them sit for about 30 minutes or more (doubling the volume).
Place the buns on a baking sheet in an oven preheated to 180ºC and bake for about 20 minutes (I baked with hot air, but you can do without it). Get it.
Let the buns cool slightly, then spread strips of melted chocolate over them, separate the buns with your hands and serve.

Chocolate filling:

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

Melt butter, cool slightly.

Mix brown sugar with cocoa and cinnamon.
Rub the chocolate on a coarse grater.

Also for glaze:

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

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

Simple and very tasty!

How to cook Sinabon with Buttercream and Cinnamon

The famous yeast snails with cinnamon are offered by one of the American chains. Although the original recipe is not known to anyone, it is worth trying the homemade version of cinnamon rolls, I think it is no less tasty than the previous recipes.! Light yeast dough, lots of cinnamon topping and of course cream cheese topping. We bake the buns together, pressed close to each other, and after baking, carefully tear them apart.

Ingredients for 12 snails:

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

Mix wheat flour with dry yeast.
Add the rest of the ingredients to the flour, mix and pour in the melted butter.
Knead the dough until it becomes soft and elastic.
Form it into a ball, place in a floured bowl, and leave in a warm place, covered with a kitchen towel to double in volume (this will take about 1.5 hours).
After this time has elapsed, roll out the dough into a 40 x 30 cm rectangle, carefully dusting the board and rolling pin with flour to keep the dough from sticking.
Brush the prepared rectangle with melted butter and sprinkle with cinnamon and sugar.
Then roll up along the long side into a long roll.
Cut with a sharp knife into pieces about 3 - 3.5 cm in size (divide them into equal 12 pieces).
Arrange them in 23 x 33 cm sizes (previously lined with baking paper) - the buns are in contact with each other when they rise.
Cover with a kitchen towel and let sit for about 30 minutes (doubling the volume).
Place the baking sheet with the buns in the oven preheated to 180ºC and bake for about 20 minutes. Pour the cheese mass over the slightly still warm buns.
Then separate the buns from each other and serve with tea or coffee.

Cinnamon filling:

80 gr butter
200 gr brown sugar
3 tablespoons ground cinnamon

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

Cream cheese:

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

Cheese must be chilled. The rest of the ingredients should be at room temperature.
Mix butter, powdered sugar and vanilla extract in a mixing bowl.
Beat until light and fluffy buttery mass.
Add cream cheese and beat until smooth.
Add milk to the mass, stirring gradually, until a slightly liquid consistency (the density is adjusted by adding milk).

Sweet buns with ground cinnamon on dry yeast

Delicious cinnamon rolls with pumpkin puree, which gives them a beautiful orange color (but the pumpkin flavor is not very noticeable in the dough). Great for a second breakfast and also a good way to use leftover pumpkins. Mini buns cut into triangles.

Ingredients for 20 - 24 mini buns:

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

How to make cinnamon buns with pumpkin puree

Mix wheat flour with dry yeast (make a solution from fresh). Add the rest of the ingredients to the flour and finally pour in the melted butter. Knead the dough, knead long enough to make the dough soft and elastic.
Shape the dough into a ball, place in a floured bowl, leave in a warm place, cover with a kitchen towel. Leave for 1.5 hours to double the volume of the dough.
After this time, divide the dough in half and roll it into two thin rectangles, measuring 40 x 30 cm, carefully flouring the countertop and rolling pin so that the dough does not stick.
Grease each rectangle generously with butter and sprinkle with sugar mixed with ground cinnamon.
Then roll tightly along the long side into roll shapes.
Cut with a sharp knife into pieces in the shape of triangles, as in the photo (divide each rectangle into 10-12 pieces).
Arrange them on two baking sheets lined with baking paper, at a considerable distance from each other. Cover with a kitchen towel and let rise for about 30 minutes (the buns need to rise).
Brush the buns before baking with a brush dipped in a beaten egg and then immediately place the baking sheet in a preheated oven to 200ºC and bake for about 13 minutes until they are lightly browned. You can bake with convection, you can without.

Remove buns, cool and serve.

50 g butter, melted and chilled
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 bun lovers! This is just a small selection of 10 cinnamon bun recipes! You will certainly delight your family and friends with fresh pastries! The smell of cinnamon and the taste of buns will remain in your memory for a long time! Try!

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. Butter must first be melted in a water bath or in a microwave and cool.

After 1-1.5 hours, the dough will grow well and increase several times.

Punch down the risen dough and divide into 9 equal pieces.

On a table dusted with flour, roll out one part of the dough into a layer about 0.5 cm thick.

Lubricate the dough with melted butter (it is 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, stepping back a little from the edge (as in the photo).

Roll the dough into a roll.

Then fold in half so that the seam is inside (as photo).

Thus form all the buns with sugar and cinnamon, put them on a baking sheet covered with parchment. Cover with a towel and leave for 15-20 minutes in a warm place.

Before baking, grease the buns with a beaten egg and send for 30-35 minutes in an oven preheated to 180 degrees. The finished buns should be a nice golden color. The baking time will depend solely on your oven.

Very tasty with milk or tea. Be sure to try!

Bon appetit!

Recipes for delicious buns and bread

2 hours 30 minutes

340 kcal

5/5 (1)

It seems that there are no people in the world who do not like fresh pastries. What only the aromas of baking are worth, but there is nothing to say about the taste. A variety of buns will be the highlight of any breakfast, perfectly complementing morning tea or coffee and setting you up for a working mood or, conversely, for a leisurely day off.

Do not be afraid of yeast dough - cinnamon and sugar buns are easy to prepare and even a novice hostess can do. Choose the recipe that you like and delight your family with delicious cinnamon buns.

Easy cinnamon bun recipe

Kitchen appliances:

Ingredients

For the test

For filling

For brushing buns

eggs

1 PC.

How to choose the right ingredients

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

Cooking sequence

Cooking the dough

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

Assembly and baking

Recipe video for cinnamon buns

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 and of themselves! If you like sweets, then sprinkle the buns with powdered sugar. Children especially love this presentation.
Warm buns are very tasty with slightly warmed milk. Your children will surely appreciate the taste of cocoa buns.
Buns are a great addition to breakfast: you can serve them with tea or coffee.
Rich sweet buns smeared 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 a delicious yeast dough, you need to use not dry, but fresh yeast. To bake with fresh yeast, remember a simple formula: you need 3 times more yeast than dry yeast. Pre-fresh yeast is dissolved in a warm liquid (milk or water).
More yeast is needed if you have eggs in your recipe.
Yeast dough does not like temperature changes, and especially drafts. Therefore, in order for it to rise, determine for it a warm secluded place.
Yeast is a living fungus, so liquids that are too hot or too cold will kill them. If you are not sure about the temperatures, just take out the test items ahead of time. If they are at room temperature, the dough will work well.

When kneading the dough, you can use a food processor. However, experience has proven that hand-kneaded dough is more magnificent - apparently, the hostess still puts a piece of her soul into it!

Even if you knead the dough in butter, it would be useful to add a tablespoon of refined vegetable oil to it. It will facilitate kneading and give the dough elasticity.

cooking options

Do you want your dough to be perfect? Learn how to cook the most tender and fragrant.
If you like cinnamon rolls, you can diversify your Sunday breakfasts or have already become classics of cooking.
Love sweet? Then you will not be left indifferent.
Toppings can be very diverse. The main thing is that the recipe itself is affordable and simple, and absolutely everyone will like the result!

Buns with cinnamon and cream

How to make cinnamon buns a gourmet dessert for tea or coffee? Very simple! Cook them with cream. He will add juiciness to the buns, and turn a simple delicacy into an exquisite one.

Time for preparing: 2.5 hours.
Servings: 13-14 pcs.
Kitchen appliances: oven, rolling pin, knife, kneading container.

Cinnamon buns are very simple, but incredibly tasty homemade cakes that both adults and especially children like. These buns are quite simply prepared from a small selection of the most ordinary products, but the result is always beyond praise. Charming snail buns with cinnamon and a frozen sugar crust look very attractive and appetizing, and what is especially pleasant is that even a novice cook can cope with their preparation without any problems. The dough for this pastry is easily and quickly kneaded both by hand and with the help of kitchen appliances and it turns out to be so simple and easy to use that it will not be difficult to stick fragrant homemade buns from it.

To tell the truth, before my own culinary experiments, I didn’t really like these confectionery products and they seemed boring to me, because in addition to the sweet pastry, the fillings in them can be with gulkin’s nose. But in practice, it turned out that home-made cinnamon buns cannot be compared with those that can be purchased in ordinary buffets and stores. Products similar in quality can only be tasted in good cafes or bakeries, but at a rather biting price. And at home, such delicious and absolutely natural pastries will cost only about 10 rubles for one solid bun.

Homemade cinnamon buns made with this simple recipe are especially good to eat warm, inhaling the aroma of cinnamon and enjoying the fresh, airy pulp soaked in sweet syrup. They are well suited for a leisurely Sunday breakfast with milk or cocoa, as well as for a cozy evening tea party with family and friends. You can take such a bun with you to work and school in order to quickly cheer up and restore strength in the middle of a hard day's work.

Try making the most delicious cinnamon and sugar buns with fluffy yeast dough. This freshest, completely natural and melt-in-your-mouth muffin will allow you to take a fresh look at pastries familiar from childhood and give you and your family unforgettable moments of pleasure!

Helpful information

How to make homemade cinnamon buns - a recipe for cinnamon and sugar yeast dough buns with step by step photos

INGREDIENTS:

500 g flour
240 ml milk
2 eggs
45 g softened butter
2 tbsp. l. Sahara
1 tsp salt
10 g dry yeast

50 g melted butter
120 g sugar
2 tsp with a slide of cinnamon

150 g sugar
50 ml water

COOKING METHOD:

Yeast dough for buns

1. In order to make cinnamon buns, you first need to knead the yeast dough for them. To do this, heat the milk to a warm state (not higher than 50 ° C), dissolve salt and sugar in it and dilute the yeast. Leave for 5-10 minutes for the yeast to begin its work and the mixture to foam slightly.

2. Add eggs and softened butter and mix.

3. Pour the sifted flour in several passes, kneading the dough thoroughly with your hands or in a food processor using the “hook” attachment.

4. The result should be a fairly soft and slightly sticky yeast dough for cinnamon buns.

5. Cover the bowl with the dough with a damp towel and place in warm dough for 1 hour. During this time, the dough will rise well and increase noticeably in volume.

Cinnamon rolls

6. Roll out the risen dough on a table or a special silicone mat into a large thin rectangle. Before this, the surface of the table must be generously sprinkled with flour, otherwise it may be difficult to roll the dough into a roll.

Normally, yeast dough for buns is non-sticky and does not require the addition of flour during the rolling process, which makes it very convenient to work with. However, if for some reason it sticks to the table and rolling pin, then when rolling it can be lightly dusted with flour. In general, when kneading yeast dough, it is always better to underdot the flour than to shift it, since the excess of flour makes the finished baking “heavy” and tough, and the deficiency is easily compensated for when molding the products.

7. Brush the rolled dough generously with melted butter using a pastry brush, and then sprinkle with sugar and cinnamon over the entire surface.

8. Gently roll the dough into a tight roll, put it on the table with the seam down and use your hands to give it the correct rounded shape.

9. Cut the resulting roll with a sharp knife into rings 2 cm thick and put them on a baking sheet cut up at a certain distance from each other, as they will noticeably increase in size. The baking sheet must first be covered with parchment, greased with butter, or a silicone baking mat.

10. Put cinnamon rolls in a warm place for proofing for 20 - 30 minutes. At the same time, they will grow a little and become more magnificent.

From this amount of ingredients, I got only 18 buns that fit on two large baking sheets - 8 larger buns on one baking sheet and 10 smaller ones on the other.

11. Bake the buns in an oven preheated to 180 ° C for 25 - 30 minutes until a very golden brownish crust.

Such cinnamon buns are very tasty on their own and not even too high in calories, so at this stage it is quite possible to stop and invite everyone to the table as soon as possible. However, if you want to get the most delicious buns with one simple step, then you need to boil sugar syrup for them 5 minutes before they are ready.

12. To do this, heat sugar and water in a saucepan over medium heat and let them boil for a minute so that the sugar is completely dissolved.

13. Immediately pour hot syrup on top of the finished cinnamon rolls - about 1 tbsp each. l. for each instance.

Advice! If you baked buns on parchment paper, then it is advisable to transfer them to a dish immediately after cooking, since the soft yeast dough, combined with the quick-setting sugar syrup, tends to stick tightly.

Delicate, airy and very fragrant cinnamon and sugar yeast dough buns are ready! They are incredibly good hot, warm and chilled with tea, coffee or a cup of milk. Try it and see for yourself!

Probably, there are no such people who do not like fresh lush muffin. After all, what is the incomparable aroma of fresh pastries worth with nothing ... Well, there is nothing to say about the taste! I suggest making wonderful cinnamon buns. They make a great addition to your morning coffee or tea. Delight your family with fragrant lush pastries.

We will prepare the products according to the list.

Pour yeast and sugar (2 tsp) into a bowl with warm milk, stir until dissolved. Leave the yeast mixture for 10-15 minutes alone.

Break eggs into a mixing bowl, add sugar and salt, mix well. Add soft butter, stir.

Add yeast mixture, stir.

Gradually add flour and knead the dough first in a container, and then on a table sprinkled with flour. Knead the dough for another 10 minutes.

Then we put it in a bowl, greased with a small amount of vegetable oil, and place it in heat for 1.5 hours. The dough should double in volume.

We are preparing the stuffing. In a bowl, combine sugar and cinnamon, mix.

Knead the risen dough a little.

Sprinkle the table with flour, roll out the dough into a rectangular layer of about 50 by 35 cm, 5-7 mm thick. Brush with softened butter and sprinkle with cinnamon sugar mixture.

We wrap the edges of the dough to the middle and grease them with soft butter.

Now fold the dough in half and press down a little with your hands.

With a sharp knife, cut the dough into 10 pieces 5 cm wide.

We take a piece, lightly press on the middle without cutting (I used a plastic knife). While working with one piece of dough, cover the rest with a film.

We take the edges with our hands and stretch the strip.

Then twist it slightly.

We blind the ends well and hide under the bun.

Put the formed buns on a baking sheet covered with a rug or parchment, cover and leave for 15-20 minutes to proof. Before baking, brush the buns with beaten egg. We put the baking sheet in a preheated oven. We bake at a temperature of 180-190 degrees for about 20-25 minutes.

Lush and fragrant cinnamon buns are ready. Let them cool down a bit and serve.