Dough for cinnamon rolls. Cinnamon buns. Cinnamon rolls made from yeast dough - photo recipe step by step

Step 1: prepare the dough.

First, grind the dry yeast with a small amount granulated sugar (approx. 1 tablespoon) And 1/2 teaspoon salt. Mix everything until it becomes a paste.
Now pour warm milk into the yeast with sugar and salt and add 1 glass sifted wheat flour. Mix well, breaking up any lumps. The dough should turn out like thick sour cream or like pancake dough in thickness. If it turns out to be more liquid, you can add a little more wheat flour to the mixture to achieve the desired consistency.
Preheat the oven to 60 degrees, turn it off and place your dough in a warm oven until 1 hour. After this time, the dough will rise, swell and become covered with small and large holes, this will mean that it is ready.

Step 2: knead the dough.

Take out the prepared dough, mix it, add the remaining granulated sugar, butter (softened and cut into pieces) and beaten eggs. Mix everything well until an almost homogeneous mass is formed, and then pour it in immediately 3 glasses sifted wheat flour.
Start kneading the dough, gradually adding the remaining flour to it, just don’t overfill it, otherwise your buns won’t be so airy, it’s better if you have some flour left (after all, the quality varies, and a lot depends on other ingredients). Knead the dough until it becomes soft, elastic, homogeneous and very pleasant to the touch.
After kneading, the dough needs to be allowed to rise; to do this, just like the dough, put it in a warm (but turned off) oven and let it puff up. If your oven cools down quickly, you may need to turn it on periodically and warm it up a little.

Through 40-50 minutes When the dough swells and increases several times in size, it is ready for cutting.

Step 3: Form cinnamon buns.

Knead the finished dough several times and divide into several parts. Place one of the pieces on a floured countertop and roll it out into a neat, flat rectangle.
Grease the resulting rectangle with butter and sprinkle with a mixture of granulated sugar and cinnamon. Wrap it into a roll, tightly sealing the edges on both sides and the seam so that the filling remains where it belongs, that is, inside.
Cut the resulting roll into several pieces with a kitchen knife to make snail buns.

Place the buns on a greased baking sheet, leaving some space between them, as they will rise during baking and then again during baking. Let them sit like this for 15-20 minutes. And you better cover your buns cling film or a kitchen towel to prevent the dough from drying out.

Step 4: Bake cinnamon buns.

Preheat oven to 180-200 degrees Celsius and, after it reaches the desired temperature, send the cinnamon rolls into it for 15-20 minutes. When the baked goods are browned, you can take them out and serve them, but not right away, let the buns cool a little, this way they taste better.

Step 5: Serve the cinnamon buns.

Cinnamon buns are the most delicious dessert, I barely have time to take them out of the oven before they disappear. It’s better to serve them with tea, cocoa and coffee, so that everyone can gather at the table and relax peacefully, enjoying homemade cakes, because in modern world there is nothing better than family gatherings.
Bon appetit!

If desired, you can add crushed nuts to the bun filling.

The finished buns can be topped with cream or fudge, which will make it even sweeter and tastier.

Recipes 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 yeast dough– Cinnamon and sugar buns are easy to prepare and even a novice housewife can do them. 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 oil to it. vegetable oil. 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.

Stir and leave for 10 minutes in a warm place to activate the yeast.

Separately, sift the flour into a bowl (it is better to sift several times so that the flour is saturated with oxygen). Make a well in the flour, pour the milk-yeast mixture into it, add the remaining sugar, vegetable oil and butter. The butter must first be melted in a water bath or in the microwave and cooled.

After 1-1.5 hours, the dough will rise well and increase several times in size.

Knead the risen dough and divide into 9 equal parts.

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

Brush the dough with melted butter (it’s convenient to grease the dough with a silicone brush).

Sprinkle the buttered dough with 1 tablespoon (or to taste) of a mixture of sugar and cinnamon, slightly moving away from the edge (as in the photo).

Roll the dough into a roll.

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

Form all the buns with sugar and cinnamon in this way and place them on a baking sheet lined with parchment. Cover with a towel and leave for 15-20 minutes in a warm place.

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

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

Bon appetit!

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 gr 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 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)
125 ml maple syrup(can be replaced with 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 some sugar syrup by boiling 70ml water with 60g sugar until the sugar dissolves.

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 back side Wipe the spoons or grind them in a blender. 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 double boiler or microwave oven, place in a disposable pastry bag, cut off the end and pipe in strips onto the buns.

Simple and very tasty!

How to make Sinabon with buttercream and cinnamon

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

Ingredients for 12 snails:

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

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

Cinnamon filling:

80 g butter
200 g brown sugar
3 tablespoons ground cinnamon

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

Cream cheese:

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

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

Butter buns with ground cinnamon and dry yeast

Delicious cinnamon rolls are topped with pumpkin puree, which gives them a nice orange color (but the pumpkin flavor isn't very noticeable in the dough). Great for second breakfast as well good way how to use 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 ready-made canned pumpkin puree or make it yourself.

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!