How to bake cinnamon rolls from yeast dough according to a step-by-step recipe with photos. Cinnamon Rolls With Cinnamon Yeast Dough

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

The five most commonly used ingredients in recipes are:

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

The aroma of cinnamon in the kitchen says a lot. For example, that in this house there lives love and respect, care and the desire to do everything to make the family happy. And buns with amazing aromatic cinnamon are prepared very simply if you strictly follow the recipes, a selection of which is posted in this material.

Cinnamon rolls made from yeast dough - photo recipe step by step

The presented recipe will especially appeal to those with a sweet tooth who love the taste of aromatic cinnamon. After all, today we will prepare luxurious buns with this spice. Do you think it's too difficult? Yes, you will have to spend a couple of hours creating them. But the result will be amazingly delicious baked goods that go perfectly with tea or cool milk. Its time to begin!

Your mark:

Cooking time: 1 hour 50 minutes

Quantity: 4 servings

Ingredients

Wheat flour: 410 g
Instant yeast: 6 g
Water: 155 ml
Salt: 3 g
Refined oil: 30 ml
Cinnamon: 4 tsp.
Sugar: 40 g

Cooking instructions

We begin the process of making cinnamon rolls by preparing the dough. To do this, heat the water (120 ml) to 34-35 degrees and add half a packet of yeast and coarse salt.

Stir the mixture well using a regular fork, then add sugar (10-11 g) and wheat flour (200 g).

Knead the first dough, form it into a ball and leave it warm, not forgetting to cover it with film so that it does not dry out.

After 30 minutes, when the mass has increased significantly, return the dough to the table.

Knead it, then in another bowl mix the remaining sugar and flour along with boiling water.

Stir the sweet mixture until relatively homogeneous.

Adding flour as necessary, knead the main dough, which should easily come off your fingers.

We again leave it under the film for 25-30 minutes, during which it will “grow” 2-3 times.

At the next stage, knead the mass, divide it into 2 parts and roll out 2 rectangular layers up to 1 cm thick. Lubricate the surface with odorless sunflower oil and generously sprinkle with aromatic cinnamon.

We roll the layer several times into a roll and cut it into 6 parts (length up to 6-7 cm). You will get 12 buns in total.

We pinch one side, form a round piece with our hands and place it on a flat baking sheet with the seam down. By the way, it is advisable to grease the surface of the baking sheet with oil or cover it with baking paper. In addition, it is important to drizzle future cinnamon rolls with the same butter and sprinkle with white sugar.

Cook the baked goods in the oven at 180 degrees for 10 minutes, then turn on the top heat and bake for another 10 minutes.

The cinnamon rolls are ready to serve. It's time to make tea.

Puff Pastry Cinnamon Rolls Recipe

The simplest recipe suggests using ready-made puff pastry. Indeed, this is very convenient, because you don’t have to spend a lot of time messing around with the kneading. Real puff pastry is very capricious, it requires experience and dexterity, so it is not always possible even for very experienced housewives. Ready-made semi-finished products, which are sold in stores and supermarkets, will help you surprise your guests without any problems.

Products:

Yeast puff pastry – 1 package;
Chicken eggs – 1 piece;
Cinnamon – 10-15 g;
Sugar – 50-100 gr.

Cooking algorithm:

At the first stage, defrost the dough. Cut the bag, unfold the layers, leave at room temperature for a quarter of an hour (maximum half an hour).

In a small bowl, mix sugar and cinnamon until smooth; the sugar becomes light brown and has a cinnamon aroma.

Cut the dough into strips, 2-3 cm thick. Gently sprinkle each strip with sugar mixed with cinnamon. Roll each one up and place it vertically.

It is recommended to warm up the oven. Place future buns on a baking sheet.

Beat the egg with a fork until smooth and brush each bun with a pastry brush.

These cinnamon rolls bake almost instantly, so it is advisable not to stray too far from the oven.

It will take about 15 minutes to bake, the same time is enough to brew tea or coffee and invite your beloved family for a tasting.

How to make Cinnabon - delicious cinnamon rolls with cream

The authors of cinnabon, buns with aromatic filling and cream that melts in your mouth, are father and son Komena, who decided to come up with the most delicious delicacy in the world. Today, their invention occupies a worthy place in the list of 50 world culinary leaders. And although the full secret of Cinnabon has not yet been revealed, you can try to make buns at home.

Products for the test:

Milk – 1 tbsp;
Sugar – 100 gr;
Yeast – fresh 50 gr. or dry 11 g;
Chicken eggs – 2 pcs;
Butter (not margarine) – 80 g;
Flour – 0.6 kg (or a little more);
Salt – 0.5 tsp.

Products for filling:

Brown sugar – 1 tbsp;
Butter – 50 g;
Cinnamon – 20 gr.

Products for cream:

Powdered sugar – 1oo gr;
Cream cheese, such as Mascarpone or Philadelphia – 100 g;
Butter – 40 g;
Vanillin.

Cooking algorithm:

To begin, prepare a classic yeast dough from the indicated ingredients. First, the dough is warm milk, 1 tbsp. l. sugar, add yeast, stir until dissolved. Leave for a while until the dough begins to rise.

In a separate bowl, beat the eggs, add salt and butter, which should be very soft.

Now the dough itself. First, mix the dough and the butter-egg mixture; you can use a blender.

Add flour, stir first with a spoon, then with your hands. Smooth and homogeneous dough is a signal that everything was done correctly.

The dough should rise several times; to do this, place it in a warm place and cover with a linen napkin. Knead from time to time.

Preparing the filling is very simple. Melt butter, mix with brown sugar and cinnamon. Now you can “decorate” the buns.

Roll out the dough very thin, the thickness should not exceed 5 mm. Grease the layer with the prepared filling, do not reach the edges, roll it into a roll so that you get 5 turns (as required according to the Cinnabon recipe).

Cut the roll into pieces so that the buns do not lose their shape when cutting, use a very sharp knife or fishing line.

Line the pan with parchment and place the buns loosely. Leave room for one more climb.

Place in a hot oven, baking time varies individually, but you should aim for 25 minutes.

The final touch is a delicate cream with vanilla aroma. Whisk the required ingredients and keep in a warm place so that the cream does not harden.

Cool the buns slightly. Using a silicone brush, spread the cream over the surface of the Cinnabon.

And who said that gastronomic paradise cannot be created at home? Homemade Cinnabon buns are the best proof of this.

Delicious cinnamon and apple buns

The arrival of autumn usually guarantees that the house will soon smell like apples. This is a signal to housewives that it’s time to prepare pies and pies, pancakes and buns with these tasty, healthy and aromatic gifts from the garden. The next recipe is an accelerated one; you need to take ready-made yeast dough. Fresh can be cooked immediately, yeast puff pastry can be defrosted.

Products:

Dough – 0.5 kg.
Fresh apples – 0.5 kg.
Raisins – 100 gr.
Sugar – 5 tbsp. l.
Cinnamon – 1 tsp.

Cooking algorithm:

Pour warm water over the raisins until they swell, rinse thoroughly and dry with a paper towel.

Peel apples from seeds and stems. You don't have to remove the peel. Cut into small slices and mix with raisins.

Sprinkle the table with flour. Lay out the dough. Roll out using a rolling pin. The layer must be thin enough.

Distribute the filling evenly over the layer. Sprinkle with sugar and cinnamon. Roll up the roll. Cut with a super sharp knife.

The second option is to first cut the dough into strips, and then put apples and raisins on each strip, add cinnamon and sugar. Collapse.

All that remains is to grease the baking sheet with melted butter, lay out the buns, leaving gaps between them, as they will grow in size and volume. Brush with beaten egg for a nice golden color. Place in a hot oven.

25 minutes is too long to wait (but you have to). And the delicious aromas that will instantly spread throughout the kitchen and apartment will gather the whole family for evening tea.

Easy and Delicious Cinnamon Raisin Rolls

Cinnamon is a universal product; it adds a stunning aroma to any dish. There are even recipes for salting mackerel at home, where the specified spice is required. But in the next recipe it will accompany the raisins.

Products:

Yeast puff pastry – 400 gr.
Sugar – 3 tbsp. l.
Cinnamon – 3 tbsp. l.
Seedless raisins – 100 gr.
Chicken eggs – 1 pc. (for greasing the buns).

Cooking algorithm:

Leave the dough at room temperature to defrost.

Pour warm water over raisins to swell. Drain and dry.

Mix cinnamon and sugar in a small container.

Next, everything is traditional - cut the dough into long strips, thickness - 2-3 cm. Place raisins evenly on each strip, sprinkle with cinnamon-sugar mixture on top. Carefully wrap the rolls and seal one side. Place finished products vertically.

Beat the egg with a fork. Apply the egg mixture to each bun using a brush.

Preheat the oven. Send a baking sheet with buns. Pre-grease it or lay parchment on it.

Both the housewife and the household will have to be patient for 30 minutes while the buns are baking. Just enough time to cover the table with a beautiful tablecloth, get the most beautiful cups and saucers, and brew herbal tea.

Cinnamon rolls are one of the most beloved recipes that have not lost their popularity over the years. Experienced housewives usually do everything with their own hands from start to finish. Young chefs and cooks can use ready-made dough; it is no worse than homemade dough. Besides:

It is recommended to defrost the store-bought semi-finished product before adding the filling.

Recipes for delicious buns and bread

2 hours 30 minutes

340 kcal

5/5 (1)

It seems there are no people in the world who don’t like fresh baked goods. The aromas of baking alone are worth it, but there’s nothing to say about the taste. A variety of buns will be the highlight of any breakfast, perfectly complementing your morning tea or coffee and setting you up for work or, conversely, for a leisurely day off.

Don't be afraid of yeast dough - cinnamon and sugar buns are easy to prepare and even a novice housewife can do it. Choose a recipe that suits your taste and please your family with delicious cinnamon rolls.

Easy Cinnamon Rolls Recipe

Kitchen appliances:

Ingredients For the dough For the filling For greasing the 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 fluffy.

Cooking sequence: Prepare 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 rather than dry yeast. To bake with fresh yeast, remember a simple formula: you need 3 times more of it than dry yeast. First, fresh yeast is dissolved in warm liquid (milk or water).
You will need more baking yeast if your recipe contains eggs.
Yeast dough does not like temperature changes, especially drafts. Therefore, in order for it to rise, determine a warm, secluded place for it.
Yeast is a living fungus, so liquids that are too hot or too cold will kill it. If you're not sure about the temperatures, just take out the ingredients to test ahead of time. If they are at room temperature, the dough will work well.

You can use a food processor when kneading the dough. However, it has been verified by experience that dough kneaded by hand is more fluffy - apparently, the housewife still puts a piece of her soul into it!

Even if you knead the dough with butter, it would be a good idea to add a tablespoon of refined vegetable oil to it. It will make kneading easier and give the dough elasticity.

Cooking options

Do you want your dough to be perfect? Learn 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! Prepare 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.

Yeast cinnamon rolls have long captivated my imagination. Tart, sweet, fluffy, juicy, hot soft rolls with a sticky sweet glaze... I didn't want to bake them because I knew I couldn't stop. But I baked it. And I couldn’t stop. I got 16 divine buns. I ate three at once to try and see if they were good. While I was atoning for my sins, my family ate some of the buns. After 12 hours, from 16 buns there are 3 left.

For the reason described above, I cannot tell you how good these buns are a day after baking, whether they become stale, wither, or crack. I can testify that they are chewed with pleasure and digested wonderfully. They improve the mood, bring smiles, and raise the baker’s personal rating by three levels.

And they are easy to make. They will work out for sure. Although I must, as an honest person, warn you that they will require your attention and participation. You will have to do little, but you will not be able to move far from them. Plan to hang around the kitchen for about three hours with breaks. And you will have glory and honor.

All ingredients are indicated in volume without slides. There seem to be a lot of them. And there are few of them.

Ingredients

Ingredients for the dough:

flour – 1 kg
quick yeast - 2 ¼ tsp.
sugar – 80 ml
eggs – 2 pcs. room temperature, beat
milk – 1 glass (250 ml)
butter – 4 tbsp. plus a little for lubrication
salt – 1 tsp.
vegetable oil – 1 tbsp. for greasing the bowl
yolk – 1 pc. for lubrication

For filling:

brown sugar – 160 ml (you can use white)
ground cinnamon – 1 tbsp.
ground nutmeg – ¼ tsp.
salt – 1 pinch
butter – 3 tbsp, melt
pecans - 1/2 cup (can be replaced with walnuts or others)

For the glaze:

powdered sugar – 1 cup
milk – 1.5 tbsp.
vanilla - to taste
salt – 1 pinch

Yield: 16 buns

How to Make Yeast Cinnamon Rolls

First, quickly mix the dough. The dough should rest for 2 hours. But no more. If it’s more, it will become sour. It will ferment.

First, in a ladle, I heat the milk with butter, cinnamon and salt, slowly, to 50 degrees. My goal is to simply melt the butter and get the dough to a warm temperature where the yeast is comfortable. If I overheat the milk, the yeast will then brew. So no boiling.

While the milk is heating, beat the eggs until foamy.

I will make the dough using a food processor. I took a dough hook and mixed flour, dry yeast and sugar.

The milk mixture has warmed up. I control with a thermometer. If you don’t have a thermometer, then know that 50 degrees is just on the verge of what your finger can calmly and comfortably withstand. As soon as your finger gets hot and you want to remove it from the ladle, you don’t need to heat the milk any more.

Now one more preparatory stage: I will grease the bowl in which the dough will rise with oil.

So, I mixed the dry ingredients (flour, yeast and sugar) in a food processor. Without ceasing to stir, she added beaten eggs to them.

Without ceasing to stir, I added warm milk. I stirred for 3 minutes.

The dough turns out very sticky. She wet her hands with oil. Using a silicone spatula, I scraped the flour from the sides and mixed it into the dough. She took out the dough and put it in a bowl. It will rise along the oiled walls. Cover the bowl with film to prevent the dough from drying out. I left it to rise for 2 hours. If left for more than 2 hours, the dough will become sour. After two hours, the dough will more than double in size.

While the dough is rising, I prepare the filling. I take and fry the nuts in a dry frying pan. I have hazelnuts. There's a lot of fuss with him.

When they are fried, I put them between two napkins and rub them well to remove excess skins. I can never completely clear it. Well, at least partially.

I grind the shelled nuts in a chopper.

In a separate bowl, mix sugar, cinnamon, nutmeg and salt.

And I grease the baking dishes (I have 2) with vegetable oil - this is my glue.

And I put parchment on the butter, it sticks, and I grease it with butter.

The preparatory stage is completed. And the dough also rose. I take out the dough for flour and roll it out into a 40x30 cm layer. There is no need to knead. I just take it out and roll it out.

I grease with melted butter. On one short side I leave a 1 cm edge - I need a small margin that blends with the rest of the roll.

I sprinkle it with cinnamon and sugar (I left one third without cinnamon at the request of the family, but in vain, they devoured everything indiscriminately). Then - nuts.

I roll the short side into a roll.

Using a sharp knife, I cut the roll into 16 buns.

Place the buns in the pan on greased parchment. I leave a little space between them. I straighten them out. At this point, you can put them in the refrigerator for a day if you need to. Or you can continue preparing.

Cover with a towel along with the mold and leave to rise at room temperature for another 45 minutes.

I preheat the oven to 190 degrees. I prepare the yolk for lubrication.

I grease the suitable buns with yolk - this will make them golden. Look, they've doubled in size. I bake them at 190 degrees for 20 minutes.

While the buns are baking, I prepare the glaze.

Mix all ingredients until slowly flowing with a whisk.

When the buns are ready (I check with a toothpick; each shape must be baked separately), I take them out and let them cool a little.

I pour glaze over them.

And I can't resist anymore.

Three pieces at once. Three - I swallowed. Seductive, irresistibly attractive yeast cinnamon rolls. They are dangerous. Inevitable. Inevitable. Divine.

Cinnamon rolls are a very simple, but incredibly tasty homemade baked product that both adults and especially children enjoy. These buns are quite simply prepared from a small selection of the most ordinary ingredients, but the result is always beyond praise. Charming snail buns with cinnamon and a frozen sugar crust look very attractive and appetizing, and what’s especially nice is that even a novice cook can handle their preparation without any problems. The dough for this baking is easily and quickly kneaded both by hand and with the help of kitchen appliances and turns out so simple and easy to work with that making fragrant homemade buns from it will not be difficult.

To tell the truth, before my own culinary experiments, I didn’t really like these confectionery products and they seemed a little boring to me, because in addition to the sweet pastry dough, they contain a lot of filling. But in practice, it turned out that home-made cinnamon rolls cannot be compared with those copies that can be purchased in ordinary buffets and stores. Products of similar quality can only be tasted in good cafes or bakeries, but at a rather hefty price. And at home, such delicious and completely natural baked goods will cost only about 10 rubles for one substantial loaf.

Cinnamon rolls made at home using 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 perfect 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 this bun with you to work or school to quickly lift your spirits and restore strength in the middle of a hard day at work.

Try making the most delicious cinnamon and sugar buns from airy yeast dough. This fresh, completely natural and melt-in-your-mouth baked goods will allow you to take a fresh look at the baking you have been accustomed to since childhood and will give you and your family unforgettable moments of pleasure!

Useful information How to make homemade cinnamon rolls - a recipe for yeast dough rolls with cinnamon and sugar 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 heap of cinnamon

150 g sugar
50 ml water

COOKING METHOD:

Yeast dough for buns

1. To make cinnamon rolls, you first need to knead the yeast dough for them. To do this, heat the milk until warm (not higher than 50°C), dissolve salt and sugar in it and dissolve 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. Add the sifted flour in several additions, thoroughly kneading the dough 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 rolls.

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

Cinnamon rolls

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

Normally, yeast dough for buns is non-sticky and does not require adding 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 out, you can lightly dust it with flour. In general, when kneading yeast dough, it is always better to add less flour than to add too much, since excess flour makes the finished baked goods “heavy” and tough, and the deficiency is easily compensated for when molding the products.

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

8. Carefully roll the dough into a tight roll, place it on the table, seam side down, and use your hands to give it the correct rounded shape.

9. Cut the resulting roll into rings 2 cm thick with a sharp knife and place them on a baking sheet with the cut side up at some 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. Place the cinnamon rolls in a warm place to proof 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 very golden brown.

These cinnamon rolls are very tasty on their own and are not even very high in calories, so at this stage it is quite possible to stop and quickly invite everyone to the table. However, if you want to get the most delicious buns with one simple trick, 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 simmer for a minute until the sugar is completely dissolved.

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

Advice! If you baked buns on parchment paper, it is advisable to transfer them to a dish immediately after cooking, since soft yeast dough in combination with quickly hardening sugar syrup tends to stick tightly.

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