Step by step cinnamon rolls recipe. Cinnamon rolls made from yeast dough: simple recipes for homemade buns in the oven. Delicious cinnamon and apple buns

I pour half the amount of sugar into warm milk. I will use one part of the sugar for the dough, the other for the filling. I stir milk with granulated sugar.

Now I crumble fresh yeast into sweet milk. In such a nutritious environment, they will begin to work quickly and subsequently create a soft and fluffy dough.

After 15 minutes, I beat chicken eggs into the dough. I use both the white and the yolk at once. I stir and beat it a little.

I melt the butter in advance either in the microwave or over very low heat on the burner. Pour the cooled butter into the dough. The dough will be rich and tasty.

Now I add flour little by little. I add half and stir the dough.

I also add regular potato starch along with the flour. As if by magic, it will help the dough become lighter, airier and looser.

I knead the dough and form it into a round ball. I shape the dough by hand so that it absorbs as much positive energy as possible. Warm hands help the dough rise.

I leave it to rise for a couple of hours. To be safe, I cover the bowl with a towel. The dough will become 2-3 times higher and very porous, as in the photo. This will be visible to the naked eye.

Now I roll out the dough into a thin layer. Its thickness can be from 1 to 1.5 cm. I sprinkle the entire surface with the remaining granulated sugar and aromatic cinnamon.

I roll the dough into a tight roll and cut it crosswise into rose buns 3-4 centimeters thick.

I transfer the roses to a baking sheet and put them in the oven to bake for 20 minutes. The buns should become golden brown, so I immediately set the oven temperature to 180 degrees.

Place the finished fragrant, rosy buns on a plate to cool.

I serve it cooled and make hot tea.

If you organize a family tea party, then only with those buns that smell like cinnamon and just by looking at them will induce an appetite.

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 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 versatile 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.

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.

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

Cinnamon sugar buns made from yeast dough in the oven

Sweet, in the form of an oblong bread consisting of segments coated with butter, cinnamon rolls with yeast dough are so delicious that it is impossible to tear yourself away from them. Simply perfect for breakfast! Soft (not immediately after baking) and that’s great!

Ingredients for 16 small buns:

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

Additionally:

30 g melted butter, for greasing (2 x 15 g)

Mix wheat flour with dry yeast (make a solution from fresh yeast first). Place it in a suitable bowl and add the rest of the ingredients, finally adding the melted butter and knead the dough.
Knead the dough long enough so that it is soft and elastic.
Form the dough into a ball, place it in a floured bowl, place in a warm place, cover the dough in the bowl with a kitchen towel, the dough should double in size (this will take about 1.5 hours).
Knead the dough again.
Roll it out into a rectangle measuring 20 x 40 cm. Cut the rectangle into 4 strips about 5 cm wide.
Divide each strip into 4 parts. Create 16 small rectangles.
Cover each surface with melted butter, sprinkle with ground cinnamon, fold the surface in half, but not quite exactly, leave a piece of about 1 cm on the surface.
Place the pieces on a baking tray lined with baking paper, loosely one after the other so that one touches the other... Cover with a cloth and let rise for another 30 minutes (or longer to double the volume of the buns). Grease all buns entirely with butter (15 g).
Bake for about 10 - 12 minutes in an oven preheated to 220ºC. Remove and cool on grill grate.

Bon appetit!

Recipe 2: Cinnamon Rolls (step by step photos)

Fantastic pretzel recipe, you will be rewarded! Sweet, salty, depending on the development of taste and your preferences - you can only make a sweet version... Yeast dough that is a pleasure to work with. Pretzels, like bagels, require us to spend a little more money. The finished dough is first boiled and then baked at a very high temperature. All this just to get this unique dark golden brown skin, slightly cracked, with a salty taste like... salty sticks, remember? They are delicious both hot, straight from the oven, and cold - always soft and airy in the middle. A great snack for a family summer holiday.

Dough Ingredients (8 large pretzels):

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

Besides:

2 liters of water
5 tablespoons baking soda

for sprinkling:

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

Cooking method:

Mix wheat flour with dry yeast (if with fresh yeast, make a solution from it first).
Add the remaining ingredients to the bowl, finally adding the melted butter.
Knead the dough until it becomes soft and elastic. Form into a ball, place in a floured bowl, and leave in a warm place to double in volume (about 1.5 hours).
Boil water and baking soda in a wide saucepan.
Take the risen dough out of the bowl, remember it, divide it into 8 equal parts, 145 g each piece.
Form a 60cm long roll from each piece.
Shape into a pretzel and place on a baking sheet dusted with flour or covered with a Teflon mat.
Once you've finished shaping the pretzels, without waiting for them to rise, start cooking them, starting with the first pretzel formed.
To do this, carefully place the pretzels (each after removing the previous one) into boiling water and boil them for about 30 seconds.
Remove them with a large slotted spoon and place them back on the baking sheet. Thus, boil all the pretzels.
Cover the pretzels with yolks mixed with water, sprinkle with sea salt, poppy seeds or chopped nuts.
Pretzels, in the sweet version, need to be coated with cinnamon sugar, brushed with egg yolks mixed with water.
Bake in an oven preheated to 230ºC for 13 - 15 minutes until golden brown. Remove from pan and cool on grill rack.
Immediately after removing the pretzels from the oven, brush with melted butter and sprinkle with cinnamon sugar again.

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

Very tasty!

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

Bestsellers from the Nordic Bakery café, founded by Finn Jali Wallsten in Soho (the central part of the West End of London). The quintessence of homemade baked goods and a rustic look. The scones are best for breakfast with coffee, tea or hot chocolate, although I recommend them at any time of the day.

Baked into pretzel shapes, they should have a springy, gooey, crispy crust and a soft interior rich in cinnamon, brown sugar and butter. And after eating them, imagine that at the same time someone in Helsinki is doing the same...

Ingredients for 12 -13 extra large rolls:

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

100 g butter at room temperature
200 g soft brown sugar

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

Cooking method:

Mix wheat flour with dry yeast (make a solution from fresh yeast first). Add the remaining ingredients to the flour, finally adding the melted butter.
Knead the dough long enough so that it is soft and elastic. Form it into a ball, place in a floured bowl, place in a warm place, cover with a kitchen towel to double in volume (this will take about 1.5 hours).
After this time, transfer the risen dough to a table sprinkled with flour. Roll out the dough into a layer measuring 30 x 80 cm and about 7 mm thick.
Brush with butter and sprinkle generously with brown sugar and cinnamon.
Roll like a log along the long side. Cut into 6 cm pieces.
Place them on a baking sheet, cover with a towel and let rise for 1.5 hours so that the buns increase in volume.
Before baking, you can brush with beaten egg (optional).
Bake at 200°C for 20-25 minutes or until browned.
Remove from the oven, brush the glaze over the buns while they are still hot, and let cool.

Pour 100 ml of water into a small saucepan, add lemon juice and sugar.
Bring to a boil and simmer for about 10 to 15 minutes, until the syrup thickens slightly (the glaze may seem too watery, but it will thicken quickly when slightly cooled).

This recipe usually makes about 18 small rolls!

Butter buns in the form of wreaths made from yeast dough

Delicious, airy, yeast baked goods that you will certainly enjoy. You can make either individual buns or a beautiful wreath. Elastic and pleasant under your hands!

Ingredients:

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

Cooking process

Mix dry yeast with flour, and use fresh yeast to prepare a solution.
Mix eggs with milk, sugar and vanilla sugar.
Pour flour into a bowl, make a hole, pour milk with eggs, add butter, salt, form a soft and elastic dough. Cover the dough and leave in a warm place to rise for 1 hour.
After this time, take out the dough, knead it, roll it into a large layer the size of a large baking sheet (which you have in the oven).
Brush the dough with maple syrup and sprinkle with sugar, cinnamon and nuts. Roll into a log shape.
Use a sharp knife to cut the roll lengthwise, leaving one end uncut. Braid the ends.
Connect the ends to form a wreath and place them on a baking sheet that has been previously greased and sprinkled with wheat flour. Set aside in a warm place, cover, and let rise for another 45 minutes.
Bake at 190ºC for about 40 minutes. After removing from the oven, wait a moment, then carefully remove from the pan. And while still warm, pour rum glaze over it.

Rum glaze:

3/4 cup powdered sugar
3 tablespoons rum

Rub the sugar with a wooden spoon into the rum; if it is too thick, add rum.

Walnut-maple filling:

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

Very tasty and festive.

Fluffy cinnamon rolls according to the classic recipe

Szneki are very popular buns. I really like them, although the ones I ate in Europe were without cinnamon, but with sugar and sweet syrup. The double buns, similar to the cinnamon rolls we know and love, are essentially unchanged (with my modification), although it's a completely different recipe. This time snails.

Ingredients for 12 buns:

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

For filling:

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

Mix all ingredients.

Besides:

1 egg, beaten with 2 tablespoons milk for coating

Mix wheat flour with dry yeast. Add the remaining ingredients to the bowl with the flour, finally adding the melted butter.
Knead the dough long enough so that it is soft and elastic.
Form it into a ball, put it in a bowl sprinkled with flour, put it in a warm place until it doubles in volume (this will take about 1.5 hours).
After this time, take out the dough and knead it with your hands. Roll it out into a rectangular layer measuring 60 x 30 cm and gently sprinkle with flour.
Mix the egg with milk, brush the dough with it, sprinkle with sugar and cinnamon. Roll the dough along the long side, then cut into 12 pieces, from which we will get 12 snail rolls.
Place the buns on a 26 x 32cm baking tray, cover with a cloth and leave in a warm place until they double in size (about 45 minutes or longer).
Bake at 180º for about 20-25 minutes. You can serve the buns while still warm.

Classic recipe for yeast buns

As for classic rolls, they are too small and for cookies they are too big... Easy Cinnamon Rolls. You can't get past them. They are so memorable that they will not rest until they are baked. This is why it is good to have dry yeast in your home. Delicious, soft, cinnamony... what more could you ask for? Maybe just a glass of cold milk...

Ingredients:

1 glass of warm milk
2 eggs
4 cups wheat flour
6 tablespoons sugar
125 g butter, melted
40 g fresh yeast or 20 g dry yeast
a pinch of salt

For filling:

60 g butter, melted
half a glass of sugar
a few teaspoons of cinnamon
raisins (optional)
egg for lubrication

Mix wheat flour with dry yeast (add fresh yeast first). Add the remaining ingredients and pour in the melted butter.
Knead the dough until it becomes very elastic and soft. Place it in a floured bowl, cover with a cloth and place in a warm place to rise (this will take about 1.5 hours).
When the dough has increased in volume, place it on the table sprinkled with flour and knead it with your hands. Then divide it into 4 parts. Roll out each part, spread with butter, sprinkle with sugar and cinnamon, you can add a few raisins at this point.
After that, roll each part into a roll and cut into slices with a sharp knife. or you can use thread for this. Place the buns on a baking sheet, greased and sprinkled with flour, cover with a towel and place in a warm place to rise until doubled. For about 1 hour. Brush with beaten egg before baking.
Bake for about 10 - 15 minutes at 180 ° C. Remove from the oven and cool the buns on the grill.

Enjoy your tea!

How to Wrap Cinnamon Buns Beautifully

“Cinnamon Spirals” are my baked goods made from half-French pastry. In the UK, the most common are cinnamon sticks made from Danish pastry, but you can bake them as in the recipe below. The dough is buttery, tender, flaky. You will definitely love them and come back to this recipe again and again.

The butter must be real, 82% fat, as margarine is not suitable here. Required flour with a protein content of more than 11 g / 100 g. The dough is very pleasant to work with and practically does not need to be sprinkled with flour, just a small sprinkle on the table. If the dough starts to stick at any stage, it should be cooled. Please note that the recipe is designed for a very large number of rolls (up to 1 kg of flour!). But you don't have to bake all the buns at once. The dough can be safely stored in the freezer for up to 3 days.

Ingredients for 24 buns (extra large).

100 g wheat flour
55 ml milk
5 g brown sugar
2.5 g salt
5 g fresh yeast or 2.5 g dry yeast
20 g butter at room temperature

Place all ingredients in the bowl of a mixer (if you are using fresh yeast, dissolve it in the milk first) and knead into a smooth, elastic dough, this will take about 3 minutes on the lowest speed of the mixer (you can also knead the dough by hand, this will take about 10 minutes).
Form into a ball, place in a dish, cover with cling film. Leave it at room temperature for 2 hours, then refrigerate overnight.
The half-French pastry base can be stored in the refrigerator for up to 3 days.

Ingredients for delicious cinnamon rolls made from puff pastry dough

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

Place all the dough ingredients in addition to the butter in the bowl of a mixer. Knead the yeast dough on the lowest speed of the mixer for about 6 minutes to obtain a smooth and elastic dough (you can also knead by hand, this will take about 10 to 15 minutes).
Form into a ball, place in a dish, cover with plastic wrap.
Chill in the refrigerator for 2 hours (minimum) or preferably overnight.
Before you start folding the dough, remove the butter from the refrigerator. It should be cold, but slightly plastic.
Place the butter between two sheets of baking paper and hit them with a rolling pin to flatten, then roll out to a 20cm square and about 1cm thick.
Remove the chilled dough from the refrigerator.
After carefully dusting the board and roller with flour, roll out the dough into a rectangle measuring 20 x 40 cm (the long side of the rectangle should be 2 times longer than the side of the butter square).
Place the rolled out butter in the middle of the rectangle, then cover it with dough on top, that is, with another layer and connect on each side so that the butter is closed in the dough and does not come out when rolling out the dough.
Lightly flour the dough and roll out into a rectangle measuring 20 x 90 cm.
Fold the dough in half. Fold over the bottom first, applying 1/3 of the center pastry so that the dough measures 20 x 60cm rectangle. Then place the top edge over the bottom of the dough to make a 20 x 30cm rectangle.
Wrap the dough in food foil and chill in the refrigerator for 20 minutes.
Folding and chilling the dough for 20 minutes is repeated twice more, each time turning the dough 90 degrees so that it rolls out in a different direction than before. This is very cool.

Form buns into any shape you like and bake.

Swedish cinnamon rolls kanelbullar

I think there is nothing better to bake fragrant cinnamon rolls on such cloudy days. You already know this pastry very well even from a restaurant in Ikea. Butter, cinnamon sugar, snail-shaped buns sprinkled with pearl sugar.

Ingredients about 20 pieces:

530 g wheat flour
250 ml milk
90 g sugar
half a teaspoon of salt
100 g butter, melted and cooled
12 g dry yeast or 25 g fresh yeast
5 g ground cinnamon

Mix wheat flour with dry yeast (make a solution with fresh yeast first - here are instructions), add the remaining ingredients and add melted butter.
Knead the dough until it is soft and elastic.
Form it into a ball, place in a floured bowl, cover with a cloth, and place in a warm place to double the dough (about 1.5 - 2 hours).
Roll out the dough into a rectangle, approximately 40 x 50 cm, carefully dusting with flour.
Spread the cinnamon filling evenly.
Roll the pancake to make a 50 cm long roll.
Cut it into slices about 1.5 - 2 cm thick with a sharp knife or thread: place a piece of thread under the rolled out dough, then press down on it, cutting the dough into pieces.
Place the buns on a baking tray lined with baking paper, a considerable distance apart from each other. Cover with foil and keep the buns warm until they have doubled in size (about 45 to 60 minutes).
Brush the risen buns with sugar syrup and sprinkle with pearl sugar.
Bake at 220ºC for about 8 minutes or until lightly browned. (note that the sugar will cause the buns to burn quickly, so reduce the oven temperature if necessary).

Cool. Delicious while still warm!

Cinnamon filling:

100 g butter at room temperature
100 g brown sugar (it’s good to use muscovado, for example)
1.5 tablespoons ground cinnamon

Mix all ingredients.

Sugar syrup:

70 ml water
1 tablespoon golden syrup

Place ingredients in a saucepan and bring to a boil.

Besides:

pearl sugar for sprinkling

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

Fantastic!

Sweet chocolate cinnamon rolls

New, fantastic yeast rolls! Filled with chocolate and cinnamon, covered with glaze and decorated with chocolate stripes. I recommend it for the weekend.

Ingredients for 12 rolls:

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

Mix wheat flour with dry yeast or pour in a solution of fresh yeast.
Add the remaining ingredients and finally the melted butter.
Knead the dough and place it in a warm place until it increases in volume (this will take about 1.5 hours).
After this time, roll out the dough into a rectangle measuring 40 x 50 cm, carefully flouring the board and rolling pin to prevent the dough from sticking.
Brush the prepared rectangle with melted butter, sprinkle with sugar mixed with cocoa and cinnamon, and sprinkle with grated chocolate.
Then roll it tightly along the short side to form a roll.
Place them on a 23 x 33 cm baking tray (pre-lined with baking paper) - the buns touch each other as they rise.
Cover with a kitchen towel and let them sit for about 30 minutes or more (double the volume).
Place the buns on a baking sheet in the oven, preheated to 180ºC and bake for about 20 minutes (I baked with hot air, but you can do without it). Get it.
Cool the scones slightly, then spread strips of melted chocolate over them, separate the scones with your hands and serve.

Chocolate filling:

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

Melt the butter, cool slightly.

Mix brown sugar with cocoa and cinnamon.
Grate the chocolate using a coarse grater.

Also for the glaze:

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

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

Simple and very tasty!

How to make Sinabon with buttercream and cinnamon

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

Ingredients for 12 snails:

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

Mix wheat flour with dry yeast.
Add the remaining ingredients to the flour, stir and pour in the melted butter.
Knead the dough until it becomes soft and elastic.
Shape it into a ball, place in a floured bowl, place in a warm place, covered with a kitchen towel, until doubled in volume (this will take about 1.5 hours).
After this time, roll out the dough into a 40 x 30 cm rectangle, carefully 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 and also a good way to use up leftover pumpkin. Mini buns, cut into triangle shapes.

Ingredients for 20 - 24 mini buns:

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

How to Make Cinnamon Rolls with Pumpkin Puree

Mix wheat flour with dry yeast (make a solution from fresh yeast). Add the remaining ingredients to the flour and finally pour in the melted butter. Knead the dough, knead long enough until the dough becomes soft and elastic.
Form the dough into a ball, place in a floured bowl, place in a warm place, cover with a kitchen towel. Leave for 1.5 hours until the dough doubles in volume.
After this time, divide the dough in half and roll it out into two thin rectangles, measuring 40 x 30 cm, carefully flouring the worktop and rolling pin to prevent the dough from sticking.
Grease each rectangle generously with butter and sprinkle with sugar mixed with ground cinnamon.
Then roll tightly along the long side into a roll shape.
Using a sharp knife, cut into triangle-shaped pieces, as in the photo (divide each rectangle into 10-12 pieces).
Place them on two baking sheets lined with baking paper, at a considerable distance from each other. Cover with a kitchen towel and let them sit for about 30 minutes (the buns need to rise).
Before baking, brush the buns with a brush dipped in beaten egg and then immediately place the baking sheet in a preheated oven at 200ºC and bake for about 13 minutes until lightly browned. You can bake with convection, or without.

Remove the buns, cool and serve.

50 g butter, melted and cooled
half a glass of sugar
1 tablespoon cinnamon

Besides:

1 small egg, beaten with 1 tablespoon milk or water, to coat the buns

You can use canned pumpkin puree or make your own.

Bon appetit, cinnamon roll lovers! This is just a small selection of 10 cinnamon roll recipes! You will certainly delight your family and friends with fresh baked goods! The smell of cinnamon and the taste of buns will remain in your memory for a long time! Try it!