Yeast pie with cinnamon. Yeast pie with cinnamon. Cinnamon roll filling

The butter must be taken out of the refrigerator in advance so that it becomes soft. I took 200 grams (pictured), but it turned out to be a lot, so I indicate 100 grams.

Knead the softened butter with a fork

Add sugar to butter

Mix the filling thoroughly.
It's time to do the test. Divide the dough into 3 parts

Roll out one part of the dough into a medium thickness layer.

Visually divide the filling into 3 parts. And with one of them we grease the rolled out dough

Roll the dough into an envelope. First we fold two sides towards the middle

Now we turn the other two sides towards the center

We put the envelope aside for a while... and roll out the second part of the dough and also grease it with the filling.
Place the finished envelope on the center

Fold the second envelope in the same way as the first one.

And we fold the remaining edges. The envelope turned out to be much thicker

It's time to do the same with the remaining third part of the test.
I didn’t film the process. The photo shows the result.

Now knead the dough with your hands into a layer. There is no need to be too subtle. We try to make the layer square or rectangular

Cutting the dough into strips

Now we roll each strip into a flagellum. Twisting the ends in different directions.

Place the resulting flagella on a baking sheet, wrapping them in a spiral.

We begin to twist the next one from the end of the previous one

Homemade cinnamon baking was a real discovery for me. For some reason I always thought that it would be difficult and troublesome to cook something tasty with it on my own. For this reason, for a long time I studiously ignored most recipes for baking with cinnamon, until I finally got around to first apple-cinnamon pie, and then to rolls. Now I can say with complete confidence that you shouldn’t be afraid of cinnamon! It’s definitely worth pampering your family with such baked goods more often. To get started, I recommend trying these deliciously soft, fluffy and insanely flavorful cinnamon rolls made from yeast dough. The recipe is very simple, I didn’t expect it myself. The dough is a complete delight! It is mixed with milk and yolks, which gives it special tenderness, lightness and porosity. Plus, this dough does not go stale for a long time. For the filling you only need sugar and cinnamon. From such a minimum you get simply gorgeous buns, the aroma of which literally drives you crazy! The specified amount of ingredients makes 8 buns, and, I admit, mine melted them instantly, as soon as I finished taking the photo. :)

Ingredients:

milk 2.5% – 200 ml,
yolk – 2 pcs.,
pressed yeast – 25 g (or a bag of dry),
margarine for baking (or butter) – 50 g,
sugar – 6 tbsp. l.,
cinnamon – 1 tbsp. l.,
flour – 400 g (2.5 tbsp. volume 250 ml),
salt – 1/4 tsp,
protein – 1 pc.,
powdered sugar - when serving.

How to Make Cinnamon Rolls from Yeast Dough

First, let's put in a dough, which will require yeast, milk, 2 tbsp. l. sugar and 0.5 tbsp. flour (I have a 250-gram glass).

Dissolve the yeast in warm milk, add sugar to it and sift the measured flour. Knead the dough thoroughly and put it in a warm place for 15 minutes. I used medium fat milk, but 1% milk is fine. It is better to dilute richer milk with water.

As soon as the dough has risen with a light and airy cap, add the yolks into it.

Then slightly warmed margarine and salt.

Knead the dough and add the remaining flour.

First, use a spoon (spatula) and then use your hands to knead the soft, elastic dough. If at first, when kneading, it sticks a little to your hands, then after 4-5 minutes. intensive kneading, the dough completely stops sticking to your hands and work surface. Cover the kneaded dough with a towel or film and send it to rise in a warm place.

Mix the filling by combining the remaining sugar and cinnamon in a bowl.

After 40-60 minutes. Knead the grown dough and it is ready to use. Most often, cinnamon rolls are formed into rolls, similar to Cinnamon rolls: a rolled out layer of dough is sprinkled with filling, rolled into a roll, which is then cut into portioned rolls. It's pretty quick, simple and easy. This method is suitable if you have absolutely no time or don’t really want to bother with shaping buns. But if time allows and there is a desire, I suggest making buns that are also simple, but effective. Cut the dough ball into 4 parts. Then we knead each part and give it the shape of an even ball.

Next, take one ball, roll it into a flat cake, lightly moisten the flat cake with water (so that the filling sticks to the dough better) and evenly distribute the cinnamon-sugar filling over the entire circumference. I put out 2 tsp. per layer

We also roll out the remaining dough balls into flat cakes. Place the flatbreads in a pyramid on top of each other, sprinkling with water and sprinkling each with filling. As a result, we get a pyramid of four cakes. We cut the resulting workpiece into 8 parts.

Now we form the buns. We take the workpiece and carefully pull the ends of each of the three corners towards the center. It is more convenient to bend the corners not all at once, but each one separately. If the dough doesn't stick well, you can dip your fingers in flour - this should help.

And in order to securely secure the corners of the dough in the middle, and at the same time form a more expressive pattern, we press each corner in the middle well, to the very bottom, with something thin and not sharp. I used the handle of a silicone spatula.

Place the formed buns on a baking sheet lined with oiled baking paper and let them rest for about 15 minutes.

Preheat the oven. Grease the suitable buns with egg white and bake at 200°C for 15 minutes.

Sprinkle the cooled buns with powder and serve. Enjoy!

I love making yeast dough for future use. And if milk or kefir stagnates in the refrigerator, whey remains or sour cream disappears - all this can be safely added to the yeast dough. Make a few bags and put them in the freezer. And whenever the opportunity arises, you already have something ready. And the owners of bread machines are generally very lucky; they don’t even have to get their hands dirty. Today we will make cinnamon rolls from yeast dough. My kids call them whorls and snails. And they love to eat it hot with butter, which melts and is absorbed into the tender crumb of the bun.

Cinnamon rolls recipe

Milk (take thicker) - 200 ml.
Yolk - 2 pcs.
Yeast - 11 g.
Butter - 50 g.
Sour cream - 2 tbsp. heaped spoons
Sugar - 6 tbsp. spoons
Cinnamon - 1 tbsp. spoon
Flour - 400 g (two faceted glasses of 200 ml each)
Salt - 1/4 teaspoon

How to bake:

We dilute dry yeast with a small amount of warm milk, stir until smooth. Cover with a towel or cling film and place the dough in a warm place without drafts.

Milk for raising yeast should be slightly hotter than room temperature. If the milk has a temperature above 40 C, the yeast will die and the dough will not rise.

Add sour cream (2 tablespoons), stirred egg yolks, and the remaining milk to the suitable dough.

Add salt to the bun dough. Warm (but not melted) butter.

Add flour in small parts, gradually mixing into the dough. You will need 400 g of flour, it may take more or less 400 grams, it depends on the moisture content of the flour itself. Try to knead the dough so that it does not become too dense. The airiness of the finished buns directly depends on the density of the dough. If more flour is added than the dough requires, the buns will turn out too dense and tasteless.

Knead the dough with your hands.

Try not to add a lot of “extra” flour so as not to clog the dough; it is better to lubricate your hands with a small amount of vegetable oil so that the dough does not stick to your hands.

Cover the well-kneaded dough and place it again in a place without drafts for 1 hour.

After an hour, the dough will increase in size.

Knead the dough, then cover again and leave for half an hour.

Cinnamon roll filling

While the dough is rising, prepare the filling for the buns. Mix sugar (6 tablespoons) with cinnamon (1 tablespoon).

In this recipe, I suggest learning a different way to form buns. Roll out two cake layers of the same shape, sprinkle with cinnamon/sugar.

Cover the top with the second cake layer and spread with vegetable oil.

You can use melted butter to grease the dough; it will be even tastier than with vegetable oil.

The top cake, greased with butter, is also sprinkled with cinnamon. Cut the circle into 8 parts.

Now we assemble each triangle from the corners to the middle.

Place the buns on a baking sheet lined with parchment. Let the buns rest for 15 minutes.

To ensure that the buns are golden brown, brush the buns with stirred yolk.

The mixture of yolk with milk and a pinch of salt gives the buns a special crunchiness. Try this option for greasing any yeast baked goods (for example, when cooking).
If your family has a sweet tooth, you can sprinkle each product with additional sugar. The sugar will melt and cover the buns with a thin sugar crust - there will be a caramel flavor, be sure to try it!

Cinnamon rolls made from yeast dough are baked at 200 C for 15 minutes.

Remove the finished buns from the oven.

Let the freshly baked beauties cool under a towel.
This basic recipe can be used with your own additive options: for example, add 1 teaspoon of cardamom to the filling, a little ground ginger or cloves (all additives are selected individually). You can diversify the taste of baked goods with various additives.

Baking is a section of cooking that amazes with the huge number of recipes and the number of fans. I hope you won’t refuse to try soft golden brown cinnamon pies baked in the oven today?

Making these cinnamon pies in the oven is very easy. The secret of this baking lies, first of all, in the yeast dough. It is prepared in a cold way. People often call it “French”. The kneaded dough is not placed in a warm place to rise, but, on the contrary, is placed in the refrigerator for 4 hours or more. Most often it is left overnight. During this period, the dough acquires a porous structure, but its consistency differs from ordinary yeast dough. Products made from this dough are fluffy and soft. You can use it to bake sweet and unleavened pies, buns, donuts, and pies. The result is always pleasing! You can use any filling.

Recipe information

Cooking method: in the oven .

Ingredients:

premium wheat flour – 800 g
milk – 1 glass
dry yeast (fast-acting) – 11 g
granulated sugar – 0.5 cups
eggs – 2 pcs.
butter – 200 g
salt – 0.5 teaspoon.

Preparation

Prepare all the ingredients needed for the test. If the eggs are small, for example C2, then you can take 3 pieces.
Heat the milk to a temperature no higher than 36 degrees Celsius, combine with eggs, sugar and salt.
Lightly beat the mixture and add pieces of butter, softened at room temperature, into it.
Beat the mass until a suspension is obtained.
Sift the flour to enrich the air with oxygen, add dry yeast to it and mix.
Combine the flour mixture with the milk mixture and knead into a soft dough. It shouldn't be cool under any circumstances. Slight stickiness may occur.
Place the dough in a fairly spacious plastic bag, squeeze out the air and seal. Place the bag in the refrigerator (not the freezer!) overnight. During this period, the dough will acquire a porous structure, but will rise slightly.
Remove the finished dough from the bag, place in a bowl, cover with a napkin and leave to warm and proof for 30–40 minutes.
Prepare ingredients for filling.
Combine cinnamon and sugar. Stir the mixture well.
Divide the rested dough into small balls the size of a small chicken egg (about 65 g).
Using a rolling pin, roll each ball thinly into a small circle-cake.
Without reaching the edges of the cake by 1 cm, sprinkle with a mixture of cinnamon and sugar.
Carefully roll the flatbread into a roll, pressing the edges of the roll, i.e., gluing it together.
Lift the edges of the roll, place them on top of each other and also glue them together.
Place the pies, seam side down, on a greased baking sheet. Leave the pies under a towel for 15 minutes, and then carefully (do not drip onto the baking sheet!) brush the tops of the pies with beaten egg. Here you can read about others