Bakery products

Cinnamon rolls


Ingredients for Making Cinnamon Buns

  1. Eggs 3 pieces
  2. Milk (warm) 1 cup
  3. Yeast (fresh) 20 grams
  4. 1/2 teaspoon salt
  5. Sugar 1/2 cup per dough and 1 cup topping
  6. Butter 100 grams
  7. Wheat flour 5 cups
  8. Vanilla Sugar 1 sachet
  9. Ground cinnamon 2 teaspoons (or more to taste)
  • Main Ingredients Yeast Dough
  • Serving 4-6

Inventory:

Oven, deep plate, kitchen knife, silicone spatula, tablespoon, stewpan, strainer, baking pan, hot pot holders, kitchen towel, cling film, rolling pin.

Making cinnamon rolls:

Step 1: prepare the dough.


Mash dry yeast first with a little sugar (approximately 1 tablespoon) and 1/2 teaspoon salt. Stir everything until gruel.
Now pour the warm milk to the yeast with sugar and salt and pour 1 cup sifted wheat flour. Mix well, breaking the lumps. The dough should turn out as fat sour cream or as a thick dough for fritters. If it turned out to be more liquid, you can add some more wheat flour to the mixture to achieve the desired consistency.
Preheat the oven to 60 degreesturn it off and put in a warm oven your dough to reach 1 hour. After this time, the dough will rise, swell and cover with small and large holes, this will mean that it is ready.

Step 2: knead the dough.


Remove the prepared sponge, mix it, add the remaining sugar, butter (softened and cut into slices) and beaten eggs. Mix everything well until an almost uniform mass is formed, and then swell there immediately. 3 cups sifted wheat flour.
Start kneading the dough, gradually adding the remaining flour to it, just do not sprinkle it, otherwise your buns will not be so airy, it’s better if you have a little flour (after all, it’s different in quality, and a lot of other things also depend on it). Knead the dough until it becomes soft, elastic, uniform and very pleasant to the touch.
After kneading, the dough should be allowed to rise, for this, like the dough, put it in a warm (but turned off) oven and let it swell. If your oven cools quickly, you need to turn it on periodically and heat up a little.

Across 40-50 minuteswhen the dough swells and increases several times, it will be ready for cutting.

Step 3: form the buns with cinnamon.


Wash the finished dough several times and divide it into several parts. Lay out one of the parts on a tabletop sprinkled with wheat flour and roll it, turning it into a neat flat rectangle.
Smear the resulting rectangle with butter and sprinkle with a mixture of granulated sugar and cinnamon. Wrap it in a roll, tightly sealing the edges on both sides and the seam so that the filling remains where it should be, that is, inside.
Cut the resulting roll with a kitchen knife into several pieces to make snail buns.

Transfer the buns to a baking tray greased with butter, leaving a certain distance between them, as they will rise during detuning and then during baking. Let them stand like this for 15-20 minutes. And it is better to cover your buns with cling film or a kitchen towel so that the dough is not weathered.

Step 4: bake cinnamon rolls.


Preheat the oven to 180-200 degrees Celsius and, after it becomes the right temperature, send cinnamon rolls to it on 15-20 minutes. When the pastry is browned, it can be taken out and served, but not immediately, let the buns cool slightly, so they are tastier.

Step 5: serve cinnamon rolls.


Buns with cinnamon - this is a delicious dessert, I barely have time to remove them from the oven, and they immediately disappear. It’s better to serve them tea, cocoa and coffee, so that everyone gathers at the table and rests calmly, enjoying homemade cakes, because in the modern world there is nothing better than family gatherings.
Enjoy your meal!

Recipe Tips:

- At will, crushed nuts can be added to the buns in the filling.

- Ready buns can be poured with cream or fondant on top, then it will turn out even sweeter and tastier.