Sometimes it is difficult to imagine a friendly conversation without homemade confectionery - ruddy, neat, prepared by the caring hands of a skilled hostess. Cinnamon has a pronounced aroma in baking - 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 can not prepare the filling at all. Some recipes for cinnamon buns, only when mentioned, arouse the desire to treat yourself and loved ones at all costs with a delicious dish: boiled-baked nut kalach, French buns, buns with apples, cheese and walnuts, with tofu, almonds, poppy seed filling, with 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 the recipes from all over the world you can find such options as a 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 buns! Without exception, all cinnamon buns have an original recipe and are very tasty! Verified!

Cinnamon rolls with sugar from yeast dough in the oven

Rich, in the form of oblong bread, consisting of segments, oiled with butter, cinnamon buns on yeast dough are so delicious that it is impossible to tear yourself away from them. Just perfect for breakfast! Soft (not immediately after baking) and it's great!

Ingredients for 16 small buns:

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

Additionally:

  • 30 gr melted butter, for lubrication (2 x 15 gr)
  1. Mix wheat flour with dry yeast (make a solution from fresh yeast first). Pour it into a suitable bowl and add the rest of the ingredients, finally, adding the melted butter, knead the dough.
  2. Knead the dough long enough to be soft and elastic.
  3. Shape the dough into a ball, put it in a floured bowl, put it 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).
  4. Knead the dough again.
  5. Roll it out into a 20 x 40 cm rectangle. Cut the rectangle into 4 strips about 5 cm wide.
  6. Divide each strip into 4 parts. Create 16 small rectangles.
  7. 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.
  8. Arrange the pieces on a baking sheet lined with baking paper, loosely one by one, so that one is in contact with the other ... Cover with a cloth and let rise for another 30 minutes (or longer to double the volume of the buns). Lubricate all the buns whole with butter (15 gr).
  9. Bake for about 10 - 12 minutes in an oven preheated to 220ºC. Take out, cool on the grill.

Bon appetit!

Recipe 2: Cinnamon Rolls (Step by Step Photos)

Fantastic pretzel recipe, you will be rewarded! Sweet, savory, depending on the flavors and your preferences - only the sweet version can be made... Yeasted dough that is a pleasure to work with. Pretzels, like bagels, require a little more input from us. The finished dough is first boiled, 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? Delicious as hot, straight from the oven, as well as cold - always soft and airy in the middle. Great snack for a family summer vacation.

Dough Ingredients (8 large pretzels):

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

Besides:

  • 2 liters of water
  • 5 tablespoons of baking soda

for sprinkling:

  • sea ​​salt, poppy seeds, chopped nuts e.g. hazelnuts, almonds, fine sugar mixed with cinnamon (optional in the sweet version, melted butter to cover pretzels)
  • egg yolk beaten with 1 tablespoon water to coat the pretzels before baking

Cooking method:

  1. Mix wheat flour with dry yeast (if with fresh yeast, make a solution out of it first).
  2. Add the rest of the ingredients to the bowl, finally add the melted butter.
  3. Knead the dough until it becomes soft and elastic. Form into a ball, place in a floured bowl, leave in a warm place to double in size (about 1.5 hours).
  4. Boil water and baking soda in a wide saucepan.
  5. Remove the risen dough from the bowl, remember it, divide it into 8 equal parts, 145 g each piece.
  6. Form a 60 cm long roller from each piece.
  7. Shape into a pretzel and place on a floured or Teflon-lined baking sheet.
  8. When you have finished forming the pretzels, without waiting for them to rise, start boiling them, starting with the pretzel that was formed first.
  9. To do this, carefully place the pretzels (each after removing the previous one) into boiling water and boil them for about 30 seconds.
  10. Remove them with a large slotted spoon and place them back on the baking sheet. Thus, boil all the pretzels.
  11. Cover pretzels with yolks mixed with water, sprinkle with sea salt, poppy seeds or chopped nuts.
  12. Pretzels, in the sweet version, you need to cover with cinnamon sugar, brush with egg yolks mixed with water.
  13. Bake in an oven preheated to 230ºC for 13 - 15 minutes until golden brown. Take out, remove from the pan and cool on a wire rack on the grill.
  14. Pretzels are sweet immediately after removing from the oven, immediately brush with melted butter and sprinkle with cinnamon sugar again.

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

Very tasty!

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

Bestsellers from Nordic Bakery founded by Finn Jali Wolsten in Soho (Central West End London). The quintessence of home baking and a rustic feel. The muffins are best for breakfast with coffee, tea, or hot chocolate, although I recommend them any time of the day.

Baked in the form of pretzels, they should have a firm, sticky, crispy crust and a soft inner surface rich in cinnamon, brown sugar and butter. And after eating them, imagine that at the same time someone in Helsinki is doing the same thing...

Ingredients for 12-13 extra large buns:

  • 570 ml warm milk
  • 45g fresh yeast or 21g dry yeast
  • 1 teaspoon cardamom seeds, crushed in a mortar
  • 180 gr butter, melted
  • 1 egg
  • 1 kg wheat flour
  • 100 g butter at room temperature
  • 200 gr soft brown sugar
  • 85 gr granulated sugar
  • 1 tablespoon freshly squeezed lemon juice
  • 100 ml water

Cooking method:

  1. Mix wheat flour with dry yeast (from fresh make a solution first). Add the rest of the ingredients to the flour, finally add the melted butter.
  2. Knead the dough long enough to be soft and elastic. Form it into a ball, place in a floured bowl, set in a warm place, cover with a kitchen towel to double in volume (this will take about 1.5 hours).
  3. After this time, transfer the risen dough to a table sprinkled with flour. Roll out the dough into a sheet measuring 30 x 80 cm and about 7 mm thick.
  4. Brush with butter and sprinkle generously with brown sugar and cinnamon.
  5. Roll up like a roll along the long side. Cut into 6 cm pieces.
  6. Put them on a baking sheet, cover with a towel and let them rise for 1.5 hours so that the buns increase in volume.
  7. Before baking, you can brush with a beaten egg (optional).
  8. Bake at 200°C for 20-25 minutes or until brown.
  9. Remove from oven, brush buns with icing while still hot, and let cool.
  1. Pour 100 ml of water into a small saucepan, add lemon juice and sugar.
  2. 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 thickens quickly when cooled slightly).

This recipe usually makes about 18 small buns!

Sweet buns in the form of wreaths of yeast dough

Delicious, airy, yeasty pastries that you will definitely like. You can make both individual buns and a beautiful wreath. Elastic and pleasant under the arms!

Ingredients:

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

Cooking process

  1. Mix dry yeast with flour, and from fresh yeast you should prepare a solution.
  2. Mix eggs with milk, sugar and vanilla sugar.
  3. 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.
  4. 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).
  5. Brush the dough with maple syrup, sprinkle with sugar, cinnamon and nuts. Roll into a roll shape.
  6. Use a sharp knife to cut lengthwise, leaving one end uncut. Braid the ends into a braid.
  7. Connect the tips in the form of a wreath and place them on a baking sheet, previously oiled and sprinkled with wheat flour. Set aside in a warm place, cover and let rise for another 45 minutes.
  8. Bake at 190ºC for about 40 minutes. After taking it out of the oven, wait a little, then carefully remove it from the mold. And while still warm, pour over the rum glaze.

Rum glaze:

  • 3/4 cup powdered sugar
  • 3 tablespoons rum
  1. Rub the sugar with a wooden spoon over the rum, if it's too thick, add the rum.

Maple Nut Filling:

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

Very tasty and festive.

Fluffy cinnamon buns classic recipe

Szneki are very popular buns. I really like them, although the ones I had in Europe were without cinnamon, but with sugar and sweet syrup. Double buns, similar to the well-known and beloved cinnamon buns, have not changed much (with my modification), although this is a completely different recipe. This time snails.

Ingredients for 12 buns:

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

For filling:

  • 50 gr granulated sugar for baking
  • 100 gr demerara sugar
  • 1 teaspoon cinnamon
  1. Mix all ingredients.

Besides:

  • 1 beaten egg with 2 tablespoons milk for coating
  1. Mix wheat flour with dry yeast. Add the rest of the ingredients to the flour bowl, finally add the melted butter.
  2. Knead the dough long enough to make it soft and elastic.
  3. Form it into a ball, place in a floured bowl, and leave in a warm place to double in size (this will take about 1.5 hours).
  4. After this time, remove the dough and remember it with your hands. Roll it into a rectangular layer measuring 60 x 30 cm, gently sprinkle with flour.
  5. Mix the egg with milk, grease 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 rolls - snails.
  6. Place the rolls on a 26 x 32 cm baking sheet, cover with a cloth and leave warm to double in size (about 45 minutes or longer).
  7. Bake at 180º for about 20-25 minutes. You can serve the buns while still warm.

Classic recipe for yeast buns

As for classic buns - they are too small, and for cookies - too big ... Plain cinnamon buns. You cannot get past them. They are so memorable that they will not rest until they are baked. That's why it's good to have dry yeast in your home. Delicious, soft, with cinnamon… 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 of sugar
  • 125 gr butter, melted
  • 40g fresh yeast or 20g dry yeast
  • a pinch of salt

For filling:

  • 60 gr butter, melted
  • half a glass of sugar
  • a few teaspoons of cinnamon
  • raisins (optional)
  • egg for lubrication
  1. Mix wheat flour with dry yeast (add fresh yeast first). Add the rest of the ingredients and pour in the melted butter.
  2. Knead the dough, it should become very elastic and soft. Put it in a bowl dusted with flour, cover with a cloth and put in a warm place to rise (this will take about 1.5 hours).
  3. When the dough has increased in volume, put it on a table sprinkled with flour and remember 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 little raisins at this point.
  4. After that, roll each part into a roll, cut into slices with a sharp knife. or you can use thread for that. Place the buns on a greased and floured baking sheet, cover with a towel and leave in a warm place to rise twice. Approximately 1 hour. Brush with beaten egg before baking.
  5. Bake for about 10 - 15 minutes at 180°C. Remove from the oven and cool the buns on the grill rack.

Happy tea!

How to wrap beautifully cinnamon buns

Cinnamon Spirals are my semi-French pastry. In the UK, cinnamon sticks made from Danish dough are the most common, but you can bake them as in the recipe below. The dough is oily, tender, puff. You will definitely love them and will return to this recipe more than once.

Butter must be real, 82% fat, as margarine is not suitable here. The necessary flour with a protein content of more than 11 gr / 100 gr. The dough is very pleasant to work with and hardly needs to be floured, just a little dusting on the table. If the dough starts to stick at some stage, it should be cooled down. 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 gr wheat flour
  • 55 ml milk
  • 5 gr brown sugar
  • 2.5 g salt
  • 5g fresh yeast or 2.5g dry yeast
  • 20 g butter at room temperature
  1. Place all the ingredients in a mixer bowl (if using fresh yeast, dissolve it in 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).
  2. Form a ball, place in a dish, cover with cling film. Leave it at room temperature for 2 hours, then refrigerate overnight.
  3. The base for the semi-French pastry can be stored in the refrigerator for up to 3 days.

Ingredients for Delicious Yeast Puff Pastry Cinnamon Buns

  • 935 gr wheat flour
  • 550 ml milk
  • 60 gr brown sugar
  • 15 gr salt
  • 35g fresh yeast or 17g dry yeast
  • all yesterday's sourdough
  • 500 gr butter, chilled
  1. Place all of the dough ingredients in addition to the butter in a mixing bowl. Knead the yeast dough on the lowest speed of the mixer for about 6 minutes to get a smooth and elastic dough (you can also knead with your hands, this will take 10 to 15 minutes).
  2. Form a ball, place in a dish, cover with plastic wrap.
  3. Chill in the refrigerator for 2 hours (minimum) or preferably overnight.
  4. Take the butter out of the fridge before you start folding the dough. It should be cold, but a little plastic.
  5. Place butter between two sheets of baking paper and hit with a rolling pin to flatten, then roll out to a 20cm square about 1cm thick.
  6. Take the chilled dough out of the refrigerator.
  7. Gently dust the board and roller with flour, roll out the dough into a 20 x 40 cm rectangle (the long side of the rectangle should be 2 times longer than the side of the butter square).
  8. Put the rolled butter in the middle of the rectangle, then cover with dough on top, that is, with another layer and connect on each side so that the butter is covered in the dough and does not come out when the dough is rolled out.
  9. Dust the dough lightly with flour and roll out into a 20 x 90 cm rectangle.
  10. Fold the dough in half. Fold the bottom first, spreading 1/3 of the center flatbread to make the dough a 20 x 60 cm rectangle. Then place the top edge over the bottom of the dough to get a 20 x 30 cm size.
  11. Wrap the dough in foil and refrigerate for 20 minutes.
  12. 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 of any shape you like and bake.

Swedish rolls with cinnamon kanelbullar

I think that there is nothing better to bake on such cloudy days, fragrant cinnamon buns. 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 gr wheat flour
  • 250 ml milk
  • 90 gr sugar
  • half a teaspoon of salt
  • 100 g butter, melted and chilled
  • 12g dry yeast or 25g fresh yeast
  • 5 gr ground cinnamon
  1. Mix wheat flour with dry yeast (make a dilution first with fresh yeast - instructions here), add the rest of the ingredients and add the melted butter.
  2. Knead the dough until it is soft and elastic.
  3. Shape it into a ball, place in a floured bowl, cover with a cloth, and leave in a warm place to double in size (about 1.5 to 2 hours).
  4. Roll out the dough into a rectangle, approximately 40 x 50 cm, dusting gently with flour.
  5. Spread the cinnamon filling evenly.
  6. Roll up the pancake to make a 50 cm long roll.
  7. Cut it into slices about 1.5 - 2 cm thick with a sharp knife or thread: put a piece of thread under the rolled out dough, then press it down, cutting the dough into pieces.
  8. Arrange the buns on a baking sheet lined with baking paper, at a considerable distance from each other. Cover with foil and keep warm until the buns have doubled in size (about 45 to 60 minutes).
  9. Brush the risen buns with sugar syrup and sprinkle with pearl sugar.
  10. Bake at 220ºC for about 8 minutes or until lightly browned. (Note that the sugar will burn the buns quickly, so lower the oven temperature if necessary).

Cool down. Delicious while still warm!

Cinnamon filling:

  • 100 g butter at room temperature
  • 100 gr brown sugar (it's good to use muscovado for example)
  • 1.5 tablespoons ground cinnamon
  1. Mix all ingredients.

Sugar Syrup:

  • 70 ml water
  • 1 tablespoon golden syrup
  1. Put the ingredients in a saucepan, bring to a boil.

Besides:

  • pearl sugar for sprinkling

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

Fantastic!

Sweet chocolate rolls with cinnamon

New fantastic yeast rolls! With chocolate-cinnamon filling, glazed and decorated with chocolate stripes. I recommend for the weekend.

Ingredients for 12 rolls:

  • 540 gr wheat flour
  • 80 gr granulated sugar for baking
  • 3/4 teaspoon salt
  • 75 gr butter, melted
  • 250 ml milk
  • 2 large eggs
  1. Mix wheat flour with dry yeast or pour in fresh yeast solution.
  2. Add the rest of the ingredients and finally the melted butter.
  3. Knead the dough and put it in a warm place so that it increases in volume (this will take about 1.5 hours).
  4. After this time, roll out the dough into a 40 x 50 cm rectangle, dusting the board and rolling pin gently with flour to prevent the dough from sticking.
  5. Brush the prepared rectangle with melted butter, sprinkle with sugar mixed with cocoa and cinnamon, and sprinkle with grated chocolate.
  6. Then roll it tightly along the short side to a roll shape.
  7. Arrange them on a 23 x 33 cm baking sheet (previously lined with baking paper) - the buns touch each other when they rise.
  8. Cover with a kitchen towel and let them sit for about 30 minutes or more (doubling the volume).
  9. Place the buns on a baking sheet in an oven preheated to 180ºC and bake for about 20 minutes (I baked with hot air, but you can do without it). Get it.
  10. Let the buns cool slightly, then spread strips of melted chocolate over them, separate the buns with your hands and serve.

Chocolate filling:

  • 80 gr butter
  • 80 gr brown sugar
  • 2 teaspoons cocoa
  • 1 teaspoon ground cinnamon
  • 80 grams of chocolate (such as dessert or milk, depending on your taste)

Melt butter, cool slightly.

  1. Mix brown sugar with cocoa and cinnamon.
  2. Rub the chocolate on a coarse grater.

Also for glaze:

  • 1 cup powdered sugar
  • 3 tablespoons of boiling water
  • a few cubes of dark or dark chocolate
  1. Combine icing sugar and boiling water, then use the back of a spoon to rub or puree in a blender. The consistency of the glaze should be adjusted by adding water - if it is too thick, then add water, and if it is too thin, add powdered sugar.
  2. Melt the chocolate in a bain-marie or in the microwave, place in a disposable piping bag, cut off the end and pipe into strips on the buns.

Simple and very tasty!

How to cook Sinabon with Buttercream and Cinnamon

The famous yeast snails with cinnamon are offered by one of the American chains. Although the original recipe is not known to anyone, it is worth trying the homemade version of cinnamon rolls, I think it is no less tasty than the previous recipes.! Light yeast dough, lots of cinnamon topping and of course cream cheese topping. We bake the buns together, pressed close to each other, and after baking, carefully tear them apart.

Ingredients for 12 snails:

  • 540 gr wheat flour
  • 80 gr granulated sugar
  • 3/4 teaspoon salt
  • 10 g dry yeast or 20 g fresh yeast
  • 75 gr butter, melted
  • 250 ml milk
  • 2 large eggs
  1. Mix wheat flour with dry yeast.
  2. Add the rest of the ingredients to the flour, mix and pour in the melted butter.
  3. Knead the dough until it becomes soft and elastic.
  4. Form it into a ball, place in a floured bowl, and leave in a warm place, covered with a kitchen towel to double in volume (this will take about 1.5 hours).
  5. After this time has elapsed, roll out the dough into a 40 x 30 cm rectangle, carefully dusting the board and rolling pin with flour to keep the dough from sticking.
  6. Brush the prepared rectangle with melted butter and sprinkle with cinnamon and sugar.
  7. Then roll up along the long side into a long roll.
  8. Cut with a sharp knife into pieces about 3 - 3.5 cm in size (divide them into equal 12 parts).
  9. Arrange them in 23 x 33 cm sizes (previously lined with baking paper) - the buns are in contact with each other when they rise.
  10. Cover with a kitchen towel and let sit for about 30 minutes (doubling the volume).
  11. Place the baking sheet with the buns in the oven preheated to 180ºC and bake for about 20 minutes. Pour the cheese mass over the slightly still warm buns.
  12. Then separate the buns from each other and serve with tea or coffee.

Cinnamon filling:

  • 80 gr butter
  • 200 gr brown sugar
  • 3 tablespoons ground cinnamon
  1. Melt butter, cool slightly. Mix brown sugar with cinnamon and butter.

Cream cheese:

  • 60 gr butter
  • 1/2 - 3/4 cup powdered sugar
  • 120 g Philadelphia or Mascarpone cream cheese
  • 1 teaspoon vanilla extract
  • 2 - 4 tablespoons of milk
  1. Cheese must be chilled. The rest of the ingredients should be at room temperature.
  2. Mix butter, powdered sugar and vanilla extract in a mixing bowl.
  3. Beat until light and fluffy buttery mass.
  4. Add cream cheese and beat until smooth.
  5. Add milk to the mass, stirring gradually, until a slightly liquid consistency (the density is adjusted by adding milk).

Sweet buns with ground cinnamon on dry yeast

Delicious cinnamon rolls with pumpkin puree, which gives them a beautiful orange color (but the pumpkin flavor is not very noticeable in the dough). Great for a second breakfast and also a good way to use leftover pumpkins. Mini buns cut into triangles.

Ingredients for 20 - 24 mini buns:

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

How to make cinnamon buns with pumpkin puree

  1. Mix wheat flour with dry yeast (make a solution from fresh). Add the rest of the ingredients to the flour and finally pour in the melted butter. Knead the dough, knead long enough to make the dough soft and elastic.
  2. Shape the dough into a ball, place in a floured bowl, leave in a warm place, cover with a kitchen towel. Leave for 1.5 hours to double the volume of the dough.
  3. After this time, divide the dough in half and roll it into two thin rectangles, measuring 40 x 30 cm, carefully flouring the countertop and rolling pin so that the dough does not stick.
  4. Grease each rectangle generously with butter and sprinkle with sugar mixed with ground cinnamon.
  5. Then roll tightly along the long side into roll shapes.
  6. Cut with a sharp knife into pieces in the shape of triangles, as in the photo (divide each rectangle into 10-12 pieces).
  7. Arrange them on two baking sheets lined with baking paper, at a considerable distance from each other. Cover with a kitchen towel and let rise for about 30 minutes (the buns need to rise).
  8. Brush the buns before baking with a brush dipped in a beaten egg and then immediately place the baking sheet in a preheated oven to 200ºC and bake for about 13 minutes until they are lightly browned. You can bake with convection, you can without.

Remove buns, cool and serve.

  • 50 g butter, melted and chilled
  • 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 bun lovers! This is just a small selection of 10 cinnamon bun recipes! You will certainly delight your family and friends with fresh pastries! The smell of cinnamon and the taste of buns will remain in your memory for a long time! Try!

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. Butter must first be melted in a water bath or in a microwave and cool.


After 1-1.5 hours, the dough will grow well and increase several times.

Punch down the risen dough and divide into 9 equal pieces.

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

Lubricate the dough with melted butter (it is 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, stepping back a little from the edge (as in the photo).

Roll the dough into a roll.

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

Thus form all the buns with sugar and cinnamon, put them on a baking sheet covered with parchment. Cover with a towel and leave for 15-20 minutes in a warm place.

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

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

Bon appetit!


Finally, today I will talk about my favorite cinnamon buns made from yeast dough. When I tried them for the first time, I could not forget their taste, like an airy dough melting in my mouth, and a captivating aroma. They are just as good as my other favorites. By the way, my household and guests were also fascinated by their appetizing appearance. They dispersed among them simply at the speed of light. No matter how much I bake, they do not stay for a long time.

You can create such a muffin according to your imagination. But I, for example, don’t really fantasize and make them ordinary spirals, simple curls, and so on. I love eating them with tea or milk. Especially in cloudy weather, pastries with fragrant spices and a cup of tea lift my spirits. Also, my children often take them to school and in large quantities.

It is worth noting that I make cinnamon rolls not only with cinnamon alone, but also with additional additives in the form of apples, sugar or the most delicate cream. It turns out to be incomparable. See how I prepare all these options.

Sometimes you don’t feel like doing dough and kneading so much that it’s easier to take ready-made (purchased) yeast dough. I defrost it in advance, roll it out well and put the creamy filling with spice. Here I’m not particularly wise with the shape of the products. They come out so beautiful and appetizing.


Ingredients:

  • 500 g yeast puff pastry;
  • 1 tbsp cinnamon;
  • 50 g butter;
  • 3 tbsp Sahara.

Cooking:

1. First, prepare the filling. To do this, mix together the cinnamon, sugar and pieces of softened butter until smooth. You get this mass.


2. Now take the finished yeast dough. It had to be thawed at room temperature beforehand.

Do not use a microwave or oven to defrost it.

Roll it with a rolling pin into a large layer and brush it with the filling prepared earlier.


3. After that, roll the dough into a roll and then cut into equal small pieces. Now it remains to spread them on a baking sheet covered with parchment and coat with a beaten egg. We send a baking sheet to a preheated oven to 200 degrees for 15-20 minutes.


4. When they are reddened, you can take them out of the oven and as soon as you put them on the table, your house will be filled with the wonderful aroma of cinnamon. Bon appetit!


Step-by-step recipe for yeast buns with apple and cinnamon

Now it's time for cinnamon and apple buns. These two products are used to prepare different types of pastries, because they are perfectly combined. Once I treated my guests to such a muffin and they were delighted! Here's how to cook them.


Ingredients:

  • 2 apples;
  • 1/2 tsp cinnamon;
  • 1 egg;
  • 40 g melted butter;
  • 200 ml. milk;
  • 1 can of boiled condensed milk;
  • 400 g flour;
  • 1 tbsp yeast;
  • 2 tbsp vegetable oil;
  • 4 tbsp Sahara,
  • 1/4 tsp salt.
  • 1 g vanillin.

Cooking:

1. First, you should slightly warm the milk to 36 degrees. It should feel warm to the touch, not hot. Mix it with sugar, yeast, salt and mix. Next, add the egg, butter and flour in small portions. The dough is ready, and now it remains to cover it and let it brew for 1 hour to rise.


2. Now let's prepare the filling. We rub the apples on a coarse grater and so that they do not darken later, sprinkle with lemon juice or 6% table vinegar.

It is better to take apples with a dense texture.

Then put a tablespoon of sugar and wait until the apples give juice. This juice must then be removed by squeezing the entire mass.


3. Now let's do the test. Divide it in half. Take one part and roll it into a rectangular layer 5 mm thick. Lubricate the top with boiled water, and then with the apple filling (only half!) And sprinkle with sugar at the end.


4. Roll the dough into a roll and cut into identical fragments. Do the same for the other part of the test. Lubricate the finished blanks with milk using a culinary brush and sprinkle with a little sugar. Place on a baking sheet with a cut top and bake at 180 degrees for 20 minutes.


5. Baking is ready, but first cover it with a kitchen towel so that it becomes soft. And then you can serve it to the table.


How to make delicious yeast dough buns without eggs

If there are no eggs in the house, it's okay. And without them, you can cook an excellent yeast dough - tender and light. Just a few minutes and you're done. And the filling is also simple - a combination of cinnamon and sugar. You just have to work on the shape of the buns, but you can easily learn.


Ingredients:

  • 500 g flour;
  • 300 ml. water;
  • 5 g dry yeast;
  • 4 g salt;
  • 20 g of sugar;
  • 60 ml. vegetable oil.

Filling:

  • 1 tsp cinnamon;
  • 50 g of sugar;
  • 1 tbsp vegetable oil;
  • 1 yolk.

Cooking:

1. In a bowl, put the yeast, half the sugar (10 g), water (it should be preheated to 36 degrees) and mix well. Cover with a lid and leave for a while. After that, add the rest of the sugar (10 g), then salt and vegetable oil.


2. Gradually add the sifted flour and knead the whole mass until it becomes soft and stops sticking to your hands. After that, let it rise for 1 hour under the lid.


3. Now let's deal with the filling. It is prepared simply - just mix cinnamon with sugar.


4. Roll out the finished dough into a rectangular layer 50 * 30 cm in size and 5-7 mm thick.

If it sticks to the rolling pin, dust it with flour.

Then grease it with vegetable oil and sprinkle the filling with their sugar and cinnamon on top. Next, from 2 sides, bend the dough to the middle, as shown in the photo, and again coat this layer with vegetable oil.


5. Fold the dough in half again and flatten slightly with your hands. Next, divide it into 10 pieces of 5 cm.


6. Now press each piece in the middle (but without cutting) with a dough scraper or knife. Next, tighten the edges, twist and secure the ends. Form the rest of the products in the same way.


7. Line a baking sheet with baking paper greased with vegetable oil. The blanks will increase in volume during baking, so place them at some distance, leaving a gap. Let them stand for a while and then brush with beaten egg yolk. And put in the oven for 20 minutes at 190 degrees.


8. By the way, every time I have to cook a double portion of the dough, since such buns fly very quickly among my household!


Cooking sinabon buns with cream at home

I fell in love with Sinabon at first sight. Oh, how many different types of such buns I cooked, but this particular recipe fell in love. It's all about the dough and cream. The dough simply melts in your mouth, and the cream is curd-creamy, especially tender, perfectly impregnating pastries. I can describe the advantages for a long time, so it’s better now to tell you how to cook.


Ingredients:

Dough:

  • flour - 800 g;
  • milk - 300 ml;
  • melted butter - 100 g;
  • eggs - 2 pcs;
  • sugar - 2 tbsp;
  • salt - 1 tsp;
  • dry yeast - 9 g.

Filling:

  • cinnamon - 10 g;
  • sugar - 1 glass;
  • soft butter - 50 g.

Cream:

  • soft butter - 50 g;
  • cottage cheese - 100 g;
  • powdered sugar - 4 tbsp;
  • lemon juice - 1 tsp

Ingredients:

1. In a bowl, mix melted butter, eggs, salt and sugar. Then add milk, yeast there and gradually add flour. Knead such a dough that will not stick to your hands. Let it rise a little in a warm place for 1-1.5 hours.


2. To make the filling, simply mix the sugar and cinnamon in a small bowl.


3. When the dough is infused, roll it into a rectangle 5-7 mm thick. Then grease it with soft butter with a brush and sprinkle the prepared stuffing on top.


4. Then divide the roll into equal pieces about 5 cm wide and place them on the baking sheet cut side up.

Press down lightly on top of each piece with your fingers.

Bake for 20-30 minutes at 180 degrees.


5. And now it's the turn of the cream. Put cottage cheese, softened through a sieve, butter, powdered sugar, lemon juice in a bowl and mix thoroughly until smooth. Instead of a pastry syringe, we will use a plastic bag. Cut off a corner of it with scissors and put the cream.


6. Without removing the baked products from the baking sheet, coat them with this cream in this way, in a zigzag way - from top to bottom. Ready! Now you can brew tea and enjoy the amazing taste.


Video on how to bake beautiful cinnamon and sugar buns in the oven

In the presented video, you can see firsthand all the steps of the process of making cinnamon buns with sugar. At first I was interested in their unusual shape. But after trying it, I was also surprised by their taste and aroma, and they show up well when they are still warm and fresh. I just love eating them with fresh milk.

What I love most about these rolls is the airy, tender pulp, and their shape is also pleasing to the eye - it enchants and looks appetizing. As for the yeast dough, you won’t have to mess around with it for a long time, it’s quite easy to knead it. Try it and you will see for yourself! If you have questions, ask in the comments and share the article on social networks.