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 take 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
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.
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.
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!
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.
Down with diets! How about making some wonderful sourdough cinnamon buns for afternoon tea? It’s just a pity that by the time you have your evening tea there won’t be a crumb left of the delicious baked goods – rest assured. But the appetizing, alluring aroma of cinnamon will “settle” in the apartment for a long time.
By the way, this smell reigns in Hindu temples, because according to the teachings of Ayurveda (“Knowledge of Life”), the essential oils released by this spice destroy harmful bacteria, disinfect food, and the smell of cinnamon will certainly attract good luck. Ancient knowledge about the healing properties of cinnamon spice has been confirmed by scientific research.
There are many successful recipes for baking with cinnamon - you can make the dough with kefir, milk, or even take a ready-made store-bought one.
The filling is also not limited to just spice and sugar - apples are great, you can experiment and add a little dried fruit, a little cottage cheese.
Apples and cinnamon go well with poppy seeds - here is one such example.
It will be delicious if you add a handful of raisins or finely chopped dried apricots, crushed nuts to the apples, and add a teaspoon of cocoa powder to the dough.
You don’t need to buy a lot of cocoa; a single-use bag for a cup of drink is enough. Be creative with the dough. For example, divide the prepared ingredients in half, let there be cocoa in only one half. When both parts of the dough are suitable, roll them into cakes, place the filling on one, cover with the other, roll into a tight tube, cut the roll into rings and place in the oven.
To prevent the dough from sticking to the cutting board, dust it with flour. You can roll out the cake directly on the countertop.
I have made so many buns for my family, but orders come again and again for buns with sugar and cinnamon. My family loves them the most. My husband enjoys making coffee, and I make tea or cocoa for myself and the children. This has even become a tradition.
Homemade baking is famous for the fact that it unites the whole family at one table. If you buy buns in a store, then it is unlikely that anyone will be in a hurry to sit down at the table. The whole secret lies in the fact that you bake the airy sweet pastry at home, which means the aroma spreads throughout all the rooms. It is this aroma that lures family into the kitchen.
Recipe information
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.
Apples and cinnamon seem to be made for each other.
Their taste and aromas combine so well that this tandem is considered a classic in cooking.
We suggest choosing sour apples.
If you like your baked goods sweeter, increase the amount of sugar in the recipe.
If you don’t want to bother with the dough, prepare buns of ready-made dough, here you can get creative with the shape to your heart’s content.
Please note - The semi-finished product does not defrost quickly, remove the package from the refrigerator in advance.
Do not use any “forceful” defrosting methods - the dough will stick together.
Baking is a section of cooking that amazes with the huge number of recipes and the number of fans. I hope today you won’t refuse to try soft brown cinnamon pies baked in the oven?
These cinnamon pies are very easy to make in the oven. 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 or more hours. 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.
Cooking method: in the oven.