Manna 

Flavored cinnamon rolls. Butter cinnamon rolls

Hello dear readers of the culinary blog. Surely each of you, at least once in your life, had a chance to eat buns with cinnamon. The taste of butter dough literally melting in your mouth and the enchanting aroma cannot be forgotten.

Let's all together today, bake this wonderful dessert for evening tea.

There are a huge number of recipes for cooking, some like to bake buns from puff pastry, others prefer kefir dough. However, I suggest making a yeast dough with milk, because the classic cinnamon roll is made from it.

Difficulties with baking will not arise even for those who have never dealt with baking, because the entire cooking process will be painted in as much detail as possible.

And here we are starting to disassemble the recipe for buns made from yeast dough with cinnamon, which we will use for cooking.

Ingredients:

Dough:

1. Wheat flour - 0.5 kg;

2. Milk - 0.2 l;

3. Granulated sugar - 0.07 kg;

4. Butter - 0.05 kg;

5. Egg - 2 pcs .;

6. Yeast - 10 g;

7. Salt - 1/3 tbsp. l .;

Filling:

1. Granulated sugar - 0.1 kg;

2. Cinnamon - 0.02 kg;

3. Vanillin - 1 tbsp. l .;

4. Butter - 0.05 kg;

5. Yolk - 1 pc .;

Cooking method:

1. Pour milk warmed up to 40 degrees into a deep dish.

2. Add granulated sugar, yeast, salt.

3. Pour in a handful of flour, stir, the consistency of the dough should resemble pancake dough.

4. Remove to heat for a quarter of an hour, and wait until the yeast enters the active phase, the dough will increase in volume, and many small bubbles will appear on the surface.

5. Add eggs and melted butter. Please note that the oil is not too hot, the temperature over 50 degrees has a detrimental effect on yeast. If you add very hot ingredients you can ruin the whole dough and it will stop growing.

6. Be sure to sift the flour through a fine mesh sieve. Combine it with the rest of the ingredients.

7. Knead a plastic dough.

8. Place the dough in a bowl, cover with a kitchen towel or cling film and heat for 40-50 minutes. Knock down the grown dough and set it up again.

9. Mix granulated sugar with cinnamon and sprinkle on a thick layer of dough.

10. Melt the butter and grease the rolled dough. Try not to leave unlubricated gaps. It is very convenient to do this with a silicone brush, but if you do not have one, you can do with a regular brush with natural bristles.

11. Sprinkle flour on a cutting board and roll out the dough into a layer approximately 5 to 10 mm thick.

12. Form the dough into a tight roll.

If you roll out the dough on parchment paper, it will be much easier to roll.

The parchment acts as a makeshift rug and you can form a yeast dough roll just like you make sushi. As a result, the finished product will be neat and evenly dense along its entire length.

13. Cut the roll into equal pieces.

Let's start baking:

14. With this set of products, approximately 11-12 rolls are obtained.

15. Grease a baking tray with oil or cover with parchment paper. Arrange the buns, cut side up. Cover with a towel or napkin and let them separate for 30 minutes.

16. When the buns come up, brush with egg yolk.

17. Bake the cinnamon rolls in the oven at 180 degrees for 30 minutes.

To keep the finished products soft and airy, cover them with a towel on top, as soon as you remove them from the oven.

Sprinkle icing sugar on slightly cooled baked goods and serve.

Bon Appetit.

We hope you succeed, and you will use this recipe more than once.

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There are times when a blues suddenly rolled over, unreasonable or there are grounds for this, it does not matter, the main thing is to somehow raise your mood, you need to please yourself with something. And what can be better suited for this purpose than fresh, soft baked pastries, or rather aromatic hot, spicy cinnamon rolls and soft creamy glaze, also known as cinnabon buns? Immediately I want to draw the attention of those who are on a diet and plan to fit into their favorite jeans by the end of the month, close this recipe and do not look at provocative photos of cinnabons, because neither baked goods in general nor these particular cinnamon buns in any way contribute to a decrease in kilograms and centimeters. On the contrary, Cinnabon buns are very good for gaining weight, because they are very high in calories and do not fit into the concept of a healthy diet. But despite the fact that these buns are harmful, on the other hand, they are still very tasty, and if you also add a cup of aromatic freshly brewed coffee to them, in general you will get beauty. In general, one has only to bite off a soft spicy cinnamon bun, any blues will go away immediately, well, or at least slightly decrease.

Do you know why these cinnamon buns are called Cinnabon(in runet they are also often called Sinabon, with one letter "n")? This is the name of a chain of bakeries of the same name that specializes in cinnamon buns. Cinnabon Company ( Cinnabon) was founded in the USA in 1985, by now the chain of bakeries has spread all over the world, and their soft, sweet, such unhealthy Cinnabon buns are very popular among the population. The name "Cinnabon" is such a play on words, cinnamon (from English) is cinnamon, and bone (from Latin) is good. The Cinnabon company itself claims that some influential professional publication has included Cinnabon buns in the list of 50 main pleasures of life. So let's not deny ourselves the pleasure, at least occasionally, to delight ourselves with a fragrant cinnamon roll... And if there is no Cinnabon bakery chain in your city, or you just want to eat a warm bun while sitting at home in a warm robe and soft slippers, I suggest you cook the same buns at home.

I will not write that here you will find the classic, the most correct cinnabon buns recipe since The company keeps the recipe for making the classic cinnabon a secret, and we can only guess how close to the original all those recipes that are in huge quantities on the Internet and promise that this is the real recipe. Before sharing the recipe with you, I tried how different cinnamon bun recipes, I experimented a lot with the ingredients and their quantity, and settled on this option. Yes, perhaps the recipe is somewhat different from the one by which the real Cinnabon is baked, and the quality of the ingredients in the chain of bakeries, for sure, may differ from ours. But I can say for sure that the buns are very tasty.

Cinnabon Cinnamon Rolls are made from butter yeast dough. Butter - means that the dough contains a lot of sugar and fat. Do not be afraid of the combination of "yeast dough", in fact, there is absolutely nothing complicated in its preparation. There are only a few important points here, if you observe them, you will definitely get excellent soft airy buns, I will write about them below. In general, a lot of letters about ingredients and yeast dough will follow. If you think that you are already well versed in this, just skip this text and go directly to the description of the cooking process.

Ingredients

For yeast dough
  • flour 400 g
  • egg 1 PC.
  • butter 40 g
  • milk 70 g
  • warm water 70 g
  • dry yeast 6 g (or 18 g live)
  • sugar 40 g + 1 tsp
  • salt 1/2 tsp
For filling
  • butter 50 g
  • Brown sugar 90 g
  • ground cinnamon 10 g (1.5 tablespoons)
  • cocoa powder 10 g (2 tablespoons)
  • ground ginger 3-4 g (1/2 tablespoon)
  • ground cardamom 1/2 tsp
For glaze
  • cream cheese 75 g
  • powdered sugar 100 g
  • milk 15 g (1 tablespoon)
  • cognac 7-8 g (1/2 tablespoon)
First, a little about the ingredients

The main spice in these buns is, of course, cinnamon, and naturally, the more flavorful your cinnamon is, the more flavorful the buns will be, so let's start with a little cinnamon. In general, those packets of ground seasoning that are sold in our stores and are called "Cinnamon", in fact, are not cinnamon. Real (Ceylon) cinnamon is grown in Sri Lanka and Western India, and what is sold in abundance in our stores is "Chinese cinnamon" or "cassia", it is grown in China, Vietnam and Indonesia. It is a different plant, it is related to real cinnamon, but still it is not it. I will not go into this topic in great detail now, moreover, I could not find information about what is put in a real Cinnabon cinnamon or still cassia. It is only known that a certain variety of Makara is used in Cinnabon, which is grown in the mountains of Indonesia, which means it may well be cassia. In general, if you can find real Ceylon cinnamon - great! If you buy it in a regular store, I recommend buying several bags (as a rule, they are not expensive) and choose the one that has the most pleasant aroma and taste. I liked the taste and smell of Dr. Oetker cinnamon most of all, it has a slightly sweet taste and a rather pronounced aroma. And some of the samples that I bought were almost odorless at all and had a bitter taste.

Now about sugar. The recipe uses brown cane sugar. I think a common question will be: is it possible to replace it with white? In general, cane sugar melts longer than regular white sugar, and it seems that there is a possibility that white sugar will melt quickly, flow strongly and you may get a tasteless burnt caramel crust on the bottom of the buns. But I once, for lack of cane sugar, replaced it with white in this recipe and, to be honest, did not notice much difference. So it's up to you, but if white sugar starts to flow, you will already know what the problem is.

If you do not, or for some other reason, you do not want to put ginger and cardamom in the filling, do not put it, just replace them with the same amount of cinnamon.

Important points when making yeast dough:

1. Yeast must be fresh, not in the sense of the type of yeast, I do not mean that you must take live compressed yeast. No, dry ones will do, the main thing is that they are not old. And this is important both for live yeast (do not use those that have been in your refrigerator for a long time, which have expired or they have turned brown), and dry. If the bag of yeast has been open for a long time, then, most likely, the yeast has already died. Because, they are very hygroscopic and, if the yeast is not hermetically sealed, they very quickly pick up moisture from the environment, and after gaining moisture, they begin to wake up. And since there is no food around, they die. So, if you have any doubts about the freshness of the yeast, it is better to buy a new package.

2. You need a warm place where the dough will rise. The ideal temperature for this is 28-30 ° C, now in many modern ovens there is a mode when the light is just turned on (I don’t know if there is such a mode in gas ovens, in electric ovens, as a rule, there is), usually in this mode the oven heats up like times up to about 30 ° C. But, before you put the dough to rise in the oven in this setting, you should make sure that it does not get very hot, otherwise you can ruin the whole dough. Also, just a kitchen table can be a warm place, when using good yeast, the usual room temperature is enough for a normal rise of the dough, the main thing is that there are no drafts in the kitchen, you should not open windows and vents in the kitchen in which the dough rises. And for more confidence, you can wrap the container with the dough with a towel.

3. The yeast dough must be kneaded well. During prolonged kneading, gluten begins to develop in the flour (another name is gluten - a protein contained in wheat flour), it makes the dough more elastic and affects the structure of future baked goods. In order for the gluten to develop well, you need to knead the dough for at least 10 minutes, while you need to stretch it repeatedly and then fold the dough piece. As a result, it should stop sticking to your hands and the work surface, and it will also begin to stretch well and will not tear.

4. Time. Yeast dough takes some time to rise well, but it doesn't make the cooking process more difficult, does it? In this recipe, you will not need to knead the dough (stirring the dough during fermentation), you just need to wait a couple of times until the dough rises.

Well, and, of course, the key to success is high-quality ingredients, but this, I think, is important when preparing any dish. You see, there is nothing difficult in preparing such a yeast dough.

I made 10 not very large buns from a given number of ingredients.

Preparation

First, we will prepare the bun dough. Here are all the ingredients we need for this. The water should be slightly warm, about 30 ° C. If it gets colder, the yeast will work slower and you will have to wait longer. At a temperature of 50 ° C, yeast ceases to function, respectively, if you put it in very hot water, it will simply die and the dough will not rise. At the same stage, I recommend removing the egg from the refrigerator, rinsing it with warm water and leaving it at room temperature so that when we add it to the dough, it is no longer too cold.

As I wrote earlier, today we make yeast dough, it contains a lot of sugar and butter, and fats and sugars in large quantities inhibit yeast, i.e. it is difficult for them to raise such a dough. Therefore, we will first create a favorable environment for the yeast in which it is activated and further it will be easier for it to work. Dissolve 1 teaspoon of sugar and yeast in warm water (about 30 ° C). This slightly sweet warm liquid is an excellent medium for yeast to work. Stir until the yeast is completely dissolved. If the yeast is good, then almost immediately, after mixing, the liquid will begin to bubble a little. We leave them in a warm place for 10-15 minutes.

Put butter, salt, sugar (40 grams) into a separate container and pour milk. We heat everything mutely in the microwave or in a water bath. You do not need to heat it very much, otherwise you will have to wait a long time until it cools down, it is enough to heat it up to melt the butter. Mix well until the salt and sugar are completely dissolved. We leave this mixture for now, let it cool down a little.

After 10-15 minutes, after we activated the yeast, the liquid should have become covered with a thick bubble foam and maybe even slightly increase in volume. If this happens, then the yeast is working well.

Mix the yeast mixture with the cooled (up to about 30-40 ° C) oil mixture.

Add the egg and mix everything well.

Add flour, be sure to sift it. This is important for yeast dough, because when sifting, we not only get rid of lumps and other possible impurities in the flour, but also enrich it with oxygen, the dough with such flour rises better.

We begin to knead the dough. First, just mix everything in a bowl, until all the ingredients are combined, then spread it on a floured surface and knead the dough for at least 10 minutes: just stretch it, and then fold it in half and press firmly against the table with your hand, then turn the dough 90 degrees and stretch again and fold. The result is a smooth, pliable, elastic dough that doesn't stick to your hands. We return it to the bowl, cover with cling film and put in a warm place for 40-60 minutes.

While the dough is rising, prepare everything for the spicy filling.

Pour sugar into a small bowl, add cocoa and all the spices here. Again, I strongly recommend sifting spices and cocoa, because they often stick together in lumps and then can come across in this form in ready-made buns.

Mix the sugar and spices well, you can even use a whisk for better results. Melt the butter.

After 40-60 minutes, the dough should already rise well, for me it has increased in volume even more than twice.

Place the dough on a floured table and roll it out into a rectangle 4-7 mm thick. I have the size of a rectangle - 30x40 cm. Lubricate the rolled dough with melted butter, leaving a couple of centimeters from one of the edges of the long side not smeared. Try to distribute the oil evenly so that no dry parts remain, but there should be no puddles of oil either. It is convenient to distribute the melted butter with a silicone brush, but you can just do it with a spoon. Sprinkle the dough with the spicy mixture, trying to distribute evenly. Do not sprinkle the mixture on the edge that is not oiled.

The spicy mixture can be rolled a little on top with a rolling pin, so it will pour less when rolling the dough and cutting buns.

We begin to gently and tightly roll the dough into a roll. We will twist from the long side, opposite to the one that we left unlubricated and not sprinkled, i.e. this clean edge should be the last to twist. You need to twist it as tightly as possible, try not to leave voids. Lift the already twisted part of the roll a little, pulling it slightly in the opposite direction and then twist it tightly again. If the ends of the rolls begin to crawl out in the form of cones, just set them back with your hand, forming a flat side. Due to the fact that we did not grease or sprinkle the edge that is rolled last, it will stick better.

Put the roll upside down. With a sharp knife (it seems, you can cut it with a thread, but I haven't tried that), cut our roll into equal parts, about 4-5 cm wide.I cut the roll into 10 pieces of 4 cm each.

We cover the form in which we will bake with baking paper and lay out our buns, leaving a space of 2-3 cm between them.The buns will still increase quite a lot in size, so if you put them too close, they stick together, and you get one big bun. We cover the form with a towel or cling film and again, now for the last time, put them in a warm place for 20-30 minutes.

While the buns are warm, prepare a soft cream cheese frosting for them.

Add powdered sugar to the cream cheese, mix until smooth. Then add milk and brandy and mix again. It should not be a thick, homogeneous cream. I just mixed everything with a fork and everything was perfectly mixed, but since the consistency of different cream cheeses may differ, you may have to use a blender or mixer to get a uniform state of the glaze.

This is how my buns increased after 25 minutes. We put them in an oven preheated to 175 ° C for 20-30 minutes. As soon as the buns are well browned, we take them out of the oven. It is important not to overexpose here, otherwise they may turn out dry.

Here they are, beautifully toasted buns. You see, they have increased even more in volume.

We immediately grease hot buns right in the mold with glaze. Due to the fact that the buns are still hot, the icing will drip slightly and saturate our buns a little, making them even tastier and more tender.

Hot Flavored Cinnamon Rolls Eat right away while they are still hot, along with a cup of freshly brewed coffee. And forget for a while about what harm they will do to your figure, enjoy the taste! If you have anything left for tomorrow, store them in a closed container so that they do not get chapped, and before you eat them, warm them up a little in the microwave.

But what a beautiful cut the buns turned out to be. Enjoy and Bon Appetit!

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 baked goods - the smell of this popular spice quickly spreads throughout the house and instantly awakens the appetite of lovers of home culinary masterpieces.

The five most commonly used ingredients in recipes are:

The spice goes well with fruits, especially apples, although you don't need to prepare the filling for baking at all. Some recipes for cinnamon buns, just at the mention of a zucchini, honey, etc. But all 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, a snail, a bun. In principle, it all depends on your imagination, any idea can be embodied in a real culinary miracle.

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

Now I crush fresh yeast into sweet milk. In such a nutrient medium, they will begin to work quickly and create soft and fluffy dough in the future.


After 15 minutes, I drive chicken eggs into the dough. I use both the protein and the yolk right away. Stir and beat 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 pour in half and stir the dough.


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


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


I leave it for a couple of hours. For safety, I cover the bowl with a towel. The dough will become 2-3 times higher and very porous, as in the photo. This will also 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 across into rose buns 3-4 centimeters thick.


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


I put the finished fragrant, ruddy buns on a plate to cool.


I serve cold and brew hot tea.


If you arrange a family tea party, then only with such buns that smell of cinnamon and just their appearance cause an appetite.