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Mouth-watering cinnamon rolls made from yeast dough. Cinnamon yeast cake Sweet cinnamon yeast cake


A simple recipe yeast cake with cinnamon Russian cuisine step by step with a photo. Easy to cook at home in up to 2 hours. Contains only 268 kcal.



  • Prep time: 15 minutes
  • Cooking time: up to 2 hours
  • Calorie count: 268 kcal
  • Servings: 6 servings
  • Complexity: A simple recipe
  • National cuisine: Russian kitchen
  • Type of dish: Bakery

Ingredients for six servings

  • Milk 150 ml.
  • Chicken egg 1 pc.
  • Fast acting yeast 15 g.
  • Cinnamon 1 tsp
  • Wheat flour of the highest grade 500 g.
  • Egg yolk 1 pc.

Step by step cooking

  1. For cooking yeast dough melt butter, cool a little, pour in warm milk (you can use spoiled milk or kefir). Pour in 2 teaspoons of sugar, a pinch of salt, mix and add crumbled fresh yeast, stir until they are completely dissolved. Pour in flour and knead a thick, but not tough dough.
  2. Put the dough in a warm place for 30-40 minutes so that it comes up.
  3. Put the dough that has come up on a floured surface and knead with your hands until it stops sticking to them, roll out the dough into a rectangle or square, sprinkle with ground cinnamon and sugar. Press the cinnamon and sugar into the dough a little with your hands or with a rolling pin.
  4. Roll the dough into a tight roll
  5. ... Cut the roll into pieces and place them in a round shape sprinkled with flour. The pieces of the roll are similar to roses; you can spread their "petals" a little.
  6. Place the cake in a warm proofing place to rise the dough again. Lubricate the surface egg yolk... Put the pie in an oven preheated to 180 degrees and bake for 25-30 minutes, until the pie is browned.
  7. The pie turned out to be very fluffy, soft and evenly baked. You can eat it by disassembling it into roses, or cutting it into segments like a cake.

Remove the butter from the refrigerator beforehand to soften. I took 200 grams (pictured), but this turned out to be a lot, so I indicate 100 grams.

Knead the softened butter with a fork

Add sugar to the butter

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

Roll one part of the dough into a medium thickness layer

We visually divide the filling into 3 parts. And grease the rolled dough with one of them.

We fold the dough with an envelope. First, we fold two sides to the middle.

Now turn the other two sides to the center.

Put the envelope aside for a while ... and roll out the second part of the dough and grease it with the filling in the same way.
Put the finished envelope on the center

Similarly to the first one, we fold the second envelope.

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

It's time to do the same with the rest of the third part of the test.
She did not shoot the process. The photo shows the result.

Now we knead the dough with our hands into a layer. Too subtle is not necessary. We try to make the layer square or rectangular

Cut the dough into strips

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

We put the resulting flagella on a baking sheet, wrapping it 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 believed that it would be difficult and troublesome to cook something tasty with her on my own. For this reason, for a long time, I diligently ignored most of the cinnamon baking recipes until I finally matured first to apple cinnamon tart and then to buns. Now I can say with complete confidence that you should not be afraid of cinnamon! It is definitely worth pampering relatives with such pastries more often. For starters, I recommend trying out these deliciously soft, fluffy and insanely aromatic buns with cinnamon 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 a special tenderness, lightness and porosity. Plus, such a dough does not stale for a long time. For the filling, you only need sugar and cinnamon. From such a minimum, simply gorgeous buns are obtained, the aroma of which literally drives you crazy! From the specified amount of ingredients, 8 buns are obtained, and, I confess, mine swept them away instantly, as soon as I finished taking the photo. :)

Ingredients:

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

How to make yeast dough cinnamon buns

First, put the dough, which will require yeast, milk, 2 tbsp. l. sugar and 0.5 tbsp. flour (I have a glass of 250 grams).


We dissolve the yeast in warm milk, add sugar to it and sift the measured flour. Knead the dough well and remove for 15 minutes in a warm place. I took milk of medium fat content, but 1% is quite suitable. Fatter milk is best diluted with water.


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


Then slightly warmed margarine and salt.


Knead the dough and add the remaining flour.


First, with a spoon (spatula), and then knead soft with your hands, elastic dough... If at first, when kneading, it sticks a little to your hands, then after 4-5 minutes. intensive kneading, the dough completely ceases to stick to the hands and work surface. Cover the kneaded dough with a towel or foil and send it up to the warmth.


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


After 40-60 minutes. we knead the grown dough and it is ready to work. Most often, cinnamon buns are formed into rolls, similar to the "Cinnamon" buns: a rolled layer of dough is sprinkled with filling, rolled into a roll, which is then cut into portioned rolls. It's pretty fast, simple, and easy. This method is suitable if you have no time at all or do not really want to mess with the formation of buns. But if time permits and there is a desire, I propose to form buns that are also simple, but effective. We cut the dough bun into 4 parts. Then we knead each part and give it the shape of a flat ball.


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


Roll the remaining balls of dough into flat cakes. We lay the cakes 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. 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 to the center. It is more convenient to bend the corners not all at once, but each separately. If the dough doesn't stick well, you can dip your fingers in flour - this should help.


And in order to completely securely fix 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 a silicone spatula handle.


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


We warm up the oven. Lubricate the buns that have come up with protein and bake at 200 ° C for 15 minutes.

Sprinkle the chilled buns with powder and serve. Enjoy!