There are times when the blues suddenly set in, whether it’s for no reason or whether there are reasons for it, it doesn’t matter, the main thing is to somehow lift your mood, you need to please yourself with something. And what could be better suited for this purpose than fresh, soft baked goods, or rather fragrant hot, spicy cinnamon rolls and soft buttercream frosting, also known as Cinnabon buns? I would like to immediately 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 photographs of Cinnabons, because... Neither baked goods in general nor these specific cinnamon rolls contribute in any way to reducing kilograms and centimeters. On the contrary, Cinnabon buns are very good for weight gain, because they are very high in calories and do not fit into the concept of a healthy diet. But despite how unhealthy these buns are, on the other hand, they are still very tasty, and if you also add a cup of aromatic freshly brewed coffee to them, the result will be absolutely beautiful. In general, all you have to do is take a bite of a soft, spicy cinnamon bun, and any blues will immediately go away, or at least decrease a little.
Do you know why they are called cinnamon rolls? Cinnabon(in RuNet they are also often called Sinabon, with one letter “n”)? This is the name of the bakery chain of the same name, specializing specifically in cinnamon rolls. Cinnabon Company ( Cinnabon) was founded in the USA in 1985, by now the network of bakeries has spread throughout the world, and their soft, sweet, unhealthy Cinnabon buns are extremely popular among the population. The name “Cinnabon” is a play on words, cinnamon (from English) means cinnamon, and bone (from Latin) means good. The Cinnabon company itself states that some influential professional publication included Cinnabon buns in the list of the 50 main pleasures of life. So let's not deny ourselves the pleasure, at least occasionally, of pleasing ourselves with fragrant cinnamon bun. 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 prepare the same buns at home.
I won’t write that here you will find the classic, the most correct Cinnabon buns recipe, because The company keeps the recipe for making the classic Cinnabon a secret, and one 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 so many different cinnamon roll recipes, experimented a lot with the ingredients and their quantities, and settled on this option. Yes, perhaps the recipe differs in some way from the one used to bake a real Cinnabon, and the quality of the ingredients in the bakery chain may certainly differ from ours. But I can say for sure that the buns turn out very tasty.
Cinnabon cinnamon rolls prepared from rich yeast dough. Butter means that the dough contains a lot of sugar and fat. Don’t be afraid of the combination “yeast dough”; in fact, there is absolutely nothing complicated in its preparation. There are only a few important points here, if observed, you will definitely get excellent soft airy buns, I will write about them below. In general, what follows will be a lot of letters about ingredients and yeast dough. If you think that you already understand this well, just skip this text and go straight 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 teaspoon
- salt 1/2 teaspoon
For filling
- butter 50 g
- Brown sugar 90 g
- ground cinnamon 10 g (1.5 tbsp)
- cocoa powder 10 g (2 tbsp. spoons)
- ground ginger 3-4 g (1/2 tbsp)
- ground cardamom 1/2 teaspoon
For the glaze
- cream cheese 75 g
- powdered sugar 100 g
- milk 15 g (1 tbsp)
- cognac 7-8 g (1/2 tbsp)
First a little about the ingredients
The main spice in these buns, of course, is cinnamon, and, naturally, the more flavorful your cinnamon, the more flavorful the buns will be, so let's first understand a little about cinnamon. In general, those bags of ground seasoning that are sold in our stores and called “Cinnamon” are not actually 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. This is a different plant, it is related to true cinnamon, but it is still not it. I won’t go into this topic in great detail now; besides, I couldn’t find information about whether they put cinnamon or cassia in a real Cinnabon. It is only known that Cinnabon uses a certain variety of Makara, 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 choosing the one that has the most pleasant aroma and taste. I liked the taste and smell of Dr. Oetker cinnamon the most; it has a slightly sweet taste and a rather pronounced aroma. And some of the samples that I bought had almost no smell at all and had a bitter taste.
Now about sugar. The recipe uses brown cane sugar. I think a common question will be: can it be replaced with white? In general, cane sugar takes longer to melt than regular white sugar, and there seems to be a possibility that white sugar will melt quickly, flow a lot, and you may end up with a tasteless, burnt caramel crust on the bottom of the buns. But I once, in the absence of cane sugar, replaced it with white sugar in this recipe and, to be honest, I didn’t notice much of a difference. So it's up to you, but if white sugar starts leaking, you'll already know what the problem is.
If you don't have it, or for some other reason you don't want to put ginger and cardamom in the filling, don't add it, just replace it with the same amount of cinnamon.
Important points when preparing yeast dough:
1. The yeast must be fresh, not in the sense of the type of yeast, I do not mean that you must take live pressed yeast. No, dry ones will do, as long as 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, that have expired or have turned brown) and for dry ones. If a packet of yeast has been left 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 gain moisture from the environment, and having gained moisture, they begin to wake up. And since there is no food around, they die. So, if you have even the slightest doubt 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 many modern ovens have a mode where the light is simply turned on (I don’t know if there is such a mode in gas ovens, as a rule, there is such a mode in electric ovens), usually in this mode the oven heats up as times up to approximately 30°C. But before you put the dough in the oven to rise at this setting, you should make sure that it does not heat up very much, otherwise you may ruin the whole dough. Also, a warm place can simply be a kitchen table, if you use good yeast, ordinary room temperature is enough for the dough to rise normally, the main thing is that there are no drafts in the kitchen, you should not open windows and vents in the kitchen in which you are raising the dough. And for greater confidence, you can wrap the container with the dough in a towel.
3. 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 and then fold the piece of dough several times. As a result, it should stop sticking to your hands and work surface, and will also begin to stretch well without tearing.
4. Time. Yeast dough needs some time to rise well, but this doesn’t make the cooking process any more difficult, right? In this recipe, you will not need to knead the dough (mixing the dough during the fermentation process), you will only need to wait a couple of times for the dough to rise.
And, of course, the key to success is quality ingredients, but I think this is important when preparing any dish. You see, there is nothing complicated in preparing such yeast dough.
I got 10 not very large buns from this amount of ingredients.
Preparation
First we will prepare the dough for the buns. Here are all the ingredients we will need for this. The water should be slightly warm, about 30°C. If it's too cold, the yeast will work slower and you'll have to wait longer. At a temperature of 50°C, yeast stops its vital activity, therefore, if you put it in very hot water, it will simply die and your dough will not rise. At this point, I recommend taking the egg out of the refrigerator, washing it with warm water and leaving it at room temperature so that when we add it to the dough, it will not be 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 lift such dough. Therefore, we will first create a favorable environment for the yeast, in which they are activated and it will be easier for them to work further. Dissolve 1 teaspoon of sugar and yeast in warm water (about 30°C). This slightly sweet warm liquid is an excellent environment for yeast to work. Stir until the yeast is completely dissolved. If the yeast is good, then almost immediately after stirring the liquid will begin to bubble a little. Leave them for 10-15 minutes in a warm place. 
Place butter, salt, sugar (40 grams) in a separate container and pour milk. We heat everything slightly in the microwave or in a water bath. You don’t need to heat it up too much, otherwise you’ll have to wait a long time for it to cool down; heat it enough to melt the butter. Mix well until the salt and sugar are completely dissolved. Leave this mixture for now, let it cool a little. 
About 10-15 minutes after we activated the yeast, the liquid should have become covered with a thick, bubbly foam and maybe even increased slightly in volume. If this happens, then the yeast is working well. 
Mix the yeast mixture with the cooled (to about 30-40°C) oil mixture. 
Add the egg and mix everything well. 
Add flour, being 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 will rise better. 
Let's start kneading the dough. First, just mix everything in a bowl until all the ingredients are combined, then put it on a floured surface and knead the dough for at least 10 minutes: just stretch it, then fold it in half and press it firmly against the table with your hand, then turn the dough 90 degrees and stretch again and fold. As a result, we will get a smooth, pliable, elastic dough that does not stick to our hands. Return it to the bowl, cover with cling film and place 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. Again, I strongly recommend sifting spices and cocoa, because they often stick together in lumps and can then be found in this form in finished buns. 
Mix the sugar and spices thoroughly; you can even use a whisk for better results. Melt the butter. 
After 40-60 minutes, the dough should have risen well; for me it has even more than doubled in volume. 
Place the dough on a floured table and roll it out into a rectangle 4-7 mm thick. My rectangle size is 30x40 cm. Grease the rolled out dough with melted butter, leaving a couple of centimeters on one of the edges of the long side uncoated. Try to distribute the oil evenly so that there are no dry parts left, but there should also be no oil puddles. It’s convenient to spread the melted butter with a silicone brush, but you can just use a spoon. Sprinkle the spice mixture over the dough, trying to distribute it evenly. Do not sprinkle the mixture on the edge that is not oiled. 
You can roll the spicy mixture on top a little with a rolling pin, so it will crumble less when folding the dough and cutting the buns. 
We begin to carefully and tightly roll the dough into a roll. We will twist from the long side opposite the one that we left ungreased and unsprinkled, i.e. This clean edge should be the last to curl. You need to twist it as tightly as possible, try not to leave any voids. Slightly lift the already rolled part of the roll, slightly pulling it in the opposite direction and then twist it tightly again. If the ends of the rolls start to come out in the form of cones, simply push them back in with your hand, forming a straight side. Due to the fact that we did not grease or sprinkle the edge that is curled last, it will stick together better. 
Place the roll edge down. Using a sharp knife (it seems like you can cut it with a thread, but I haven’t tried it) we cut our roll into equal parts, about 4-5 cm wide. I cut the roll into 10 parts, 4 cm each. 
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 will stick together, and you will end up with one big bun. Cover the mold 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 and mix until smooth. Then add milk and cognac and mix again. The result should be a thin, homogeneous cream. I mixed everything just with a fork and everything mixed perfectly, but since the consistency of different cream cheeses may differ, you may have to use a blender or mixer to get a homogeneous state of the glaze. 
This is how my buns got bigger in 25 minutes. Place them in an oven preheated to 175°C for 20-30 minutes. Once the buns are nicely browned, remove them from the oven. It is important not to overcook here, otherwise they may turn out dry. 
Here they are, beautifully toasted buns. You see, they have increased even more in volume. 
Grease the hot buns directly in the pan with glaze. Due to the fact that the buns are still hot, the glaze will flow slightly and slightly saturate our buns, which will make them even tastier and more tender. 
Hot fragrant cinnamon rolls eat immediately before they get cold, along with a cup of freshly brewed coffee. And forget for a while about the harm they will cause to your figure, enjoy the taste! If you have any left over for tomorrow, store them in a closed container to prevent them from drying out, and warm them up briefly in the microwave before eating. 
But what a beautiful cut the buns turned out to be. Enjoy and bon appetit! 
Hello dear readers of the culinary blog. Surely each of you, at least once in your life, has had the opportunity to eat cinnamon buns. The taste of the butter dough literally melting in your mouth and the enchanting aroma cannot be forgotten.
Let's all together bake this wonderful dessert for evening tea today.
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 yeast dough with milk, because the classic cinnamon roll is made from it.
Even those who have never dealt with baked goods will not have any difficulties with baking, because the entire cooking process will be described in as much detail as possible.
Now let’s start looking at 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 heated to 40 degrees into a deep bowl.
2. Add granulated sugar, yeast, salt.
3. Add a handful of flour, stir, the consistency of the dough should resemble pancake dough.
4. Place in a warm place for a quarter of an hour, and wait until the yeast enters the active phase, the dough increases in volume, and many small bubbles appear on the surface.
5. Add eggs and melted butter. Please note that the oil is not too hot; temperatures above 50 degrees have a detrimental effect on yeast fungi. If you add very hot ingredients you can ruin the whole dough and it will stop rising.
6. Be sure to sift the flour through a fine mesh sieve. Combine it with the rest of the ingredients.
7. Knead into a plastic dough.
8. Place the dough in a bowl, cover with a kitchen towel or cling film and keep warm for 40 - 50 minutes. Knead the risen dough and let it rise again.
9. Mix granulated sugar with cinnamon and sprinkle thickly onto the greased layer of dough.
10. Melt the butter and brush the rolled out dough. Try not to leave unsmeared gaps. It is very convenient to do this with a silicone brush, but if you don’t have one, you can get by with a regular brush with natural bristles.
11. Sprinkle a cutting board with flour and roll out the dough into a layer approximately 5 - 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 will act as a makeshift mat, and you can form a roll of yeast dough, 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. This set of products makes approximately 11-12 buns.
15. Grease a baking tray with butter or line it with parchment paper. Place the buns cut side up. Cover with a towel or napkin and let them sit for 30 minutes.
16. When the buns are ready, brush with egg yolk.
17. Bake cinnamon rolls for 30 minutes in an oven preheated to 180 degrees.
To ensure that the finished products are soft and airy, cover them on top with a towel as soon as you take them out of the oven.
Sprinkle the slightly cooled pastries with powdered sugar and serve.
Bon appetit.
We hope everything worked out for you and you will use this recipe more than once.
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Rich yeast buns remind many of childhood, when you come to the village to visit your grandmother, and she is already standing on the doorstep with these fragrant pastries. Today we will talk about how to make such delicious and rich cinnamon and sugar buns.
Easy cinnamon roll recipe
Kitchenware: baking tray; deep bowl; whisk; silicone brush; tea spoon; tablespoon; shoulder blade; rolling pin; cutting board; scissors; kitchen towel; parchment paper; potholders; cutting board; serving utensils.
Ingredients
How to choose the right ingredients
To get a truly flavorful dish, it is best to buy cinnamon sticks and grind them at home. However, quite often we are deceived, and in stores, instead of real spice, cassia is offered both ground and in the form of sticks.
The danger of this situation is that cassia contains coumarin. in large enough quantities that it can be harmful to human health, so it is important to understand what such a spice really looks like.
- Cinnamon sticks are thin, fragile, uniformly light brown in color, always curled on both sides.
- When purchasing, it is important to pay attention to the country of origin. This product is made in Ceylon. If the manufacturer is China, Vietnam or Indonesia, you will buy cassia.
- If you have already bought a spice, but want to be absolutely sure that it is cinnamon, drop some iodine on the surface of a stick or a small amount of powder. If the place of contact with iodine becomes deep blue, it is cassia, but if it turns slightly blue, it is a real spice.
Step-by-step preparation
Preparing the dough
Preparing the dough and filling
Cooking buns
- The baking sheet can be covered with parchment paper, which is very convenient, because... It will remain clean after the baking process. Or sprinkle it with a thin layer of flour.
Before you start forming the buns, you need to take a board and grease its surface with either regular vegetable oil or melted butter. Also in a small bowl you need to beat a chicken egg (1 pc.), which will be needed to grease the buns before baking.
- You need to form small balls from the finished dough, it is advisable to knead them in your hands for a few minutes and place them on the prepared board.
- Next, roll out the dough ball into a small round layer 3-5 mm thick using a rolling pin.
- Grease the surface with melted butter, sprinkle evenly with the filling and make a tight little roll.
- Now, using scissors, make cuts from one part of the roll and connect its edges. You will end up with a cute flower-shaped bun. Do this with each round piece.
- Place all the preparations on a baking sheet, brush the surface with beaten egg so that a beautiful shiny crust forms on the surface.
- Place the baking sheet in an oven preheated to 180-190° for 20 minutes. As soon as they are baked, put everything in a beautiful dish and you can serve.
Bon appetit!
Video of making cinnamon rolls
I invite you to watch a video in which you can clearly see each stage of preparing such delicious and aromatic buns, and also make sure that making such goodies is quite simple and easy, even if you are a beginner and have never worked with yeast dough.
How to serve a dish and with what
Cinnamon rolls are very cute, fragrant and incredibly tasty. If you are expecting guests, such pastries will be an excellent option for a delicious tea party. It is also suitable for drinking tea in a close family circle on a day off, when you don’t need to run anywhere or rush.
It does not require any special serving, and to decorate the table, you can serve apples along with them, because... they go well with the aromatic spice.
Other possible preparation and filling options
You can prepare such a dish with a wide variety of fillings; poppy seeds lovers can try it, and if you are partial to dried fruits, you will definitely like it. If you love soft and juicy pastries, you will not leave anyone indifferent. Well, in order to slightly embellish everyday life, you can bake aromatic ones that can easily replace bread for first courses, especially borscht.
Do you like yeast baked goods? Share your favorite recipes. And when you use this recipe, send your feedback and leave comments.
There are probably no people who don’t like fresh, fluffy baked goods. After all, what is the incomparable aroma of fresh baked goods worth... Well, there’s nothing to say about the taste! I suggest making some wonderful cinnamon rolls. They will be a great addition to your morning coffee or tea. Delight your family with fragrant, fluffy baked goods.
Let's prepare the products according to the list.
Pour yeast and sugar (2 tsp) into a bowl with warm milk, stir until dissolved. Leave the yeast mixture alone for 10-15 minutes.
Break the eggs into a container for kneading the dough, add sugar and salt, stir well. Add soft butter and mix.
Pour in the yeast mixture and stir.
Gradually add flour and knead the dough, first in a container, and then on a table sprinkled with flour. Knead the dough for another 10 minutes.
Then put it in a bowl greased with a small amount of vegetable oil and place it in a warm place for 1.5 hours. The dough should double in volume.
Let's prepare the filling. Combine sugar and cinnamon in a bowl and stir.
Knead the risen dough a little.
Sprinkle the table with flour, roll out the dough into a rectangular layer approximately 50 by 35 cm, 5-7 mm thick. Grease with soft butter and sprinkle with cinnamon sugar mixture.
Fold the edges of the dough towards the middle and brush them with soft butter.
Now fold the dough in half and press it down a little with your hands.
Using a sharp knife, cut the dough into 10 pieces 5 cm wide.
Take a piece, lightly press in the middle without cutting (I used a plastic knife). While we are working with one piece of dough, cover the rest with film.
We take the edges with our hands and stretch the strip.
Then twist it slightly.
We mold the ends well and hide them under a bun.
Place the formed buns on a baking sheet covered with a mat or parchment, cover and leave to proof for 15-20 minutes. Before baking, brush the buns with beaten egg. Place the baking sheet in a preheated oven. Bake at a temperature of 180-190 degrees for about 20-25 minutes.
Fluffy and fragrant cinnamon buns are ready. Let them cool a little and serve.
Now you will learn how to prepare cinnamon rolls recipe with photos step by step from yeast dough, located below, under the description.
Absolutely, everyone loves to eat delicious food. And in general, few people will refuse delicious baked goods, well, not counting, of course, fanatical people who are constantly losing weight. By the way, even if you are on a diet, one delicious bun eaten in the morning will not harm your figure. After all, it is known that everything is good in moderation.
In passing, I would like to note that there are plenty of baked goods on our website, you can take a look, here are the most popular recipes from this category:
- – and for the rest of the goodies, look in the “” section, there is something to enjoy there.
Cinnamon rolls with yeast dough, a step-by-step recipe with photos, which I present on this page - this is a simple, extremely tasty and appetizing homemade cake. Both children and adults really like it, so you can’t go wrong if you prepare cinnamon rolls for a friendly family tea party.
You will need the most ordinary products for such baking, but the result will please literally everyone.
A recipe with a photo of cinnamon rolls will not give you any problems in preparation.
since everything here is described in great detail and step by step, even a novice housewife who has never dealt with yeast dough before can handle it.
The baked goods turn out very beautiful, in the shape of snails, with a shiny, frozen sugar crust that captivates and attracts with its appetizing appearance.
Yeast dough for cinnamon rolls can be kneaded very quickly and easily by hand or using a mixer. And preparing them, according to our recipe and step-by-step photos, will not be difficult. The result will amaze you - the airy, tender pulp, soaked in sweet sugar syrup, simply melts in your mouth.
Try making homemade cinnamon rolls, a step-by-step recipe with photos will help you with this.
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