Airy pastries with a delicate cinnamon flavor - what could be better for tea or coffee? Everyone loves such a treat, but not many take it.
Preparing yeast dough especially novice hostesses, it seems not only time consuming, but also a difficult process. In fact this is not true.
Would you like to eat and treat your loved ones with sweet aromatic pastries? Prepare cinnamon buns following our step-by-step recipes, which describe each action in detail.
General principles for making cinnamon buns using step-by-step recipes
• For baking pastry yeast dough is prepared. Even without having the skills to work with yeast, but accurately following the described step-by-step recipes and the specified proportions, you can easily make delicious, airy cinnamon buns. In addition, you should choose the right products and follow the recommended temperature conditions.
• Flour for home baking should be taken only in top grade. When using low-grade flour, the dough can float, and the products themselves will acquire a grayish tint. Flour must be sown using a rare sieve, and, as a rule, more than once. This allows you to saturate it with air, which makes baking light.
• Yeast. Dry or fresh, so-called pressed yeast is usually used. There is no particular difference in the products from these or other yeasts, but it is easier to work with dry ones. Yeast must be diluted in a warm sweetened liquid and kept warm until it is activated - lifted with a frothy cap. Sometimes flour is added to such a mixture in small quantities or a dough is prepared from half of the specified flour rate. The temperature of the liquid must be maintained not lower and not higher than 38 degrees, otherwise the yeast is not activated and the dough will not rise.
• Fat in the form of vegetable oil or margarine and eggs must be added to the dough for cinnamon buns. Sometimes, if the yeast mixture is prepared in water, sour cream interferes. Butter and margarine should not only be of high quality, but also have no smell. Fats are pre-melted over low heat, and they interfere in the dough only after cooling to room temperature. • Cinnamon is used in the form of fine powder. Spice is added to the filling buns. For more flavor, a small amount can be put directly into the dough.
• There are many options for the formation of cinnamon buns and such a process is described step by step in each recipe.
French cinnamon buns: a step-by-step recipe for Cinnabon
Ingredients:
• two selected eggs;
• 125 gr. quality margarine;
• a glass of milk;
• three glasses of flour;
• 50 gr. pressed yeast;
• a quarter cup of sugar.
Cream:
• sweet cream butter - 125 gr., It is possible to replace with flavourless margarine;
• 150 gr. Sahara;
• one and a half spoonful of starch;
• cinnamon powder.
Cooking Method:
1. Initially, you need to prepare a cream for the buns. Mix sugar with starch and cinnamon. Pour mixture to softened in
warm oil or margarine, mix to a pasty state.
2. Cooking dough. We warm up to 38 degrees milk and pour it into a bowl. With your fingertips, crumbling the yeast, stir until completely dissolved. Now we fall asleep sugar, again everything is well stirred - we give the crystals to completely dissolve. Add the melted, chilled margarine, pour in the eggs and part of the flour, shaken in a separate bowl.
3. Stir until smooth, gradually stir the remaining flour. We follow the test - it should well fall behind the palms, but also not be too tight.
4. Immediately after kneading, we separate the third from the dough and roll it out with a rectangular layer, centimeter thickness. On the surface of the resulting layer evenly smear a third of pre-cooked cream and wrap not too thick roll. We are preparing two more such blanks.
5. Covering the brazier with parchment paper and applying a very thin layer of vegetable oil on it. Cut the “rolls” into pieces, at least 4 cm wide, and spread them out on a baking sheet, cut down. We try not to minimize future buns. We decompose, slightly receding between them. Cover the pan with a towel, place for an hour closer to the heat. 6. Warming up the oven to the recommended 220 degrees, put in it a chafing dish with buns and immediately reduce the heat to 180 degrees. Cook for 15-20 minutes.
Cinnamon Apple Buns: A Step-by-Step Recipe for Baking Dough
Ingredients:
Opara
• fresh pressed yeast - 25 gr;
• three full spoons of flour;
• a glass of medium-fat milk;
• two spoons of sugar.
Dough
• a pound of high-quality flour;
• two eggs, selected;
• a quarter cup of sugar;
• “Peasant” butter - one third pack;
• bag of crystalline vanilla powder;
• 70 gr. thick sour cream.
Filling
• three large sweet apples;
• 30 gr. homemade, frozen cream or butter;
• sugar - 1/2 tbsp. l .;
• one third of a spoonful of cinnamon, freshly prepared powder;
• small lemon.
Additionally
• a spoon of milk;
• two egg yolks.
Cooking Method:
1. Cooking brew. Pour warm milk into a small container, add sugar to it and, mixing, dissolve all its grains.
Crumble and add the yeast, stir well again and pour the flour. Stirring with a whisk, break all her lumps. We cover the container with the bum web and set in heat for a quarter of an hour.
2. While the dough rises, we begin to prepare the dough. We sift flour into a deep bowl. Add vanilla, pinch salt, mix. In a separate container until homogeneous we razbaltyvayem eggs. We melt butter in a water bath and cool it to air temperature.
3. In the flour flour do hand deep funnel. Pour into her first eggs, then oil and brew. Initially, stirring with a spoon, then going to the manual batch, knead the dough. After collecting it in a ball, leave in a bowl under a linen towel for an hour and a half.
4. Prepare the filling. We clean the peel from apples, cut it in half and remove the core, cut into small cubes. Put it in a bowl and sprinkle with freshly squeezed lemon juice so as not to darken.
5. Sprinkle the pieces of apples with sugar, mix, put them in the pan with melted butter in it. Mixing, we extinguish the apple filling on a small fire for seven minutes. At the end add cinnamon, cool. 6. Crush the dough for five minutes, then cut into 20 balls. Roll them with half a centimeter thick cakes about 20 cm in diameter.
7. Take one such blank, center the glass and squeeze them a circle. Gently lift the separated “bezel” and temporarily set it aside.
8. On a circle of dough lay out a tablespoon of apple filling. Carefully, in order not to break, stretch the “bezel”, lay out its part around the filling, but twist the free one in the form of an eight and place it on top. In this way, we make buns from the remaining blanks.
9. At a short distance, lay out the future buns on the parchment laid by the parchment.
10. Cover with a towel, leave for a distance of up to a quarter of an hour. Then we grease yolks whipped with milk and place in a hot oven. We bake about 20 minutes.
Multi-Layered Cinnamon Rolls: A Step-by-Step Recipe for Powdered Yeast
Ingredients:
• high-quality wheat flour - 500 gr .;
• one egg;
• a glass of milk;
• half a cup of sugar;
• spoon of dry instant yeast;
• homemade butter, cream - 30 g. for dough and 50 gr. For filling;
• cinnamon.
Cooking Method:
1. Melt the butter on minimal heat and, overflow into the bowl, withstand cooling.
2. We warm the milk. Dissolve in it two full spoons of sugar with yeast. Keeping warm for at least a quarter of an hour.
3. The baked yeast mass that has come up is poured into a wide bowl. Add the cooled oil and stirred until the homogeneity of the egg, mix. Pour the sifted twice through a fine sieve flour, knead. After receiving a homogeneous dough, carefully punch on the table for ten minutes. Then we form a ball, put it back into the bowl and leave it for at least an hour.
4. Divide the rising dough into three equal parts and thinly roll it out to about 2 mm. Lubricate with melted, slightly warm oil, sprinkle with sugar, mixed with cinnamon, one of the layers. Cover it next and also lubricate and sprinkle its surface. Put the last layer on top, oil it, sprinkle with sugar-crisp mixture and it. We fold the stack of dough laid out in layers in half, cut into triangles. 5. Rub the bottom of the pan with vegetable oil or cover with parchment. We spread on the brazier blanks blanks, leave for half an hour. Be sure to cover the canvas and place it closer to heat, for example, to the oven turned on.
6. After the distance, lubricate the surface of the buns with an egg, sprinkle with additional sugar and place the baking sheet in the oven. Bake until rosy, about 20 minutes.
Chelsea - air cinnamon buns: a step-by-step recipe for glazed pastries
Ingredients:
Into the stuffing
• seedless raisins - 75 g;
• 15 gr. butter, sweet cream;
• dark sugar - 50 gr.
In the dough
• wheat flour - 560 gr .;
• spoonful of sugar;
• dry granulated yeast - 10 g;
• 375 ml of milk;
• half a spoon of cinnamon powder;
• nutmeg;
• two spoons of grated orange peel;
• 45 gr. thickened cream.
For glaze
• 240 gr. powdered sugar;
• oil, homemade - 15 gr .;
• two spoons of milk;
• instant coffee - three teaspoons;
• 3 tsp. liquid flower honey.
Cooking Method:
1. Dissolve yeast in warm milk. Add sugar, stir until it is completely dissolved. Pour a tablespoon of flour and mix thoroughly again - there should be no lumps in the yeast mixture. Cover with a napkin for 15 minutes, remove to a warm place.
2. With a minimum of fire, melt the butter and cool it, putting the saucepan with the fat in a wider bowl of cold water. You can do otherwise - to melt the fat in advance, so that he had time to cool down at the right moment.
3. Sift the flour twice, pour it into a spacious bowl. Add a pinch of nutmeg, orange peel, cinnamon and mix well.
We pour in the melted butter, then the yeast mixture which has risen by the cap. Stirring initially with a spoon, and then pressing it with hands, prepare a thick, soft dough. Put it on a table flushed with flour, knead until smooth, about 15 minutes.
4. Put the ball of dough in a bowl, cover the canvas and leave to rise for half an hour. Make sure that the bowl does not stand in the draft, if the room is cool, put the dough closer to heat - near the battery or the oven turned on. 5. Prepare the filling. Soak the raisins to swell in warm water, then dry slightly and mix with sugar.
6. We spread the dough almost doubled in volume on the table. Fill the flour, several times crush and roll out rectangular, centimeter thickness, layer.
7. Well lubricate the surface of the reservoir with melted, still warm oil, and scatter the raisin filling. Cut the dough into long strips, not less than 4 cm wide. We roll up the rolls and stack them, retreating by the thickness of the little finger, from each other, into a pastry lined with a roasting pan.
8. Cover the future buns with a linen napkin and leave for half an hour warm. Then put the brazier in a heated oven, bake until browning.
9. While the buns are baked, prepare the icing. In hot milk, dissolve coffee, cool. Sift powder into a deep bowl, pour in a coffee drink, add melted (cooled) butter and stir slowly.
10. Spread hot buns on the grill, lubricate their surface with honey, pour over the prepared glaze. Serve after cool.
Ensimadas - Spanish cinnamon buns: a step-by-step recipe for yeast pastries with apple-nut filling
Ingredients:
• a tablespoon of any honey;
• spoon of high-speed yeast;
• just over half a glass of milk;
• butter - 20 g .;
• 300 grams of high-grade flour;
• egg;
• 0.5 spoons of salt.
Into the stuffing
• 50 gr. finely chopped nuts;
• half a pack of “Peasant” oil;
• sugar or freshly prepared powder;
• two small sweet and sour apples;
• cinnamon powder.
Cooking Method:
1. Pour the milk into a small saucepan and warm it to a slow fire to 38 degrees. Dissolve the honey in it, then add the yeast and stir thoroughly with a whisk. The granules should be completely dissolved, if their part is stuck to the bottom - separate with a spoon and re-mix the mixture well. Putting the saucepan temporarily to the side - waiting for the formation of a mixture of foam caps. 2. In a cup, smooth the egg until uniform, melt the butter in a separate saucepan and cool it.
3. Mix the flour with fine salt and sift with a fine mesh sieve into a spacious bowl. In the center we make a wide funnel and pour the eggs and butter into it, then pour the risen yeast. Without delay, knead the dough, transfer it to the table and continue kneading for about ten minutes, until it stops sticking to the palms and becomes soft.
4. We grease a bowl with vegetable oil, we put dough in it, we cover with a cloth and we give well to approach - to double in volume.
5. While the dough reaches the desired state, we are engaged in filling. Peeled apples are cut into half-centimeter cubes and put in a saucepan with melted butter (30 oz.). Add the nuts, pour the icing sugar and cinnamon. Mix well, simmer for five minutes, then cool well. The remaining oil for the filling is melted in a separate dish, placing it on a small fire.
6. Well lubricate the table with melted or vegetable oil. Divide the dough into six equal parts and roll them into balls, cover with a cloth.
7. We take one such piece, we form from it a long sausage, which we roll out with a thin rectangular strip. Lubricate the surface of the resulting tape with melted butter and spread the filling over the entire length. Sprinkle with powdered sugar, roll up the roll and twist it in the form of a snail.
8. Spread the formed buns on a baking sheet, pre-grated or lined with parchment paper. We give it up, leaving it under the towel for half an hour and, gently so as not to precipitate, lubricate the surface with butter, it is possible with a mixture of yolk and milk.
9. Bake, soaking 180 degrees, put in a preheated oven. Baking time depends on the power of the oven. It usually takes no more than 20 minutes.
10. Shake a hot baking dish with a broiler on the grill and immediately sprinkle with powdered sugar.
Cinnamon Rolls: A Step-by-Step Recipe
Ingredients: • drinking water - 220 ml;
• 6 gr. granulated yeast;
• fresh egg;
• three and a half spoons of sugar;
• spoon ripper;
• 330 gr. sour cream, high fat;
• spoon of vanilla powder.
Additionally
• another egg;
• 3 scoops of sugar;
• vanilla (powder) - 1/2 tsp;
• five tablespoons of ground cinnamon;
• oil, refined.
Cooking Method:
1. Heat the water, pour it into a deep small container, mix it with yeast and sugar. Ensure that the yeast granules and sugar grains are completely dissolved.
2. Yeast mixture, together with risen foam, pour into a wide bowl, add a little salt, not more than a pinch. We put sour cream in it, pour vanilla and ripper, mix.
3. We cut in the same bowl 300 gr. flour, pour in a loose egg and knead the dough. Be sure to pound it on the table. Soft elastic dough should not stick to the palms.
4. Putting the ball-shaped dough into a lightly moistened bowl with oil, leave it to warm until it rises. Be sure to cover with a linen napkin or towel.
5. We rise the risen, dense and slightly moist dough into 16 pieces, roll them up with balls, spread on a table powdered with flour. Do not forget to cover the canvas, so as not to become airborne.
6. Roll out one of the balls with a rectangular cake, no more than 5 ml thick. Lubricate with vegetable oil, sprinkle with a mixture of sugar and cinnamon and roll on the broad side into a roll. Then we bend it in the middle, with a seam inward and slightly incise from the side of the bend.
7. We shift the preparation of the buns onto a baking sheet moistened with butter; in the place of the cut we turn the dough upwards.
8. With the addition of sugar and vanilla, beat the egg. Lubricate the surface of the future buns with a mixture and immediately put the pan in the oven, heated to 170 degrees. Ten minutes later, when the dough has risen, increase the heat to 180 degrees and bake the muffin for 20 minutes.
Cooking tips and helpful tips for step-by-step recipes for cinnamon rolls
• Dry yeast can be replaced with fresh pressed and vice versa. To correctly calculate the ratio of dry to compressed yeast, you need to triple the specified amount of dry yeast. To find out how much you need to take dry - the recommended rate of fresh yeast should be divided into three.
• For baking baking, it is recommended to take alcoholic fresh yeast. When replacing fresh yeast granulated, it is best to take high-speed, produced long granules. Baking will not have the characteristic yeast flavor and taste.
• The proportions of replacement of fresh yeast dry in spoons: 25 gr. fresh (natural) yeast = 1 tbsp. spoon granular;
