Cinnamon Rolls - General Cooking Principles
Many people love cinnamon buns for their delicate flavor and delicate flavor, which is achieved only by adding cinnamon. Most often, pastries are made from yeast dough, for which they take flour, milk, eggs and yeast (dry or fresh). Of the listed ingredients, knead the dough and leave to “fit.” An important role is played by the shape of cinnamon buns, because it is always nice to have a beautiful, appetizing treat. To achieve the classic form of cinnamon buns, you need to roll the dough into a layer, then roll out of it roll and cut it into several pieces. Cinnamon buns can also be made from puff or yeast-free dough.
Cinnamon Rolls - Preparing Food and Dishes
In order to bake cinnamon buns, you will need: a bowl, a rolling pin, a sieve, a small cup and a baking tray. Cinnamon buns can also be baked in a slow cooker or bread maker.
Sieve flour before cooking. Milk needs to be heated, and butter - to melt. It is important to measure the right amount of sugar, starch (if used) and cinnamon.
Cinnamon Roll Recipes:
Recipe 1: Cinnamon Buns
These puffed cinnamon buns will surely delight all family members! According to the recipe, buns are baked from yeast dough, which ultimately turns into an incredibly tasty pastry with a pleasant “cinnamon” taste.
- 1 egg;
- A pound of flour;
- 120 g of sugar;
- A glass and a half of milk;
- 1 tsp. dry yeast;
- 85 g butter;
Milk a little warm, dissolve sugar in it and pour dry yeast. Leave on for 14-15 minutes. Melt 2 tablespoons of butter and add to milk, then break an egg into it. Gradually add flour and knead the dough. Leave the “approach” for an hour and a half. Melt the remaining butter. Divide the dough into 3 parts, roll each into a thin layer. Splash with butter, sprinkle with a mixture of sugar and cinnamon. Spread the second layer of dough on top, just fluff and sprinkle with a mixture of cinnamon and sugar. Do the same with the third layer. Fold three layers of dough in half and cut into large triangles. Leave for half an hour. Smear cinnamon buns with egg and sprinkle with sugar. Bake at 185 degrees for about 28-30 minutes (until golden brown).
Recipe 2: Icing Cinnamon Buns
Cinnamon buns for this recipe are incredibly tasty, fluffy and fragrant - a real feast for all the sweet tooth! However, you need to remember about calories and try not to eat buns at night.
- Flour - half a kilo;
- 90 ml of vegetable oil;
- A bag of dry yeast;
- 2 eggs;
- 140-150 g of sugar;
- A tablespoon of brown sugar;
- 250 ml of milk;
- 2 tablespoons of starch;
- Some salt;
- 130 g butter;
- 2 tsp. cinnamon;
- A spoon of powdered sugar;
- 30 ml of heavy cream;
- 5 ml of vanilla liqueur (or vanilla essence).
In the sifted flour pour yeast. Milk to warm and pour in it sunflower oil. Mix 1 egg with salt and two spoons of sugar. 460 g of flour mixed with beaten egg milk. Stir the dough intensively until it becomes non-sticky. Sprinkle the table with flour and form a ball of dough on it. Roll the bowl in flour and put in a large bowl. Wrap a bowl of cling film and a towel, place in a preheated oven for 20 minutes. Baked butter (70-75 g) grind with 50 g of flour, 100 g of sugar, starch and brown sugar, add cinnamon. Roll out the dough into a large rectangle, brush with oil and evenly spread the filling. Wrap the roll and cut into 12 parts of 5.5 cm. Spread the cinnamon buns on a baking sheet and leave for 20 minutes. Brush with an egg. Bake in an oven heated to 190 degrees for about 30 minutes. Melt 25 g of butter, add vanilla liqueur, icing sugar, pour in cream, whip thoroughly. Hot rolls with cinnamon pour over the icing.
Recipe 3: Cinnamon Rolls and Ginger
Such appetizing and fragrant cinnamon and ginger buns will brighten up even the gloomiest day. A feature of this recipe for cinnamon buns is that ginger is added to the yeast dough. Ingredients Required:
- 20 g of fresh yeast;
- 150 ml of milk;
- 110 g of sugar (50 g of them in the dough);
- 350 g of flour;
- 55 g butter or margarine;
- 1 egg;
- A teaspoon of grated ginger;
- A spoon of cinnamon.
Heat the milk, dilute the yeast, 2 tablespoons of flour and 24-28 g of sugar. Remove the mixture in a warm place before the formation of "cap". Add salt, 25 g of sugar, grated ginger, brew, flour, melted butter and break an egg into flour. Knead the elastic dough, cover the bowl with cling film and remove for 1 hour. Roll out the dough into the floor thickness of a centimeter. Cut large circles 6 cm in diameter. 7 circles spread out so that each covers part of the other. Collapse the “construction” roll and cut in half. The result should be “flowers”. Leave the buns for 20-25 minutes. Spread eggs with buns and sprinkle with a mixture of sugar and cinnamon. Bake for 20-25 minutes at 175 degrees.
Cinnamon rolls - secrets and tips from the best chefs
- Cinnamon can be added to the filling itself, or it can be mixed with sugar and sprinkled with buns smeared with egg;
- To make a “lightweight” version of baking, you do not need to add milk and eggs to the dough;
- If desired, cinnamon buns can be coated with icing sugar powder and cream.