Swede cinnamon rolls. Cinnamon rolls from yeast dough with cream

Many people add cinnamon to the Turks when boiling kava, which gives it a special subtlety. You can prepare original buns with cinnamon and cardamom, you can guess the ravliki.

During the hour of fasting, you can make sweet buns - the dough does not contain eggs and milk, as the recipe calls for. And you can be careful with the cucumber. Of course, such a bun will not have such a brightly expressed relish, but even the post will bring out the singer’s boundaries.

Remember that the calorie content of whiskey is high, which means that you should eat it in the first half of the day. Kavu chi tea bazhano piti without cucru. These buns are delicious with compote and fruit juice, as well as chicory.

warehouses

Boroshno - 420-450 g;
Milk – 0.8-1 tbsp.;
Drizhzhi – 12-15 g;
Cinnamon – 2-2.5 tbsp.
Tsukor sand – 80-90 g;
Sil – des. l.;
Cardamom – 1-1.5 tsp.

Cinnamon roll recipe

As you know, the recipe does not require a large amount of ingredients. Sometimes buns fail without eggs.

So, how to prepare bun pies:

Disintegrate the yeast into warm milk, add 60 g of zucchini, add two tablespoons of beard and set aside for 15-20 quillins for fermentation.
Add well to the dough, add salt and knead. Then add cardamom and 70 g of softened butter to the masa. Knead again. Knead with your hands until you get 20 minutes.
Take the dough into a bowl and place it in a deep container until it rises. The dishes need to be hermetically covered with a special grub liquid, and then left in a warm place for a year. It is necessary to apply the dough twice as much.
In a bowl, mix 2 tablespoons of zucchini and cinnamon.
When the dough is ready, knead it well with your hands and roll out a square of approximately 40 cm. Spread the surface with softened top butter (25 g), extending around the perimeter of each square a centimeter from the edge. Stir in the cinnamon-church mixture.
Turn the square around the roll, carefully squeezing the edges together. Using a very sharp knife, cut the roll on the trapezoid.
Line the deco with a baking paper, place the trapezoid buns there at intervals of 5 cm. Flatten the skin of the bun with a silicone spatula.
The skin of the bun can be greased with buttermilk, diluted with milk and sprinkled with cucumber. It's all for the bazhannyam.
The buns bake for about 20 minutes at a temperature of 210 degrees.

The axis is ready!

Whisk with cinnamon: what goes with it

The most appetizing combination is cinnamon with apple, simple and affordable. You can use fresh apples, apple puree and, especially, apple jam, where cinnamon is often added during the cooking process.

If you are not preparing licorice, then you can take advantage of the fact that cinnamon can easily be combined with pepper, bay leaf, cloves, and coriander. There is a perfect harmony with cardamom in any variety.

Cinnamon rolls are garnished, aromatic, savory, appetizing. Many years of work and dessert for a great company are ready, and what’s more, their work is one satisfaction.

Delicious!

Cinnamon bun pokrokovo with photo

It’s hard to resist saying that delicious buns made from yeast dough, prepared at home, are loved by absolutely everyone. And if you moisten the dough with cinnamon and vanilla, then those who follow the strings of the figure will not be able to resist such caresses.

The secret of the yeast bread is simple: sweet wheat flour, fresh yeast, bits of milk, olive oil and a garnish of misters. Today I had all the necessary “ingredients” in order and I prepared two types of licorice buns in the oven – cinnamon and vanilla.

Some gentlemen do not dare to bake delicious buns, fearing that the dough will turn out rotten, turn out crusty, and the labor process will take a lot of time and effort. I'll try to beat you. Following my simple recipe, yeast buns will come out wonderfully, and you can proudly serve them on the table for friends and family.

Information about the recipe

Kitchen: Homemade.

Method of preparation: vipichka in the spirit.

The late hour of preparation: 2 year 40 xv.

Number of servings: 10-12 .

Ingredients:

Tisto:

fresh milk – 250 ml
fresh yeast – 30 g
tsukor – 4 tbsp. l.
wheat bean (extra luxury variety - ideal choice for yeast bread) – 600 g
salt - sliver
egg (grade C1) – 1 pc.
vershkova butter – 120 g

Brown squeaky:

tsukor – 2 tbsp. l.
cinnamon - 0.5 tsp.

Vanilla sip:

vanilla zukor – 2 tbsp. l.

Method of preparation

Crumble the yeast into a small bowl (not a crushed one), stir in two tablespoons of the zucrin. Pour in half of the milk heated to 35-40 degrees, stir and let stand. A sign of the readiness of the steam and the sapiness of the yeast is a “cap” of stumps on the surface of the mixture.
While the yeast is “working,” sift the mixture thoroughly through a fine strainer into the bowl in which you mix the dough (in my case it’s the bowl of a dough mixer). Then add a pinch of salt, an egg and some extra zucchini. Melt 50 g of top butter|mastila|, mix it together. Pour in the milk that was lost and at the same time the yeast that was gained, add to the other ingredients.
Knead until thicker, rather than stiff, the dough is so that it “dies” (when mixed in the dough mixer, it gets into the bowl). Place the dough in a deep bowl (bowl), greased with olive oil, cover with a clean serving cloth. Place in a warm place for 60-70 minutes.
Knead the dough while it is standing. Place a bean bowl on the surface and place the dough on top. Mix bowls and yogurt.
Heat the oven to 35-38 degrees, placing a bowl of water on the bottom of the oven. Melt 70 g of vershkova butter, which you have left over. Using a sharp knife, cut the bun dough into two halves. Flatten one part of the raspberry, brush with melted butter and sprinkle with vanilla zest. Cut into slices 4-5 cm wide, and then crosswise. Roll up the cuticle into a roll.
Mix cinnamon and cucumber to combine. Flatten the other part of the dough, brush with oil, and then cover with a thin ball of cinnamon mixture. I cut this layer across so that the buns would come out larger (for my son, a great lover of cinnamon whiskey).
Line a sheet of baking paper and place the yeast buns on a new baking tray, one side at a time. Place in a warm oven for 25 minutes | until | The dough is ready again.
Brush off any excess top butter that has risen on the buns and return to the oven, setting the temperature control to 175 degrees.
Boil for another 25 minutes until golden brown.
Cover the sheet with a clean, dry towel and let cool. Using a fine strainer, sprinkle the buns with cinnamon powder.
I like to serve yeast bread with fresh cold milk, and you can serve it with tea, fruit juice or cocoa. Delicious!

You can heat the milk to a temperature of 35-37 degrees in a micro-furnace oven - this process takes 30-40 seconds at maximum intensity.
The middle of the rolled out dough can be sunburnt and a splinter of rosemary berries or trimmed with dried apricots, it will come out even more delicious.

I really need some buns, even if it’s not safe... The licorice is delicious, the licorice leads to great delights! I often call them not buns, but crooked ones, but I’m talking about myself, and more precisely about trying to create beautiful carved figures from dough)) Most of the buns come out to look like “ear” or “heart”.

The cinnamon buns made from yeast dough are especially suitable. Molding allows you to evenly distribute the aromatic filling, form the edges with a nice crunch, and the middle with a soft and rich texture.

To prepare cinnamon buns, prepare the ingredients following the list.

The dough should be prepared with dry liquid yeast, for example, simply mixed with beans. Knead it by hand or use other kitchen appliances, such as a bread maker. The order of importance lies in the model. Mine is quite rare, then. milk or water or melted butter.

Then salt, tsukor, goodness and the beast - drizhdzhi.

Possibly, the dough needs to be adjusted to the added beetroot. For the rest of the time, I’ll be steadily weaving thoroughly, if more is needed, I’ll call!

The dough may come out soft and elastic.

With the help of liquid yeast, the dough rises even quickly, literally after 20-30 minutes you can either rise the volume and date again, or immediately form the buns.

For the filling, melt a top of butter|mastila| and mix the zuccor and cinnamon.

Divide the dough into equal portions (6-8 pieces). Flatten a portion of the skin, brush with top butter and sprinkle with brown filling.

Roll the dough into a roll, fold it halfway and make a cut along the edge, not reaching 1.5-2 cm to the end.

Twist the bun by pressing it into a “heart” shape (or “voushok”). Place the workpieces on the surface and let them sit for another 10-15 minutes. It is recommended to grease the surface with a trowel or with a trowel and water, before doing everything else...

Then place the sheet with the preparations in the preheated oven and bake at 200 degrees until browned, about 20 minutes.

The cinnamon buns are ready. Have a nice tea!

Hello fellow readers of the culinary blog. Chantly, every one of you, at least once in life has had the opportunity to eat delicious cinnamon rolls. The taste that literally melts in the mouth of the delicious dough and the enchanting aroma is impossible to forget.

Let's enjoy this wonderful dessert together today before evening tea.

There are no recipes for preparing esnuya without any ingredients, some involve making buns from sheet dough, others are superior to dough made with kefir. However, I recommend making yeast dough with milk, and even the classic cinnamon roll is made from scratch.

It’s not a shame for those who have never been able to cope with their work, and the entire process of preparing schedules will be as clear as possible.

And now we’re starting to look for a recipe for delicious buns made from yeast dough with cinnamon, which you can use for cooking.

Ingredients:

Tisto:

1. Boroshno wheat – 0.5 kg;

2. Milk – 0.2 l;

3. Cucumber sand – 0.07 kg;

4. Oliya Vershkova – 0.05 kg;

5. Egg - 2 pcs.;

6. Yeast - 10 g;

7. Sil – 1/3 tbsp. l.;

Filling:

1. Cucumber sand – 0.1 kg;

2. Cinnamon – 0.02 kg;

3. Vanillin – 1 tbsp. l.;

4. Vershkov oil – 0.05 kg;

5. Zhovtok – 1 pc.;

Cooking method:

1. Pour milk into a deep bowl and heat it to 40 degrees.

2. Add pulp, yeast, and salt.

3. Whip up the beard, stir, the consistency of the dough makes it a dough for pancakes.

4. Place in a warm place for a quarter of a year and bake until the yeast enters the active phase, the dough thickens, and tiny granules appear on the surface.

5. Add eggs and melted butter. Make sure that the oil is not too hot; temperatures above 50 degrees are harmful to yeast fungi. If you add even hot ingredients, you can seal the entire dough until it stops rising.

6. Sift the beef thoroughly through a sieve with fine sieve. Combine it with other ingredients.

7. Knead until the dough becomes pliable.

8. Place the dough in a bowl, cover with a kitchen towel or grub butter and keep warm for 40 - 50 minutes. Beat the dough that has risen and set it again.

9. Mix the pulp with cinnamon and thickly coat a layer of dough.

10. Vershkov butter|mastilo| melt and spread the dough that has boiled. Be careful not to deprive the unsmeared enlightenments. It is very easy to use a silicone pencil, but alternatively you can get by with a regular pencil with natural bristles.

11. I’ll sprinkle the board with flour|boroshny| and roll out the dough into a layer approximately 5 - 10 mm thick.

12. Form the dough into a thick roll.

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

The parchment will act as a makeshift squeegee, and you can form a roll from the yeast dough, just as you would with sushi. As a result, the finished sauce will be neat and evenly thick throughout the entire day.

13. Cut the roll into new pieces.

Let's start before the viper:

14. This set of products yields approximately 11-12 buns.

15. Grease the deco for baking with oil or cover it with parchment paper. Place the buns facing up. Cover with a towel or serving cloth and let them sit for 30 minutes.

16. When the buns are ready, brush them with an egg wash.

17. Bake cinnamon rolls for 30 minutes in an oven set to 180 degrees.

To ensure that the sprouts are soft and crispy, cover the beast with a towel as soon as you remove it from the oven.

Sprinkle a little bit of cucumber powder onto the cake and serve.

Savory.

We hope that everything worked out for you and you will try this recipe more than once.

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