Moscow cinnamon bun
6 servings
90 minutes
Moscow bun with cinnamon is a fragrant, airy treat from Russian cuisine. Its history traces back to the tradition of baking sweet goods that flourished in Moscow. The main highlight is the sweet dough with a subtle spicy aroma of cinnamon that creates coziness and warmth. The bun has an original heart shape symbolizing home comfort and care. Outside is a crispy golden crust; inside is a tender, soft structure with thin layers of dough soaked in sugary sweetness. It is enjoyed with tea, coffee, or milk, savoring the harmony of flavors. Thanks to the syrup, the bun gains a shiny glaze and further reveals its caramel note. It’s an ideal choice for breakfast or a heartfelt family tea gathering.
1
Sift the flour into a deep bowl.
- Wheat flour: 500 g
2
Add 1 teaspoon of salt.
- Salt: 1 teaspoon
3
Add 100 grams of sugar.
- Sugar: 200 g
4
Break the eggs.
- Chicken egg: 2 pieces
5
Add dry yeast.
- Dry yeast: 10 g
6
Cut the softened butter into cubes and add to the dough.
- Butter: 100 g
7
Pour warm milk.
- Milk: 320 ml
8
Mix all the ingredients well.
9
Knead the dough for 7-10 minutes until it is elastic. Place it in a warm place for 30 minutes.
10
When the dough rises well, knead it again before shaping.
11
Divide into fifteen equal balls and cover with plastic wrap.
12
Mix 50 grams of sugar with cinnamon.
- Sugar: 200 g
- Cinnamon: 3 g
13
Roll each ball of dough into an oval flatbread.
14
Sprinkle with sugar and cinnamon on top.
- Sugar: 200 g
- Cinnamon: 3 g
15
Roll into a tube and secure the ends.
16
Make a longitudinal cut and unfold in the shape of a heart.
17
Place the pastries on a baking sheet lined with parchment paper. Bake in a preheated oven at 200 degrees for 15-20 minutes until the dough is golden.
18
Prepare sugar syrup. Mix 50 grams of sugar and 50 ml of water, bring to a boil while stirring constantly.
- Sugar: 200 g
- Water: 50 ml
19
Generously coat the ready pastries with syrup.
20
Serve at the table.