Estonian Cinnamon Buns
2 servings
40 minutes
Estonian cinnamon rolls are delicate pastries with a delightful aroma that have rooted in Estonian cuisine and become a popular dessert. This recipe combines soft yeast dough with a rich spiced filling made of cinnamon, sugar, and butter. During baking, the rolls take on a beautiful braided shape that makes them not only tasty but also aesthetically pleasing. They acquire a golden crust and fill the home with warmth and coziness. Historically, such rolls may have been inspired by Scandinavian baking traditions, but Estonians adapted them into their unique style. They are perfect for morning coffee or evening tea time, creating an atmosphere of homey comfort and enjoyment.
1
Dissolve the yeast in warm (but not hot) milk and let it sit until bubbles form on the surface of the milk.
- Dry yeast: 15 g
- Milk: 120 ml
2
Melt 30 g of butter, beat it with the yolk, add flour and salt, pour in milk and yeast, and knead the dough by hand. The dough should be firm yet soft.
- Butter: 30 g
- Egg yolk: 1 piece
- Wheat flour: 300 g
- Salt: pinch
3
Transfer it to an oiled bowl, cover with a towel, and leave in a warm place for 1-2 hours.
4
Mix 50 g of butter with 3-4 tablespoons of sugar and cinnamon until smooth.
- Butter: 30 g
- Sugar: 4 teaspoons
- Ground cinnamon: 1.5 teaspoon
5
After an hour (or two), knead the dough by hand and roll it out to a thickness of 0.7 cm.
6
Spread the prepared filling on the dough sheet and roll it up.
7
Cut the rolled-up roll in half lengthwise, leaving the tip uncut.
8
Join the 2 halves and connect the ends to form a closed circle.
9
Grease with the remaining butter-sugar-cinnamon mixture before sending to the oven (to clarify the technique, we insert a picture). Then place on a baking sheet and bake at 200 degrees for 20-25 minutes. In the last 5 minutes, reduce the temperature to 180 degrees.
- Sugar: 4 teaspoons
10
Remove from the oven and sprinkle with powdered sugar.
- Sugar: 4 teaspoons