Cinnamon Buns
9 servings
60 minutes
Cinnamon rolls are the true embodiment of coziness and warmth in Russian cuisine. Their history roots back to the traditions of home baking when the aroma of fresh buns filled homes, creating a festive atmosphere. The soft, airy dough with a hint of sweetness combined with spicy cinnamon offers unparalleled delight. The pastry takes the shape of an elegant 'chrysanthemum,' while the sugar sprinkle adds a subtle caramel note. These rolls are perfect for morning tea or coffee and make a wonderful treat for family evenings. Their taste is a harmony of sweetness, spices, and tenderness that brings us back to childhood memories of grandmother's pies. They are best enjoyed fresh and warm when the dough remains soft and the cinnamon filling reveals its full beauty.
1
Mix the yeast with salt, add milk and sugar, and stir. Then add softened margarine, followed by flour. Place the dough in the refrigerator for 5-6 hours, then start working with it.
- Dry yeast: 2 teaspoons
- Salt: 0.5 teaspoon
- Milk: 1 glass
- Sugar: 11 teaspoons
- Margarine: 200 g
- Wheat flour: 3 glasss
2
Make balls from the dough, roll them into ropes. Roll the ropes into flat cakes, spread with filling, and roll into a roll.
3
Roll the dough into a snail shape and make cuts along the snail with scissors.
4
Sprinkle the obtained 'chrysanthemums' with sugar (a little). Place the buns on a baking sheet greased with margarine.
- Sugar: 11 teaspoons
- Margarine: 200 g
5
Bake in a preheated oven at 180 degrees until golden brown.