Cinnamon Buns
12 servings
80 minutes
Cinnamon rolls are a classic American dessert that has captured the hearts of food lovers worldwide. Their history is rooted in European baking traditions, but they found true triumph in the USA, becoming a symbol of home comfort. The fluffy yeast dough infused with the warm aroma of cinnamon and caramel sweetness creates a unique flavor that evokes nostalgic memories. With their golden crust and tender texture inside, these rolls are perfect for cozy breakfasts and heartfelt tea gatherings. They can be topped with chocolate glaze for added depth of flavor. This is not just baked goods; it's a true delight that fills the home with warmth and the aroma of fresh baking.
1
For the test, slightly melt the butter, add water and milk (24–30 degrees). Add the remaining ingredients according to the recipe and continue to prepare like regular yeast dough: make a starter (if the yeast is 'wet'), knead, and place in a warm area covered with film to rise twice.
- Butter: 120 g
- Water: 0.3 glass
- Milk: 1 glass
- Chicken egg: 2 pieces
- Vanillin: 1 teaspoon
- Salt: 0.5 teaspoon
- Sugar: 0.5 glass
- Dry yeast: 7 g
- Ascorbic acid powder: 1 tablespoon
- Wheat flour: 4.5 glasss
2
For the filling, take the butter out of the fridge when the HP is already on. Mix sugar with cinnamon.
- Butter: 120 g
- Sugar: 0.5 glass
- Ground cinnamon: 30 g
3
Roll out the prepared dough on a well-floured surface of 40x60 cm to a thickness of 4-5 mm (I have 20x30 and slightly thinner). Mark a line 2-4 cm from the long near edge (for sealing). Spread margarine without going beyond the marked line. Evenly sprinkle with the sugar-cinnamon mixture, slightly 'press' the sugar with your palm. Roll tightly (pulling the dough) into a roll, pinch the seam, and place seam-side down on the table. Trim the roll evenly on one side, mark cutting spots about 4-4.5 cm wide, and cut into 'logs' about 5-6 cm with a SHARP knife. Line the form with parchment and place the 'snails' with a 2-3 cm gap from the edges and each other. Cover with a towel or film and let rise in a warm place until doubled in size (about 1 hour). After proofing, the buns should almost touch each other and the edges of the form. Bake for 15 minutes at 155 degrees with airflow or 20 minutes at 170 degrees without airflow until slightly browned.
- Margarine: 120 g
- Sugar: 0.5 glass
- Ground cinnamon: 30 g
4
When the buns are ready, pour them with chocolate glaze: cocoa powder - 3 tablespoons, sugar - 3 tablespoons, sour cream - 2 tablespoons, butter - 50 grams. Mix sugar, cocoa and sour cream together. Place on low heat and stir constantly until boiling. Then add the butter and cook until melted; remove from heat and cool to room temperature before spreading on the product.
- Sugar: 0.5 glass
- Ground cinnamon: 30 g
- Butter: 120 g