Cinnamon rolls from yeast dough recipe. How to cook cinnamon buns from yeast dough according to a step-by-step recipe with a photo. Step-by-step recipe for yeast buns with apple and cinnamon

Recipes for delicious buns and bread

2 hours 30 minutes

340 kcal

5/5 (1)

It seems that there are no people in the world who do not like fresh pastries. What only the aromas of baking are worth, but there is nothing to say about the taste. A variety of buns will be the highlight of any breakfast, perfectly complementing morning tea or coffee and setting you up for a working mood or, conversely, for a leisurely day off.

Do not be afraid of yeast dough - cinnamon and sugar buns are easy to prepare and even a novice hostess can do. Choose the recipe that you like and delight your family with delicious cinnamon buns.

Easy cinnamon bun recipe

Kitchen appliances:

Ingredients

For the test

For filling

For brushing buns

eggs

1 PC.

How to choose the right ingredients

Almost any wheat flour is suitable for baking buns. We give only a few tips on choosing a variety.
If you want your buns to be fluffy and tender, choose premium or extra flour.
Coarse flour is also good. It is used in cooking for baking yeast dough products.
If you bake a lot, then the first grade flour is universal. Everything will turn out well from it: rolls, and pancakes, and pies, and pancakes.
When choosing dry yeast, pay attention to the packaging. It should be intact, without tears or holes. Remember that yeast is a living culture, they die from non-compliance with storage conditions: the dough using such yeast will not rise.
Yeast has a shelf life. The fresher the product, the more likely your dough will fit and your baked goods will be airy.

Cooking sequence

Cooking the dough

During this time, our dough should increase in volume by about 2 times.

Assembly and baking

Recipe video for cinnamon buns

Want to learn all the intricacies of making buns? Watch a short video.

How to decorate and how, with what to serve

Of course, homemade cakes are beautiful in and of themselves! If you like sweets, then sprinkle the buns with powdered sugar. Children especially love this presentation.
Warm buns are very tasty with slightly warmed milk. Your children will surely appreciate the taste of cocoa buns.
Buns are a great addition to breakfast: you can serve them with tea or coffee.
Rich sweet buns smeared with butter or chocolate. They are eaten with soft cream cheese or hard, unsalted cheeses.

Be sure to sift the flour this will make the bun dough fluffy and airy.
Experienced housewives believe that for a delicious yeast dough, you need to use not dry, but fresh yeast. To bake with fresh yeast, remember a simple formula: you need 3 times more yeast than dry yeast. Pre-fresh yeast is dissolved in a warm liquid (milk or water).
More yeast is needed if you have eggs in your recipe.
Yeast dough does not like temperature changes, and especially drafts. Therefore, in order for it to rise, determine for it a warm secluded place.
Yeast is a living fungus, so liquids that are too hot or too cold will kill them. If you are not sure about the temperatures, just take out the test items ahead of time. If they are at room temperature, the dough will work well.

When kneading the dough, you can use a food processor. However, experience has proven that hand-kneaded dough is more magnificent - apparently, the hostess still puts a piece of her soul into it!

Even if you knead the dough in butter, it would be useful to add a tablespoon of refined vegetable oil to it. It will facilitate kneading and give the dough elasticity.

cooking options

Do you want your dough to be perfect? Learn how to cook the most tender and fragrant.
If you like cinnamon rolls, you can diversify your Sunday breakfasts or have already become classics of cooking.
Love sweet? Then you will not be left indifferent.
Toppings can be very diverse. The main thing is that the recipe itself is affordable and simple, and absolutely everyone will like the result!

Buns with cinnamon and cream

How to make cinnamon buns a gourmet dessert for tea or coffee? Very simple! Cook them with cream. He will add juiciness to the buns, and turn a simple delicacy into an exquisite one.

Cooking time: 2.5 hours.
Servings: 13-14 pcs.
Kitchen appliances: oven, rolling pin, knife, kneading container.

The aroma of cinnamon in the kitchen will tell a lot. For example, about the fact that love and respect, care and the desire to do everything to make relatives happy live in this house. And buns with amazing fragrant cinnamon are prepared quite simply, if you follow exactly the recipes, a selection of which is placed in this material.

Yeast dough cinnamon buns - step by step photo recipe

The presented recipe will especially appeal to those with a sweet tooth who love the taste of fragrant cinnamon. After all, today we will cook luxurious buns with this spice. Do you think it's too difficult? Yes, it will take a couple of hours to create them. But the result is amazingly delicious pastries that are perfect for tea or cool milk. Its time to begin!

Your mark:

Cooking time: 1 hour 50 minutes

Quantity: 4 servings

Ingredients

Wheat flour: 410 g
Instant yeast: 6 g
Water: 155 ml
Salt: 3 g
Refined oil: 30 ml
Cinnamon: 4 tsp
Sugar: 40 g

Cooking instructions

The process of making cinnamon buns begins with the preparation of the dough. To do this, heat water (120 ml) to 34-35 degrees and add half a bag of yeast and coarse salt.

Stir the mixture well with a regular fork, then add sugar (10-11 g) and wheat flour (200 g).

We knead the first dough, form a ball out of it and leave it warm, not forgetting to cover it with a film so that it does not weather.

After 30 minutes, when the mass has increased significantly, return the dough to the table.

We crush it, after which in another bowl we mix the remaining sugar and flour together with boiling water.

Stir the sweet mixture until relatively homogeneous.

Sprinkling flour as needed, knead the main dough, which should easily fall behind your fingers.

Again we leave it under the film for 25-30 minutes, during which it will "grow" 2-3 times.

At the next stage, we crush the mass, divide it into 2 parts and roll out 2 rectangular layers up to 1 cm thick. Lubricate the surface with odorless sunflower oil and generously cover with fragrant cinnamon.

We roll the layer several times with a roll and cut it into 6 parts (length up to 6-7 cm). There will be 12 buns in total.

We pinch one side, form a round blank with our hands and lay it on a flat baking sheet with the seam down. By the way, it is advisable to grease the surface of the baking sheet with oil or cover it with baking paper. In addition, it is important to sprinkle the future cinnamon buns with the same oil and sprinkle with white sugar.

We cook pastries in the oven, setting 180 degrees, for 10 minutes, and then turn on the upper fire and bake for another 10 minutes.

Cinnamon rolls are ready to serve. It's time to make tea.

Puff pastry cinnamon bun recipe

The easiest recipe suggests taking ready-made puff pastry. Indeed, it is very convenient, because you do not need to mess around with the batch for a long time. Real puff pastry is very capricious, it requires experience and skill, therefore it is not always possible even for very experienced housewives. Ready-made semi-finished products, which are sold in shops and supermarkets, will help surprise guests without any problems.

Products:

Puff pastry yeast - 1 pack;
Chicken eggs - 1 pc;
Cinnamon - 10-15 gr;
Sugar - 50-100 gr.

Cooking algorithm:

The first step is to defrost the dough. Cut the bag, unfold the layers, leave at room temperature for a quarter of an hour (maximum half an hour).
In a small bowl, mix the sugar and cinnamon until smooth, the sugar will take on a light brown hue and a cinnamon flavor.
Cut the dough into strips, the thickness of which is 2-3 cm. Gently sprinkle each strip with sugar mixed with cinnamon. Roll each one up and place vertically.
The oven is recommended to warm up. Lay future buns on a baking sheet.
Beat the egg with a fork until smooth, using a culinary brush, grease each bun.
Such cinnamon buns are baked almost instantly, therefore, it is advisable not to stray far from the oven.

Approximately 15 minutes will be needed for baking, the same time is enough to make tea or coffee and invite your beloved family for a tasting.

How to make Cinnabon - delicious cinnamon buns with cream

The authors of cinnabon, buns with fragrant filling and cream that melts in your mouth, are the father and son of Comena, who decided to come up with the most delicious delicacy in the world. Today, their invention occupies a worthy place in the list of the 50 leaders of world culinary. And although the secret of cinnabon has not yet been fully disclosed, you can try to make buns at home.

Products for the test:

Milk - 1 tbsp;
Sugar - 100 gr;
Yeast - fresh 50 gr. or dry 11 gr;
Chicken eggs - 2 pcs;
Butter (not margarine) - 80 gr;
Flour - 0.6 kg (or a little more);
Salt - 0.5 tsp.

Filling products:

Brown sugar - 1 tbsp;
Butter - 50 gr;
Cinnamon - 20 gr.

Cream products:

Powdered sugar - 1oo gr;
Cream cheese, such as Mascarpone or Philadelphia - 100 gr;
Butter - 40 gr;
Vanillin.

Cooking algorithm:

To begin with, prepare a classic yeast dough from the indicated ingredients. First, dough - warm milk, 1 tbsp. l. sugar, add yeast, stir until dissolved. Leave for a while until the dough starts to rise.
In a separate bowl, beat the eggs, salt and add the oil, which should be very soft.
Now directly dough. First mix the dough and the butter-egg mixture, you can use a blender.
Add flour, stir first with a spoon, then with your hands. A smooth and homogeneous dough is a signal that everything is done correctly.
The dough should rise several times, for this put it in a warm place, cover with a linen napkin. Knead from time to time.
The preparation of the filling is very simple. Melt the butter, mix with brown sugar and cinnamon. Now you can "decorate" buns.
Roll out the dough very thinly, the thickness should not exceed 5 mm. Lubricate the layer with the prepared filling, do not reach the edges, roll into a roll to make 5 turns (as it should be according to the cinnabon recipe).
Cut the roll into pieces so that the buns do not lose their shape when cutting, use a very sharp knife or fishing line.
Cover the form with parchment, lay the buns not tightly. Leave room for another lift.
Put in a hot oven, the baking time is individual, but you need to focus on 25 minutes.
The final touch is a delicate cream with vanilla flavor. Whisk the ingredients together and keep in a warm place so that the cream does not harden.
Cool the buns a little. With a silicone brush, spread the cream over the surface of the cinnabon.

And who said that a gastronomic paradise cannot be created at home? Cinnabon buns prepared with your own hands are the best confirmation of this.

Delicious cinnamon and apple buns

The arrival of autumn usually guarantees that the house will soon smell of apples. This is a signal to housewives that it's time to cook pies and pies, pancakes and buns with these tasty, healthy and fragrant garden gifts. The following recipe is accelerated, you need to take ready-made yeast dough. From fresh you can cook immediately, puff yeast - defrost.

Products:

Dough - 0.5 kg.
Fresh apples - 0.5 kg.
Raisins - 100 gr.
Sugar - 5 tbsp. l.
Cinnamon - 1 tsp

Cooking algorithm:

Pour raisins with warm water for a while to swell, rinse thoroughly and dry with a paper towel.
Peel apples from pits and ponytails. The skin can not be removed. Cut into small pieces, mix with raisins.
Sprinkle the table with flour. Lay out the dough. Roll out using a rolling pin. The layer should be thin enough.
Spread the filling evenly over the layer. Sprinkle with sugar and cinnamon. Roll up the roll. Cut with a super sharp knife.
The second option is to first cut the dough into strips, and then for each - put apples with raisins, add cinnamon and sugar. Collapse.
It remains to grease the baking sheet with melted butter, lay out the buns, leaving gaps between them, as they will grow in size and volume. Brush with beaten egg for a nice golden color. Send to hot oven.
25 minutes is too long to wait (but you have to). And the delicious aromas that will instantly spread throughout the kitchen and around the apartment will bring the whole family together for an evening tea party.

Easy and delicious cinnamon and raisin buns

Cinnamon is a versatile product, it adds an amazing flavor to any dish. There are even recipes for salting mackerel at home, where the specified spice is present without fail. But in the next recipe, she will accompany the raisins.

Products:

Yeast puff pastry - 400 gr.
Sugar - 3 tbsp. l.
Cinnamon - 3 tbsp. l.
Seedless raisins - 100 gr.
Chicken eggs - 1 pc. (for greasing buns).

Cooking algorithm:

Leave the dough at room temperature to thaw.
Pour raisins with warm water to swell. Drain and dry.
Mix cinnamon and sugar in a small bowl.
Then everything is traditional - cut the dough into long strips, thickness - 2-3 cm. Put raisins evenly on each strip, sprinkle with cinnamon-sugar mixture on top. Carefully wrap the rolls, fasten one side. Put finished products upright.
Beat the egg with a fork. Brush the egg mixture onto each bun.
Warm up the oven. Send a baking sheet with buns. Lubricate it or lay parchment beforehand.

30 minutes, while the buns are baked, both the hostess and the household will have to endure. Just enough time to set the table with a beautiful tablecloth, get the most beautiful cups and saucers, brew herbal tea.

Cinnamon buns are one of the most beloved recipes that have not lost their popularity over the years. Experienced housewives usually do everything with their own hands from start to finish. Young cooks and cooks can use ready-made dough, it is no worse than homemade. Besides:

Store semi-finished product is definitely recommended to defrost before laying the filling.
You can experiment with fillings and combine cinnamon not only with sugar, but also with apples, lemon, and pears.
You can immediately lay out the filling on a layer, roll up and cut.
You can first cut a layer of dough, lay the filling, only then roll up the roll.
If the buns are greased with an egg or a sugar-egg mixture, they will acquire a delicious golden color.

We are waiting for your comments and ratings - this is very important for us!

Rich yeast cinnamon buns have long excited my imagination. Tart, sweet, fluffy, juicy, hot soft buns with a viscous sweet glaze ... I didn’t want to bake them because I knew I couldn’t stop. But baked. And she couldn't stop. I got 16 divine buns. I ate three at once to see if they were good. While I was praying for sins, my family got a little bit on the buns. After 12 hours, 16 buns left 3.

For the reason described above, I cannot tell you how good these buns are a day after baking, whether they are stale, whether they wither, or peck. I can testify that they are chewed with pleasure and digested wonderfully. The mood is increased, smiles are caused, the personal rating of the baker is increased by three levels.

And making them is easy. They'll get it for sure. Although I must, as an honest person, warn you that they will require your attention and participation. You will have to do little, but you will not be able to move far from them. Plan to spin around in the radius of the kitchen for three hours with breaks. And you will be honored and honored.

All ingredients are listed by volume. It seems like there are a lot of them. And they are few.

Ingredients

Dough Ingredients:

flour - 1 kg
quick yeast - 2 ¼ tsp
sugar - 80 ml
eggs - 2 pcs. room temperature, beat
milk - 1 cup (250 ml)
butter - 4 tbsp. plus a little for greasing
salt - 1 tsp
vegetable oil - 1 tbsp. for greasing the bowl
yolk - 1 pc. for lubrication

For filling:

brown sugar - 160 ml (you can take white)
ground cinnamon - 1 tbsp.
ground nutmeg - ¼ tsp
salt - 1 pinch
butter - 3 tablespoons, melt
pecans - 1/2 cup (can be replaced with walnuts or others)

For glaze:

powdered sugar - 1 cup
milk - 1.5 tbsp.
vanilla - to taste
salt - 1 pinch

Yield - 16 buns

How to make yeast cinnamon buns

First, quickly mix the dough. The dough should rest for 2 hours. But no more. If more, it will become sour. Will ferment.
First, in a ladle I heat milk with butter, cinnamon and salt, slowly, up to 50 degrees. My goal is to simply melt the butter and keep the dough at a warm temperature where the yeast is comfortable. If I overheat the milk, the yeast will then brew. So no boiling.
While the milk is heating, beat the eggs.
I will make the dough with a food processor. I took a dough attachment, mixed flour, dry yeast and sugar.
The milk mixture has warmed up. I control with a thermometer. If there is no thermometer, then know that 50 degrees is just on the verge of what your finger can calmly and comfortably withstand. As soon as the finger becomes hot and you want to remove it from the ladle, you do not need to heat the milk anymore.
Now another preparatory stage: I will grease the bowl in which the dough will rise with oil.
So, I mixed dry ingredients (flour, yeast and sugar) in a food processor. Without ceasing to interfere, she added beaten eggs to them.
Still stirring, she added warm milk. Interrupted for 3 minutes.
The dough will be very sticky. Wetted her hands with oil. With a silicone spatula, I scraped off the flour from the walls, mixed it into the dough. She took out the dough and put it in a bowl. It will climb up the oiled walls. Cover the bowl with cling film to keep the dough from drying out. I left it to rise for 2 hours. If left for more than 2 hours, the dough will become sourer. After two hours, the dough will more than double in size.
While the dough is rising, prepare the filling. I take and fry nuts in a dry frying pan. I have a hazelnut. Have a good time with him.
When they are fried, I put them between two napkins and rub them well to remove excess skins. I can never completely clear it. Well, at least partially.
I grind the peeled nuts in a grinder.
Separately, in a bowl, mix sugar, cinnamon, nutmeg and salt.
And I grease the baking dishes (I have 2) with vegetable oil - this is my glue.
And I spread parchment on the oil, it sticks, and I grease it with butter.
The preparatory phase has been completed. And the dough has risen too. I take out the dough for flour and roll it into a layer of 40x30 cm. There is no need to knead. I just take it out and roll it out.
Brush with melted butter. On one short side I leave a 1 cm edging - I need a small field that sticks together with the rest of the roll.
I sprinkle with cinnamon and sugar (I left one third without cinnamon at the request of the family, but in vain, they ate everything indiscriminately). Then - nuts.
I roll from the short side into a roll.
I cut the roll into 16 buns with a sharp knife.
I spread the buns in a form on a greased parchment. I leave a little space between them. I straighten them. At this point, they can be put in the refrigerator for a day, if you feel like it. And you can continue to prepare.
I cover with a towel along with the form and leave to approach at room temperature for another 45 minutes.
I preheat the oven to 190 degrees. I am preparing the yolk for lubrication.
I grease the approached buns with yolk - so they will become golden. Look, they've doubled in size. I bake them at 190 degrees for 20 minutes.
While the buns are baking, prepare the frosting.
I mix all the ingredients to a slowly flowing state with a whisk.
When the buns are ready (I check with a toothpick; each form must be baked separately), I take them out and let them cool slightly.
I glaze them.
And I can't hold on anymore.

Three things at once. Three, I swallowed. Seductive, irresistibly attractive yeast cinnamon buns. They are dangerous. Inevitable. Inevitable. Divine.

Probably, there are no such people who do not like fresh lush muffin. After all, what is the incomparable aroma of fresh pastries worth with nothing ... Well, there is nothing to say about the taste! I suggest making wonderful cinnamon buns. They make a great addition to your morning coffee or tea. Delight your family with fragrant lush pastries.

We will prepare the products according to the list.

Pour yeast and sugar (2 tsp) into a bowl with warm milk, stir until dissolved. Leave the yeast mixture for 10-15 minutes alone.

Break eggs into a mixing bowl, add sugar and salt, mix well. Add soft butter, stir.

Add yeast mixture, stir.

Gradually add flour and knead the dough first in a container, and then on a table sprinkled with flour. Knead the dough for another 10 minutes.

Then we put it in a bowl, greased with a small amount of vegetable oil, and place it in heat for 1.5 hours. The dough should double in volume.

We are preparing the stuffing. In a bowl, combine sugar and cinnamon, mix.

Knead the risen dough a little.

Sprinkle the table with flour, roll out the dough into a rectangular layer of about 50 by 35 cm, 5-7 mm thick. Brush with softened butter and sprinkle with cinnamon sugar mixture.

We wrap the edges of the dough to the middle and grease them with soft butter.

Now fold the dough in half and press down a little with your hands.

With a sharp knife, cut the dough into 10 pieces 5 cm wide.

We take a piece, lightly press on the middle without cutting (I used a plastic knife). While working with one piece of dough, cover the rest with a film.

We take the edges with our hands and stretch the strip.

Then twist it slightly.

We blind the ends well and hide under the bun.

Put the formed buns on a baking sheet covered with a rug or parchment, cover and leave for 15-20 minutes to proof. Before baking, brush the buns with beaten egg. We put the baking sheet in a preheated oven. We bake at a temperature of 180-190 degrees for about 20-25 minutes.

Lush and fragrant cinnamon buns are ready. Let them cool down a bit and serve.

There are moments when suddenly a blues rolled in, unreasonable or there are grounds for this, it doesn’t matter, the main mood needs to be raised somehow, you need to please yourself with something. And what can be better suited for this purpose than fresh, soft rich pastries, or rather fragrant hot, spicy cinnamon rolls and soft creamy frosting, also known as Cinnabon buns? I want to immediately draw the attention of those who are on a diet and plan to fit into their favorite jeans by the end of the month, close this recipe and do not look at provocative photos of cinnabons, because. neither sweet pastries in general, nor these specific cinnamon rolls in any way contribute to the reduction of kilograms and centimeters. On the contrary, Cinnabon buns are very good for weight gain, because they are very high in calories and do not fit into the concept of a healthy diet. But no matter how harmful these buns are, on the other hand they are still very tasty, and if you also add a cup of fragrant freshly brewed coffee to them, in general, beauty will turn out. In general, one has only to bite off a soft spicy cinnamon bun, any blues will immediately pass, or at least decrease a little.

Do you know why these cinnamon rolls are called Cinnabon(in RuNet they are also often called Sinabon, with one letter "n")? This is the name of a chain of bakeries of the same name that specializes in cinnamon rolls. Cinnabon Company ( Cinnabon) was founded in the USA in 1985, by now the chain of bakeries has spread all over the world, and their soft sweet, such unhealthy Cinnabon buns are very popular among the population. The name "Cinnabon" is a play on words, cinnamon (from English) is cinnamon, and bone (from Latin) is good. The Cinnabon company itself claims that some influential professional publication has included Cinnabon buns in the list of the 50 main pleasures of life. So let's not deny ourselves the pleasure, at least occasionally, to please ourselves with a fragrant cinnamon bun. And if there is no Cinnabon bakery chain in your city, or you just want to eat a warm bun, sitting at home in a warm bathrobe and soft slippers, I suggest you cook the same buns at home.

I will not write that here you will find the classic, most correct cinnabon bun recipe, because the company keeps the recipe for the classic cinnabon a secret, and how close to the original are all those recipes that are in huge numbers on the Internet and promise that this is the very real recipe, one can only guess. Before sharing the recipe with you, I tried many different cinnamon bun recipes, experimented a lot with the ingredients and their quantity, and settled on this option. Yes, it is possible that the recipe is somewhat different from the one according to which real Cinnabon is baked, and the ingredients in the bakery chain may differ in quality from ours. But I can say for sure that the buns are very tasty.

Cinnabon buns prepared from rich yeast dough. Butter means that the dough contains a lot of sugar and fat. Do not be afraid of the “yeast dough” combination, in fact, there is absolutely nothing complicated in its preparation. There are only a few important points here, subject to which, you will definitely get excellent soft airy buns, I will write about them below. In general, a lot of letters about ingredients and yeast dough will follow. If you think that you are already well versed in this, just skip this text and go straight to the description of the cooking process.

Ingredients

For yeast dough

flour 400 g
egg 1 PC.
butter 40 g
milk 70 g
warm water 70 g
dry yeast 6 g (or 18 g live)
sugar 40 g + 1 teaspoon
salt 1/2 teaspoon

For filling

butter 50 g
Brown sugar 90 g
ground cinnamon 10 g (1.5 tablespoons)
cocoa powder 10 g (2 tablespoons)
ground ginger 3-4 g (1/2 tablespoon)
ground cardamom 1/2 teaspoon

For glaze

cream cheese 75 g
powdered sugar 100 g
milk 15 g (1 tablespoon)
cognac 7-8 g (1/2 tablespoon)

First a little about the ingredients

The main spice in these buns, of course, is cinnamon, and, naturally, the more aromatic your cinnamon is, the more flavorful the buns will turn out, so let's start with a little cinnamon. In general, those bags of ground seasoning that are sold in our stores and are called "Cinnamon", in fact, are not cinnamon. True (Ceylon) cinnamon is grown in Sri Lanka and Western India, and what is sold in abundance in our stores is “Chinese cinnamon” or “cassia”, it is grown in China, Vietnam and Indonesia. It's a different plant, it's related to the real cinnamon, but still it's not it. I will not delve into this topic in great detail now, besides, I could not find information that they put cinnamon or cassia in real Cinnabon. It is only known that in Cinnabon a certain variety of Makara is used, which is grown in the mountains of Indonesia, which means it may well be cassia. In general, if you can find real Ceylon cinnamon, great! If you buy it in a regular store, I recommend buying several bags (as a rule, they are not expensive) and choose the one that has the most pleasant aroma and taste. I liked the taste and smell of Dr. Oetker cinnamon the most, it has a slightly sweet taste and a rather pronounced aroma. And some of the samples that I bought had almost no smell at all and had a bitter taste.

Now about sugar. This recipe uses brown cane sugar. I think a common question will be: is it possible to replace it with white? In general, cane sugar takes longer to melt than regular white sugar, and there seems to be a chance that the white sugar will melt quickly, run a lot, and end up with a tasteless burnt caramel crust on the bottom of the buns. But I once, for lack of cane sugar, replaced it with white in this recipe and, to be honest, I didn’t notice much difference. So it's up to you, but if you run out of white sugar, you will already know what the problem is.

If you don't have, or for some other reason, don't want to put ginger and cardamom in the filling, don't, just replace them with the same amount of cinnamon.

Important points when preparing yeast dough:

1. The yeast has to be fresh, not in terms of the type of yeast, I don't mean you have to use live pressed yeast. No, dry ones are also suitable, the main thing is that they are not old. And this is important both for live yeast (do not use the ones that have been in your refrigerator for a long time, which have expired or turned brown) and for dry ones. If the bag of yeast has been left open for a long time, then most likely the yeast has already died. Because they are very hygroscopic and, if the yeast is not hermetically sealed, they very quickly pick up moisture from the environment, and when they pick up moisture, they begin to wake up. And since there is no food around, they die. So, if you have any doubts about the freshness of yeast, it is better to buy a new package.

2. You need a warm place where the dough will rise. The ideal temperature for this is 28-30 ° C, now in many modern ovens there is a mode when the light is just on (I don’t know if there is such a mode in gas ovens, as a rule, in electric ones), usually in this mode the oven heats up as times up to about 30°C. But, before you put the dough in the oven on this setting, you need to make sure it doesn't get too hot, or you could ruin the whole dough. Also, just a kitchen table can be a warm place, when using good yeast, normal room temperature is enough for the dough to rise normally, the main thing is that there are no drafts in the kitchen, you should not open windows and vents in the kitchen in which your dough rises. And for greater confidence, you can wrap the container with the dough with a towel.

3. Yeast dough must be kneaded well. During prolonged kneading, gluten begins to develop in the flour (another name is gluten - a protein contained in wheat flour), it makes the dough more elastic and affects the structure of future baking. In order for the gluten to develop well, it is necessary to knead the dough for at least 10 minutes, while stretching it repeatedly, and then folding a piece of dough. As a result, it should stop sticking to the hands and the work surface, and also become well stretched and at the same time will not tear.

4. Time. Yeast dough needs some time to rise well, but this does not make the cooking process more difficult, right? In this recipe, you will not need to do dough punching (stirring the dough during fermentation), you will only need to wait a couple of times until the dough rises.

And, of course, the key to success is high-quality ingredients, but this, I think, is important when preparing any dish. You see, there is nothing difficult in preparing such a yeast dough.

I got 10 not very large buns from this amount of ingredients.

Cooking

First, let's prepare the dough for the buns. Here are all the ingredients we need for this. The water should be slightly warm, around 30°C. If it is very cold, the yeast will work more slowly, you will have to wait longer. At a temperature of 50 ° C, the yeast stops its vital activity, respectively, if you put it in very hot water, it will simply die and the dough will not rise. At this point, I recommend taking the egg out of the fridge, rinsing it with warm water, and leaving it at room temperature so that when we add it to the dough, it won't be too cold.

As I wrote earlier, today we are making yeast dough, it contains a lot of sugar and butter, and fats and sugars in large quantities inhibit yeast, i.e. it is difficult for them to raise such a dough. Therefore, we will first create a favorable environment for the yeast in which they are activated and then it will be easier for them to work. Dissolve 1 teaspoon of sugar and yeast in warm water (about 30°C). This slightly sweet warm liquid is a great environment for yeast to work. Stir until the yeast is completely dissolved. If the yeast is good, then almost immediately, after mixing, the liquid will begin to bubble a little. Leave them for 10-15 minutes in a warm place.

Put butter, salt, sugar (40 grams) in a separate container and pour milk. We warm everything up in the microwave or in a water bath. Do not heat very much, otherwise you will then have to wait a long time until it cools down, heat enough to melt the butter. Mix well until salt and sugar are completely dissolved. Leave this mixture for now, let it cool down a bit.

After 10-15 minutes, after we activated the yeast, the liquid should have been covered with a thick bubbly foam and maybe even increase a little in volume. If this happens, then the yeast is working well.

We mix the yeast mixture with the cooled (up to about 30-40 ° C) oil mixture.

Add the egg and mix everything well.

Add flour, be sure to sift it. For yeast dough, this is important, because. when sifting, we not only get rid of lumps and other possible impurities in the flour, but also enrich it with oxygen, the dough with such flour will rise better.

We start kneading the dough. First, just mix everything in a bowl, until all the ingredients are combined, then put it on a floured surface and knead the dough for at least 10 minutes: just stretch it, and then fold it in half and press it hard with your hand against the table, then turn the dough over 90 degrees and stretch again and fold. As a result, we get a smooth, pliable, elastic dough that does not stick to our hands. We return it to the bowl, cover with cling film and put in a warm place for 40-60 minutes.

While the dough is rising, prepare everything for the spicy filling.

Pour sugar into a small bowl, add cocoa and all spices here. Again, I strongly recommend sifting spices and cocoa, because they often stick together in lumps and can then come across in this form in ready-made buns.

Mix sugar and spices well, you can even, for better results, use a whisk. Melt butter.

After 40-60 minutes, the dough should already rise well, for me it has even more than doubled in volume.

We put the dough on a table sprinkled with flour and roll it into a rectangle 4-7 mm thick. I have a rectangle size of 30x40 cm. Lubricate the rolled dough with melted butter, leaving a couple of centimeters from one of the edges of the long side not smeared. Try to distribute the oil evenly so that there are no dry parts left, but there should be no oil puddles either. It is convenient to distribute the melted butter with a silicone brush, but you can just do with a spoon. Sprinkle the dough with the spice mixture, trying to distribute evenly. Do not sprinkle the mixture on the edge that is not oiled.

The spicy mixture can be rolled a little on top with a rolling pin, so it will less crumble when folding the dough and cutting the buns.

We begin to carefully and tightly twist the dough into a roll. We will twist from the long side, opposite to the one that we left unlubricated and unsprinkled, i.e. this clean edge should be the last to twist. You need to twist as tightly as possible, try not to leave voids. Slightly lift the already rolled part of the roll, pulling it slightly in the opposite direction and then roll it tightly again. If the ends of the rolls start to come out in the form of cones, simply push them back by hand, forming a flat side. Due to the fact that the edge that is twisted last, we did not grease or sprinkle, it will stick together better.

Place the roll upside down. With a sharp knife (it seems that you can cut it with a thread, but I haven’t tried it like that), we cut our roll into equal parts, about 4-5 cm wide. I cut the roll into 10 parts, 4 cm each.

We cover the form in which we will bake with baking paper and lay out our buns, leaving a space of 2-3 cm between them. The buns will still increase quite a lot in size, so if you put them too close, they will stick together, and you will get one big bun. We cover the form with a towel or cling film and again, now for the last time, put them in a warm place for 20-30 minutes.

While the buns are warm, prepare a soft cream cheese icing for them.

Add the icing sugar to the cream cheese, mix until smooth. Then add milk and cognac and mix again. You should get a thick homogeneous cream. I just mixed everything with a fork and everything was perfectly mixed, but since the consistency of different cream cheeses may differ, it may be necessary to use a blender or mixer to obtain a uniform state of glaze.

This is how my buns increased after 25 minutes. We put them in an oven preheated to 175 ° C for 20-30 minutes. Once the buns are well browned, take them out of the oven. It is important not to overcook here, otherwise they may turn out dry.

Here they are, beautifully toasted buns. You see, they have increased even more in volume.

Hot buns right in the form immediately smear with glaze. Due to the fact that the buns are still hot, the icing will drain slightly and soak our buns a little, which will make them even tastier and more tender.

Hot fragrant cinnamon buns eat immediately before they are cold, along with a cup of freshly brewed coffee. And forget for a while about what harm they will do to your figure, enjoy the taste! If you have leftovers for tomorrow, store them in a covered container so they don't get chapped, and warm them up a bit in the microwave before eating.

But what a beautiful cut the buns turned out. Enjoy and bon appetit!