Buns with sugar from yeast puff pastry. Cinnamon buns from ready-made dough

31.10.2019 Meat Dishes

Well, dear readers, have you already decided how you will please your loved one? If not, I suggest baking puff pastry buns with cinnamon - delicious and aromatic! 😉 If you don't like cinnamon, it doesn't matter, because you can make buns just with sugar.

Do you remember? Their appearance is somewhat different from today's. Which one do you like better? You know, it's better to bake both for a change! Can you imagine how all these puffs will look good side by side on one large dish ?!

Well, if you have time, you can supplement this heart boom with more. In fact, cooking them is not so difficult, it just turns out an hour or two in passive, while the dough rises.

So, I have today's buns with sugar and cinnamon. Moreover, with American cinnamon, which a friend sent me from Texas. Its taste is somewhat different from the one we are used to (I haven't looked at whose production I last took in the store). During baking, the aroma goes not only throughout the kitchen, but throughout the apartment! I didn't ask, but I think I went to the neighbors too 😉

The way these buns are molded is similar to how Ushki puff cookies are made. Only here I slightly pulled down that part of the dough that connects the "ears". So it turned out already a real heart.

Before sending the buns to the oven, you can grease them with slightly whipped yolk on top. But baked goods turn out to be just as good without an egg, and besides, they are lean (if there are no animal products in the store dough).

So let's get down to the recipe!

A simple set of products:

puff pastry without yeast - 250 g
cinnamon - 1 tsp
sugar - 2 tablespoons
sunflower oil - 2 tablespoons

Formation of buns:

The dough is rolled into a square layer with a side of 26 cm.

Using a silicone brush, I smeared the surface of the dough with sunflower oil.

Sprinkled with sugar (the amount can be increased).

Then sprinkled with ground cinnamon.

I rolled half of the dough into a roll - to the middle.

Then she rolled the second part of the dough in the same way.

With a sharp knife, I cut the resulting double roll across into several pieces about 2-2.5 cm wide.

Lined a baking sheet with foil, greased it with sunflower oil. I laid out the dough pieces on foil, forming hearts out of them - pulling down the part of the dough that connects the rolls a little. If you wish, you can brush them with egg yolk on top.

I baked at a temperature of 220 "C for 15 minutes, enjoying the smell of cinnamon, which spread with amazing speed throughout the apartment! ..

Well - a quick and very fragrant yummy is ready! Call your beloved! ;)

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Fragrant, sweet cinnamon and nut flaky buns are a great option for a quick-to-make, spectacular dessert with a minimum of ingredients.

Made from ready-made puff yeast dough, a small amount of nuts, butter, cinnamon and sugar, decorated with a simple icing of powdered sugar and milk, the buns are incredibly mouth-watering, slightly crispy, aromatic and incredibly tasty. And most importantly, the whole process of preparing this tempting delicacy takes only a few minutes. A great option for simple and delicious homemade cakes that will complement any tea party. Try it!

To make cinnamon rolls made from puff yeast dough, you will need the ingredients listed.

Melt and cool the butter slightly. Add cinnamon and sugar to the butter. Stir well and cool the mixture slightly to allow the oil to cool completely and slightly thicken the mixture. You should have a damp paste like wet sand. In this form, the filling adheres well to the surface of the dough and does not crumble during further work with the dough and the formation of buns.

Place the defrosted yeast puff pastry on a floured work surface and roll out to a thickness of 2-3 mm in the shape of a rectangle. For convenience, I cut the dough into two equal parts (250 g each) and work with them alternately, placing the second half of the dough in the refrigerator for a while.

Brush the dough with the prepared butter, cinnamon and sugar mixture, stepping back a few centimeters from the right vertical edge.

Sprinkle the filling with toasted, finely chopped walnuts.

Moving from the left vertical edge of the dough to the right, roll the dough along the long side into a tight roll.

Cut the resulting roll into pieces 4-5 centimeters wide.

Brush a baking dish with a thin layer of butter. Gently wrinkle the pieces of the roll, giving them a rounded shape, and gently push the core of each piece up slightly (like a rosebud). Place the resulting blanks vertically in the mold, leaving a little free space between them - during the baking process, the buns will increase in size.

Place the puff pastry cinnamon buns in an oven preheated to 175-180 degrees and bake for 30-35 minutes, until golden brown.

Prepare the icing a few minutes before the buns are done. Measure the icing sugar into a small container, add a few drops of vanilla essence or 1 pinch of vanillin if desired, and then pour in 2 tablespoons. hot milk. Stir everything thoroughly until the mixture is smooth and smooth. If the icing is too thick, add another 0.5-1 tbsp. milk, too thin - a little more powdered sugar.

Pour the icing on the hot buns, chill slightly and serve.

The puff pastry cinnamon rolls are ready.

Looking for an easy bun recipe? Try our signature recipe for classic puff pastry buns. Cook deliciously with us!

45 minutes

240 kcal

5/5 (2)

Although every family has its own collection of recipes for all occasions, we usually strive to experiment to add new guides that can diversify the standard menu.

Surprisingly, it is the simple and seemingly lightest recipes that are interpreted differently by literally every housewife, giving rise to discussions and discussions of an important issue: who has the tastier borscht and the pies more aromatic?

A striking example of this is buns made of puff yeast and yeast-free dough. In my family they bake them in a completely different way than in the families of my friends. The recipe came from my grandmother, whose pastries always stood out on the tables and who knew how to make puff pastries from the simplest set of ingredients indescribably tasty and deliciously appetizing.

Maybe you will like this guide, or will you criticize it to smithereens? Let's check.

Did you know? Puff pastry has always been popular in our country, and its peak of fame came in the Soviet era, when it was customary to prove by personal example that simple culinary products "without frills" are no less tasty and nutritious than heavy-bodied and often harmful baked goods "with bells and whistles. ".

Kitchen appliances

To make original puff pastry buns, it is better to prepare all the utensils and utensils in advance: a baking sheet with a non-stick coating with a diagonal of 24 cm, deep bowls (several pieces) with a volume of 400 to 900 ml, a few spoons (tea and table spoons), a piece of baking paper about 30 cm long, a measuring bowl or kitchen scales, oven mitts, linen or cotton towels , a fine sieve, a rolling pin, a sharp large knife and a steel whisk. Plus, you'll definitely need a blender or mixer to mix all the ingredients quickly and effortlessly into the perfect dough for your buns.

Required Ingredients

Dough

Important! Instead of milk, you can add ordinary boiled water to baked goods, but the products, of course, will not turn out so tasty and tender. If you still have milk, but it is not enough to fulfill the requirements of the recipe, then simply pour water into it, shake the container well and put it in the freezer for a few minutes.

Additionally

120 g wheat flour;
150 g granulated sugar;
100 g butter.

Cooking sequence

Preparation

Sift the flour with a sieve about three times.
We boil the water, then quickly cool it to about 50 degrees using a freezer.
We remove the egg from the refrigerator about half an hour before the start of the dough preparation process.
We also take out the milk from the cold and heat it up a little, about up to 30 degrees.
Place the butter for the dough and powder in a warm place to melt.

Did you know? If you'd like to slightly enhance the pleasant smell of your buns, prepare citrus zest, ground nuts, or any other confectionery powder of your choice at this stage. All this can be added to the dough at the kneading stage.

Dough

Important! Is your batter too thin? This can be easily solved, you need to add a little, no more than a tablespoon, of sifted flour to it. Don't worry, this should be enough, as it is much better for the dough to be more brittle than too dense - unless, of course, you want to get hard bread crusts instead of buns.

Powder

Assembling and Baking

We heat the oven to the temperature no more than 180 degrees.
We coat the baking sheet with butter or margarine, put parchment paper on top.
Knead the dough that has come up and put it on the kitchen table sprinkled with flour.
Using a rolling pin, roll it into a long rectangle about 1 cm thick.
We visually divide the resulting layer into two parts and spread the powder on one of them.
Gently cover half of the crumb with the other half of the dough.
The resulting rectangle is carefully rolled out again with a rolling pin.
Sprinkle about half of the rolled layer with crumbs again, fold it and walk with a rolling pin.
We do the same for the third time, then cut the resulting strip into squares.
We wrap the corners of the squares to the center, then place the blanks on the baking sheet.
Let the buns stand for a while, then coat them with a beaten egg and sprinkle with the remaining crumbs.
We bake for about 15 minutes (depending on the type of oven), then fish out one loaf per sample.
If the product is not baked well enough, bake the buns for no more than 10 minutes.
After that, remove the baking sheet from the oven and let our products cool slightly.

Everything, you can eat! I'm sure you didn't expect that such a simple, quick and completely inexpensive product could be so tasty and delicate. By the way, a friend to whom I once rewrote this recipe is preparing her buns in the microwave at the highest power, as it is even faster.

Serve your delicious treats stacked on a platter. You can also eat them with sour cream or butter - try it, it's very tasty!

Video recipe for making puff pastry buns

How to make puff pastry buns? Focus on a video detailing the process from start to finish.

In addition, try the classic, which I have loved since childhood for its original and very specific taste and harmlessness for digestion. In addition, it will be difficult not to mention not too widespread in our latitudes - I bet you have not tasted such a surprisingly delicate taste yet.

For those who are not looking for easy ways and are ready to constantly improve themselves, those with a unique aroma and texture and unusual, but quite simple to prepare, are suitable.

I often use these recipes to feed my countless horde of ghouls with sweets (or salty), and everything always worked out, so don't be afraid to experiment.

Good luck with your pastries and impressions of your handiwork! I really look forward to your feedback and comments on the above recipe, and it would also be nice to know exactly how you prepare puff buns - what additional components you use in the dough and what you sprinkle on the finished copies. Bon appetit, everyone!

Ready-made puff pastry - yeast or yeast-free, no difference - just a mega-wonderful invention of modern chefs! Thanks to him, pampering your loved ones with pastries has become not difficult, but exciting, easy, creative!

Take, for example, me - a girl who has always had a mutual dislike. Well, it doesn't like me for some reason!

Still liquid - for cupcakes-cakes - I get it, but what I need to knead with my hands is dear mom! Does not exceed! At all. More than once, cookies, pies and even my favorite dumplings have already been spoiled, I am not able to make my family.

And ready-made puff pastry is just a fairy tale! Do you want it - make an appetizer with him savory, if you want - or baked goods. The latter will be the subject of conversation. I actively associate the word "buns" with the tale of Little Boy and Carlson, who constantly dragged the buns she made with her own hands (with cinnamon, in my opinion) from the vixen Freken Bok.

This word smells so sweet! It seems that the buns just melt in your mouth. So it is - I tried it myself, and now I will share with you a recipe for puff pastry buns. It's probably ridiculous to call it a recipe, since I didn't bother with flour myself. So - one of the cooking options.

So. We love raisins and cinnamon, although we tried to make these buns with dried apricots and prunes. Everything is done one-two-three.

We defrost the dough for a couple of hours so that it does not crack when opened (we sell it in rolls, although it happens in plates). Special dough is not good for.
We set the oven to maximum - let it heat up.
Lubricate the baking sheet with vegetable oil or parchment stele.
We wash and slightly dry the raisins on a towel, ridding them of the stalks, if any.
We unfold the dough. No need to roll.
Sprinkle it with cinnamon and then raisins (unfortunately, I don't have a photo of this moment).
We wrap the roll from the wide side. Where there is a connection - close the dough well.

Then we begin to cut our roll into circles 2-3 centimeters wide.

Press down the circles a little so that they are larger and thinner. Roll one side in granulated sugar.

Put on a baking sheet, put in the oven at about 220 degrees. In 15-20 minutes everything is ready!

Definitely I'm crazy about ready-made puff pastry! I have already made several types of pastries from it, which I will definitely introduce you to!

My friends!

Our temperature dropped to 29, tomorrow it will rain in general, which means that you can turn on the oven for a while. Just a little bit. And at the same time, do not make any unnecessary gestures. The finished puff pastry is purchased. Fillings at hand. And we are waiting for sweet pastries from puff pastry: the most delicious selected recipes for my modest, but seen sight and taste.

I have compiled a list of both quick and easy baking recipes and more complex holiday desserts. And since there are many recipes awaiting us, we will do without my favorite introductions on abstract topics and get down to business right away.

Yeast and yeast-free puff pastry

In theory, I will only say (since found out recently that not everyone knows) that puff pastry usually happens yeast-free and yeast.

Yeast-free puff pastry made from unleavened dough (flour, water and salt) with the addition of a large amount of butter, which is “hammered” into the dough by folding and rolling it repeatedly. Puffs, cookies, cakes, strudels are prepared from yeast-free puff pastry. By the way, the famous Napoleon cake in its French original is also made from such a puff yeast-free dough.
Yeast puff pastry prepared in the same way, but from yeast dough. Yeast puff pastry can be used to make croissants, rolls and a variety of so-called Viennese pastries.

So, if you wondered again "What kind of sweet and tasty to cook from purchased puff pastry", listen carefully and remember!

Yeast-free puff pastry recipes

Let's start with the elementary and fastest ...

1. Puff rolls with chocolate filling

Grocery list:

cocoa powder - 2 tablespoons
sugar, brown or white - 2 tablespoons

Preparation:

Defrost the puff pastry and preheat the oven to 200 ° C. Cover the baking sheet with baking paper.
Sift cocoa powder onto the dough and spread it over the entire surface of the layer, leaving about 0.5 cm a gap at the edges.
Sprinkle with granulated sugar on top and roll up the roll on the narrow side.
Using a sharp knife, cut the roll into rolls about 1 cm thick and put on a baking sheet.
We bake puff rolls in a preheated oven for 15 minutes until golden brown.

If the dough is too soft and won't cut into rolls, place it in the refrigerator for 10-15 minutes.

2. Puff rolls with apple and nuts

Rolls with apple and nut filling can be prepared in the same way. For them, we need the following products.

Grocery list:

puff yeast-free dough - 400 gr.
apples - 2 pcs.
chopped walnuts - ½ cup
butter - 1 tablespoon
cinnamon - ½ tsp
nutmeg - ¼ tsp
sugar - 1.5 tablespoons
a pinch of salt

Preparation:

Defrost the puff pastry and preheat the oven to 200º. Cover the baking sheet with baking paper.
Peel and core the apples, cut into small cubes.
Melt the butter over moderate heat in a frying pan, add apples, cinnamon, nutmeg, 1 tablespoon of sugar and a pinch of salt.
Fry apples with butter and spices for 5 minutes. Remove the pan from the heat and let the apples cool completely.
Sprinkle the layer of thawed dough with the remaining ½ tablespoon of sugar and chopped nuts, leaving a gap of about 0.5 cm from the edges of the dough.
Then we spread the cooled apples and distribute them over the entire layer of dough.
Roll the dough into a roll along the narrow edge and cut it into rolls about 1 cm thick with a sharp knife.
Transfer the rolls to a baking sheet and bake for 15 minutes or until golden brown.

3. Open puff pastry puffs with apples

Grocery list:

puff yeast-free dough - 300 gr.
apples, green - 2 pcs.
peach or apricot jam - 70 gr.
water - 30 gr.
egg yolk - 1 pc.

Preparation:

Pre-defrost the puff pastry according to the instructions on the package.
Preheat the oven to 180-190º and cover the baking sheet with parchment.
Peel the apples, cut them in half and remove the cores. Cut into very thin slices (about 4 mm).
To prevent the apples from darkening, you can pour them with cold water and a spoonful of lemon juice.
Put jam and water in a small saucepan, and heat over low heat, stirring occasionally, for 2 minutes. Rub the resulting jam through a sieve
Lightly roll out the dough on a floured work surface and cut out 4 identical rectangles approximately 10X15 cm in size.
We transfer the dough to the prepared baking sheet. In the center of each rectangle, lay out 6-7 slices of apple, superimposing one on top of the other. Leave an indent of 1-1.5 cm from the edges.
Using a brush, brush the apples with half the jam. Grease the empty edges of the rectangles with yolk mixed with a couple of tablespoons of water.
Bake for 10-12 minutes until the puffs are browned. Remove the finished puffs from the oven, grease with the remaining jam and let cool.

4. Sweet puff pastry pie stuffed with cottage cheese and jam

Grocery list:

puff yeast-free dough - 400 gr.
cottage cheese - 300 gr
icing sugar - 2 tablespoons
egg - 1 pc.
fruits or berries from any jam (without syrup) - 100 gr.
grated zest of 1 lemon or orange
chopped dark chocolate - 50 gr. (optional)
almond petals - 2 tablespoons

For lubrication:

egg yolk - 1 pc.
milk - 2 tablespoons
sugar - 1 tablespoon

Preparation:

Defrost the puff pastry and lightly roll it out on a floured work surface.
Preheat the oven to 200º and cover the baking sheet with baking paper.
In a bowl, knead the cottage cheese with a fork and mix thoroughly with powdered sugar and a slightly beaten egg.
Add berries from jam (if we use fruit jam, then they need to be finely chopped), grated zest and, if desired, chocolate, and mix again.
We put a layer of puff pastry on a baking sheet covered with baking paper, and put the curd filling in the center, leaving an indent of 3-4 cm from the edges.
We wrap the free edges and pinch in the corners. It should look like an envelope, open in the middle.
In a bowl, beat the yolk, milk and sugar, and use a brush to grease the edges of the pie.
If desired, sprinkle the filling with almond petals and press lightly with your palms.
Bake in a preheated oven for 10 minutes, then lower the temperature to 170º and bake for another 20 minutes until golden brown.
Sprinkle the finished cake with icing sugar after cooling.

5. Spirals of puff pastry with cinnamon

Grocery list:

puff yeast-free dough - 250 gr.
butter, melted - 1 tablespoon
brown sugar - 2 tablespoons
chopped nuts - ½ cup
cinnamon - ½ tsp

Preparation:

Defrost the puff pastry and preheat the oven to 180º. Cover the baking sheet with baking paper.
Grease the thawed dough with melted butter.
In a bowl, mix sugar, nuts and cinnamon, and sprinkle the surface of the dough with this mixture.
Cut the dough in half across and turn one half of the nuts down.
Cover this half with the other half with the nuts facing up, that is, the two layers of dough should be in contact with their clean sides, the nuts should be below and above.
We cut this resulting layer across into several equal strips 1 cm wide.
We take each strip by its two ends and twist it into a spiral.
We put the resulting spirals on a prepared baking sheet at a distance from each other.
Bake for 15 minutes until golden brown.
We take out the finished spirals from the oven and transfer them to the wire rack until they cool completely.

6. Puff pastry wreaths with blueberry jam

Grocery list:

puff pastry - 400 gr.
flour - on the dust
blueberry jam - 4-6 tablespoons

Preparation:

7. Garibaldi puff pastry with raisins

Grocery list:

puff pastry - 500 gr.
raisins - 200 gr.
egg white - 1 pc.
sugar - 100 gr.
flour - on the dust

Preparation:

Defrost the puff pastry and preheat the oven to 200º.
Rinse the raisins and dry them well on a paper towel.
Roll out the defrosted dough on a floured surface until the layers double in size. The thickness of the dough should be 2-3 mm, no more.
Put the raisins on one sheet of dough and cover with the second sheet and once again draw the rolling pin over the dough to hold the raisins together with the dough.
Using a sharp knife, cut into cookies of any shape and size. The top layer can be cut to form a sort of lattice.
Place the cookies on a baking sheet lined with baking paper and brush with slightly beaten egg yolk and sprinkle with sugar.
Bake for 15 minutes until golden brown.

8. Puff pastry roll with semolina cream and jam

This recipe can be made with either yeast or yeast-free puff pastry.

Grocery list:

puff pastry (yeast or yeast-free) - 400 gr.
plum or any other sour jam - 250 gr.

For the cream:

semolina - 150 gr.
grated zest of 1 lemon
eggs - 6 pcs.
sugar - 100 gr.
milk - 1250 ml
butter - 50 gr.

Preparation:

Defrost the puff pastry according to the instructions on the package, and first of all prepare the semolina cream.
In a saucepan, heat milk with sugar over low heat, stirring occasionally with a whisk.
As soon as the milk begins to boil, pour in the semolina in a thin stream with vigorous stirring with a whisk.
When the cream begins to thicken, add the lemon zest and continue stirring.
After the semolina acquires the consistency of a custard, remove the saucepan from the heat, add the butter and stir until it is completely dissolved.
Preheat the oven to 180º and after the cream has cooled slightly, add the eggs one at a time, stirring thoroughly with a whisk after each egg until a homogeneous smooth mass is formed.
Put a layer of puff pastry in a rectangular oblong cake pan so that one edge protrudes slightly more than the other.
Put semolina cream inside, and plum jam on top, and distribute over the bottom of the mold.
Fold the edges of the dough on all sides to close the filling. Slightly pinch the edges of the dough where possible to form a roll.
Bake the puff pastry roll at 180º for 45 minutes, until the dough is lightly browned.