Now you will learn how to prepare cinnamon rolls recipe with photos step by step from yeast dough, located below, under the description.

Absolutely, everyone loves to eat delicious food. And in general, few people will refuse delicious baked goods, well, not counting, of course, fanatical people who are constantly losing weight. By the way, even if you are on a diet, one delicious bun eaten in the morning will not harm your figure. After all, it is known that everything is good in moderation.

In passing, I would like to note that there are plenty of baked goods on our website, you can take a look, here are the most popular recipes from this category:

• – and for the rest of the goodies, look in the “” section, there is something to enjoy there.

Cinnamon rolls with yeast dough, a step-by-step recipe with photos, which I present on this page - this is a simple, extremely tasty and appetizing homemade cake. Both children and adults really like it, so you can’t go wrong if you prepare cinnamon rolls for a friendly family tea party.

You will need the most ordinary products for such baking, but the result will please literally everyone.

since everything here is described in great detail and step by step, even a novice housewife who has never dealt with yeast dough before can handle it.

The baked goods turn out very beautiful, in the shape of snails, with a shiny, frozen sugar crust that captivates and attracts with its appetizing appearance.

Yeast dough for cinnamon rolls can be kneaded very quickly and easily by hand or using a mixer. And preparing them, according to our recipe and step-by-step photos, will not be difficult. The result will amaze you - the airy, tender pulp, soaked in sweet sugar syrup, simply melts in your mouth.

Try making homemade cinnamon rolls, a step-by-step recipe with photos will help you with this.

Sometimes it’s hard to imagine a friendly conversation without homemade confectionery - rosy, neat, prepared by the caring hands of a skillful housewife. Cinnamon has a pronounced aroma in baked goods - the smell of this popular spice quickly spreads throughout the house and instantly awakens the appetite of lovers of homemade culinary masterpieces.

The spice goes well with fruits, especially apples, although for baking you don’t have to prepare the filling at all. Some recipes for cinnamon rolls, only when mentioned, awaken the desire to pamper yourself and your loved ones with a delicious dish at all costs: boiled-baked nut roll, French buns, buns with apples, cheese and walnuts, with tofu, almonds, poppy seed filling, zucchini, honey, etc. But everything ingenious is simple - the tandem of cinnamon and sugar is also very successful. As for the form and presentation, among recipes from all over the world you can find such options as bagel, snail, bun. In principle, it all depends on your imagination; any idea can turn into a real culinary miracle.

There are times when the blues suddenly set in, whether it’s for no reason or whether there are reasons for it, it doesn’t matter, the main thing is to somehow lift your mood, you need to please yourself with something. And what could be better for this purpose than fresh, soft baked goods, or rather fragrant hot, spicy cinnamon rolls with soft creamy icing, also known as Cinnabon rolls? I would like 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 photographs of Cinnabons, because... Neither baked goods in general nor these specific cinnamon rolls contribute in any way to reducing 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 despite how unhealthy these buns are, on the other hand, they are still very tasty, and if you also add a cup of aromatic freshly brewed coffee to them, the result will be absolutely beautiful. In general, all you have to do is take a bite of a soft, spicy cinnamon bun, and any blues will immediately go away, or at least decrease a little.

Do you know why such cinnamon rolls are called Cinnabon (in RuNet they are also often called Sinabon, with one letter “n”)? This is the name of the bakery chain of the same name, specializing specifically in cinnamon rolls. The Cinnabon company was founded in the USA in 1985. By now, the network of bakeries has spread throughout the world, and their soft, sweet, unhealthy Cinnabon buns are extremely popular among the population. The name “Cinnabon” is a play on words, cinnamon (from English) means cinnamon, and bone (from Latin) means good. The Cinnabon company itself states that some influential professional publication included Cinnabon buns in the list of the 50 main pleasures of life. So let's not deny ourselves the pleasure, at least occasionally, of delighting ourselves with a fragrant cinnamon roll. And if there is no Cinnabon bakery chain in your city, or you just want to eat a warm bun while sitting at home in a warm robe and soft slippers, I suggest you prepare the same buns at home.

I won’t write that here you will find the classic, most correct recipe for Cinnabon buns, because... The company keeps the recipe for making the classic Cinnabon a secret, and one can only guess how close to the original all those recipes that are in huge quantities on the Internet and promise that this is the real recipe. Before sharing the recipe with you, I tried so many different recipes for cinnamon rolls, experimented a lot with the ingredients and their quantities, and settled on this option. Yes, perhaps the recipe differs in some way from the one used to bake a real Cinnabon, and the quality of the ingredients in the bakery chain may certainly differ from ours. But I can say for sure that the buns turn out very tasty.

Cinnabon cinnamon rolls are made from a rich yeast dough. Butter means that the dough contains a lot of sugar and fat. Don’t be afraid of the combination “yeast dough”; in fact, there is absolutely nothing complicated in its preparation. There are only a few important points here, if observed, you will definitely get excellent soft airy buns, I will write about them below. In general, what follows will be a lot of letters about ingredients and yeast dough. If you think that you already understand this well, just skip this text and go straight to the description of the cooking process.

• 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

• 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

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

The main spice in these buns, of course, is cinnamon, and, naturally, the more flavorful your cinnamon, the more flavorful the buns will be, so let's first understand a little about cinnamon. In general, those bags of ground seasoning that are sold in our stores and called “Cinnamon” are not actually cinnamon. Real (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. This is a different plant, it is related to true cinnamon, but it is still not it. I won’t go into this topic in great detail now; besides, I couldn’t find information about whether they put cinnamon or cassia in a real Cinnabon. It is only known that Cinnabon uses a certain variety of Makara, 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 choosing 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. The recipe uses brown cane sugar. I think a common question will be: can it be replaced with white? In general, cane sugar takes longer to melt than regular white sugar, and there seems to be a possibility that white sugar will melt quickly, flow a lot, and you may end up with a tasteless, burnt caramel crust on the bottom of the buns. But I once, in the absence of cane sugar, replaced it with white sugar in this recipe and, to be honest, I didn’t notice much of a difference. So it's up to you, but if white sugar starts leaking, you'll already know what the problem is.

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

Important points when preparing yeast dough:

1. The yeast must be fresh, not in the sense of the type of yeast, I do not mean that you must take live pressed yeast. No, dry ones will do, as long as they are not old. And this is important both for live yeast (do not use those that have been in your refrigerator for a long time, that have expired or have turned brown) and for dry ones. If a packet 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 gain moisture from the environment, and having gained moisture, they begin to wake up. And since there is no food around, they die. So, if you have even the slightest doubt about the freshness of the 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 many modern ovens have a mode where the light is simply turned on (I don’t know if there is such a mode in gas ovens, as a rule, there is such a mode in electric ovens), usually in this mode the oven heats up as times to approximately 30°C. But before you put the dough in the oven to rise at this setting, you should make sure that it does not heat up very much, otherwise you may ruin the whole dough. Also, a warm place can simply be a kitchen table, if you use good yeast, ordinary 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 you are raising the dough. And for greater confidence, you can wrap the container with the dough in 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 baked goods. In order for the gluten to develop well, you need to knead the dough for at least 10 minutes, while you need to stretch and then fold the piece of dough several times. As a result, it should stop sticking to your hands and work surface, and will also begin to stretch well without tearing.

4. Time. Yeast dough needs some time to rise well, but this doesn’t make the cooking process any more difficult, right? In this recipe, you will not need to knead the dough (mixing the dough during the fermentation process), you will only need to wait a couple of times for the dough to rise.

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

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

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

As I wrote earlier, today we make 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 lift such dough. Therefore, we will first create a favorable environment for the yeast, in which they are activated and it will be easier for them to work further. Dissolve 1 teaspoon of sugar and yeast in warm water (about 30°C). This slightly sweet warm liquid is an excellent environment for yeast to work. Stir until the yeast is completely dissolved. If the yeast is good, then almost immediately after stirring the liquid will begin to bubble a little. Leave them for 10-15 minutes in a warm place.

Place butter, salt, sugar (40 grams) in a separate container and pour milk. We heat everything slightly in the microwave or in a water bath. You don’t need to heat it up too much, otherwise you’ll have to wait a long time for it to cool down; heat it enough to melt the butter. Mix well until the salt and sugar are completely dissolved. Leave this mixture for now, let it cool a little.

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

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

Add the egg and mix everything well.

Add flour, being sure to sift it. This is important for yeast dough, 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.

Let's 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, then fold it in half and press it firmly with your hand on the table, then turn the dough 90 degrees and stretch it again and fold. As a result, we will get a smooth, pliable, elastic dough that does not stick to our hands. Return it to the bowl, cover with cling film and place 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 the spices. Again, I strongly recommend sifting spices and cocoa, because they often stick together in lumps and can then be found in this form in finished buns.

Mix the sugar and spices thoroughly; you can even use a whisk for better results. Melt the butter.

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

Place the dough on a floured table and roll it out into a rectangle 4-7 mm thick. My rectangle size is 30x40 cm. Grease the rolled out dough with melted butter, leaving a couple of centimeters on one of the edges of the long side uncoated. Try to distribute the oil evenly so that there are no dry parts left, but there should be no oil puddles either. It’s convenient to spread the melted butter with a silicone brush, but you can just use a spoon. Sprinkle the spice mixture over the dough, trying to distribute it evenly. Do not sprinkle the mixture on the edge that is not oiled.

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

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

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

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 end up with one big bun. Cover the mold 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 frosting for them.

Add powdered sugar to the cream cheese and mix until smooth. Then add milk and cognac and mix again. You should get a thin, homogeneous cream. I mixed everything just with a fork and everything mixed perfectly, but since the consistency of different cream cheeses may differ, you may have to use a blender or mixer to get a homogeneous state of the glaze.

This is how my buns got bigger in 25 minutes. Place them in an oven preheated to 175°C for 20-30 minutes. Once the buns are nicely browned, remove them from 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.

Grease the hot buns directly in the pan with glaze. Due to the fact that the buns are still hot, the glaze will flow slightly and slightly saturate our buns, which will make them even tastier and more tender.

Eat hot, fragrant cinnamon rolls right away, before they cool down, along with a cup of freshly brewed coffee. And forget for a while about the harm they will cause to your figure, enjoy the taste! If you have any left over for tomorrow, store them in a closed container to prevent them from drying out, and warm them up briefly in the microwave before eating.

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

Cinnamon rolls are a very simple, but incredibly tasty homemade baked product that both adults and especially children enjoy. These buns are quite simply prepared from a small selection of the most ordinary ingredients, but the result is always beyond praise. Charming snail buns with cinnamon and a frozen sugar crust look very attractive and appetizing, and what’s especially nice is that even a novice cook can handle their preparation without any problems. The dough for this baking is easily and quickly kneaded both by hand and with the help of kitchen appliances and turns out so simple and easy to work with that making fragrant homemade buns from it will not be difficult.

To tell the truth, before my own culinary experiments, I didn’t really like these confectionery products and they seemed a little boring to me, because in addition to the sweet pastry dough, they contain a lot of filling. But in practice, it turned out that home-made cinnamon rolls cannot be compared with those copies that can be purchased in ordinary buffets and stores. Products of similar quality can only be tasted in good cafes or bakeries, but at a rather hefty price. And at home, such delicious and absolutely natural baked goods will cost only about 10 rubles for one substantial loaf.

Cinnamon rolls made at home using this simple recipe are especially good to eat warm, inhaling the aroma of cinnamon and enjoying the fresh, airy pulp soaked in sweet syrup. They are perfect for a leisurely Sunday breakfast with milk or cocoa, as well as for a cozy evening tea party with family and friends. You can take this bun with you to work or school to quickly lift your spirits and restore strength in the middle of a hard day at work.

Try making the most delicious cinnamon and sugar buns from airy yeast dough. This fresh, completely natural and melt-in-your-mouth baked goods will allow you to take a fresh look at the baking you have been accustomed to since childhood and will give you and your family unforgettable moments of pleasure!

INGREDIENTS:

• 500 g flour
• 240 ml milk
• 2 eggs
• 45 g softened butter
• 2 tbsp. l. Sahara
• 1 tsp. salt
• 10 g dry yeast

• 50 g melted butter
• 120 g sugar
• 2 tsp. with a heap of cinnamon

• 150 g sugar
• 50 ml water

COOKING METHOD:

1. In order to make cinnamon rolls, you first need to knead the yeast dough for them. To do this, heat the milk until warm (not higher than 50°C), dissolve salt and sugar in it and dissolve the yeast. Leave for 5 - 10 minutes for the yeast to begin its work and the mixture to foam slightly.

2. Add eggs and softened butter and mix.

3. Add the sifted flour in several additions, thoroughly kneading the dough with your hands or in a food processor using the hook attachment.

4. The result should be a fairly soft and slightly sticky yeast dough for cinnamon rolls.

5. Cover the bowl with the dough with a damp towel and place in the warm dough for 1 hour. During this time, the dough will rise well and noticeably increase in volume.

6. Roll out the risen dough on a table or a special silicone mat into a large thin rectangle. Before doing this, the surface of the table must be generously sprinkled with flour, otherwise difficulties may arise when rolling the dough into a roll.

Normally, yeast dough for buns is non-sticky and does not require adding flour during the rolling process, which makes it very convenient to work with. However, if for some reason it sticks to the table and rolling pin, then when rolling it out, you can lightly dust it with flour. In general, when kneading yeast dough, it is always better to add less flour than to add too much, since excess flour makes the finished baked goods “heavy” and tough, and the deficiency is easily compensated for when molding the products.

7. Brush the rolled out dough generously with melted butter using a pastry brush, then sprinkle sugar and cinnamon over the entire surface.

8. Carefully roll the dough into a tight roll, place it on the table, seam side down, and use your hands to give it the correct rounded shape.

9. Cut the resulting roll into rings 2 cm thick with a sharp knife and place them on a baking sheet with the cut side up at some distance from each other, as they will noticeably increase in size. The baking sheet must first be covered with parchment greased with butter or a silicone baking mat.

10. Place the cinnamon rolls in a warm place to proof for 20 - 30 minutes. At the same time, they will grow a little and become more magnificent.

From this amount of ingredients, I got only 18 buns that fit on two large baking sheets - 8 larger buns on one baking sheet and 10 smaller ones on the other.

11. Bake the buns in an oven preheated to 180°C for 25 - 30 minutes until very golden brown.


These cinnamon rolls are very tasty on their own and are not even very high in calories, so at this stage it is quite possible to stop and quickly invite everyone to the table. However, if you want to get the most delicious buns with one simple trick, then you need to boil sugar syrup for them 5 minutes before they are ready.

12. To do this, heat sugar and water in a saucepan over medium heat and let them simmer for a minute until the sugar is completely dissolved.

13. Immediately pour hot syrup on top of the finished cinnamon rolls - about 1 tbsp. l. for each copy.

Advice! If you baked buns on parchment paper, it is advisable to transfer them to a dish immediately after cooking, since soft yeast dough in combination with quickly hardening sugar syrup tends to stick tightly.

Tender, airy and very fragrant yeast dough buns with cinnamon and sugar are ready! They are incredibly good hot, warm or chilled with tea, coffee or a glass of milk. Try it and see for yourself!