Cinnamon Sugar Rolls

Step-by-step preparation

Cooking time: 3 hr 20 mins

1. STEP 1

   

   How to bake cinnamon sugar rolls from yeast dough? First, prepare all the ingredients for the yeast dough. Take the highest grade flour. Butter and eggs should be at room temperature, so remove them from the refrigerator in advance. You can cook from store-bought yeast dough.

2. STEP 2

   

   Stir sugar and yeast in warm milk heated to 37-40°C. Leave for 10-15 minutes until a fluffy cap appears. If the cap still does not appear, then either the yeast is spoiled or the milk is overheated. You need to make the dough again because the dough will not rise.

3. STEP 3

   

   Add eggs, remaining sugar, salt to the yeast and whisk. You can beat the eggs with sugar and salt separately, and then pour in the yeast.

4. STEP 4

   

   Add soft butter and stir.

5. STEP 5

   

   Add the sifted flour in parts and knead a soft, homogeneous, non-sticky dough. You may need more or less flour, depending on how much the dough takes, so do not rush to add all the flour at once.

6. STEP 6

   

   If necessary, add a little more flour, but do not try to fill the entire dough with flour, otherwise it will turn out tough and tasteless. As soon as the dough stops sticking to your hands, it’s ready.

7. STEP 7

   

   Place the dough in a bowl greased with vegetable oil and leave to rise in a warm place for 1.5 hours.

8. STEP 8

   

   Now prepare the filling. The butter should also be at room temperature.

9. STEP 9

   

   In a bowl, mix cinnamon and sugar.

10. STEP 10

    

    Knead the risen dough. Then roll out on a floured table into a rectangular layer measuring 50x35 cm and 5-7 mm thick. Brush the dough with soft butter.

11. STEP 11

    

    Sprinkle cinnamon sugar evenly on top.

12. STEP 12

    

    Fold the edges of the dough along the long edge towards the middle and brush them with butter.

13. STEP 13

    

    Fold the dough in half again into a long, narrow sheet, pressing down lightly with your hands.

14. STEP 14

    

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

15. STEP 15

    

    Press down on the middle of each piece, parallel to the cut edges, with the blunt side of the knife.

16. STEP 16

    

    Then use your hands to stretch the dough into a longer strip and twist.

17. STEP 17

    

    Roll the dough into a round shape, tucking the ends under.

18. STEP 18

    

    Place the buns on a parchment-lined baking sheet at a distance from each other and leave for 20 minutes to proof. Brush the buns with beaten egg. Place the baking sheet in an oven preheated to 180°C for 20-25 minutes. The exact baking time depends on your oven.

19. STEP 19

    

    Cool the finished cinnamon and sugar buns in the oven slightly and serve. Bon appetit!

Comments on the recipe

Tatka

29.10.2023

4.7

These cinnamon sugar buns are love at first sight for me. If it weren’t for my figure, I would bake them more often, but I’m getting old and don’t often treat myself and my family to such baked goods. Instead of cinnamon, you can use vanillin and you will get fragrant vanilla buns.

Natalia M

29.10.2023

4.6

I was recently baking cinnamon rolls and I was left with a mixture of sugar and cinnamon. I decided to bake again this weekend, but with a different recipe. I really liked the dough; after kneading, it didn’t stick to my hands at all. It also worked for me within an hour, but I didn’t leave it for another 30 minutes. I formed the buns and then left them to rise for 20 minutes, during which time they greatly increased in volume. My grandmother taught me how to shape these buns) I really like the shape of the hearts. The flatbreads were greased with melted butter and sprinkled with aromatic mixture to which vanillin was added. Using this recipe, I got simply gorgeous yeast buns with sugar and cinnamon in butter. They turned out very fluffy, airy, real homemade cakes! And how creamy they taste, moderately sweet, the aroma of vanilla and cinnamon is simply magnificent! Thanks for the recipe!