Cinnamon Yeast Pinwheel Rolls

Step-by-step preparation

Cooking time: 2 hr 30 mins

1. STEP 1

   

   In the bowl in which we will knead the dough, pour milk heated until warm, add yeast.

2. STEP 2

   

   Add 1 tablespoon of sugar. Mix.

3. STEP 3

   

   Cover the bowl with cling film or a towel. Leave for 15 minutes for the yeast to bloom.

4. STEP 4

   

   A foamy cap has formed on the surface of the milk. You can knead the dough.

5. STEP 5

   

   Add the remaining sugar and egg to the milk mixture.

6. STEP 6

   

   Pour in 80 grams of melted butter (it should not be hot) and add a quarter teaspoon of salt. Mix.

7. STEP 7

   

   Add flour to the resulting mass in parts. The amount of flour depends on the properties of the flour, the size of the egg, and the error of the measuring devices. Add flour and knead the dough, first with a spoon or spatula, and then with your hands.

8. STEP 8

   

   The dough needs to be kneaded well, if it is difficult to do this in a bowl, transfer it to the table and knead it on the table. The result should be a soft dough that does not stick to your hands. Round the dough and place it in a bowl greased with vegetable oil. We also grease the top of the dough with a small amount of vegetable oil.

9. STEP 9

   

   Cover the bowl with cling film and wrap it with a towel on top.

10. STEP 10

    

    If the house is cool, the bowl of dough can be placed in a larger container with hot (so that it does not burn your hand) water.

11. STEP 11

    

    The dough should increase in volume by about 2 times. This may take 1-1.5 hours.

12. STEP 12

    

    Knead the dough and transfer it to the table. Using your hands or a rolling pin, form the dough into a large rectangle.

13. STEP 13

    

    Grease the rolled out dough with the remaining butter (we have 20 grams of butter left). Mix 1 tablespoon of cinnamon and 3 tablespoons of sugar.

14. STEP 14

    

    Sprinkle the resulting mixture onto the greased dough.

15. STEP 15

    

    Roll the dough tightly into a roll.

16. STEP 16

    

    Using a sharp knife, cut the roll into 12 pieces.

17. STEP 17

    

    Place the resulting snails on a baking tray lined with baking paper at a distance from each other (the buns will increase significantly in volume during baking). We hide the tail of the spiral under the bun so that the dough does not unwind during baking.

18. STEP 18

    

    Each bun should be slightly flattened on top by hand. Cover the buns with a towel and leave to proof for 15 minutes. Turn on the oven at 180 degrees.

19. STEP 19

    

    After 15 minutes, brush each bun on all sides with beaten egg. Place the baking sheet in a preheated oven. Bake at 180 degrees, top/bottom mode.

20. STEP 20

    

    The buns should be well browned. This may take from 20 to 30 minutes depending on the technical characteristics of the oven.

21. STEP 21

    

    Place the hot buns in a dish lined with a towel and wrap the towel on top. This will make the buns especially soft.

22. STEP 22

    

    Let the buns cool a little and enjoy tea in a warm homely atmosphere.