Recipes Nadezhda Baking Recipe:
For the recipe with photos, see below.
My long-time dream is to bake delicious and fragrant cinnamon rolls ! And then the other day I decided to experiment. I didn’t want to bother with yeast dough, so I started looking for recipes for yeast-free buns on the Internet. In the end, I came up with my own recipe based on two other options. My buns turned out very tender and fragrant, and the preparation did not take much time.
Secrets of making cinnamon rolls
30 years have passed since father and son Greg and Richard Komen decided to bake the most delicious bun in the world and founded the Cinnabon bakery chain. The famous chefs kept their word, and Cinnabon buns, with the light hand of the authoritative Mexican magazine Expansion Magazine, were included in the list of the 50 most exquisite pleasures in the world. The most delicate warm dough, sweet aromatic filling and soft cream that melts in your mouth - it’s impossible to resist the delicacy, the proprietary recipe of which is not disclosed. However, everything secret becomes clear, and the recipe for Cinnabon cinnamon rolls has become known to fans of this delicacy. Let's try to cook it at home!
Video on how to bake beautiful cinnamon and sugar buns in the oven
In this video you can see with your own eyes all the steps in the process of making cinnamon sugar buns. At first I was interested in their unusual shape. But having tried it, I was also surprised by their taste and aroma, and they manifest themselves well when they are still warm and fresh. I just love eating them with fresh milk.
What I love most about these buns is the airy, delicate flesh, and their shape is also pleasing to the eye—it captivates and looks appetizing. As for yeast dough, you don’t have to fuss with it for a long time; it’s quite easy to knead. Try it and see for yourself! If you have questions, ask in the comments and share the article on social networks.
Cinnamon roll dough: preparing it right
Ingredients: 200 ml milk, 100 g sugar, 50 g fresh or 11 g dry yeast, 2 eggs, 80 g butter, 600-700 g flour, 1 tsp. salt.
Classic Cinnabon buns are made from rich dough. Warm milk is combined with 1 tbsp. sugar and yeast and leave the resulting liquid mixture for 20 minutes. While the dough rises, beat the eggs with sugar, after which salt and soft butter are added, which can be replaced with margarine. Knead the mass with your hands - it should turn out smooth and homogeneous. The next step is the most important - the dough is mixed with the butter-egg mixture and beaten in a blender. On the resulting base, carefully knead the dough from sifted flour until it stops sticking to your hands. Next, roll up a large bun, cover it with a towel and let it rise in a warm place for 1.5–2 hours. The better the dough rises, the tastier the buns turn out. During the resting time, the dough is kneaded two or three times so that it is saturated with oxygen - in this case, the buns turn out light and airy.
Recipe for yeast-free bun dough
To knead the dough for yeast-free buns, we will need:
Now is the time of the Nativity Fast (November 28, 2021 - January 6, 2021). All recipes for Lenten dishes are collected on this page.
- 3 cups premium wheat flour;
- 1 glass of warm milk;
- white from one egg;
- 1 tsp soda without top (slaked with vinegar);
- 2-3 tbsp. spoons of honey;
- ½ tsp. salt;
- 2 tbsp. spoons of vegetable oil;
- 2 tbsp. spoons of rye wallpaper flour.
This amount of food is enough for 20 small buns .
I added a couple of tablespoons of rye flour to the dough. This gives the finished buns a nice warm brown color without sacrificing flavor from such a small amount.
If you have whole wheat flour available, you can add 1-2 spoons to the bun dough. This will add beneficial properties to the buns.
How to make dough for buns?
You can extinguish soda using regular table vinegar 6% or apple cider vinegar. I usually quench it with apple juice. Pour baking soda into a small glass and add 1 tsp. apple cider vinegar. The reaction will immediately begin and the soda will be extinguished.
Sift the flour into a deep bowl, add salt and rye flour, mix. Pour in soda, slaked with vinegar, milk and egg white. Knead into a soft dough that easily forms into a ball and does not stick to your hands. If necessary, you can add more flour (about half a glass). Leave the dough for 15 minutes.
Roll the yeast-free dough into a ball and leave for 15 minutes
How to make Cinnabon with gluten
One of the signature secrets of cinnamon rolls is the use of high-gluten flour. If you want to get as close to the perfect Cinnabon roll recipe as possible, add wheat gluten to the dough or make your own gluten. Usually 1 tbsp is enough. l. flour and 2 tbsp. l. water, from which a small lump of dough is molded and washed under running cool water. When the dough loses its density and becomes sticky and loose, the gluten can be considered ready. It is added to products along with flour to make the dough more flexible and more fluffy.
Baking buns and cinnamon filling: nuances and subtleties
Ingredients: 50 g butter, 200 g brown sugar, 20 g cinnamon.
For Cinnabon bakeries, cinnamon comes from the mountains of Indonesia, but at home, any cinnamon mixed with sugar and liquid butter will work. Let's return to the dough: knead it for a minute, let it stand for a while under a towel and roll it out. A rectangular, thinly rolled layer measuring 30 × 40 cm and 5 mm thick is spread with cinnamon-sugar filling, leaving space around the edges to glue the roll tightly and securely. So, the dough with the filling is rolled into a tight roll, which should have a maximum of five turns. This is another secret and feature of Cinnabon buns, elevated to the brand standard. The roll is cut into 12 pieces 2.5 cm wide using thread, fishing line or a very sharp knife, otherwise the buns will become deformed and lose their appetizing appearance.
The bottom of the mold is lined with parchment paper, greased with butter and the buns are laid out at some distance from each other. If you want fluffy buns, leave them to rise on the baking sheet for 15-60 minutes.
By the time of baking, the oven must be preheated to 180 °C, and the baking time is calculated individually. This will take about 20–25 minutes, and readiness is determined as usual - with a toothpick or match. If it remains dry, the buns are ready.
Baking ingredients:
For the test:
- 550 grams of flour,
- milk - one and a half glasses,
- 5-7 tablespoons of powdered sugar (sand),
- egg,
- 100-120 grams of butter,
- 0.7 teaspoon salt,
- vanillin packet,
- 10 grams of dry yeast.
For filling:
- 50-55 grams of butter,
- 5 tablespoons cinnamon,
- a glass of granulated sugar.
For lubrication:
- a tablespoon of milk,
- yolk,
- 2-2.5 teaspoons of vegetable oil.
Cream for buns: finishing touches
Products: 60 g cream cheese (Mascarpone, Almette, Philadelphia) 100 g powdered sugar, 40 g butter, vanillin.
Classic Cinnabon bun cream is made from good quality butter, soft cream cheese, vanilla and powdered sugar. If you are making the cream in advance, leave it near the oven, otherwise it will harden while the buns are baking.
Cool the cake slightly and apply cream to its surface with a silicone brush. Do not cover hot items with cream, otherwise it will melt. You can sprinkle the top of the buns with cinnamon sugar.
Where should you store Cinnabon buns to prevent them from spoiling? Because of the buttercream, the baked goods are placed in the refrigerator or brushed with cream before drinking tea - in this case, the buns can be left in the bread bin. The calorie content of Cinnabon sometimes goes beyond the limits of reason, but will this stop a real gourmet? Serve the delicacy with good tea, coffee beans, hot chocolate or milk.
You can try fragrant buns, tender and airy, not only in the pastry shop. On our website you will learn how to prepare cinnamon rolls according to the usual recipe, and get interesting results by experimenting with cream and filling. The smells of cinnamon, vanilla and sweet baked goods will not leave your family indifferent. And what could be better than a cozy family tea party with homemade cakes!
Delicious Sinabons made from yeast dough
This bun is a godsend for anyone with a sweet tooth. Thanks to their special cheese glaze, they turn out even more tender and tastier. Once you try it, you will always remember them.
We will need:
- flour - 600-700 gr.
- milk - 200 ml.
- chicken egg - 2 pcs.
- sugar - 100 gr.
- butter - 70 gr.
- yeast - 50 gr. (fresh) or 11 gr. (dry)
- salt - 1 tsp.
Filling:
- butter - 50 gr.
- brown sugar - 200 gr.
- cinnamon - 20 gr.
Glaze:
- cream cheese - 50 gr.
- powdered sugar - 100 gr.
- butter - 50 gr.
Preparation:
- Let's prepare the dough. Pour yeast and two tablespoons of sugar into warm (not hot) milk. Stir and set aside to ripen.
- In a deeper bowl, pour the remaining sugar and add the egg, beat. Add soft butter and mix well.
- Pour the yeast mass into the same mixture, carefully, otherwise the dough may settle.
- Then add flour in small portions, constantly kneading the dough. To make it more convenient, it is better to mix on the table. Place the finished mixture in a bowl and place in a warm place without drafts.
- Preparing the filling. Place the butter in a saucepan, melt and cool. Add brown sugar and cinnamon here and mix thoroughly.
- Roll out the rested dough into a layer 5-7 mm thick. Spread the filling and level it over the entire surface.
- Roll it up and cut it into even pieces. Place on a greased sheet or parchment paper. Bake the products at a temperature of 190-200 degrees, 30 minutes, until golden brown.
- Preparing the glaze. Place cream cheese and powdered sugar in a small bowl and mix.
- Grease the finished buns (cool them a little). Spread a small portion of glaze onto the surface of the bun using a spoon. Then spread the cream using a silicone brush.
Children love these dumplings very much. Even adults are delighted with the glaze. You should definitely try this recipe, you will like it. Enjoy your tea!
