Cinnamon rolls are most popular in Northern Europe and North America. And in Sweden, October 4 is even celebrated Day cinnamon rolls. This muffin was chosen to create a memorable dates, because the Swedes associate it with home mom’s pastries. But what a sin to conceal, in most such buns are tastier than homemade buns. Bake them according to this classic recipe and you will be surprised how tasty they are and similar to those from a candy store. Hardly someone will resist the aroma of a warm cinnamon bun, политой with icing. 
Time: 2 час. 15 min Difficulty: easy Amount: 12 cinnabon buns In recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Contents
Ingredients for the recipe:
Cinnamon rolls
- 165 gr. butter, softened and a little more for lubrication mold
- 1/3 Art. granulated sugar
- 2 tbsp. l ground cinnamon
- Flour for powder
Glaze
- 1.25 Art. powdered sugar
- 4 tbsp. l (60 gr.) Melted butter
- 3 tbsp. l milk
- 0.5 tsp vanilla extract
- A pinch of salt
Basic pastry recipe
- 0.5 tbsp. whole milk
- 35 gr dry active yeast (2 and 1/4 tsp)
- 1/4 Art. Sahara
- 4 tbsp. l (60 gr.) Butter, melted and lightly chilled and a little more for lubrication
- Yolk 1 large egg
- 1.5 tsp vanilla extract
- 2 and 3/4 Art. premium wheat flour and a little more for sprinkles
- 3/4 tsp salt
- 0.5 tsp ground nutmeg (optional)
Recipes with similar ingredients: premium flour, dough yeast, eggs, milk, vanilla extract, nutmeg, icing sugar, cinnamon
Recipe preparation:
- Bake the buns. Oil baking pan 22×32 cm in size. In a bowl mix sugar with cinnamon. On surface covered with flour, roll out the dough in the form a rectangle measuring 25×45 cm.
- Spread the dough with butter, stepping away from one of the long edges approximately 2.5 cm. Sprinkle with a mixture of sugar with cinnamon. Lubricate the non-oiled edge with water. From the opposite edge roll a roll 45 cm long. Press the seam and seal.
- Using a long thread tied around the roll, cut it into 12 equal pieces of approximately 3.7 cm. Place the buns in prepared form.
- Cover the mold with cling film and place in a warm place for about 1 hour 10 minutes to double the dough.
- Preheat the oven to 175 ° C. Remove the film from the mold and bake for 25 to 30 minutes. Ready buns should lightly spring when pressed. Leave them in shape for 10 minutes, then Take out. Storage tip Ready buns can be fully cool, freeze and store in the freezer for up to 2 weeks. Before use, thaw, warm and pour глазурью.
- Cook the icing. In a bowl, whisk sugar powder, melted butter, milk, vanilla extract and salt until smooth mass. Pour on top of warm buns.
Butter yeast dough
In a saucepan over low heat, heat water and milk to a temperature 38 – 43 ° C. Remove from heat and pour on top of yeast and a pinch Sahara. Do not mix until foam rises, approximately 5 minutes. In the yeast mixture, whisk the melted butter, egg yolk and vanilla extract. In a large bowl, mix the flour, remaining sugar, salt and nutmeg. In the center do deepen and pour liquid yeast mixture into it. Via knead a thick, slightly sticky dough with a wooden spoon. Shift onto a floured surface and continue to knead for 6 minutes to make the dough soft and elastic. Roll out of it ball. Grease a large bowl with butter. Put the dough in it turn over so that its surface is also slightly oiled. Cover with cling film and place in a warm place for about 1 h. 15 minutes to double the dough. Put the dough out of a bowl and mash it quickly to release excess air. Again roll up the ball and put in a bowl. Lightly grease food wrap butter and cover with it the surface of the bowl. A bowl too cover with a film and refrigerate for at least 4 hours or night.
