Fans of baking with cinnamon will never pass by a delicious recipe with a yeast dough and a favorite spice at the base. One of the ideal examples of this combination is a roll with cinnamon from a yeast dough. Lush inside and ruddy outside, it smells sweet with scented spices and fresh muffins - a dream of any sweet tooth.
The recipe of a roll with cinnamon and sugar
This roll is baked in a standard form for bread and ends up looking like a full-fledged rectangular loaf, convenient for slicing and storing. In addition to cinnamon, the test includes raisins, but you can completely remove it from the recipe or change it with other dried berries.
Ingredients:
- yeast - 4 1/2 tsp.
- water - 485 ml;
- sugar - 165 g;
- ghee - 55 ml;
- eggs - 2 pieces;
- flour - 760 g;
- raisins - 1 item;
- ground cinnamon - 5 g.
Preparation
Add a pinch of sugar to warm water and sprinkle yeast. Leave the base with the yeast in the heat to activate, then pour half of the sugar, add butter, a couple of eggs and flour. Start kneading the dough and continue it for 10 minutes - the correct yeast dough should be very pliable and elastic.
The filling of cinnamon for rolls is very simple and consists of a mixture of dry ground spices with the remaining sugar.
Divide the dough in half, eventually you will get two separate rolls. Both halves knead repeatedly, but already pouring raisins. Roll the dough into a rectangle and cover with sugar-cinnamon mixture. Fold the slices with rolls and place in the forms for repeated proofing for half an hour.
A cinnamon roll with cinnamon is baked at 190 degrees for half an hour.
Sweet roll with cinnamon on yeast
The basis for this roll can be a normal yeast dough or yeast dough on a base basis.
Ingredients:
- yeast dough - 700 g;
- white sugar - 65 g;
- sugar brown - 80 g;
- cinnamon - 2 tbsp. spoons;
- butter - 75 g.
Preparation
Before you prepare a roll of cinnamon, leave the kneaded dough for a proofing. Approached the dough, divide into two halves and roll each into a rectangle. Lubricate the surface of the dough strips with oil and cover with a thick layer of a mixture of both types of sugar with cinnamon. Fold the rectangle with a roll and make 5-6 cross cuts on the roll (not cutting through to the end). Form a yeast roll with cinnamon crescent and bake at 180-40 minutes. The finished product can be coated with a simple glaze or left for nothing.