Cinnamon rolls

Description

These fluffy buns are good for Breakfast and daily tea, they can be prepared with yeast and without. In this embodiment, the dough of the yeast, allowing to bake buns can be faster and thus waiting, with the exciting aroma of cinnamon will be less painful! Recipe taken from the magazine "Gourmet cakes".

Ingredients

Cinnamon

3 ч. л.
Brown sugar

125 г
Sugar

50 г
Salt
Butter

1 ст. л.
Flour

350 г
Sugar

2 ст. л.
Leavening agent

1,25 ч. л.
Soda

1/2 ч. л.
Salt

1/2 ч. л.
Yogurt

300 мл
Butter

100 г
Powdered sugar

200 г
Water

Cooking

Prepare the filling for this mix sugar (in the absence of the presence of brown, I used 175 gr. regular sugar), salt and cinnamon, then add melted butter and all mix thoroughly. The resulting mass should resemble a bit of fine sand.

Set aside the stuffing to the side.

Now for the test.

In a medium bowl mix the flour, sugar, salt, baking powder and soda (instead of baking powder I used 1 tsp baking powder + 0.5 tsp. citric acid, additionally soda is not added).

Separately whisk the yogurt at room temperature and 2 tbsp of melted butter.

Then, pour kefir mixture into flour and stir until smooth.

To me the amount of flour wasn't enough, so we added to the dough and knead soft and pliable to the touch.

The finished dough roll out into a rectangle approximately 23 x 30 cm, Grease the top with melted butter (2 tbsp).

Sprinkle with stuffing (did I have the most important tool in the kitchen) and

Lightly pressing down, spread with the filling on the entire body. Try not to reach the edges. Now gently roll the dough roll. I folded the short side, since the twisting of the dough is still a bit of spreading and goes a long roll. Do not forget to take the edges and seam roll, to hide the filling.

Cut the roll into 8 pieces.

Place them in the form of slices up. Put some on top of buns remaining melted butter.

Bake in a preheated 220-230 °C oven for about 25 – 40 minutes (focus on your oven). Bake until the edges of the product will not become Golden brown.

Ready biscuits leave for a while in the form to cool down a little (which we are unable to do the cinnamon smell just knocks noses).

Then you can take out, divide into portions (if desired) and serve warm or wait until cooled, and water before applying glaze. We have buns left and no frosting, though, to take a picture yet. THE SUGAR GLAZE. Grind the powdered sugar with a small amount of water to obtain a thin sugar glaze. I would add a little lemon juice.

Scones are done! They are simply divine to outrageous, mmm... Bon appetit!!!

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