Vanilla Cinnamon Rolls

For lovers of aromatic baked goods with cinnamon! Cinnamon snails are the perfect homemade buns — soft, springy and deliciously flavored. You get a lot of dough and it rises well, you can make half the specified amount. Ready-made snails can be decorated with either powdered sugar or sugar or milk glaze.
cook time: 4h
Nora Vaughn
Vanilla Cinnamon Rolls

Nutrition Facts (per serving)

341
Calories
12g
Fat
48g
Carbs
7g
Protein

Ingredients (12 portions)

Dough::

Milk 400 ml
Wheat flour 800 g
Dry yeast 10 g
Sugar 100 g
Cinnamon 1 tbsp
Butter 160 g
Vanilla sugar to taste

Filling::

Sugar 100 g
Cinnamon 1 tbsp
Butter 50 g

Recipe instructions

Step 1

Step 1
Prepare the necessary ingredients for making the dough.

Step 2

Step 2
Melt the butter and combine it with warm milk. The temperature of the mixture should be approximately 40 degrees.

Step 3

Step 3
In warm milk and butter you need to put 1 tbsp. sugar and yeast. Leave for 10 minutes in a warm place.

Step 4

Step 4
Combine flour, remaining sugar, cinnamon and vanilla sugar in a large bowl. stir.

Step 5

Step 5
The yeast noticeably “perked up” after 10 minutes.

Step 6

Step 6
We combine both mixtures — flour and milk.

Step 7

Step 7
Knead the soft springy dough and knead it for 10 minutes. The dough will be saturated with oxygen and will not stick to your hands. There is no need to add flour so as not to “clog” the dough. Leave it for 1.5 hours in a warm place to rise.

Step 8

Step 8
Knead the finished dough, roll it into a layer approximately 35 by 45 cm. Grease with soft butter for the filling (you can also grease the baking dish at the same time). Sprinkle a mixture of sugar and cinnamon on top of the butter for the filling.

Step 9

Step 9
Roll the dough into a roll and cut into 10-12 pieces. Place in a greased baking dish (or simply place on a baking sheet like buns, but this may cause them to “unwind”). Let it rise for another 30 minutes. Then put the snails in an oven preheated to 180 degrees and bake for about 30-45 minutes, depending on the characteristics of the oven.

Step 10

Step 10
The finished snails need to be taken out, cooled and decorated to your taste. The baking dish should still be 2 times larger in volume than the dough, because... The snails worked well during the proofing and baking process.

Additional rubrics

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