Sonadora
Antonina, pasibki. It’s so nice that you tasted it! The rolls according to this recipe are really notable.
Kara
Manyash, I am with you!
Accept work

Cinnamon rolls (Piter Reinhart)

I didn't do much on purpose, I was afraid that it would be too sweet. And I also added 1 tsp to it. Crema Catalana, Authentic Spanish
Well, instead of lemon peel, orange peel was added to the dough.The rest is strictly according to the recipe

Vkusnoooo !! Mine didn’t even wait, they eat it still warm.

Thank you, my dear, for the wonderful buns!
Sonadora
Irin, gorgeous rolls! I can directly imagine how you unwind this curl, and there is such an airy, fibrous crumb. Thank you very much for trying and sharing such beauty.
Orshanochka
Sonadora, Manechka! I am with a report and thank you! The dough is simply gorgeous, really, and it's a pity to roll it out: girl-yes: The buns are the most tender, I swallowed 3 pieces with tea and did not notice! As for my taste, how I adore cinnamon - I would add even more of it I took it to my notebook
Cinnamon rolls (Piter Reinhart)
Sonadora
Orshanochka, Tanya, gorgeous rolls! Now I would have one, but with coffee mmmm I envy.
Orshanochka
Sonadora, it's me ... to make a difference: I just clarified two with cheese coffee. By the way, I got as much as 16 pieces and not small ones - with a tea saucer, but I had such flour - I still had 6 tbsp. l. add.
Sonadora
Here's a sinister, teasing! There would be no address to write, where it smells so delicious buns.
Orshanochka
Sonadora, Manechka, you won't have time: girl_blum: There are only 4 things left: girl_red: Don't think, I was not the only one to rub them, but my son still pulls them without a break, but my husband ... I feel, tomorrow I will have to cook a party
Sonadora
And I ... and I will bake a roll with strawberries tomorrow. Here! In protest. And I'll crack.
Orshanochka
Sonadora, Manechka, give me the address urgently, I can still have time. Have you already gone strawberries? Or frozen?
Sonadora
So I'm putting in a double portion. No, the strawberries are fresh, imported. But in baking, it is the very thing that does not creep out during heat treatment. I made ice cream from it last week, so the blender went out of order, I could not grind the berries (I did not cut them beforehand).
Anatolyevna
Sonadora, Manechka, how I love these buns!
The buns are super! I bake and rejoice!
Nilly
SonadoraThank you so much for the recipe! The rolls turned out to be huge and incredibly tasty!
The question about the glaze: how to whip it up quickly? I just mixed it with a fork, but what if it was wrong and we ate the wrong rolls ?! :-)
Sonadora
Quote: Anatolyevna

The buns are super! I bake and rejoice!
Likewise. Antonina, please forgive me for missing your message to the topic.

Nilly, to your health! I am glad that we liked the rolls.
Quote: Nilly

The question about the glaze: how to whip it up quickly?
I think what exactly is not important: a fork, a spoon, a whisk. The main thing is that the mass is homogeneous, without lumps.

Quote: Nilly

all of a sudden it's wrong and we ate the wrong rolls ?! :-)
It is necessary to prepare all the options and compare!
elenas
I came to say thank you too, very tasty! Only there is a question, in addition to the dough, I added another 100 grams of flour for sure, there was Makfa flour, but the dough is still not cool. Should it be liquid? Maybe the owner of the recipe will show you your photo next batch?
Sonadora
elenas, and at the end of the batch there was also a thin dough?
It should be very soft, but not smear on the walls and under the mixer.
elenas
Yes, everything was smeared straight, so I had to add a lot of flour, apparently some kind of Makfa is not correct
Arka
Sonadorachka, Manyasha, I adore thee! I used to make cinnabons on your fender test, but now I will! Fluff dough! And this is despite the fact that I partially replaced a / c with 100 g c / s and 100 g first-class flour. When I felt the finished dough, I almost lost my feelings from their excess, I wanted to squeeze and squeeze.
I will not insert a photo, because the rolls are off topic: the dough has been changed, and I have a cheesecake filling this time (this time I turn delicious into useful), although I usually bake these snails with cinnabons. In general, next time I will bring a photo, when at least the filling matches (although I then fill them with cream, and not glaze, but these are trifles)
Listen, if you put the remaining rolls in the refrigerator, then reheat them in the oven, right?
Sonadora
Nata, Natusya, good health, dear. I love these buns, so I rarely bake them. Ready-made rolls, from the refrigerator, I heat up in the microwave.
Can you lay out your version of the dough and filling in a separate recipe? It will be a pity if he gets lost in the topic, and I'm sure many will like it.
Arka
Well, I do not! laziness
Thank you! For your giant fluffy buns! In general, I love all your pastries to the point of shivering
eye
Quote: Sonadora
I love these buns, so I rarely bake them.
Man, I'm sorry, I have not come up with such an elegant reason why I only baked these buns twice ...
but now I will definitely put it on duty, because the experiment with a cold rise turned out to be very successful: I put the dough at 8 in the morning, while replacing part of the liquid with a second egg, and put it in the refrigerator, from where it was taken out at 16.30, divided it in half, rolled out each part, moreover, it rolled out cold miraculously, one part was smeared with butter and sprinkled with sugar and cinnamon, and for the second I made a filling of date puree (slightly steam the dates, remove the bones, punch with a blender) and poppy seeds, like Irina Ikra taught.
Each roll was divided into 10 parts, as is optimal for us, an hour of proofing in a warm oven, then baking and this is the result:
Cinnamon rolls (Piter Reinhart)

Manechka, thank you !!!
Oven for everyone !!!




Quote: Arka
although I then fill them with cream, and not glaze, but these are trifles)
Arka, Princess Frog, pour the little things a little: share, what kind of cream?
I know the magic word: "please!"
Sonadora
Tan, plagued buns! I want to unwind each one and, if not bite, then enjoy the aroma.

Nata, write the recipe!
Arka
Virgo, this is not a recipe, but an impulse of the soul that took root. After baking, pour the rolls while still hot, although rather spread it with a mixture (just mix, do not beat) domestic mascarpone (we have Bonfesto, you also have something for sure) and condensed milk. The cream turns out to be relatively thick, but it flows immediately on hot rolls. The proportions of the mixture to your taste, gradually add condensed milk to the mascarpone, tasting until the taste suits. I have about 180 g of condensed milk for 250 g of mascarpone. I don't like cloying.
eye, TatyanaI'm not a frog, but a chameleon.
Sonadora
Icing recipe No misters elicited. It remains to find out the rest.
Nata, thanks for the glaze-fill recipe, I will definitely try. Mascarpone Bonfesto is for sale with us.
Arka
Quote: Sonadora
It remains to find out the rest.
So I already wrote above
We replace 200 g of premium flour with 100 + 100 c / s and 1 s.
And I missed a layer of dough a la cheesecake cream: I blended 300 g of cottage cheese with a cane. sugar, vanilla, egg (+ yolk) and a little sour cream, maybe a couple of tbsp. spoons (you can use heavy cream instead). Shaped just like you. Sleight of hand is encouraged, since the roll is soft and floating due to the filling.
eye
Quote: Arka
After baking, pour the rolls while still hot, although rather spread it with a mixture (just mix, do not whisk) domestic mascarpone (we have Bonfesto, you also have something for sure) and condensed milk. The cream turns out to be relatively thick, but it flows immediately on hot rolls. The proportions of the mixture to your taste, gradually add condensed milk to the mascarpone, tasting until the taste suits. I have about 180 g of condensed milk for 250 g of mascarpone. I don't like cloying.
Arka, Nata, thank you for sharing, I have not made such a cream ...
Quote: Arka
Oka, Tatyana, I'm not a frog, but a chameleon.
The chameleon princess !!! ch-t, I did not understand the types of amphibians ... the tail cannot be seen so and so
Sonadora
Arka, Nata, Thank you. I will certainly bake.
Juli-Lev
Manya, keep the report. It was a trial "loaf", they took it and were satisfied. Maybe it didn't work out perfectly, I was in a hurry. From the recipe, only the dough, the customer asked without filling (it turns out that they don't like cinnamon there, but I thought in principle), for the holiday they decided to do it with sugar inside the roses.
The dough is amazing at work, it rises well, it baked perfectly in 30 minutes.It can, when molding, roll thinner and quickly make and spread a little less, so that the roses are more neat and identical, otherwise the first ones blur completely.
Cinnamon rolls (Piter Reinhart)
Cinnamon rolls (Piter Reinhart)



Sonadora
Yulia, it turned out beautifully. Maybe this form of dough needs less?
Juli-Lev
Sonadora, so I thought about it too
Juli-Lev
Here is an option for a holiday. The dough is smaller, there is vanilla sugar inside the roses and a little greased with butter. It looks neater, tasted like it, they ask to repeat it.
Cinnamon rolls (Piter Reinhart)
Andreevna
Sonadora,
Manechka, girls, did anyone bake these buns on cold dough? Reduced yeast? I need to bake them in the morning.
eye
Alexandraif you go back to the previous page, you can find my report: 8.30 h in the refrigerator, dough according to the recipe.
Sonadora
Yulia, petitions, missed the answer in the topic. Very nice.
Alexandra, made by prescription, 12 hours in the refrigerator.
Tatyana, thanks for the help.

Andreevna
eye, Sonadora,
Tanya, Manechka, thank you
eye
Manya, not at all!
Andreevna, Alexandra, bolder, this is a very successful recipe
Andreevna
eye, Tanya, I have baked them many times. But on a cold one, not even once. Very tasty buns are obtained, although ... can they not be delicious according to Manochka's recipe? Never. Our Mani has all the recipes superb and verified to the gram.
Manyash, you are the best!
eye
Andreevna, Alexandra, I will support!
Sonadora
The recipe for delicious buns, and Reinhart's cannot be different, is always a pleasure to share.
shade
Peace be with you bakers!

And we often bake them - everyone likes the taste of cinnamon

Cinnamon rolls (Piter Reinhart)
Sonadora
Anatoly, luxurious rolls!
eye
Manechka, I am here again!
Again - with a bow!
Cold rise again 8.30 h, proofing 1.30 h
30 g of butter was replaced by och fat sour cream.
I applied the finishing glaze ready-made, stayed from Easter, so it did not dry out and stick, an infection, but this time the rolls are the best !!!
In:
Cinnamon rolls (Piter Reinhart)
Thank you very much !!!

p. from: please poke, how to turn the photo
Sonadora
Tanya, what a still life with rolls, awesome! Thank you so much for baking and sharing awesome buns in the topic.

To prevent a photo from changing its orientation when uploading from a phone, it must be saved (on a phone or tablet) before being sent to the Gallery.
eye
Quote: Sonadora
To prevent a photo from changing its orientation when uploading from a phone, it must be saved (on a phone or tablet) before being sent to the Gallery.
saved on the laptop, from there I load it, it is displayed correctly there ...

Manechka, thank you for your appreciation!
Sonadora
Then I don't know, Tanyush. They load normally from the laptop, but from the phone, if they are not saved, they turn over.
AlisaZ
Sonadora, Delicious buns, thanks for the recipe!
Cinnamon rolls (Piter Reinhart)

Cinnamon rolls (Piter Reinhart)
Made on "Eternal yeast", potato-hop (Sourdough without flour). Color rendition is not very late already.
Sonadora
Alice, gorgeous rolls!
Arka
Man, hello! Did you do it with curdled milk? Is this Peter suggesting or you?




Made with yogurt. She added flour about 10 g, no more. I just trained endurance: it was smearing on the walls and bottom for a long time, but I didn’t, but at the end I suddenly gathered, yah !!!




Only I was not lucky with yeast. The smell was strange, I checked them on the rise - they work. And the smell of the dough had a distinctly musty smell. I had to throw everything away. Pancake! This is the first time that the dough is so smooth.
I ordered new yeast and flour, because I used the latter. Already delivered. I'll knead again tomorrow morning. Hotzza roll
Sonadora
Nata, Hi. Peter suggests making it with curdled milk.
With yeast - it's a shame. Was it pressed?
Arka
Yeah, pressed.
Well, nothing, the dough is already finishing, I will soon turn the snails.




I already took a bite - happiness!
Thank you very much for this recipe!
Cinnamon rolls (Piter Reinhart)
Sweet fluffs!

All recipes

New recipe

© Mcooker: best recipes.

map of site

We advise you to read:

Selection and operation of bread makers