Air buns with cinnamon, a treat known since childhood

Memories of the happy moments of my childhoodalways associated with a stupefying smell that "whispered" that in the kitchen buns with cinnamon are baked. At such moments, Mom appeared, whose hands were stained with flour, an old Soviet stove with an oven and a bowl of snow-white and sweet glaze on the table. Having a low income and five children, it was quite problematic to feed the family tasty and inexpensive. In this case, a variety of pastries helped. And nothing could please such a sweetheart as I, except for a cinnamon roll.

Having matured and having my own family, I try to pleasetheir loved ones with delicious pastries. And do not forget to pamper yourself with your favorite treat. The recipe for bun with cinnamon is simple and does not take a lot of time, and brings joy to a lot.

For many, it is difficult to prepare a dough,but there is a recipe for buns with cinnamon without yeast. It is perfect for every hostess. The dough turns to air and is cooked very quickly. To prepare, you need two glasses of flour, a tablespoon of baking powder, a pinch of salt, one hundred and fifty grams of milk, one third of a glass of vegetable oil, a teaspoon of cinnamon and three tablespoons of sugar.

Turn on the oven to 200 degrees, andwe are engaged in preparing the dough. In a bowl, mix flour, cinnamon, sugar, salt and baking powder. We add vegetable oil and milk, mixing a homogeneous dough. Flatten a piece of dough into a small flat cake, cut it into various pieces in a form, or use a glass to squeeze the mugs. Out of this amount of the test, there are eight buns. Lubricate the Teflon form with butter, spread buns and bake until cooked. Before baking, you can grease the egg and sprinkle with sugar. The number of rolls is just right for tea drinking and is eaten immediately.

For lovers of traditional yeast doughyou can advise the recipe for a bun with cinnamon and apple. Very tasty pastries, which can please both children and adults. To prepare it, we prepare a glass of warm milk, thirty grams of margarine, three tablespoons of sugar, a little vegetable oil, one egg, a teaspoon of fast yeast, two large apples, cinnamon, boiled condensed milk, almost three glasses of flour, some salt and vanillin.

In a small bowl, put three tablespoons of flour, yeast,sugar and pour warm milk. While the opara is insisted, we are dipping the margarine in another bowl. Mix it with salt, vegetable oil, vanillin and egg. We connect both mixtures, add flour and mix the soft dough. Covering the bowl with a towel and putting it back in a warm place, we give the dough to brew for at least half an hour. During this time it has time to increase in volume twice.

We peel apples from the peel and grind them on mediumgrater. Squeezing out excess juice, mixed with a small amount of sugar and cinnamon. The risen dough is divided into two parts, each of which is rolled into a layer, trying to make it not thin. Lubricate its surface first with oil, then with a small amount of boiled condensed milk and flatten out the apple filling.

We roll each layer into a roll and cut it intoportions, the size of which depends on the future appearance of the biscuit. If you want them to look like curls, cut them into thin strips and lay them upside down in an inverted form, with upwards slices. If you want to get small rolls with stuffing, cut the portions thicker and put the buns in the same position as they took from the cutting table.

We cover the baking tray with baking paper andput the buns close to each other. Bake in a heated oven for about 20 minutes. At the output we get a whole baking tray of sweet rolls, which can be broken off or immediately divided into portions with a knife.

At desire to reduce sweetness, it is enough to remove from the recipe the boiled condensed milk and sprinkle the dough with sugar.