Cinnamon rolls in muffin tins on Delicious Blog

      Preparation recipe:

      Source: https://www.vkusnyblog.com/recipe/korichnye-bulochki-v-forme-dlya-keksov/

      Ingredient notes:

      Flour. This recipe is designed for regular top-grade flour with 10.5 g of protein per 100 g. If you use stronger bread flour, keep in mind that it absorbs more moisture, so you'll need slightly less by weight.

      Yeast. The recipe uses dry yeast. When replacing with fresh yeast, use three times the amount specified for dry yeast.

      Butter. You can use any sweet butter with a fat content of 72% or higher.

      Milk. Use regular-fat milk (2-4%) for the dough. The milk temperature should not exceed 42°C to prevent the yeast from dying.

      Sugar. Sugar is necessary both for a sweet flavor and for the yeast activity. I use regular white sugar in both the dough and the filling. Optional: you can substitute white sugar with brown sugar in the filling for a light caramel taste.

      Cinnamon. Ground cinnamon is an essential ingredient for the filling. Don't skimp on it 🙂

      Let's move on to the preparation.

      Dissolve the yeast in warm milk.

      Add melted and slightly cooled butter, along with the sugar.

      Gradually add the flour and knead a soft, uniform dough. It should not be too stiff.

      Let the dough rise in a warm place for about an hour—it should double in size.

      Punch down the dough, roll it into a rectangle. Brush with melted butter and sprinkle with a mixture of cinnamon, regular, and vanilla sugar. Leave a 3-4 cm border on one edge.

      Roll it into a tube, starting from the wide side toward the border without cinnamon filling (the photo shows the roll cut in half).

      Cut the roll into 12 pieces and place them, cut side up, into a greased muffin tin (or on a baking sheet lined with parchment paper).

      Bake in a preheated oven at 200°C until done, about 25-30 minutes.

      Cool and serve.

      Enjoy your tea!

      This recipe for cinnamon rolls in a muffin form has been tested and prepared by chef Tatyana Nazaruk, author of Delicious Blog.

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