Cinnamon Rolls
- 15
g
dried yeast
- 60
ml
water
- 110
g
butter
- 70
g
sugar
- 2
tsp
salt
- 250
ml
milk
- 1
egg
- 550
g
flour
- 1
egg yolk
Filling
- 60
g
butter
- 50
g
sugar
- 1
Tbsp
cinnamon
- 200
g
brown sugar
- Combine all filling ingredients, mix well and set aside
- Combine all remaining ingredients, except egg yolk and knead into smooth dough
- Rest for at least 1h, until volume doubles
- Roll out dough into a rectangle, spead filling on the dough
- Roll dough into a long suasage and cut into 5-10cm thick slices
- Place rolls onto a baking tray and rest another 1h
- Preheat oven to 180C upper/lower (1)
- Brush rolls with egg yolk and bake for 20-25min (2)
Notes
(1) Depending on the oven, 180C might be too high.
If the filling starts smoking, the oven is too hot, reduce by 10-20C
(2) Depending on the oven, 20min might bee too long
The rools should be a light yellow-brown, if they get darker, immediately remove from the oven
