These cinnamon rolls can get in the freezer for up to 4 weeks.
About 20 pieces.
You will need:
- 2 dl warm milk
- 50g yeast
- 100g soft butter
- 2 eggs
- 2 tablespoons sugar
- 1/2 teaspoon salt
- aprox. 500g wheat flour
- 1 and 1/2 vanilla sugar
The cinnamon cream:
- 150g soft butter
- 100-150g brown sugar
- 3-5 tablespoons cinnamon (depending on how much cinnamon you love)
Here’s how you do it:
- Dissolve the yeast in the milk and add eggs, sugar, and salt.
- Add wheat flour until you have a thick but still very sticky texture.
- Add the butter and stir until the fat is in medium-small chunks.
- Now add wheat flour until you have a dough that does not stick to the sides of the bowl but is still soft and supple.
- Knead the dough well: 3-4 minutes on the machine, 7-8 minutes with the hands.
- Allow the dough to rise for 30 min.
- The cinnamon cream: Soften the butter with a fork or electric whisk. Add brown sugar and cinnamon and mix well.
- Now roll out the raised dough to a rectangle, but without kneading it again! It should be about 25 × 80 cm.
- Spread the cinnamon cream on the dough with a spoon/dough scraper/spatula or whatever you just have.
- Roll the dough together.
- Cut the roll into approx. 2 cm and place them on a plate.
- Take the end of each roll and place it under the roll itself. If necessary, press the rolls slightly flat, and allow them to rise again for 30 min.
- Bake them at 225 degrees for approx. 10 min or until they are well golden brown.
- Serve warm and possibly with glaze.