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:

  1. Dissolve the yeast in the milk and add eggs, sugar, and salt.
  2. Add wheat flour until you have a thick but still very sticky texture.
  3. Add the butter and stir until the fat is in medium-small chunks.
  4. 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.
  5. Knead the dough well: 3-4 minutes on the machine, 7-8 minutes with the hands.
  6. Allow the dough to rise for 30 min.
  7. The cinnamon cream: Soften the butter with a fork or electric whisk. Add brown sugar and cinnamon and mix well.
  8. Now roll out the raised dough to a rectangle, but without kneading it again! It should be about 25 × 80 cm.
  9. Spread the cinnamon cream on the dough with a spoon/dough scraper/spatula or whatever you just have.
  10. Roll the dough together.
  11. Cut the roll into approx. 2 cm and place them on a plate.
  12. 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.
  13. Bake them at 225 degrees for approx. 10 min or until they are well golden brown.
  14. Serve warm and possibly with glaze.
Rolling the dough together.
Cutting the dough in aprox. 2cm .
Putting the cinnamon rolls on the plate and letting them rise 30 min.