Ingredients:
Cake:
- 15 g of fresh yeast
- 125 ml of warm milk
- 250g of wheat flour
- 25g of sugar
- 2 eggs
- 1 yolk
- 1 tablespoon of milk
- 35g of soft butter
- Pinch of salt
Cinnamon filling:
- 10g of cinnamon powder
- 35g of butter
- 1 tablespoon of vanilla sugar
- 1/4 cup of cane sugar
Frosting:
- Lemon juice
- 3/4 cup powdered sugar
How to make cinnamon rolls?
Pour warm milk into the bowl (the milk must not be hot), add the yeast, stir and set aside for a few minutes.
Through a sieve, sift the flour into a larger bowl, add sugar, a pinch of salt and mix. Make a small indentation in the center and pour the milk with yeast into it. Mix all ingredients together again.
Then add one egg and yolk to them. Start kneading the dough, after 4 minutes add butter and continue kneading until smooth.
Cover the dough prepared in this way with a cotton towel and leave it to rise for about 1.5 hours.
After this time, place the dough on a pastry board or a large wooden cutting board (e.g. a NATUR oak board with dimensions of 45 cm x 30 cm) and knead to get rid of air bubbles.
Divide the dough into 2 parts. Roll out each one into a cake measuring 30 cm x 30 cm. Brush them with melted butter, sprinkle with cinnamon, vanilla sugar and cane sugar.
Roll the dough into a roll and cut into slices 2.5 cm thick. Then place them on a baking tray or in a silicone mould with a stiff rim (e.g. in a square SMART Black baking tin), keeping the spaces apart and leave for 40 minutes to rise.
Preheat oven to 180℃. Prepare a mixture of beaten egg with a little milk and brush on the cinnamon buns. Place them in the oven and bake for 20 minutes, until golden brown.
Finally, prepare the frosting. Mix lemon juice with powdered sugar and pour it over your baking.
Bon Appétit!
