Cinnamon Rolls

I'm pretty sure you know that feeling: you wake up late on those weekend mornings, laying in bed thinking of all those amazing things you'd love to have for start off imagining some crispy bacon with eggs, maybe with some fresh orange juice- or hey, why not a fresh smoothie right away?....Then your mind already jumps over to the cakes and muffins: wouldn't a fresh piece of hot apple cake or some blueberry muffins be just the thing for a sucessful start into the day? Annnd then come the cinnamon rolls- at this point my mind usually stops thinking about all those other great breakfast ideas-I stay stuck at the thought of those sticky, fluffy masterpieces of scandinavian baking. That spicy touch of cinnamon and sugar, the soft, tender and soothing yeast dough topped by a sprinkle of get what I mean, right? If not, try these out and I'm sure I won't be the only one rambling on about cinnamon rolls anymore!

Ingredients (for 20 cinnamon rolls):
For the dough:
-750g flour
-1 cube yeast
-300ml milk (lukewarm)
-106g sugar
-120g butter, at room-temperature
-1 egg
-1 Tsp. salt
-1 Tbsp. cardamon

For the filling:
-100g soft butter
-45g sugar
-2 Tbsp. cinnamon

-100g raisins

1. Place flour into a large bowl. Create a small recess in the centre and crumble the yeast into this. Add some of the milk to the yeast and combine until more or less smooth. Carefully fold in the flour from the sides. Cover with a damp clothe and leave to rise in a warm place (eg. under a heater) for around 15 minutes.
2. Add the remaining ingredients to the dough. Knead by hand or with a dough hook until the dough is soft and elastic, but not sticky. Cover with clothe again, and leave to rise in a warm place until the volume is doubled, so for around 45-60 minutes.
3. Meanwhile, combine the melted butter, suagr and cinnamon for the filling.
4. Roll out the dough into a 30cm square. Spread filling evenly on top.
5. Roll up the dough to form a log and slice into approximately 20 pieces.
6. Place rolls with cutting surface to the top on baking sheets. Make sure to leave enough space between the rolls! Cover with a clothe again and leave to rise until the volume has doubled itself. This will take around half an hour.
7. Bake in oven for 10-12 minutes at 220 degrees. At around 7 minutes into baking time, sprinkle some raisins into the filling area. 
Tipp: Serve hot!


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