Cinnamon rolls
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INGREDIENTS
- 1pck. dry yeast or 20g fresh yeast
- 170ml lukewarm milk
- 75g raw cane sugar
- 375g flour
- 1 egg
- 60g soft butter
- 1 pinch of salt
For the filling:
- 70g butter
- 100g brown sugar
- 2tsp cinnamon ground
- 1/2 tsp acc. cardamom
- 100 g chopped pecans
- 1 egg & 1 tbsp milk
- Casting:
- 150 g icing sugar
- 2 tbsp lemon juice
HOW TO MAKE IT
- For the dough, put the lukewarm milk in a large bowl and dissolve the yeast in it, mix with sugar and let rest covered for 10 minutes .
- Put egg, soft butter, flour and a pinch of salt together with the yeast mixture in a large bowl and knead with a dough hook of a hand mixer to a homogeneous dough for 5-10 minutes.
- Cover the dough with a kitchen towel andlet it rest in a warm place for about 90 minutes.
- In the meantime, mix the ground cinnamon, cardamom and brown sugar for the filling. Melt the butter and preheat the oven to 175°C top/bottom heat.
- When the dough has risen enough, roll out rectangularly on a lightly floured work surface to a size of approx. 60x40 cm. Then spread thinly with butter. Spread the cinnamon-sugar mixture and the chopped pecans evenly on top. Roll up carefully from the long side.
- Cutoff pieces about 4 cm wide from the dough and place sufficient distance on a baking tray lined with baking paper. Let the prepared rolls rest covered again for 30 minutes.
- Whisk the egg and milk and brush the rolls with the mixture before baking.
- Bake for 25-30 minutes at 175°C. Mix sieved icing sugar and lemon juice to a uniform infusion and pour over the still hot rolls.