INGREDIENTS

Dough
• 250 ml milk
• 21 g fresh yeast
• 50 g butter
• 1 tbsp sugar
• 1 pinch of salt
• 500 g wheat flour
• 1 egg

Filling
• 40 g soft butter
• 60 g brown sugar
• 1 heaped tsp cinnamon

Also
• Butter for greasing
• Wheat flour for processing

PREPARATION

For the dough, heat the milk in a small saucepan until lukewarm. Dissolve the yeast, butter, sugar and salt in it.

Place the flour and egg in a mixing bowl with the yeast and milk mixture and knead into a smooth dough using a hand mixer or food processor. Shape the dough into a ball, cover and leave to rise in a warm place for approx. 1 hour until the volume has visibly increased.

Preheat the oven to 180 °C top and bottom heat (160 °C fan). Grease the cups of a mini muffin pan with butter.

Roll out the dough on a lightly floured work surface and form into a rectangle (40 x 30 cm). Brush with the softened butter and sprinkle with sugar and cinnamon. Cut the dough in half horizontally and roll up tightly from the long side to the middle. Roll up the other rectangle of dough toward the centre as well. Using a sharp knife, cut about 25 slices from each roll and place in the cups, lying flat.

Bake the cinnamon rolls in the oven on the middle shelf for approx. 15 minutes until golden brown. Remove and enjoy directly warm or cold. Repeat the baking process until all the cinnamon rolls are baked.

TIP

If you don't have a mini muffin pan, you can also bake the mini cinnamon rolls on a baking tray lined with baking paper.

INFO

The rolls can be stored perfectly in boxes or bags of the ZWILLING FRESH & SAVE vacuum system. Bake frozen cinnamon rolls briefly in the oven before enjoying.