CINNAMON ROLLS

INGREDIENTS:

1 cup ( 2 dl ) milk
1 3/4 ( 50 g ) fresh yeast
3,5 oz ( 100 g ) soft butter
2 eggs
1/2 tsp salt
2 tbsp sugar
2 cups ( 500 g ) flour

FILLING
7 oz ( 200 g ) soft butter
3/4 cup ( 100 g ) dark brown sugar
3/4 cup ( 100 g ) sugar
3 - 4 tbsp cinnamon

Warm the milk, only a little. Just until it's warm to the touch. Pour it into a large bowl and add the yeast. Dissolve the yeast completely. Add the eggs and mix. Add a bit of the flour, like 5 tbsp, and mix. Cut the soft butter into smaller pieces and add it in with salt and sugar. Mix everything. Add the flour little by little and mix. When it gets to hard to mix in the bowl or you have used all of your flour turn the dough onto a floured work surface and knead until its completely smooth. Roll out to a large rectangle.

For the filling. ( you can make this the day before and just leave it out at room temperature ) Put everything in a bowl and whip until it's smooth. Put the filling onto the dough in a smooth and even layer. Lightly roll up up the dough, starting from the long side. Using a sharp knife, carefully cut the roll into 5 cm/2 inch pieces. I like to make some homemade "liners" out of tin foil and bake them like that. They come out prettier that way ;) Just use a glass, put it on top of a piece of tin foil and push up the sides of the tin foil. And there you go. Place one cinnamon roll in each liner, cover them and let them rise in room temperature for 30 minutes to an hour. They need to almost double in size. Preheat oven to 225°C/437°F. Bake for 8 - 10 minutes, until golden brown. Let them cool off just a bit and enjoy!

ABOUT

INSTAGRAM