cinnamon rolls

readers who visit fork and flower (hi there, i like you!) sometimes come to the following conclusion: this girl clearly has a weakspot for both, salads and sweets. though i try hard to be versatile, i still admit that these are my two fall-back options. or survival foods, if you want. as a toddler and then as a kid, i used to love vegs (especially raw, which, frankly, probably was a blessing), and i used to love sweets (not that much of a blessing, but a good balance) – and not much else. quite a limited diet, one might assume. but you can really live well on the salads and sweet diet, i’m assuring you. and it’s versatile, too.
cinnamon rolls

500 g flour
200 ml warm milk + some more (to dissolve the yeast)
50 g butter
70g sugar + 1 more pinch (for the dissolved yeast)
1 cube active yeast (30 g)
1 egg + some water
50 g butter
100 g sugar
3 tbsp. cinnamon
melt the butter and the milk in a saucepan, then put aside (it should be warm not hot). combine the flour, salt and sugar in a bowl. make a well in it. with some more milk (about 5 tbsp), dissolve the yeast and add a pinch of sugar. pour the yeast with the milk into the well, and cover with a bit of the flour. let sit for 15 minutes, until the yeast forms first tiny bubbles. only then, add the warm milk and butter to the well. work from the sides in to shape it into a dough. knead it for at least ten minutes (by hand or with a mixer). the secret to a good yeasted dough is that it’s got to be moist and slightly sticky, but not too much so. add more milk or more flour, depending on consistency. now cover with a clean kitchen towel and let rise in a warm space for at least an hour.
note: if you want to stop the rising process for later use of the dough, put it in the fridge.
preheat the oven to 180 degrees c / 360 degrees f. knead the dough together and roll it into a longish square of about 1cm thickness on a floured work surface. melt the butter and brush it amply onto the dough square. sprinkle with sugar and cinnamon, generously. now roll the dough up, from the long side (breadth) up. don’t roll it too tight or the buns will stick out on the top after baking. cut carefully into 2 cm wide slices. lay them on a baking sheet with parchment paper, with the cut side down. let sit and rise for another 30 minutes, covered under a towel. then brush with egg wash and bake for 20 to 25 minutes. let cool and, if desired, make a simple glaze out of a splash of water and a cup of confectioners’ sugar (i like mine sans, because it’s definitely sweet enough as is, and i kind of like to see the snakey bun swirls).
  • 0

    Overall Score

  • Reader Rating: 0 Votes

You May Also Like