I have been craving cinnamon rolls the past week. So I decided that I had to make some. I tried a new recipe, and this one will be my go-to recipe for cinnamon rolls in future.
You will need
- Muffin tray
- 18 muffin cases (optional)
- Rolling pin
- Following ingredients (makes 18 cinnamon rolls)
Cinnamon Rolls
500 g flour
250 ml milk (warm)
60 g sugar
20 g fresh yeast
1 egg yolk
80 g margarine
Filling
50 g soft brown sugar
50 g sugar
60 g margarine
- teaspoons of cinnamon
Instructions
- Warm up the milk in a pot and stir in 30 grams of sugar. Break the yeast into little pieces and mix that in to the warm milk as well.
- In a large mixing bowl, mix together the remaining 30 grams of sugar and the flour. Add the yeast-milk and set it aside for the brief time of ten minutes.
- Add the margarine and the egg yolk and mix everything together using a dough hook or your hands.
- As soon as you can form a large lump of dough, cover the bowl with a tea towel and let the dough rise for an hour.
- Once the dough has been left to rise, roll it out to a large rectangle on surface dusted with flour. The rectangle should be at least 30 cm wide and 40 cm long and evenly thin.
- Melt the margarine in a pot. Mix together cinnamon, brown and white sugar in a small bowl. Once the butter has melted, spread it on the yeast dough. Evenly sprinkle the cinnamon sugar on top.
Preheat the oven to 180°C.
- Now it’s time to roll the dough. Start with one of the long sides and carefully roll it as tight as you can. You now have a 40 cm long roll which wants to be cut into approximately 18 pieces of which each is just a little higher than two centimetres.
- Line the muffin tray with cupcake cases, if desired. Place one cinnamon roll in each muffin case.
- Bake the cinnamon rolls for 15-20 minutes.
I highly recommend eating them as soon as they come out of the oven. Because let’s be honest, it doesn’t get any better than warm cinnamon rolls ❤