Swedish cinnamon rolls

Ingredients for 1 servings:

• 1 kg flour
• 500 ml milk
• 150 g butter
• 1 cube of yeast
• 150 g sugar
• 1 tsp cinnamon
• 1 tsp salt
• 75 g butter, liquid
• 100 g sugar
• 1 tbsp cinnamon
• 1 egg yolk
• some sugar, for sprinkling
• Flour , for the work surface

Instructions

Working time approx. 40 minutes; Rest time approx. 1 hour 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 2 hours 5 minutes

Heat the milk and butter and dissolve the yeast in it. Stir in the sugar, cinnamon, salt, and flour. Knead the dough until smooth, adding a little more flour if necessary. Cover the dough and let it rest for about 40 minutes. Knead the dough on a floured work surface and divide it into three pieces. Roll out a thin rectangular shape for each piece and brush with melted butter. Mix the sugar and cinnamon and sprinkle it thickly over the dough. Roll out the pieces of dough and cut into 3-4 cm thick slices. Place them cut-side down on the baking sheet. Keep your distance; the snails will rise! Let it rest for about 30 minutes before baking, then brush with egg yolk and sprinkle with sugar. Bake in a preheated oven at about 200°C for about 15 minutes, then let the snails cool.