cinnamon rolls

Ingredients for 1 servings:

• 500 g flour
• 42 g yeast
• 60 g sugar
• 250 ml milk, lukewarm
• 100 g butter, liquid
• 50 g butter, soft
• 150 g brown sugar
• 1 tsp cinnamon
• 50 g icing sugar
• 1 bottle of flavoring (vanilla) or rum flavoring
• 3 tbsp milk

Instructions

Working time approx. 40 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 40 minutes

Cinnamon Rolls, for 16 pieces

To get the milk to the right temperature, microwave it for 30 seconds at 150W. Crumble the yeast into the lukewarm milk. Dissolve one tablespoon of sugar (taken from the 60g) in the milk and yeast. Knead the flour well with the milk mixture and let it rise in the oven at 50°C for about 15 minutes. Then add the remaining sugar and the butter and knead until you have a supple, smooth, non-sticky dough. Let it rise again until the dough has visibly increased in size (in the oven at 50°C for about 20 minutes). Roll out the dough to about 1cm thick and brush with the softened butter. Mix the brown sugar with the cinnamon and then sprinkle the mixture over the butter. Roll up the dough sheet, starting from the narrow side. Then cut 2-3cm thick slices and place them on a baking sheet with the cut sides close together in a rosette shape. Let rise (50°C in the oven for 20 minutes) and bake for 25 minutes at 160°C fan-assisted oven on the lowest rack. Mix together the powdered sugar, flavoring, and milk to make a glaze. Decorate the cinnamon rolls immediately after baking. Makes approximately 16.