Buttery cinnamon rolls

Ingredients for 1 servings:

• 500 g flour
• 125 g butter
• 50 g sugar
• 1 pinch of salt
• 1 cube of yeast (42 g)
• 300 ml milk, lukewarm
• Flour for the work surface
• 50 g sugar
• 2 tsp cinnamon powder

Instructions

Working time approx. 1 hour 30 minutes; Rest time approx. 1 hour; Total time approx. 2 hours 30 minutes

makes 16 pieces

Knead 50g of flour with 50g of butter. Form into a log, wrap in cling film, and chill. In a bowl, mix the remaining flour with the sugar and salt. Crumble the yeast into the milk and dissolve while stirring. Pour into the flour mixture. Knead everything into a dough using the dough hook of a hand mixer. Cover the dough and let it rise for 30 minutes. Knead the dough on a floured surface until soft and elastic. Let it rise for another 30 minutes. Knead again, then roll out into a rectangle (40 x 50 cm). Cut the cold butter log into slices. Cover one half of the dough, leaving a 1cm border. Fold the other half over the slice. Press the edges together, tucking them in just under the dough. Roll out the dough to double its size, fold it back to one-third its size, and roll it out again. Repeat twice. Fold the dough back in, wrap it in cling film, and chill for 30 minutes. Preheat the oven to 200°C. Line two baking sheets with parchment paper. Melt the remaining butter. Roll out the dough into a rectangle (40 x 60 cm). Brush with the remaining butter (75 g). Mix the sugar with the cinnamon and sprinkle it over the dough. Roll the dough lengthwise and cut into approximately 3 cm thick slices. Place the slices on the baking sheets, cover, and let rise for 10 minutes. Then bake for 15-20 minutes.