John Myers
Cinnamon Rolls My Way
The perfect cinnamon rolls my way recipe with a picture and simple step-by-step instructions.
- 375 g Flour 405
- 21 g Fresh yeast
- 50 g Sugar
- 1 packet Bourbon vanilla sugar
- 150 ml Milk
- 75 g Good butter
- 1 piece Organic egg size L.
- 1 pinch Salt
- 75 g Sugar
- 2 tsp Ground cinnamon
- 50 g Good butter soft
- 1 piece Organic egg size L.
- 2 tbsp Water
- The recipe presented is a basic recipe. I change it a lot. Sometimes with chopped almonds / pistachios, sometimes with raisins, and one or two liqueurs are also added to the batter. These snails are very popular with us in the family for coffee / tea parties. The pictures for the recipe explain the preparation well.
- Put the flour, sugar, vanilla sugar, butter, egg and salt in a mixing bowl. Dissolve the fresh yeast in a little milk and add with the rest of the milk. Knead everything well with the dough hook. Let the dough rest in the refrigerator overnight.
- Take the dough out of the fridge the next morning. Mix the cinnamon and sugar for the filling well.
- Now roll out the dough to a length of approx. 30 cm and a thickness of approx. 3 mm. Brush the rolled out dough with the soft butter and sprinkle the cinnamon / sugar mixture over it.
- Roll the dough into a snake and cut into 1.5-2 cm pieces. Place the pieces on a baking sheet lined with baking paper and let rest for another hour.
- Preheat the electric oven to 200 degrees top / bottom heat.
- Mix the egg with the water well, brush the snails with it. Then bake the snails for about 15-20 minutes (depending on the oven), take them out, let them cool down and ideally enjoy them while still lukewarm. But of course they also taste great cold.
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