Kanelbrötchen from Bremen – milk rolls with cinnamon

Ingredients for 1 servings:

• 1 cube of yeast
• 270 g milk
• 60 g sugar
• 80 g butter
• 550 g wheat flour type 405
• 1 tsp, leveled salt
• 1 tsp, smothered cinnamon
• 1 packet of vanilla sugar
• 150 g breadcrumbs
• 2 tsp, heaped cinnamon

Instructions

Working time approx. 15 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 45 minutes

makes about 12 rolls

Set the oven to 50°C (top/bottom heat). Measure the milk and place it in the microwave for 30 seconds. Dissolve the yeast cube in the lukewarm milk; you can also use dried yeast. Add 1 teaspoon of sugar and 1 teaspoon of flour and mix everything thoroughly. Place in the oven for about 15 minutes. Put the sugar, butter, flour, salt, cinnamon, and vanilla sugar in a food processor fitted with a dough hook. If you have one at home and like it, you can also add 40g of baking malt. This helps the yeast rise even better. Then add the yeast milk and knead everything on low speed for about 5 minutes until you have a smooth dough. Place the finished dough on a floured work surface and knead it once more by hand. Divide the dough into 12 portions and flatten each portion. As with all types of bread and rolls, work from the outside in to create the necessary surface tension. Form oblong rolls and place them on a baking sheet lined with baking paper. Let rise in the oven at 50°C for about 15 minutes. Pour a little milk into a deep dish and mix the breadcrumbs and cinnamon into a second dish. Remove the dough pieces from the oven and roll them completely in the milk and then in the breadcrumbs. Be careful not to press the dough too firmly. Place the breaded dough pieces on the baking tray, leaving some space between them, and return them to the warm oven for 30 minutes. After the second resting period, remove the tray from the oven and set aside, covered with a clean cloth. The dough should not be too cold or exposed to drafts. Preheat the oven to 180°C (top/bottom heat). When the oven is hot, bake the rolls on the middle rack for about 30 minutes. Immediately after baking, spray the cinnamon rolls with two or three sprays of water from a spray bottle. This step is not necessary; it was just a tip from a baker to ensure the crust is perfect. Place the rolls on the baking rack to prevent moisture from forming on the bottom. They taste best served lukewarm. For vegans or those with lactose intolerance, you can, of course, replace the milk with soy milk and the butter with margarine.