Marc's Cinnabombs

Ingredients for 1 servings:

• 175 ml water, warm
• 2 ¼ tsp, saturated dry yeast
• 100 g sugar
• 20 g vanilla sugar
• 1 tsp salt
• 60 ml buttermilk
• 1 egg(s)
• 75 ml oil
• 750 g flour
• 1 orange(s), zest
• 120 g butter, soft
• 295 g sugar, brown
• 2 tbsp, heaped cornstarch
• 2 tbsp cinnamon
• 4 tbsp apricot jam
• 1 shot of Cointreau

Instructions

Working time approx. 40 minutes; Rest time approx. 4 hours; Cooking/baking time approx. 17 minutes; Total time approx. 4 hours 57 minutes

American cinnamon rolls

In the bowl of a stand mixer fitted with a dough hook, first add the water, yeast and a tablespoon of granulated sugar and mix for 5 minutes. Add the remaining granulated sugar and salt. Mix at low speed for 15-20 seconds. In a small separate bowl, thoroughly mix the buttermilk, oil and egg. Now pour the buttermilk, oil and egg mixture into the large bowl and mix for another 20 seconds. Then gradually add a quarter of the flour to the bowl and mix well at low speed. Knead in enough flour until the dough cleanly comes away from the sides of the bowl. The dough should be slightly sticky, but not so much that it sticks to your hands. Remove the dough from the bowl, lightly oil it and place it back in the clean bowl. Cover with cling film and a kitchen towel and let it rise in a warm place for 1-2 hours. The dough should double in size. For the filling, mix the brown sugar, cinnamon, and cornstarch well in a bowl and set aside. Press the dough back together. Dust the work surface and the dough with flour. Roll out the dough into a rectangle of equal thickness, approximately 50 x 70 cm. The dough should not stick to the work surface. Spread the softened butter evenly over the rectangle of dough, leaving about 1.5 cm of the bottom long side. Spread the filling evenly over the softened butter and lightly press the dry mixture into the butter using a rolling pin. Now roll the dough from the top long side down into a log of equal thickness, pressing the unbuttered edge into the dough at the end to seal. Cut the log into equal pieces, about 4-5 cm wide. Place an extendable, rectangular cake frame on a baking tray and line it with baking paper. Since the cinnamon rolls rise and bump into each other during baking, the frame prevents them from spilling to the side. Arrange the dough pieces staggered on the baking tray, leaving some space between them. Cover the tray again with cling film and let the cinnamon rolls prove for another 1-2 hours. Bake in a preheated oven at 180°C (top and bottom heat) for approx. 17 minutes, until the surface is golden brown. Meanwhile, heat the jam and the optional splash of Cointreau in a small saucepan over low heat until melted. After baking, spread the topping evenly over the slightly cooled cinnamon bombs and enjoy while still lukewarm. A simple lemon glaze or American cream cheese topping also works well as a topping.