Swedish cinnamon rolls

Ingredients for 1 servings:

• 150 g butter, salted
• 500 ml milk
• 50 g fresh yeast
• ½ tsp salt
• 150 g sugar
• 1 kg flour
• Flour for the work surface
• 100 g butter, salted
• 100 g sugar
• 2 tsp cinnamon
• 1 tsp vanilla sugar
• 1 egg(s)
• n. B. Sugar granules

Instructions

Working time approx. 1 hour 30 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 8 minutes; Total time approx. 2 hours 38 minutes

for approx. 45 pieces

Makes about 45 cinnamon rolls. For the yeast dough, put the butter in a saucepan and melt over medium heat. Then stir in the milk and continue heating for a further minute. Crumble the yeast into a mixing bowl and pour in the milk and butter mixture. Stir the liquid until the yeast is dissolved. Add the salt and sugar and mix briefly with a hand mixer (dough hook). Add the flour a cup at a time and knead until a smooth dough forms. Shape the dough into a ball, place it in the bowl and cover with a kitchen towel. Let it rise in a warm place for 50 minutes until it has doubled in size. Then mix the sugar, cinnamon and vanilla sugar together well in a bowl. Divide the dough into two equal portions and roll out on a floured work surface into a roughly rectangular shape and about 0.5 cm thick (one side about twice as long as the other). Generously and evenly brush both rolled out pieces of dough with butter, then sprinkle evenly with cinnamon and sugar. Fold the outer third of the dough towards the middle and cut into approximately 1.5 cm thick strips. Wrap the strips around three fingers and place the end piece over the ball. Alternatively, shape the dough into a roll and cut into 1.5 cm thick slices (snails). Place the rolls on two baking sheets lined with baking paper and cover with a kitchen towel. Let rise for about 10 minutes. Preheat oven to 225 °C fan/convection oven. Brush the dough pieces with beaten egg and sprinkle with sugar. Bake in the hot oven for about 8 minutes until golden brown.