German cuisine · Breakfast & Eggs

Cinnamon Rolls

Yeast rolls filled with butter, brown sugar and cinnamon, glazed warm with icing.

Ingredients · for 8 servings

• 500 g flour
• 1 cube fresh yeast (42 g)
• 250 ml lukewarm milk
• 60 g sugar
• 70 g soft butter
• 1 egg
• 1 tsp salt
• 100 g soft butter for the filling
• 150 g brown sugar
• 2 tbsp cinnamon
• 150 g powdered sugar for the icing
• 3 tbsp milk for the icing

Instructions

1. Dissolve the yeast in the lukewarm milk with 1 tsp of the sugar and let stand for 10 min. until foamy; mix the flour, remaining sugar and salt in a bowl.
2. Add the yeast milk, egg and 70 g soft butter, knead everything for 8–10 min. into a smooth dough and let rise covered for 50 min. until it has doubled in volume.
3. For the filling, mix 100 g soft butter with the brown sugar and cinnamon into a spreadable paste.
4. Roll the dough out on a floured surface into a rectangle of about 40 × 30 cm, spread the filling to within 2 cm of the edge and roll it up tightly from the long side.
5. Cut the roll into twelve 3 cm slices with a sharp knife, place them with a little space in a greased pan and let rise covered for 25 min.
6. Bake at 180 °C top/bottom heat for 25–28 min. until the rolls are golden brown, then stir the powdered sugar with 3 tbsp milk until smooth and glaze the still-warm rolls with it.