Cinnamon rolls yay! I've been waiting so long to make these!
This is not the -sticky squished together all in one pan- kind of cinnamon roll, this is more the kind you would get in a bakery, crisp brown on the outside and warm and gooey on the inside.
Making them was so fun and the smell while they were baking was amazing. I won't go on and on, they're cinnamon rolls- simple as that. They are a classic and delicious.
1 cup lukewarm milk
80 soft butter
4 ½ cups (630 gr) flour
1 tsp salt
½ cup sugar
2 ½ tsp (10 gr) dry yeast or 30 gr fresh yeast
80 gr soft butter
1 cup (200 gr) brown sugar
2 tbsp cinnamon
1 egg + splash of milk for egg wash
Place all ingredients in a bowl of an electric mixer with dough hook and knead for about 3 minutes until you get a smooth and slightly sticky dough. Let rise until double in size, about two hours.
Place risen dough on floured surface and let rest for 10 minutes. Roll out dough to about 50 cm in length and 40 cm in width, spread butter evenly on dough. Mix brown sugar with cinnamon and sprinkle all over the buttered dough. Roll up dough into log and cut into 12 even pieces, place on baking sheet lined with parchment paper and let rise 30 minutes. Brush rolls gently with egg wash and bake in a preheated oven at 190°c for 15 minutes until golden brown.