Ingredients

• 1 packet dry yeast (7 g)
• 170 ml warm milk
• 60 g sugar
• 50 g butter
• 1 egg yolk
• 1 pinch of salt
• 375 g flour
• 1 tbsp butter for the baking dish
• 50 g soft butter
• 50 g sugar
• 1.5 tsp cinnamon
• 2 tsp milk
• 50 g powdered sugar
• Food processor
• Rolling pin
• Baking tray or baking dish

Preparation

1. :

2. In a bowl, mix the dry yeast with a little milk and a pinch of sugar and let it sit for a short while. Melt the 50 g of butter and add it to the milk. Then add the sugar, egg yolk, salt, and flour and knead in a food processor for 10 to 15 minutes until you have a smooth dough. Cover with a clean kitchen towel and let it rise at room temperature for approx. 30 minutes.

3. Mix 50 g sugar and cinnamon. Roll the dough out into a rectangle about 3 mm thick and about 30 cm long, spread with the soft butter, and sprinkle the cinnamon-sugar over the butter. Roll the dough up into a log and cut into about 25 slices. Grease the baking pan with a little butter, place the slices in the pan with the cut side up and spaced slightly apart, cover and let rise again for about 60 minutes.

4. Preheat the oven to 200°C (392°F) top and bottom heat and bake the cinnamon rolls in the hot oven for approx. 20 minutes. Let the cinnamon rolls cool down briefly and in the meantime mix the milk and powdered sugar, then spread this glaze over the cinnamon rolls. They taste simply heavenly while still warm.