Enjoy warm ... cinnamon rolls

Last weekend I was invited to BBQ with friends. We spent amazing days in the countryside, chilling in the sun, having good food and some drinks.

With this in mind I had baked some cinnamon rolls. Easy to make, extra delicious and it perfectly complemented the apple-poppy seed jelly, which my friend brought.

For the rolls I just modified granny’s yeast "Gugelhupf" recipe a bit. I reduced sugar, added cinnamon and formed rolls instead of filling the dough into a "Gugelhupf" mold.

Here are the details:

I put 500g of flour, one pack of dry yeast and two egg yolks in a big bowl and set it aside. Then I slightly warmed up one cup of milk with 60g of butter and 30g of sugar in a saucepan. It shouldn’t be too hot, just warm!!! As soon as the butter is almost melted, you can pour it over the flour mix and kneat together to a ball. Let the dough sit for about half an hour at a warm place. It should double in volume.

Afterwards roll it out and spread a tiny little bit of melted butter and as much cinnamon and raisins as you prefer onto the dough. Then roll it in carefully.

Take a sharp knife, cut the entire roll in about 1cm slices and put each of them on a lined baking tray. Make sure to leave enough space between each roll, because they gonna double in volume again. Let them sit for another 30 minutes and then sprinkle with some more cinnamon and sugar crystals (or go for brown sugar). Bake your cinnamon rolls for about 20-25 minutes at 180°C until they are nicely golden.

 

You can easily make them vegan as well.

 Just replace milk and butter with soy milk and vegan margarine and omit the egg yolks. Everything else stays the same.

 

 

My special tip: serve your cinnamon rolls warm and with jelly or Greek yogurt.

Enjoy

xo

Andrea