Scandinavian cinnamon rolls
Servings: 16 pcs
Ingredients
Dough
- 450 g Flour
- 50 g Sugar
- 1 pk Dry yeast
- 1 pinch Salt
- 100 g Butter
- 250 ml Milk
Filling
- 100 g Butter room temperature
- 50 g Sugar
- 1 tbsp Cinnamon
- 1 tbsp Vanilla sugar
- Raisins optional
Topping
- 1 pcs Egg
- Brown Sugar
Instructions
- Melt the butter over low heat, add the milk to the butter and allow it to reach finger temperature
- Meanwhile, mix the flour, sugar, yeast and salt in the kitchen robot bowl
- Add the milk/butter with the dry ingredients and let the machine turn on level 2 for 3-5 minutes. The dought should get smooth and let go of the bowl
- Put a table cloth over the bowl and let it rest for 1h (if you are in a hurry you can shorten it to 30 minutes)
- Put all the ingredients for the filling (except the raisons) in a bowl and mix it with a fork
- Roll out the dough to 30x60 cm using a rolling pin
- Spread the filling over the dough and drizle over the raisins
- Roll the dough tightly together with your hands and cut it in slices of 2-3cm
- Place the slices on a baking paper covered baking tray. You might want to flatten the slices slightly.
- Cover with a kitchen towel and let it rest for 45 min - 1 hour
- Put your oven to heat at 225°c
- Mix the egg with a fork, brush it over the slices and drizzle with brown sugar
- Bake in the middle of the oven for approx 10 minutes
- Let the cinnamon rolls cool down a few minutes and eat them while still hot