Cinnamon buns
Cinnamon buns, cinnamon rolls or "Kanelbullen" - moist, warm and packed with cinnamon. Perfect for the Advent and Christmas season. They are probably one of the most popular types of cookies and are worth more than just a little delicious sin. They taste best warm with a cup of hot chocolate.
Preparation time 15 minutes
Cooking time 2 hours
Ingredients
Ingredients for 6 portions
For the yeast dough
- 500 g flour
- 250 ml milk
- 70 g butter
- 60 g sugar
- 20 g fresh yeast
For the cinnamon filling
- 250 ml milk
- 100 g brown sugar
- 80 g butter
- 25 g cornflour
- 1 sachet vanilla sugar
- 1 egg yolk
- 2 tsp cinnamon
For the icing
- 100 g powdered sugar
- Lemon juice
Preparation
For the cinnamon filling
- bring 2/3 of the milk to the boil.
- whisk 1/3 with cornstarch and vanilla sugar.
- Add to the boiling milk, stir and bring to the boil again.
- Add the butter in small pieces and stir until a smooth pudding has formed.
- Pour into a bowl, seal airtight and leave to cool.
For the yeast dough
- Sieve the flour into a bowl and make a well.
- Crumble in the yeast.
- Mix with 1 teaspoon of sugar and a little warm milk.
- Cover the bowl with a damp tea towel and leave to rise in a warm place.
- Meanwhile, melt the butter and leave to cool slightly.
- Add the butter, milk and sugar and knead for approx. 5 minutes.
- Cover the bowl and leave to rise for another 30-60 minutes.
- Knead again.
Cinnamon buns
- Grease a baking dish.
- Roll out the yeast dough.
- Beat the pudding until smooth.
- Add the egg yolk and stir in.
- Spread on yeast dough.
- Mix the brown sugar and cinnamon and sprinkle over the filling.
- Roll up the dough and cut into equal-sized rolls.
- Spread in the mold with a little space between them.
- Cover and leave to rise for another 30 minutes.
- Bake for 25-30 minutes at 180°C.
- Mix the powdered sugar and a little lemon juice.
- Spread on the warm snails.
