Cinnamon rolls

AT YOUR PACE, STEP BY STEP

Let’s get baking

1. 01

   Mix the flour, yeast, and granulated sugar. Add the lukewarm milk, egg, and salt. Knead for 5 minutes; add the 60 g butter and knead for another 5 to 8 minutes, until elastic.

2. 02

   Place in a lightly oiled bowl, cover, and let rise for about 60 minutes, until doubled in size. This may take longer in a cold kitchen.

3. 03

   Roll out on a lightly floured surface to a 35 × 30 cm rectangle. Spread with the 50 g butter and sprinkle evenly with the brown sugar mixed with the cinnamon.

4. 04

   Roll up from the long side and cut into 12 pieces. Arrange in a greased 23 × 33 cm pan, cover, and let rise for about 45 minutes, until puffy and almost touching.

5. 05

   Preheat the oven to 180 °C and bake for 22 to 25 minutes, until golden and cooked through in the center. Cool for 35 minutes.

6. 06

   Stir the powdered sugar with the 20 ml milk and drizzle over the rolls. Keep covered in a cool place for up to 2 days; warm briefly before serving.

Times are approximate and vary with your oven. Use oven mitts and check doneness before serving.