Cinnamon rolls

Cinnamon rolls

Total: 3 hr 15 min. | Active: 30 min.
vegetarian
Nutritional value / piece: 293 kcal
, Fat: 13 g
, Carbohydrate: 38 g
, Protein: 5 g

Ingredients

16 pieces

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Yeast dough

500 g white flour
1 ½ tsp salt
3 tbsp sugar
1 tbsp cinnamon
1 parcel dry yeast (7 g)
60 g butter, soft
2 ½ dl milk
1 egg

To shape

125 g butter, soft
100 g sugar
2 tbsp cinnamon
½ tsp ground cardamom
4 tbsp ground hazelnuts

Icing

100 g icing sugar
2 tbsp lemon juice
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How it's done

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Yeast dough

Mix the flour, salt, sugar, cinnamon and yeast in a bowl. Add the butter, milk and egg, knead to form a soft, smooth dough. Cover and leave to rise at room temperature for approx. 2 hrs. until doubled in size.

To shape

Mix the butter, sugar, cinnamon, ground cardamom and nuts. On a lightly floured surface, roll out the dough into a rectangle (approx. 40 x 50 cm). Spread the filling on top, leaving a border of approx. 1 cm all the way around. Roll up the dough from the long edge. Without exerting pressure, cut into approx. 3 cm slices using a bread knife, place on a baking tray lined with baking paper, allow to rise at room temperature for approx. 30 mins.

To bake

Approx. 15 mins. in the lower half of an oven preheated to 220°C. Remove, allow to cool slightly.

Icing

Mix the icing sugar and lemon juice, spread the icing over the cinnamon rolls and leave to cool on a rack.

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