The autumn weather always comes in November. And that’s the perfect time to start thinking about comfort food which – in my home – means cinnamon rolls among other things. And we don’t spare on the butter-cinnamon filling.
We don’t make any topping for these rolls, we like them plain or sprinkled with powder sugar like the Czech buchty. In this recipe I added one step that I usually skip – making the base. I wanted to show this step because you might like the taste of it. I skip it and just place the rolls directly on the baking sheet.
For the dough:
- 600 g of flour
- 400 ml of milk
- 100 g of butter
- 100 g of powder sugar
- 2 eggs
- 1/2 tsp salt
- 20 g of active yeast
For the filling:
- 250 g of butter
- 3 full tbsp of cinnamon
- 200 g of sugar
For the glaze:
- 1 egg
VIn one bowl, mix the flour, sugar, salt and yeast, in another bowl the melted butter, milk and eggs. Add the liquid to the dry mixture and slowly elaborate soft dough. It will take a few minutes and I recommend you knead with your hands at the end of the process. Cover the dough with a towel and let it rise for half an hour.
Here comes the step I usually skip – take about one quarter of the dough and roll a circle out of it. Place a baking sheet in the tray and the rolled out dough on it. If you decide to skip the base, just place the sheet on the tray and continue in the next step.
Roll out the rest of the dough to a rectangle, the dough should be about half-centimeter thick.
Time to make the filling. Don’t melt the butter, just let it soften at room temperature. Mix it with the sugar and cinnamon (add more to taste). Use a spatula to spread the rectangle with the mixture all the way to the edges except for the upper edge, leave 2 cm there which will help you close the roll properly.
Start rolling from the lower edge up. When you’re done push the upper edge into the roll a little to make the roll close.
Cut the roll in slices about 3 cm thick.
Place the rolls on the base the cut side up. No need to keep them regular.
Glaze everything with the beaten egg. Pre-heat the oven to 210 °C and bake for 25 minutes.
After the rolls are done it will be easy to separate them. They taste the best hot with tea or cacao. Hope you like them!