Cinnamon rolls

There was a recipe I’ve been wanting to make for ages, but hadn’t gotten around to it. That of cinnamon rolls – or in good French – cinnamon rolls! I loved these little buns I discovered during a trip to Canada. Cinnamon is one of my favorite spices and the marriage with the bun is delicious.

I chose not to put a lot of sugar, you can of course add some to make the taste more pronounced.

Ingredient:

Bread:

• 350g of flour
• 45g of sugar
• 60g of softened butter
• 125ml / 125g of milk (soy milk for me)
• 1/2 tsp of salt
• 20g fresh baker’s yeast (1/2 cube)
• 1 egg

Filling:

• 50g butter
• 2 tbsp cinnamon
• 30g sugar

+ 1 egg for browning the buns (optional)

Preparation:

1/ Mix the fresh yeast with the warm milk (not more than 37°c).

2/ Add the rest of the ingredients for the dough to the bowl: flour, sugar, butter, egg and salt and knead for 5 to 10 minutes. Once the dough is ready, cover it with a cloth and leave it to rest for 1 to 2 hours.

3/ Melt the filling in a saucepan: 50g butter, 2 tbsp cinnamon and 30g sugar.

4/ On a silicone tray or baking paper, roll out the dough into a rectangle. It should be about 5 mm thick.

5/ Add the filling evenly over the entire pastry.

6/ Roll out the dough like a roll cake

• if you want big rolls, roll lengthwise (the buns will be bigger and there will be less of them)
• if you want small rolls, roll widthways (the buns will be smaller but there will be more of them)

7/ Using a knife, cut 2cm thick slices and place them on a baking tray on which you have previously put baking paper.

8/ Let the buns rise for about 1 hour (they will double in size).

9/ Preheat the oven to 180°c.

10/ You can brown the buns by adding egg yolk with a brush and then bake the buns for 15 minutes.

It is possible to make a glaze on the top of the buns. Personally, I don’t see the point of adding sugar but you can do it if you want 🙂