How to get your cinnamon rolls extra tasty and juicy:
Remember that the dough should be quite loose before the first fermentation and knead it for a long time – the longer the juicy buns! Another trick is to click in room-temperature butter instead of melting it. Then the buns become extra juicy and porous.
Allow the buns to ferment properly, do not hurry. Bake the cinnamon buns with some ice cubes on the plate to get good humidity.
Ingredients
- 50 pieces
- 50 g of yeast
- 5 dl milk
- 150 g of room-warm butter
- 1 1/2 cup sugar
- 1 teaspoon salt
- 2 tsp support cardamom
- 15-16 dl wheat flour
- Filling:
- 200 g butter
- 1 1/4 cup sugar
- 1 cup of brown sugar
- 2 tablespoons cinnamon
- brushing:
- eggs, pearl sugar
- Crumble yeast in a bowl. Heat the milk to 37 degrees and pour over the yeast. Stir until dissolved.
Add butter to the lumps, sugar, salt, cardamom and most of the flour. Work the dough well, by machine 10 minutes or 15 minutes by hand. - Let the dough rest for 15 minutes.
- Make the filling: Stir together butter, sugar, brown sugar and cinnamon. Pick up the dough on the flour backing table and divide it into two pieces.
- Roll out each piece into an oblong plate, wide on filling. Roll up, cut into pieces.
- Put the buns in shape or on a sheet of baking paper. Let ferment for 1 hour. Press gently on a bun, the dough should go out again, then it is ready yeast.
- Brush with beaten egg and sprinkle with pearl sugar and bake in the middle of the oven for 225 degrees, 10 minutes.
