450g plain flour
50g fresh yeast
1 tsp salt
Butter crème: 100g butter – softened + 50g sugar + 3 tsp cinnamon
Take a large bowl and warm milk to 37°C and add the yeast. Add all other ingredients and mix very well. Leave the dough to rest for half an hour.
Roll out the dough in one piece on a floured work surface, until it measures 30cm x 30cm. Cover the dough with the butter crème and roll it up. Cut into pieces (2cm each) and place on a griddle with baking paper. Leave the cinnamon rolls again to rest for half an hour. Bake in the oven (180°C) for 10-12 minutes until light brown. Afterwards, sprinkle with a frosting of sugar and enjoy with a cup of tea . . .