Cinnamon buns are probably one of my favorites for the weekend, especially when they are fresh and come straight out of the oven. Having the icing over is simply heavenly and gives even more flavor.
DOUGH: 150 grams of butter
5 deciliters of milk
50 grams of yeast
½ teaspoon salt
1 ¼ deciliters of sugar (approx. 100 grams)
15 deselites wheat flour
2 teaspoons cardamom
200 grams of butter (room temperature)
2 deselites of sugar
3 tablespoons malt cinnamon
PENSION AND DRYSS:
4 tablespoons pearl sugar
500 grams of icing sugar
4 tablespoons water (depends a little on how thick you want the glaze)
This recipe for homemade cinnamon buns gives approx. 24 large delicious buns.
This is how you do it:
Melt the butter in a boiler and add the milk. (37 ° C). Crumble the yeast into a baking bowl and add a little of the liquid. Stir until the yeast is dissolved. Pour in the rest of the milk mixture.
Add salt, sugar, cardamom and egg. Pour in most of the flour, but hide some for baking. Work for a smooth and slightly loose dough. Put the dough in a hinge to raise covered with plastic approx. 40 minutes.
Stir in butter, sugar and cinnamon to fill. Divide the dough into two parts and roll each out to a living, approx. 20 x 45 cm. Grease the filling outwards. Roll together and cut for approx. 2 cm wide pieces.
Put the oven at 220 ° C.
Place the balls with one of the cut surfaces on the baking sheet with baking paper. After approx. 30 minutes under plastic. Brush with whipped egg and sprinkle on pearl sugar. Fry in the middle of the oven, approx. 8 – 10 minutes. Cool the cinnamon balls on the grill.
Once the cinnamon balls have cooled a little, apply the glaze over.
Tips! I usually put cinnamon balls in muffin molds, especially when I have friends or family visiting.