Grandma’s cinnamon rolls – tradition meets modern enjoyment

by

  1. Prepare the dough:  Warm the milk slightly, dissolve the yeast and a little sugar in it. Place the flour in a bowl, mix in the sugar and salt. Add the yeast mixture, melted butter, and the egg. Knead everything into a smooth dough. Cover and let rise in a warm place for about 1 hour, until it has doubled in size.

  2. Mix the filling:  Mix soft butter with brown sugar and cinnamon.

  3. Roll out the dough:  Roll out the risen dough on a floured surface into a rectangle (approx. 40×50 cm). Spread the cinnamon filling evenly over it.

  4. Roll & cut:  Roll the dough from the long side and cut into slices about 3 cm thick.

  5. Baking:  Place the snails on a baking sheet lined with baking paper, leaving some space between them. Let them rest for another 15 minutes. Bake in a preheated oven at 180°C (top/bottom heat) for about 20-25 minutes until golden brown.

  6. Glaze:  Mix powdered sugar with milk or lemon juice to a smooth glaze and spread it on the still warm cinnamon rolls.

Serving and storage tips

  • Cinnamon rolls taste best fresh, but can also be stored in an airtight container for 2-3 days.

  • Heat them briefly in the microwave before serving – this way they will quickly taste like freshly baked.

  • Ideal with a cup of coffee, tea or cocoa.

Variants

  • For a nutty touch, add chopped walnuts or almonds to the filling.

  • With cream cheese frosting instead of glaze as a special highlight.

  • Vegan version: Use plant-based milk, margarine and egg substitute.

  • For extra freshness, mix some orange peel into the filling.

Frequently Asked Questions

Read more on the next page >>

  1. Prepare the dough:  Warm the milk slightly, dissolve the yeast and a little sugar in it. Place the flour in a bowl, mix in the sugar and salt. Add the yeast mixture, melted butter, and the egg. Knead everything into a smooth dough. Cover and let rise in a warm place for about 1 hour, until it has doubled in size.

  2. Mix the filling:  Mix soft butter with brown sugar and cinnamon.

  3. Roll out the dough:  Roll out the risen dough on a floured surface into a rectangle (approx. 40×50 cm). Spread the cinnamon filling evenly over it.

  4. Roll & cut:  Roll the dough from the long side and cut into slices about 3 cm thick.

  5. Baking:  Place the snails on a baking sheet lined with baking paper, leaving some space between them. Let them rest for another 15 minutes. Bake in a preheated oven at 180°C (top/bottom heat) for about 20-25 minutes until golden brown.

  6. Glaze:  Mix powdered sugar with milk or lemon juice to a smooth glaze and spread it on the still warm cinnamon rolls.

Serving and storage tips

  • Cinnamon rolls taste best fresh, but can also be stored in an airtight container for 2-3 days.

  • Heat them briefly in the microwave before serving – this way they will quickly taste like freshly baked.

  • Ideal with a cup of coffee, tea or cocoa.

Variants

  • For a nutty touch, add chopped walnuts or almonds to the filling.

  • With cream cheese frosting instead of glaze as a special highlight.

  • Vegan version: Use plant-based milk, margarine and egg substitute.

  • For extra freshness, mix some orange peel into the filling.

Frequently Asked Questions

Read more on the next page >>

Leave a Comment