Cinnamon Roll
The cinnamon roll combines fluffy yeast dough with sweet glaze and delicate cinnamon notes – try this simple recipe from Spoonsparrow.
Ingredients
- 500 g flour
- 1 tsp salt
- 1 cube fresh yeast
- 150 ml lukewarm milk
- 100 g sugar
- 0.5 tsp grated lemon zest
- 100 g liquid butter
- 2 Eggs
- 75 g finely ground almonds
- 2 tsp Cinnamon
- flour (for the work surface)
- 60 g powdered sugar
- 1 tbsp Lemon Juice
Instructions
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1.
Mix flour and salt in a bowl and form a well. Stir yeast into about 50 ml lukewarm milk, then pour into the flour well and mix with a little flour. Cover and let rise for about 15 minutes. Add half the sugar, the lemon zest, half the butter and the eggs, then knead everything with the remaining milk into a medium-doughy yeast dough. Knead vigorously until the dough is smooth and elastic; add more flour or milk if needed. Cover and let rise in a warm place for about 45 minutes until doubled.
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2.
Preheat the oven to 180 °C (fan).
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3.
Knead the dough again, roll it into a strand and lay it on a floured surface. Roll out to a thickness of 1–2 cm. Brush with liquid butter and sprinkle almonds. Mix remaining sugar with cinnamon and spread over the dough. Roll up lengthwise, cut into about 2‑cm thick slices, and place them on parchment paper on a baking tray, spaced apart. Brush with the remaining butter and bake in the preheated oven for about 30 minutes until golden brown. Remove and let cool slightly.
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4.
Whisk powdered sugar with lemon juice and a little water to make a thick glaze; brush strips over the rolls. Let the cinnamon rolls dry briefly before serving.
