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Cinnamon Rolls with Sugar Glaze

Based on a recipe by foodwithlove.de
Vorbereitung 40 minutes
Garzeit 20 minutes
Gesamt 3 hours 20 minutes
Portionen 16 rolls
Zimtschnecken mit Zuckerglasur

Zutaten

For the starter

  • 100 ml water
  • 5 tbsp sugar
  • 20 g fresh yeast
  • 200 ml milk
  • 200 g all-purpose flour, type 550

For the yeast dough

  • 500 g all-purpose flour, type 550
  • 2 eggs
  • 1 pinch salt
  • 80 ml neutral oil

For the cinnamon filling

  • 150 g butter
  • 200 g brown sugar
  • 1 tbsp cinnamon

For the butter cinnamon topping

  • 90 g butter, approx.
  • 1 tsp cinnamon
  • 1 tsp brown sugar

For the glaze

  • 100 g powdered sugar, see tips and tricks
  • 1 tbsp water
US - US

Nutrition per roll, approx.: 419 kcal6 g protein55 g carbs19 g fat2 g fiber
Estimates, calculated from the ingredients.

Küchenhelfer

  • small pot
  • Rolling Pin
  • a large silicone baking mat, if available
  • deep baking sheet or large baking dish

Zubereitung

  • Put 100 ml water, 5 tbsp sugar and 20 g fresh yeast in a pot, heat on low and dissolve the sugar and yeast while stirring.
  • Put 200 g all-purpose flour, 200 ml milk and the warm yeast mixture in a large bowl, stir gently and let rest for 5 minutes.
  • Add 500 g all-purpose flour as well as 2 eggs, 1 pinch salt and 80 ml neutral oil and knead for about 5 minutes into a smooth, even dough see tips and tricks.
  • Cover the bowl with a towel and let rise for 2 hours in a warm place (approx. 37 °C (99 °F)).
  • Shortly before the rising time is up, melt 150 g butter in a pot over low heat.
  • Add 200 g brown sugar and 1 tbsp cinnamon, stir and set aside.
  • Grease a deep baking sheet or a baking dish (exactly 16 rolls should fit in it) with 1 tbsp butter.
  • Knead the yeast dough vigorously once more and roll it out on a floured work surface or a large silicone baking mat to about 40 x 50 cm.
  • Spread the prepared cinnamon filling evenly over the rolled-out dough.
  • Then roll up the dough starting from the long side and cut into slices about 3 cm thick.
  • Place the rolls cut side down on the baking sheet or in the baking dish with a little space between them.
  • Cover the baking sheet or baking dish with the cinnamon rolls with a towel and let rise for another 20 minutes in a warm place.
  • Meanwhile, preheat the oven to 180 °C (350 °F) convection/fan.
  • In the meantime, melt 90 g butter and stir in 1 tsp cinnamon and 1 tsp brown sugar. Pour the butter cinnamon mixture over the cinnamon rolls.
  • Then put the prepared cinnamon rolls in the oven and bake for about 15 - 20 minutes until golden brown, take them out of the oven and let them cool in the pan for about 10 - 15 minutes.
  • Stir 100 g powdered sugar and 1 tbsp water into a sugar glaze and spread it over the cinnamon rolls see tips and tricks.
  • Best enjoyed while still warm see tips and tricks.

Tipps

  • Yeast dough always has to be kneaded long and well so that it rises properly. It should no longer be sticky – add a little flour if needed – but it shouldn't be too firm either – if needed, gradually add a little more oil or egg yolk.
  • Rolling out and especially rolling up the dough works best on an XXL silicone baking mat like this. Tchibo always has them in the weeks before Christmas; otherwise you can also find them in well-stocked stores or on Amazon. If you like baking with rolled doughs, it's definitely a worthwhile purchase.
  • How much icing goes on the cinnamon rolls is a matter of taste. So feel free to make a double batch of icing and pour it over the cinnamon rolls.
  • Warm up cold cinnamon rolls briefly in the microwave – and they taste almost like fresh.
  • If you have a Thermomix / Cookit / Monsieur Cuisine or similar at home, you can easily make the dough in it: first briefly dissolve the yeast with the sugar in the water and milk at 37 °C (99 °F), then stir in the first portion of flour and let it rise for 5 min at 37 °C. Then knead in the rest of the flour using the yeast dough program and let it rise for 2 hours. Follow the recipe for the remaining steps.
  • Storage: Cinnamon rolls stay soft for 1 to 2 days in a sealed container and can be frozen without the glaze for about 3 months.
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