Yeast dough
25 g fresh yeast
240 ml lukewarm milk
60 g sugar
500 g flour
2 tsp. salt
1 egg
75 g soft butter
Cinnamon butter
200 g soft butter
100 g sugar
2 tsp. cinnamon
20 g butter for the form
Icing
3 tbsp. lemon juice
100 g powdered sugar
Ingredients
Recipe
Crumble up the yeast with milk and sugar for the dough and stir to an even liquid. Add flour, salt, egg and butter to a bowl. Put the knead hook on the cooking machine and let it work on the dough for 8 to 10 minutes until the dough is smooth. Cover with a cloth and let it rise for an hour in a warm spot.
For the cinnamon butter: mix butter, sugar and cinnamon in a bowl with the kitchen machine for about 5 minutes until creamy.
Fatten an oven safe form (about 25 x 25 cm, or line a 26 cm Ø spring form with baking paper) with butter. Place the yeast dough on a lightly floured surface and briefly knead it. Use a rolling pin to create a sheet of about 45 x 35 cm. Coat evenly with cinnamon butter.
Roll up the dough starting from the longer side. Cut in 10 even pieces, then sit them on the oven form with the cut side facing downwards. Let them rest for another 30 minutes.
Preheat the oven to 160 °C (circulating air). Bake the cinnamon rolls on the middle rack for 45 minutes. Let them cool off on a rack for about 10 minutes.
Stir up the powdered sugar with the lemon juice until smooth and cover the cinnamon rolls with it. Let them cool off further in the baking form. Finally, take them out of the form and serve them.