Cinnamon rolls

For a sweet treat!

RECIPE

Ingredients:

• 500g all-purpose flour
• 8g packet active dry yeast
• 1 cup of warm milk
• 50g brown sugar
• 70g butter, softened to room temperature
• pinch of salt
• 1 egg
• 2 yolks

Cinnamon Filling:

• 2 tablespoon butter, melted
• 4 tablespoon ground cinnamon
• 4 tablespoon brown sugar

Glaze

• 2 tablespoon lemon juice
• 0,5 cup of powder sugar

Directions:

1. In a bowl, dissolve the yeast in the milk with 1 teaspoon sugar and let it foam up for a 10 minutes.
2. Blend in the rest of sugar, butter, salt and egg.
3. Stir in 500g of the flour.
4. Beat for 2 minutes until you have a soft, workable dough.
5. Dump the dough out onto a lightly floured board and knead until smooth, about 5 to 10 minutes, adding more flour if needed to prevent sticking. Place in a lightly oiled mixing bowl large enough to accommodate dough when doubled in size.
6. Meanwhile, prepare the filling: in a small bowl, combine the brown sugar with cinnamon.
7. When dough has risen and doubled in size, punch it down and turn it out onto a lightly floured board, kneading just enough to release any air bubbles.
8. Roll the dough into a rectangle.
9. Crumble the filling over the dough to within 2 cm of the edges.
10. Starting along a long side, tightly roll up the dough, pinching edge against loaf to seal. With a sharp knife, cut 1-2cm slices.
11. Preheat oven to 180° C. Bake wreath until lightly browned, about 20 minutes.
12. When wreath is done, transfer to a cooling rack with wide spatulas or a pizza peel.
13. Cool for a few minutes then drizzle the glaze over the warm wreath.
14. Serve.