Cinnamon trees of 3 generations
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ingredients
500 g semi-coarse flour 1 tsp salt 2 packets vanilla sugar’ 1 packet baking powder Dr.Oetker 1 packet fresh yeast 250 ml milk 2 eggs 1,25 dl oil 1 tbsp granulated sugar
Filling
125 g butter 12 pcs cinnamon sugar
For the spread
2 pcs eggs
progress
This recipe has been in our family for years. My grandmother baked it, my mom baked it, and eventually I baked it, and my daughter is slowly helping me prepare it, so the recipe will definitely be preserved in the 4th generation. These cinnamon rolls are best baked in the morning, as everyone in the house wakes up to their cinnamon smell and comes into the kitchen to see if they smell right They don’t stay warm on the table for long once they’re out of the oven, as they’re best when they’re still warm with a glass of milk. Cinnamon rolls have found their place with us and rightfully belong to this text
1.
From 1 dcl of milk, yeast and 1 tbsp of granulated sugar prepare the sourdough starter. Heat the milk so it is lukewarm, then add the crumbled yeast and sugar. Stir together, cover and leave to rise for about 10 minutes.
2.
Prepare the ingredients for the dough : Prepare the flour, salt, vanilla sugar and baking powder together in a bowl. When the leaven has risen add it to these dry ingredients, add the remaining milk, oil, eggs and work out the dough. Dust the finished dough with flour, cover or seal it in a bowl of sourdough. Let the dough proof for about 30 minutes. Transfer the risen dough to a pre-floured work surface and dust with plain flour.
3.
Then divide the dough into 2 equal parts and roll out into rectangles.
4.
Smear each rectangle of dough with pre-melted butter (classically heated on the stove in a saucepan) and sprinkle with cinnamon sugars. Roll into a roll.
5.
Cut each roll into about 4 cm pieces and press the top with your finger to make the cinnamon rolls melt nicely while baking. Cut the thicker pieces, the cinnamon rolls will not dry out and will keep their softness inside.You can also just cut them into about 2 cm thick pieces and put them on a baking sheet, but in my experience they will dry out sooner. Grease each cinnamon bun with beaten egg.
6.
Place the sliced, egg-coated cinnamon rolls on a baking tray lined with baking paper and place them in a preheated oven at 170 degrees. Bake for about 8-10 minutes until the tops are nicely browned.
7.
Remove from the oven, transfer them from the paper to a tray and then decorate with icing sugar or a pinch of cinnamon to taste. Enjoy
