Cinnamon rolls

Heat the milk and 60 g butter in a small pot over low heat until the butter has melted and the milk is lukewarm (about 35 °C).

• 250 ml Milk
• 60 g Butter

Pour the milk mixture into a large bowl. Crumble in the yeast, add 60 g sugar and stir until the yeast has dissolved.

• 1 cube Yeast
• 60 g Sugar

Add the egg, flour and salt and stir with a spoon into a rough dough.

• 1 Egg
• 500 g Flour
• 1 tsp Salt

Knead with the dough hook of the hand mixer or with your hands for about 8 minutes, until the dough is smooth and elastic and pulls away from the bowl.

Cover the bowl with a cloth and let the dough rise in a warm place for about 60 minutes, until it has doubled.

Meanwhile, while step 5 runs

Meanwhile, line the baking dish (about 24 × 30 cm) with baking paper.

Meanwhile, while step 5 runs

Put the remaining 80 g butter into a small bowl in pieces and let it soften.

• 80 g Butter

Meanwhile, while step 5 runs

Beat the soft butter, the remaining 80 g sugar and the cinnamon into a spreadable paste.

• 80 g Sugar
• 2 tbsp Cinnamon

Roll out the dough on a floured surface into a rectangle (about 40 × 30 cm).

Spread the cinnamon butter evenly over the dough. Leave a 1 cm strip free along the top long edge.

Roll the dough up tightly from the long side and press the seam down well.

Cut the roll into 12 equal pieces with a sharp knife.

Set the rolls cut side up in the dish, with a little space between them.

Cover the dish and let the rolls rise for about 20 minutes, until they have visibly risen.

Preheat the oven to 180 °C top and bottom heat. The rolls keep rising meanwhile.

Slide the dish onto the middle rack of the hot oven and bake for about 20 minutes, until the rolls are golden brown.

Meanwhile, while step 16 runs

Meanwhile, stir the powdered sugar with the juice of ½ lemon until smooth and thick, like a glaze.

• 100 g Powdered sugar
• ½ Lemon

Take the dish out, let the rolls cool for 5 minutes and brush them with the icing. They taste best warm.