I think I'm not alone when I say that cinnamon is my absolute favorite spice during Christmas time. I must confess that I'm a big fan all year around!But during this time of the year, a dish with cinnamon is hardly safe from me… Therefore, to make sure that my cinnamon needs are really fulfilled, I am baking my famous, notorious, cinnamon buns in the run up to Christmas!
The summer, the heat and the sunshine do not stop me from baking cinnamon buns, but in winter and especially in the pre-Christmas season, this is when they taste the best!It is also probably because, since my childhood, Astrid Lindgren has been an integral part of the pre-Christmas period and with which treat could you better plunge into the new adventures of Pippi or Michel?
Of course, I'm very worried about your cinnamon consumption too, so here is my recipe:
For the yeast dough:
• 300ml of milk
• 35g fresh yeast
• 1 teaspoon of salt
• 1 tablespoon of sugar
• 1 Paquet of vanilla sugar
• 75g of butter
• 480g of flour
For the cinnamon filling:
• 50g of melted butter
• 80g of sugar
• a lot of cinnamon
For the glazing:
• 300ml of cream
• 100g of sugar
• 2 Paquet of vanilla sugar
Dissolve the yeast, the sugar and the vanilla sugar in the lukewarm milk and let it sit for 5 minutes.
Then make a yeast dough with the ingredients for the dough and leave for at least 1 hour in a warm place. (The dough must have doubled in size)
For the filling, melt the butter in the microwave, mix the sugar with cinnamon to taste and add to the melted butter.
Roll out the dough on a floured surface to a rectangle of 35cm / 50cm. Distribute the melted butter with the cinnamon-sugar mixture on the dough. Roll from the longer side into a roll and cut into 12 slices. Place the slugs in a rectangular shape 30cm / 50cm (I always take a round springform or a casserole dish) let it sit for 30 minutes again.
Meanwhile, you can preheat the oven up to 180 degrees. Then, put the cinnamon rolls in the oven and bake them for about 25 minutes.
Once the rolls are in the oven, prepare the glazing. For this, heat the cream with the sugar and vanilla sugar in a saucepan and let it simmer on low heat. Keep stirring, so that nothing burns.Simmer the mixture until it becomes a thick glazing.
Take the cinnamon rolls out of the oven and immediately pour the glazing on them so that they keep the shape, and voilà! :)