When I was a child we visited some distant relatives in Sweden and 'Tante Bernie' made these amazing cinnamon rolls for us. Since then, my mum, every now and then, freshly bakes these blissful 'Schnecken' and it always fills the house with the godliest smell of cinnamon. The key to it is a yeast-dough that was left to rise and the delicious cinnamon-butter on the inside. Get cracking and invite your friends over for some fresh cinnamon rolls and a hot cup of coffee or tea!
For the Dough:
500g Flour (+ some extra)
20g Fresh Yeast (or 7g Active Dry Yeast)
100g Cane Sugar
250ml Milk (room-temperature)
80g Butter
1 Egg
Pinch of Salt
For the Filling:
125g Butter
100g Cane Sugar
2tsp Cinnamon
Method:
In a large bowl, pour 150g of flour and form a trough in the centre. Crumble the fresh yeast into the mold you have made. Add two teaspoons of sugar on top and as much of the milk as you need to be able to mix the yeast into a porridge with a small whisk. You don't need to mix the yeast with all the flour in the bowl - only as much until the yeast, milk and sugar have turned into a porridgy consistence. Cover the bowl with a kitchen towel and leave it in a warm place for about 30-45 minutes so that the yeast can do its magic.
Once the yeast is done, add the butter, remaining sugar, egg and salt to the flour and yeast, mix well. Add the remaining milk and flour gradually to the dough. You now really have to 'beat' the dough so it gets a lot of oxygen. As soon as the dough is becoming tough, cover it once again and leave it to rise for another 30-45 minutes.
When the dough has more than doubled in size, add as much flour as you need for the dough to not be shiny anymore, and knead well.
Preheat the oven to 175°C and roll out the dough on a surface sprinkled with a bit of flour to prevent sticking.
For the filling, mix the butter, sugar, and cinnamon and spread onto the dough. Roll the dough up and cut into 2-3cm thick slices. Lay the slices on a baking dish lined with baking paper and let sit for another 5 minutes.
Bake in the oven for about 20 minutes or until the rolls are starting to turn golden-brown. Best enjoyed fresh out of the oven (duh) but you can also freeze them for up to 4 months and then just bake them up in the oven when you next crave them :D
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