Cinnamon Buns

Name: Cinnamon Buns
Yield: 20 servings
Ingredients: 75 g butter; 450 g wheat flour; 40 g caster sugar; 2 pinches salt; 25 g yeast; 250 ml Arla Cravendale Semi Skimmed Milk 2L; 75 g butter; 2½ tbsp caster sugar; 1½ tbsp ground cinnamon; 1 Beaten egg

Nothing can compete with freshly baked cinnamon buns and a glass of cold milk. Classic cinnamon buns are just as good with cold milk in the summer or with hot chocolate in the winter.

Ingredients

Main Dough

75 g Butter
450 g Wheat flour
40 g Caster sugar
2 pinches Salt
25 g Yeast
250 ml Arla Cravendale Semi Skimmed Milk 2L

Filling

75 g Butter
2½ tbsp Caster sugar
1½ tbsp Ground cinnamon

Garnish

1 Beaten egg

Instructions

Cut the butter into thin slices and place it in a bowl. Add 70g of flour, (5g for baking), sugar, salt and yeast divided into smaller pieces.
Heat the milk to a maximum of 37 ° and stir in the flour mixture. Work the dough until smooth. Cover it and leave to rise for about 30 minutes.
Heat the oven to 225 °. Put the dough on a floured surface and knead it lightly. Roll out the dough into a rectangular shape, about 25 x 50 cm. Spread the butter on the dough. Sprinkle with sugar and cinnamon.
Roll together from long side to long side to a roll. Cut the roll into 20 pieces, about 2 cm wide. Place the pieces with the cut surface up in paper cases. Place the buns under a towel for about 30 minutes.
Brush the buns with eggs and sprinkle with pearl sugar. Bake in the middle of the oven for 6-8 minutes. Allow the buns to cool on a wire rack.