Cinnamon Rolls

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Directions

1. 1

   For the puree, cook the potatoes for about 20 minutes until soft, drain, peel and mash with a fork until the puree is smooth.

2. 2

   Add 60 g soft butter while the potatoes are still warm. Add egg, 1⁄8 l milk, buttermilk and yeast, mix well.

3. 3

   650 g flour, 35 g sugar, 3⁄4 tsp salt and raisins in a bowl. Add mashed potatoes. Mix everything well with the dough hooks of the mixer. Then knead vigorously on the work surface for about 5 minutes until the dough is smooth and elastic.

4. 4

   Put back into the buttered bowl, cover with a damp tea towel and leave to rise for about 1 hour until the dough has doubled.

5. 5

   Butter the bottom and rim of a springform pan (26 cm Ø). Melt the syrup and 60 g butter together in the microwave or on the stove. Mix 4 tablespoons sugar and cinnamon. When the dough has risen for about 1 hour, box it down.

6. 6

   Roll out on the floured work surface to a thickness of 2 cm to form a rectangle of approx. 35 x 30 cm. Brush with butter syrup, leaving 1 cm free at each edge. Spread the cinnamon sugar evenly over the syrup.

7. 7

   And this is how the Cinnamon Rolls are made: Roll the dough evenly and firmly, like a carpet. Cut off 3-4 cm thick slices with a very sharp knife. Place them close together in the mould.

8. 8

   The space should be just enough for all the discs. Cover and leave to rise for another 30 minutes.

9. 9

   Preheat oven (electric cooker: 190 °C/circulating air: 165 °C/gas: see manufacturer). Bake Cinnamon Rolls for approx. 30 minutes until they are golden brown. Then allow them to rest for 10 minutes before you put them out.

10. 10

    Mix 2 tablespoons of milk and icing sugar. Spread the pastry with the icing. Separate the individual Cinnamon Rolls with a knife. Try to keep the size and shape of the original rolls.

Nutrition Facts

KCAL
480 kcal

CARBS
78 g

FATS
13 g

PROTEINS
10 g