Cinnamon rolls.
Very delicious cinnamon snails with lots of flavour, the snail is baked in a spring shape to hold together the shapes, so the filling does not flow out.
Ingredients.
Recipe for about 12 cinnamon snails.
For the dough, use.
- 300 grams of wheat flour maybe a little more, the dough must not stick.
- 60 grams of coarse wheat flour.
- 100 grams of butter.
- 50 grams of sugar.
- 25 grams of yeast.
- 150 ml of milk.
- 2 eggs.
- 2 teaspoons of vanilla sugar.
- 1 teaspoon of stuffed cardamom.
- 1 teaspoon cinnamon.
- 1/2 teaspoon salt.
Fill.
- 100 grams of cane sugar.
- 75 grams of Brown sugar.
- 150 grams of butter.
- 1 teaspoon cinnamon.
Frosting.
- 100 grams of icing flour.
- Water.
Recipe.
Here's how to make the dough.
- Heat the milk a little in a saucepan and stir the butter into the milk.
- Pour milk and butter into a bowl, crumble the yeast in the milk and stir, then stir in vanilla sugar, sugar, cinnamon, salt and cardamom.
- Then stir the eggs into the pulp and mix in the coarse wheat flour.
- Then add wheat flour, little by little.
- Knead dough well on the counter top or in a stirrer for about 5 minutes. The dough should be supple and soft and not sticky.
- Now allow it to rise in the bowl for 30 minutes with a towel over.
- While the dough is rising, you can make the filling nicely.
Fill.
- Mix cane sugar, brown sugar, butter and cinnamon well, you can use an electric whisk.
- When the dough has risen for 30 minutes, roll it out into a square to have a thickness of about 0.5 cm
- Then spread the filling well on the whole dough.
- Then roll the dough together into a sausage which is then cut into slices about 3 cm thick.
- The cinnamon snails are then placed next to each other in a spring shape with baking paper in
- Now they are set to rise again for about 40 minutes.
- The cinnamon snails are baked in a preheated hot air oven at 175 degrees Celsius for about 15-17 minutes.
While the cinnamon snail cools a bit on a grate, you can finely stir the glaze, which consists of water and icing, which is stirred to a slightly thick mass, which can easily run off a spoon.
- You can also mix some cocoa in the glaze if you want the glaze to taste cocoa.
