Cinnamon Rolls in a Tin
Soft cinnamon rolls baked close together in a tin become extra moist, fluffy and easy to share. This recipe for these cinnamon rolls gives classic yeast baking …
Ingredienser
Instructions
Crumble the yeast into a mixing bowl.
Heat the milk to about 37 degrees and stir it into the yeast until dissolved.
Add sugar, salt, vanilla sugar, egg and flour.
Knead the dough until it starts to come together.
Add soft butter in cubes, a little at a time, and knead for about 10 minutes until the dough is smooth and elastic.
Cover the bowl and let the dough rise for about 1 hour, until airy.
Stir together soft butter, sugar and cinnamon into an even filling.
Roll the dough out into a rectangle on a lightly floured surface.
Spread the filling evenly over the dough.
Roll the dough up from the long side and cut it into slices.
Place the cinnamon rolls in a greased tin or in small aluminum tins on a baking tray.
Cover and let them rise again for about 30 minutes.
Bake in the middle of the oven at 200 degrees for 12 to 15 minutes, until golden and cooked through.
Cool on a wire rack before serving.
Nutrition per serving
Energi ca. 3951 kcal
Protein 66.8 g
Fett 161.2 g
Karbohydrater 563.6 g
Fiber 29.8 g
Sukker 195.1 g
Salt 1.5 g
Tips & tricks
Cover the rolls loosely if they darken quickly on top. This lets them finish baking in the center without the surface becoming too hard.
Did you know?
Cinnamon rolls baked in a tin often become extra moist because the rolls bake close together and retain moisture better. Butter, sugar and cinnamon melt into a filling that soaks slightly into the dough during baking. Proper kneading and proofing give airier rolls with a softer crumb.
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