Cinnamon rolls

Ingredients for Cinnamon rolls

Instructions for Cinnamon rolls

To prepare the Cinnamon rolls recipe, please follow these instructions:

The yeast is whipped in the lukewarm milk. Sugar, Cheasy A-38 and the cone egg are added. Flour and salt are mixed and added gradually. The dough is well kneaded and raised for a warm place with a damp cloth over 25 minutes. The dough is knocked down and rolled out on a floured tabletop. Mix the filling and spread it on 2/3 of the dough. The dough is rolled into a sausage, so that it ends with the portion of the dough that is unfulfilled. The sausage is cut for approx. 2 cm. Thick slices laid on the baking sheet, covered with baking paper. Let the snails adhere to the tail for 15 minutes. Bake at the bottom of the oven at 200 degrees for approx. 20 min.

tips:
Quite a double portion of the filling will be the best