- 50 g butter
- 3 1/2 dl milk
- 500 g plain white flour
- 50 g sugar
- 1/2 tsp salt
- 1/2 pack dry yeast
- 25 g butter
- 2 tbsp sugar
- 1 tbsp cinnamon
- Melt the butter in a saucepan, remove the saucepan from the heat and add the milk.
- Combine flour, sugar, dry yeast and salt in a bowl.
- Add the butter and milk mixture to the dry ingredients (make sure the temperature is below 37 degrees celcius by dripping some of the milk mixture on your wrist. If it feels hotter than your skin, leave it to cool a little longer before adding to the dry ingredients). Knead the dough for about 10-15 minutes.
- Roll out the dough into a rectangular shape. Spread room-tempered butter across the surface of the dough, and sprinkle with sugar and cinnamon.
- Fold one side over the other, so that the filling is on the inside. Slice this new, smaller rectangle into about 5 cm wide strips. Twist each of them a couple of times before tying them into knots. Place the finished buns on a baking tray lined with baking paper.
- Let the cinnamon buns rise while covered with a kitchen towel for about 1.5-2 hours.
- Bake the cinnamon rolls in the middle of the oven at 200 degrees celsius for about 15-20 minutes. Cool on a rack.