Cinnamon rolls in a pan

    02 Bagning

    Cinnamon rolls in a pan
    50 g yeast
    2 cups milk
    2 tbsp. cane sugar
    2 eggs
    200 g soft butter
    550-600 g wheat flour

    250 g of soft butter
    300 g brown sugar
    3 tbsp. ground cinnamon
    40 g grated marzipan

    Warm the milk to about 35 degrees. Put warm milk into a bowl and dissolve the yeast in it. Add salt and sugar, stir then eggs.
    Crumble the butter into the flour and when it’s perfectly fine gritty, mix with the wet ingredients. Knead thoroughly. Cover the dough with a kitchen towel and let it rise 1 1/2 hours in a warm place. Mix the soft butter, brown sugar, cinnamon, and displaced to marzipan filling. Knead the dough smooth, divide it into 2 and roll then out thin into a square (about 20 x 40 cm), repeat this so that you have two squares. add the filling and roll the 2 squares together to make a “roulade” on the short edge. Cut here “roulade part out for about 10-12 pieces, so you get a total of 20-24 and put them in a pan or dish lined with baking paper and make sure there is some space between the rolls as they raise a lot. Let them rise for about 30 minutes.
    Bake them in the oven at 200 degrees (175 degrees convection) for about 20 minutes. Keep an eye on them!

    Let them cool slightly and sprinkle possible. With pearl sugar, eat them like while they are still warm.

    03 Bagning 08 Bagning 09 Bagning