Nothing beats freshly baked homemade sweet buns. Their aroma, their delicious taste. When you make them yourself, they taste especially good. Give yourself a moment in the middle of everything, grab a rolling pin, and bake these famous, much-loved cinnamon rolls yourself.
Tip: You can surprise your friends or use the "show in space" function to see what a fresh bun would look like in your home before you start baking.
Teppo’s Cinnamon Twists
Makes approx. 30+ rolls
Dough
5 dl whole milk (high fat content)
50 g fresh yeast or 2 packets dry yeast
1.5 dl sugar
150 g soft butter
1 tbsp coarsely ground cardamom
1 tsp fine sea salt
12–14 dl wheat flour (approx. 730 g)
Filling
250 g soft butter
1 dl brown cane sugar
2 tbsp cinnamon
1 tbsp coarsely ground cardamom
1 tsp crushed sea salt flakes or fine sea salt
For brushing: Egg or oat drink
On top: Pearl sugar and sugar syrup
(Sugar syrup: dissolve 1 dl sugar in 1 dl water)
Instructions
1. Dissolve the yeast in hand-warm milk (fresh yeast 37°C / dry yeast 42°C). Add sugar, salt, cardamom, and almost all of the flour.
2. Knead by machine or by hand until the dough comes away from the sides of the bowl (10–15 minutes). Add the soft butter halfway through kneading. Let the dough rise in a warm place, for example near a radiator, covered with a cloth, until doubled in size (about 1 hour).
3. Mix all the filling ingredients together.
4. Roll out the dough into a rectangle (approx. 70 cm long x 40 cm wide). Spread the filling evenly over half of the dough and fold the other half over it lengthwise. Cut into 1 cm strips (a pizza cutter works well). Lift a strip onto the work surface and twist the ends in opposite directions. Then roll into a spiral and tuck one end underneath the bun. Let rise under a cloth for about 1 hour, until nicely puffed.
5. Brush the buns with egg or oat drink and sprinkle with pearl sugar. Bake in a fan oven at 225°C for about 8–10 minutes until golden brown. (For even coloring, rotate the baking tray halfway through.) Bring the sugar and water to a boil and brush the buns with syrup immediately after removing them from the oven. Let cool on a wire rack.
Tip:
If you freeze some of the buns immediately after they have cooled, they will taste like freshly baked when thawed.
Materials:
Sweet bun, cinnamon, cardamom
Surface finish:
Sugar syrup
Dimensions:
Diameter: approx. 12 cm
Height: approx. 3 cm
Place of preparation:
Kitchen
Preparation time:
Approx. 4 hours
