for 48 pieces:
- 50g yeast
- 500cl milk
- 100-150g butter
- 1/2 teaspoon salt
- 10-15cl sugar
- about 1,5 liters flour (wheat)
For garniture:
- 1 egg
- pearl sugar (crushed nib sugar)
Oven: 250 degres Celsius about 5 min.
Heat milk to a light boil, turning off heat when it reaches the scalding point (with small bubbles across the top). Stir in melted butter, sugar and salt. Let mixture cool until “finger-warm” (still quite warm, but just cool enough to touch). Stir in yeast and let sit for 10 minutes.
Add flour into mixture 1/2 cup at a time until dough is firm and pulls away from the side of your mixing bowl (Tip: If using a stand mixer, exchange the mixing paddle for the dough hook after you’ve added the first 5 cups of flour. Use the dough hook to mix and knead the dough as you add the remaining 3-4 cups of flour).
Cover the dough in the mixing bowl with a clean towel and let rise until doubled, about an hour. Punch down the dough, then remove from bowl. On a floured counter, knead dough lightly until smooth and shiny.
Divide dough into 4 equally big pieces.
Roll each half of dough into a 12” by 18” rectangle. Brush each rectangle well with soft butter. Sprinkle cinnamon and sugar evenly over the 2 rectangles. Roll each rectangle crosswise, like a jelly roll, to form an 18”-long cylinder.
Using a sharp or serrated knife, cut each cylinder into 12 equal slices.
Place each slice into a paper cupcake wrapper and place on baking sheet. Cover with towel and allow to double in size, about 45 minutes. Preheat oven to 425º.
Brush risen cinnamon rolls with egg wash and sprinkle with pearl sugar and / or almonds. Place in the middle of a preheated oven and bake for 7 minutes, or until done.
Good Luck!
