Cinnamon rolls with rose hip jam

For 12 pieces
  • 125 g Butter
  • 150 ml Milk
  • 400 g flour
  • 50 g + 5 tbsp sugar
  • 1 Pinch Salt
  • 1/2 cube (21 g) fresh yeast
  • 1 Egg (size M)
  • 1/2 TL cinnamon
  • 250 g rose hip jam
  • Fat and flour
  • flour
50 minutes
very easy
1.
For the dough, melt 50 g butter. Pour in milk. Put the flour, 50 g sugar and salt in a bowl. Mix the yeast and 1 tbsp sugar until liquid. Add the lukewarm milk-fat mixture, yeast and egg to the flour and knead all ingredients with the dough hook of the hand mixer to form a smooth dough. Cover and let rise in a warm place for approx. 1 hour until the volume of the dough has doubled
2.
Melt 75 g butter. Mix 4 tablespoons of sugar with cinnamon. Grease a muffin tin (12 wells). Knead the dough again. Roll out rectangular (approx. 34 x 46 cm) on a floured work surface. Brush with butter and sprinkle with 3 tablespoons of cinnamon sugar. Put the jam on the dough sheet and spread it on, leaving about 1/4 of the longer upper side free. Roll up from the lower long side. Cut the roll into 12 pieces
3.
In the wells greased and sprinkled with flourof a muffin tin. Brush with the rest of the butter. Bake in a preheated oven (electric stove: 200 ° C / convection: 175 ° C / gas: see manufacturer) for 20–25 minutes. Let cool in the mold for 20-25 minutes. Then carefully remove it from the wells
4.
Waiting time approx. 1 1/2 hours
1 piece approx.:
  • 320 kcal
  • 1340 kJ
  • 5 g protein
  • 12 g fat
  • 48 g carbohydrates

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