Cinnamon Rolls

For 9 pieces
  • 125 g potatoes
  • 60 g soft + some + 60 g butter
  • 1 large egg (Gr. L)
  • 1⁄8 l + 2 tbsp milk (room temperature)
  • 1⁄8 l Buttermilk (room temperature)
  • 1⁄2 cube (21 g) fresh yeast (or 1 packet of dry yeast)
  • 650 g + some flour
  • 35 g + 4 tbsp sugar
  • Salt
  • 40 g Raisins
  • 2 EL dark beet syrup
  • 1 EL Cinnamon
  • 70 g Icing sugar
105 minutes
For the puree, cook the potatoes for approx. 20 minutes until soft, drain, peel and Mash with a fork until the pulp is smooth.
60 g soft butteradd while the potatoes are still warm. Add egg, 1⁄8 l milk, buttermilk and yeast, mix well.
Mix 650 g flour, 35 g sugar, 3⁄4 teaspoons salt and raisins in a bowl. Add mashed potatoes. Mix everything well with the dough hook of the mixer. Then knead vigorously on the work surface for about 5 minutes until the dough is smooth and elastic.
Place back in the buttered bowl, cover with a damp tea towel and let rise for about 1 hour until the dough has doubled.
Butter the bottom and edge of a springform pan (26 cm Ø). Melt the syrup and 60 g butter together in the microwave or on the stove. Mix 4 tablespoons of sugar and cinnamon. When the dough has risen for about 1 hour, box it down.
Roll out 2 cm thick on the floured work surface into a rectangle of approx. 35 x 30 cm. Brush with butter syrup, leave 1 cm free at the edge. Spread the cinnamon sugar evenly over the syrup.
And this is how the cinnamon rolls are made: Roll up the dough evenly and firmly, like a carpet. Cut 3–4 cm thick slices with a very sharp knife. Place them close together in the form.
There should be just enough space for all the panes. Cover and let rise for another 30 minutes.
Preheat the oven (electric stove: 190 ° C / convection: 165 ° C / gas: see manufacturer). Bake the cinnamon rolls for about 30 minutes until they are golden brown. Then give 10 minutes of rest before removing them from the mold.
Mix together 2 tbsp milk and powdered sugar. Brush the pastry with the glaze. Separate the individual cinnamon rolls with a knife. Try to keep the size and shape of the original rolls.
1 piece approx:
  • 480 kcal
  • 10 g protein
  • 13 g fat
  • 78 g carbohydrates


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