Cinnamon Rolls

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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

simple

1.: For the puree, cook the potatoes for approx. 20 minutes until soft, drain, peel and Mash with a fork until the pulp is smooth.
2.: 60 g soft butteradd while the potatoes are still warm. Add egg, 1⁄8 l milk, buttermilk and yeast, mix well.
3.: 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.
4.: Place back in the buttered bowl, cover with a damp tea towel and let rise for about 1 hour until the dough has doubled.
5.: 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.
6.: 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.
7.: 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.
8.: There should be just enough space for all the panes. Cover and let rise for another 30 minutes.
9.: 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.
10.: 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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