Cinnamon yeast roll muffins

16 0

60 minutes

light

1.: Mix the yeast and 1 tablespoon of sugar until the yeast becomes liquid. Warm milk to lukewarm. Put the flour, salt, egg and oil in a bowl. Add the yeast and milk and knead everything into a smooth dough using the dough hook of the hand mixer. Cover and let rise in a warm place for about 40 minutes. Grease the wells of a muffin tin (12 wells) well. Coarse almondschop. Melt the brown sugar and 50 g butter in a saucepan. Stir in honey and stir everything until smooth. Spread the mixture on the bottom of the wells. Sprinkle the almonds on top. Melt 50 g butter. Mix 75 g sugar and cinnamon. Knead the dough again. Roll out rectangular (approx. 35 x 37 cm) on a floured work surface. Brush with the melted butter and sprinkle with the sugar mixture. Roll up tightly and cut into 12 pieces. Press the rolls a little flatter and place them in the hollows. Let rest for 10 minutes. Bake in a preheated oven (electric stove: 175 ° C / convection: 150 ° C / gas: level 2) for 20-25 minutes. Tip the muffins out onto a plate, let them cool
2.: 40 minutes waiting time

1 piece approx: