- 500 g flour
- ½ tsp salt
- 1 tbsp sugar
- ¼ tsp dry yeast
- 4 dl water
- Some flour to roll out dough on it
- 75 g butter room temperature
- 100 g sugar + a little for the baking dish
- 2 tbsp of raisins you can soak them in little brandy for about 10 minutes
- 2 tsp cinnamon or cassia cinnamon
- 1 tbsp water
- Mix all ingredients and knead briefly, preferably with a kneading machine. The dough must be very soft.
- Let the dough rise overnight in a large bowl in a not too warm place.
- Preheat the oven to 180°C
- Spread a little flour on the work surface and carefully roll out the dough to a thickness of about 5 mm (use a dough roller or roll out the dough by hand).
- spread 25 g of butter on the dough
- spread sugar, raisins, and cinnamon on the dough evenly
- Roll up the dough and cut into 4-5 cm thick slices
- Spread the remaining butter in the baking dish, sprinkle with a little sugar and add 1 tbsp. water
- Place the cinnamon rolls in the baking dish with the cut side facing upwards.
- Bake at 180°C for about 30 – 40 minutes. The cinnamon rolls must be golden brown
- After baking, remove the baking dish from the oven and let it rest for about 30 seconds.
- Then turn out onto a baking tray
They taste best when still warm