INGREDIENTS:
For the dough:1 cup warm milk (200 ml)
1dl white sugar
1 egg
1 packet dry yeast
100g soft butter
8dl of flour
For the filling:
2 dl white sugar (add less if you don’t prefer that sweet)
2 tablespoons of brown sugar
2 tablespoons of cinnamon
100g soft butter
For the top:
1 egg yolk (for brushing)
Pearl sugar (for sprinkle)
INSTRUCTIONS:
1.For the dough, mix the warm milk, sugar, yeast, egg, and soft butter. (I let the yeast sit in the warm milk for about 15 minutes first, but you can also mix everything together directly if you prefer.)2. Gradually add the flour and knead until you have a soft dough. Cover and let it rise in a warm place for about 1 hour, or until doubled in size.
3. Once risen, place the dough on a floured surface and roll it out into a rectangle.
4. Spread the soft butter evenly over the dough. Mix the white sugar, brown sugar, and cinnamon together, then sprinkle the mixture generously over the buttered dough.
5. Roll the dough up tightly from the long side to form a thick log. Cut into slices about 2 fingers wide.
6. Place the rolls on a baking tray lined with parchment paper, leaving space between each one. Cover with plastic wrap and let them rise again for about 1 hour.
7. Before baking, brush the tops of the rolls with egg yolk and sprinkle pearl sugar on top.
8. Bake in a preheated oven at 200°C for about 20–25 minutes, until golden brown on top and bottom.
9. Let the cinnamon rolls cool slightly and serve warm.
Enjoy!!