Cinnamon Roses

Yields: 32 pieces

• Baking temperature: 180°C

• Baking time: 15 minutes

Ingredients

• 1 kg sifted plain wheat flour (type 700 or 550)

• 10 g salt

• 80 g granulated sugar

• 42 g fresh yeast

• 600 ml lukewarm milk

• 2 egg yolks

• 80 g butter

• Filling:

  • 200 g granulated sugar

  • 20 g ground cinnamon

Preparation

1. Make the Dough:Mix all dough ingredients into a medium-firm yeast dough. Cover and let rise in a warm place until it has doubled in volume.

   
   

2. Divide and Shape:Divide the dough into 32 equal pieces. Shape each into a ball and let them rest for 10 minutes.

   
   

3. Prepare the Filling:Mix the granulated sugar and cinnamon together.

   
   

4. Roll Out the Dough:Roll each dough ball into an oval shape (approx. 25 × 8 cm). Lightly spray the surface with water, then sprinkle evenly with the cinnamon-sugar mixture.

   
   

5. Roll and Cut:Roll each oval up lengthwise into a tight log. Slice each log lengthwise down the middle to expose the layered interior, turning the cut sides upward.

   
   

6. Twist into a Rope:Twist the two strands into a rope, with the cut sides facing out. Press the ends together firmly.

   
   

7. Shape the Roses:Coil the twisted dough into a spiral shape to form the “rose.” Tuck the ends underneath.

   
   

8. Proof and Bake:Place the shaped buns onto a baking tray lined with parchment paper. Let them rise again for 10 minutes.Spray water into the bottom of the oven before baking.Bake in a preheated oven at 180°C (356°F) for 15 minutes.

   
   
   
   

Tip:

You can use a pasta machine to roll the dough very thinly and evenly.