Ingredients – dough
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500 g Premium Mix flour
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270 g warm milk (not hot)
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60 g sugar
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1 vanilla sugar
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1 egg
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1 egg yolk
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8 g salt
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60 g butter (room temperature)
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10 g dry yeast
Ingredients – filling
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70 g butter (room temperature)
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100 g coconut sugar
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3 tablespoons cinnamon
Other
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100 ml cream for pouring before baking
Topping after baking
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mascarpone (to taste, approx. 150–200 g)
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a little milk (for thinning)
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vanilla extract (to taste)
Method
1. Preparing the dough
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In a bowl, mix flour, sugar, and dry yeast. Add salt and mix well.
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Add warm milk, egg, egg yolk, and butter.
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Knead in a stand mixer for at least 5 minutes until you get a nice dough.
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Leave the dough in the bowl for half an hour, meanwhile prepare the filling.
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Mix coconut sugar and cinnamon.
2. Shaping the rolls
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Roll out the dough between two sheets of baking paper into a rectangle approximately 0.5–1 cm thick.
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Spread softened butter evenly over the entire surface.
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Sprinkle with coconut sugar and cinnamon.
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Carefully roll up the dough.
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Cut into approx. 8 – 10 rolls and place them in a buttered baking dish.
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Let rise for 1-1.5 hours.
3. Baking
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Preheat oven to 180 °C.
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Before baking, evenly pour 100 ml of cream over the rolls.
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Bake for 23-25 min, until golden brown and fragrant.
4. Topping
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In a bowl, mix mascarpone, a little milk (to get a creamy texture), and a few drops of vanilla extract.
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Spread the topping over the still warm rolls so it absorbs nicely.
Tip
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If you want extra moist rolls, cover them with aluminum foil for 10 minutes after baking.
