Cinnamon Rolls

Activate the yeast

1. 1

   combine warm water, 50 g sugar, and the yeast; stir and let sit until foamy.

2. 2

   In a separate bowl, whisk together the flour and the remaining 100 g sugar.

3. 3

   Add the melted butter, eggs, and the foamy yeast mixture to the dry ingredients; stir until a shaggy dough forms.

4. 4

   Knead the dough on a lightly floured surface for 8–10 minutes until smooth and no longer sticky.

5. 5

   Place the dough in a lightly oiled bowl, cover, and let rise for about 1 hour 30 minutes, or until doubled in size.

Prepare the filling

6. 6

   mix 100 g sugar, 2 tbsp cinnamon, 0.5 tsp nutmeg, and 50 g softened butter into a smooth paste.

7. 7

   Turn the risen dough onto a lightly floured surface and roll it out to about 1 cm thickness.

8. 8

   Spread the cinnamon‑nutmeg butter paste evenly over the rolled dough.

9. 9

   Roll the dough tightly, then cut into individual rolls using dental floss or a sharp knife.

10. 10

    Arrange the rolls in a greased baking pan or on parchment paper, cover, and let proof for another 30 minutes.

11. 11

    Brush the tops with a little melted butter, then drizzle the heavy cream over the rolls.

12. 12

    Bake at 350°F (350°F) for 25–30 minutes, until golden brown.

13. 13

    Allow the cinnamon rolls to cool slightly before serving.