Cinnamon Caramel Yeast Rolls

Summary

Ingredients

For the dough:

• 520 g flour
• 21 g yeast, fresh
• 2 tablespoon sugar
• 1 pinch (s) salt
• 300 ml milk, lukewarm
• 45 g butter, melted

For the filling:

• 100 g candy (s), (soft caramel candy)
• 100 g suar
• 2 teaspoons ground cinnamon
• 50 g butter, melted

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Instructions

1. Put the flour in a bowl and make a well in the middle. Put the yeast with the sugar in a bowl and mix with some of the lukewarm milk. Pour into the well and stir something into the flour with your finger. Add the salt, the rest of the milk and the melted butter and work into a yeast dough. Then knead it on a lightly floured work surface for about 5 minutes. Return it to the bowl, cover with a damp cloth and leave to rise in a warm place for about 1 hour. Or until it has increased its volume significantly.
2. In the meantime you can prepare the filling:
3. To do this, cut the soft carmel candy into small cubes and set aside. Mix the sugar with cinnamon and line a baking sheet with parchment paper. When the dough is ready, briefly melt the butter in the microwave and set aside. Knead the dough briefly again on a lightly floured work surface. Then roll it out to a size of 45 × 45cm. Spread the melted butter evenly on top and sprinkle with the cinnamon / sugar. Spread the small caramel cubes on top and then roll up the dough.
4. Cut into 12 equal-sized slices and place on the baking sheet. Cover with a damp cloth and leave to rise in a warm place for another 30 minutes, or until they have increased in volume.
5. In the meantime, preheat the oven to 180 degrees. Then bake the yeast rolls in the oven for about 20-25 minutes, they should be golden brown in color. Take out, let cool down on the baking sheet and serve. They are lukewarm, especially fine, when the caramel is still soft and warm at the bottom. Of course, they also taste chilled, just as you like it.