Mix the flour, 30 g sugar and salt, dissolve the yeast in the milk, add to the flour together with the melted butter and work into a smooth dough. Knead until it bubbles and then let rise for at least 45 minutes.
Baking tins with a diameter of 10 to 12 cm and a height of 8 cm, which narrow slightly towards the bottom, grease well with butter and sprinkle with plenty of sugar.
Divide the yeast dough into two parts, roll out each part 1/2 cm thin, fill with cinnamon sugar, roll up.
Cut off 8 cm wide filled pieces and place in the molds.
Let rise again and bake in the oven at 180 degrees for 20 minutes. Immediately fall out of the molds.
Ingredients
Print Recipe
Pin Recipe