- Prep Time1 hr 35 min
- Cook Time15 min
- Total Time1 hr 50 min
INGREDIENTS
For the dough
- 1 cube yeast
- 120 g sugar
- 250 ml vegetable milk
- 400 g wheat flour
- 1 pinch of salt
- 30 g alsan
- Lemon zest
For the frosting
- 150 g bedda Creamy Spread Plain
- 150 g sifted powdered sugar
- 1 pinch of salt
- 1 juice of half a lemon
For the cinnamon mix
- 100 g sugar
- 100 g alsan
- 1 tablespoon cinnamon
INSTRUCTIONS
Crumble the yeast into a bowl, add a teaspoon of sugar and 2 tablespoons of lukewarm (important!) vegetable milk and stir until well smooth.
Sift the flour into a large bowl and form a hollow in the middle where the mixed yeast goes in. Dust the yeast with a little flour.
Cover the bowl with a tea towel and then place in a warm place for 20- 30 minutes.
After the resting time, the dough should have risen nicely. Then add the remaining ingredients, noting that the lukewarm vegetable milk and Alsan at room temperature are added last.
Knead ingredients thoroughly until a uniform, smooth and supple dough is formed. Dust the work surface with flour and knead the dough thoroughly again.
Now knead the dough into a ball, put it back in the bowl and let it rest for another 60 minutes.
Now spread the dough again on a floured work surface and coat with the cinnamon mixture. Roll into cinnamon buns and coat again with the mixture.
Place in a baking dish and bake for 15-20 minutes at 175 degrees.
Spread the frosting on the finished cinnamon buns.
Preparation Frosting:
Heat the Creamy Spread Plain and add the powdered sugar, a pinch of salt and the juice of the lemon.
Preparation cinnamon mix:
Warm the alsan and add the cinnamon and sugar and mix well.
