Kanēļmaizītes

In Latvia cinnamon rolls is a very popular treat for breakfast and a great snack to accompany coffee or tea in a cold winter afternoon. My grandmother used to make them quite often and I loved them. They are soft and with light caramel on top. Make sure you eat them freshly baked, that’s when they taste best. Enjoy!

Yield: 40 small size cinnamon rolls

Ingredients: 

• 250ml warm milk (ca. 40C)
• 2 eggs
• 80g butter
• 560g flour
• 1/2 teaspoon of salt
• 140g brown sugar
• 1 packet instant yeast
• sugar & cinnamon & some butter to spread on top of the dough
• 1 egg

Step by step:

• Place the yeast together with 50ml of milk (max 40ºC) and one spoon of sugar in a big bowl. Leave it for 15min to let the yeast melt.

• Mix the rest of the milk with the butter and let it melt. Then place it in the bowl with the yeast, add flour, salt and two eggs.

• Mix the dough well together. Knead the dough for about 3-4 minutes until you get a nice, smooth dough.

• When you’re finished kneading, cover the dough and let it rest for about 1h.
• It will become softer and slightly bigger.
• Take half of the dough and roll the dough out into a rectangle. Depending on how small or big you want to make your cinnamon rolls, you can adapt the thickness. I’ve tried to roll the dough as thin as possible.

• Spread the softened butter all over the dough. Sprinkle it with the cinnamon and brown sugar.

• Tightly roll up the dough and cut it into 15-20 even pieces.

• Place the rolls on the baking tray, flatten them slightly and brush them with the beaten egg.

• Let them out to rise again for 10-15min until you pre-heat your oven up to 200C.
• Bake them for around 15min or until lightly brown.

Enjoy!