Cinnamon rolls with chocolate and sugar
Ingredients
Yeast dough
- 240 g milk, lukewarm
- 1 pack of dry yeast
- 420 g wheat flour
- 100 g sugar
- 60 g butter, melted
- 1 egg
- 1 tsp salt
- icing sugar, for serving
Filling
- 50 g butter, softened
- 40 g sugar
- 20-40 g chocolate, in pieces
- 1 tbsp cinnamon
Utensils
- bowl
- spoon
- knife
- parchment paper
- pasting brush
Instructions
- Pour about a quarter of the warm milk into a bowl.
- Add the dry yeast, 20 g wheat flour and 1 tablespoon sugar.
- Mix well and leave in a warm place for 5-10 minutes.
- Melted butter with the rest Mix the sugar.
- Add the remaining warm milk and the egg.
- Mix the flour with salt.
- Add everything to the liquid yeast mixture and knead into a dough.
- Cover the bowl of dough with a towel.
- 60 minutes at a time leave in a warm place.
- Flour the work surface and roll out the dough into a rectangle about 0.5 cm thick.
- Grease the surface of the dough with softened butter.
- Sprinkle with cinnamon and sugar.
- Top with chocolate pieces.
- Roll the entire rectangle of dough into a tight roll and cut into individual cinnamon rolls.
- Line a baking tray with baking paper.
- Place the cinnamon rolls a little apart.
- Bake at 180 degrees for about 25-30 minutes.
- Cinnamon rolls with powdered sugar decorate and serve at tea time ren.
