Cinnamon Rolls

I can't think of anything that suits cold weather better than delicious cinnamon and a spoiled dessert that's soft on the inside and crunchy on the outside. During my trip to Stockholm both last year and last week, there was a particular request for cinnamon rolls. I'm not in the mood to offend you, so I did a little research and ran to the kitchen. Here is the recipe for delicious cinnamon rolls!

Be careful not to roll out the dough too thick. Otherwise, since the dough is not too sweet, you may taste more bread than cinnamon. If you wish, you can serve them with cream cheese cream, which you can prepare with a package of labneh and 2 tablespoons of honey.

Heat the milk and butter together. Let the butter melt, let the milk not boil. When you reach a temperature that will not burn your hands, add sugar and yeast and wait for it to activate for 10 minutes.

Once the yeast is activated (you will see bubbles), add the salt, stir and slowly add the flour, half a cup at a time. You should get a slightly sticky dough.

When the dough comes together, place it on the floured counter. After kneading it a little, oil a bowl and put the dough in it. Cover it with stretch film or a kitchen cloth and let it ferment in a warm place for 1 hour.

After the dough has risen well, take the dough out onto the floured counter and roll out the dough into a rectangle measuring 1.5 x 3 spans.

First spread butter on the dough, then sprinkle the sugar-cinnamon mixture. Roll it up by folding it from the long edge and divide it into equal slices (I got 10 slices).

Place the rolls in a greased baking dish or baking tray.

Set the oven to 200 degrees, do the second fermentation close to the oven until it warms up.

Put the rolls in the oven, bake for about 30-40 minutes until golden brown (time may vary depending on your oven performance). Then take them out and serve.