Cinnamon Yeast Swirls with Lemon Glaze

Soft yeast swirls with a cinnamon-sugar filling and a fresh lemon glaze. They also turn out well for home bakers and go nicely with coffee or as a sweet finish.

By yumbelo-Küche · 8 servings · 120 minutes

Ingredients

• 500 g wheat flour type 405
• 7 Packung dry yeast
• 80 g sugar
• 1 Prise pinch of salt
• 250 ml milk, lukewarm
• 80 g butter, soft
• 1 Stück egg
• 1 Stück organic lemon, zest
• 60 g butter, melted
• 80 g brown sugar
• 2 TL cinnamon
• 100 g powdered sugar
• 1 EL lemon juice

Method

1. Warm the milk slightly until it is lukewarm. Mix the flour, dry yeast, sugar and salt in a large bowl.
2. Add the lukewarm milk, egg, soft butter and lemon zest and knead everything for about 8 minutes into a smooth, elastic dough.
3. Cover the dough and let it rise in a warm place for about 60 minutes, until its volume has doubled.
4. Roll the dough out on a floured work surface into a rectangle about 30 x 40 cm.
5. Spread the melted butter over the dough and sprinkle the brown sugar and cinnamon evenly over it.
6. Roll the dough up tightly from the long side and cut it into 8 equally thick slices.
7. Place the rolls cut side up in a baking tin lined with baking paper, cover and let them rise for another 30 minutes.
8. Preheat the oven to 180 degrees conventional heat and bake the rolls for about 20 to 25 minutes until golden brown.
9. Stir the powdered sugar with the lemon juice and 1 to 2 tbsp warm water into a thick glaze.
10. Brush the still warm rolls with the glaze and let them cool slightly before serving.