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Cinnamon Rolls with Cranberries


Yeast dough for about 14 pieces:
250 ml milk
70 g butter or margarine
500 g wheat flour
1 sachet dry yeast
70 g brown or white sugar
1 sachet vanilla sugar
1 egg
1 pinch of salt

50 g walnuts
100 g soft butter or margarine
70 g brown or white sugar
2 level tsp ground cinnamon
70 g dried cranberries

2 tbsp milk

Preparation time: 40 minutes

A little practice will be required

1. Heat up the milk and let the butter or margarine melt in it.

2. Carefully mix the flour and yeast in a mixing bowl. Add the remaining ingredients and
the warm milk and butter mixture, then blend it all with a mixer (dough hooks), starting briefly on the lowest setting and then switching to the highest setting until a smooth dough is formed.

3. Cover the dough and leave it to rise in a warm place until it has visibly increased in size.

4. Very finely chop some walnuts or put them through a food processor. Mix the butte or margarine with sugar, cinnamon and walnuts using a mixer (beaters) until well combined.

5. Knead through the dough one more time on a lightly floured work surface, then roll out a rectangle (about 70 x 25 cm). Spread the filling evenly over the dough and sprinkle with cranberries. Roll up the rectangle tightly along the longer side. Cut the roll into about 14 evenly sized trapezoid pieces.

6. Place the trapezoids with the wide side down onto the baking tray. Use the handle of a wooden spoon to press onto the narrow side so the rolled sides face up. Leave the rolls to rise for another 10 minutes and then brush with some milk.

7. Slide the baking tray into a preheated oven (top/bottom heat: 180°C, fan-assisted: 160°C). The cinnamon rolls will be ready after approx. 20 minutes.

8. Cool on a cake rack or serve lukewarm.

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