Authentic German Cinnamon Buns (Schneckennudeln)
Submitted by Annabelle's Lair on March 16, 2015 at 12:59 am

Very similar to American cinnamon roll just not as sweet.

Yield: 12 rolls
Source: Woodlandgardner "Ulrich"
For the Rolls:
250 g warm milk
75 g brown sugar
30 g fresh yeast or 1 tsp dry yeast
1 egg
500 g all purpose flour
1 pinch of salt
80 g butter
For the Filling:
50 g butter melted
2 tablespoon sugar
1 teaspoon cinnamon powder
50 g raisins (optional)
For the Glaze:
60 g powdered sugar
1 tablespoon of water
1. Combine the warm milk, brown sugar, yeast, and let sit for 5 minutes until yeast dissolves.
2. Once the yeast is dissolved, add egg and whisk.
3. Then add the flour, salt, and butter.
4. Knead 5-7 minutes. Dough will smear at first when kneading because of butter.
5. Let rise until at least doubled about 1 hr or maybe 2 (fresh yeast results in faster rising).
6. Preheat oven to 400F.
7. Remove dough from bowl and cut x in middle then spread out flaps to make rectangle shape then start rolling dough out to make 30cm by 35cm
8. Brush melted butter onto dough, sprinkle with cinnamon-sugar/raisins, them roll up. Seal edge with a little butter if needed.
9. Cut pieces into 1 to 1.5 inches and place on parchment lined baking sheet and brush rolls with leftover butter.
10. Cover with food wrap and let rise 10 min.
11. Bake for 20-25 minutes.
12. Remove rolls from oven and brush rolls with glaze while still hot.