Cinnamon rolls with toffee

We all know and love cinnamon rolls. They are sweet and soft and are perfect for breakfast. The citrus icing is especially heavenly.

The delicious soft pastries originally come from Sweden. A truly ingenious Swede invented them there in the 1920s. The 'Kanelbullen', as they are called there, even have a "Cinnamon Roll Day" dedicated to them. They are celebrated on October 4th.

You need the following ingredients for preparation:

Servings: 12 pieces

Level: tricky

Preparation time: 20 minutes

Rest time: 45 minutes

Baking time: 35 minutes

Utensils:

• Pizza roller

Season: November - March

Ingredients for the snails:

• 250ml low-fat milk

• 100g butter

• 1 egg yolk

• 510g wheat flour

• 65g sugar

• 1 packet of dry yeast

Ingredients for the filling:

• 120g of the caramel

• 1 heaped teaspoon cinnamon

• 50g soft butter

• 80g brown sugar

Ingredients for the caramel:

• 1 can sweetened condensed milk

Ingredients for the glaze:

• 120g icing sugar

• 3 tablespoons fresh lemon juice

Notes:

• If you don't have any eggs in the fridge, reduce the flour by 10g and leave out the egg yolk.

• The snails need space in their mold because they expand during baking.

• The milk must not be hot because that will destroy the yeast.

• Dry yeast does not need to be activated.

Preparation:

1st step

1 can sweetened condensed milk

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First, remove the label from the can. Place it in a large pot and fill it with water. Now bring the water to a boil. After the first bubbles appear, reduce the heat and let the whole thing simmer gently for 2 hours.

Add water so that the tin is always well covered. After this time, your caramel is ready.

Step 2

250ml milk, 100g butter, 1 egg yolk, 510g wheat flour, 65g sugar, 1 packet of dry yeast

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Put the milk, butter and sugar in a saucepan. While you mix everything, heat the milk (do NOT boil it).

Mix the flour with the yeast in a bowl.

Once the milk is warm and the butter has melted, turn off the heat and test the milk with one of your fingers. If you can leave your finger in the milk for 30 seconds, then it is perfect.

Now stir the milk and egg yolk into the flour and knead into a soft, smooth dough.

Grease a bowl with a tablespoon of oil and place the dough in it. Cover it well with cling film and put it in your kitchen cupboard to rise for 45 minutes.

Step 3

Bake

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Line a round (30cm diameter) or square baking dish (25x30cm) with baking paper. Then roll out the dough into a rectangle on a floured work surface.

Step 4

120g of caramel, 1 tsp cinnamon, 50g soft butter, 80g brown sugar

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Mix the soft butter with the cinnamon and sugar until creamy. Add the caramel and mix everything well to form a spreadable mass. Then spread it on your rectangle. Now cut it into 12 strips with the pizza roller and roll them loosely into snails.

Place your snails in the baking dish and cover them with a kitchen towel. Let them rise for another 15 minutes and preheat the oven to 160°C.

Then bake the snails for 35 minutes. If you think they are getting dark, you can cover them with aluminum foil for the last 10 minutes of baking time.

Step 5

120g icing sugar, 3 tbsp fresh lemon juice

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Mix the powdered sugar with the lemon juice until creamy and sprinkle over the warm cinnamon rolls.

Good succeed!