Recipe Information

• Servings: 10 rolls
• Preparation Time: 25 minutes
• Cooking Time: 25 minutes
• Total Time: 1 hour 15 minutes (including rising time)
• Difficulty: Medium

Ingredients

For the Dough:

• 120 ml warm milk
• 10 grams Dr. Oetker dry yeast
• 350 grams all-purpose flour
• 1 pinch of fine salt
• 1 egg + 1 egg yolk
• 60 grams softened butter
• 50 grams sugar
• 3 tablespoons ground cinnamon
• 1 sachet (approximately 7 grams) Bourbon vanilla sugar by Dr. Oetker

For the Topping:

• 1 sachet (approximately 200 grams) vanilla frosting by Dr. Oetker
• 40 grams softened butter
• 1 sachet (approximately 7 grams) Bourbon vanilla sugar by Dr. Oetker
• 6 drops Bourbon vanilla extract by Dr. Oetker
• 250 grams strawberries
• 4 stalks of rhubarb

Instructions

1. Activate the Yeast:
   1. In a small bowl, pour the warm milk and add the dry yeast.
   2. Mix well and let it activate for 20 minutes until bubbles form. (Skip this step if using natural sourdough.)
2. Prepare the Dough:
   1. In a stand mixer bowl fitted with a dough hook, add the flour and salt. Mix for a few seconds on speed 2.
   2. Add the egg, egg yolk, and softened butter, then continue mixing until combined.
   3. Add the sugar, then incorporate the milk mixture (or sourdough) and mix on low speed until homogeneous.
   4. Cover the bowl with plastic wrap and let it rise for 1 hour in a warm place.
3. Prepare the Topping:
   1. Trim the strawberries and cut them in half.
   2. In a small saucepan, combine the strawberries, vanilla sugar, and vanilla extract. Simmer for 10 minutes over low heat to create a compote.
4. Shape the Rolls:
   1. Once the dough has doubled in volume, lightly flour a work surface and roll out the dough into a rectangle, about 1.5 cm thick.
   2. Spread the mixture of sugar and cinnamon over the dough evenly.
   3. Roll the dough tightly from the long side, then cut into 2 to 3 cm thick slices.
   4. Place the rolls in a baking dish, leaving some space in between. Cover with plastic wrap and let rise for another hour in a warm place.
   5. Preheat the oven to 170°C (340°F).
5. Bake:
   1. Bake the rolls in the preheated oven for 25 minutes.
   2. Remove from the oven, allow to cool slightly, then brush with Dr. Oetker vanilla frosting.
   3. Top with the prepared strawberry compote and decorate with Easter-themed decorations if desired.

Notes

For best results, make sure your ingredients are at room temperature before starting. This helps with the activation of the yeast and makes for a fluffier roll.

Recipe Tips

• You can substitute half of the white flour with whole wheat flour for a nuttier flavor.
• Feel free to add nuts or chocolate chips to the filling for an extra treat.
• These rolls are best enjoyed fresh but can be stored in an airtight container for up to 3 days.

Nutritional Information

Each cinnamon roll contains approximately 250 calories, 10g of fat, 38g of carbohydrates, and 5g of protein.

FAQ

1. Can I use fresh yeast instead of dry yeast?

Yes, you can use fresh yeast. Use about three times the amount of fresh yeast as dry yeast (approximately 30 grams).

2. How can I make my cinnamon rolls even fluffier?

Make sure to let the dough rise adequately during both rises. A warm, draft-free environment helps the yeast work better.

3. Can I freeze the cinnamon rolls?

Yes, you can freeze unbaked rolls. Just shape them and place them in the freezer. Bake directly from frozen, adding a few extra minutes to the baking time.

4. What other toppings can I use?

You can top them with cream cheese frosting, maple glaze, or simply dust with powdered sugar.

5. How can I ensure my rolls are not dry?

Make sure not to overbake the rolls and keep them covered with a towel after baking to retain moisture.