Cinnamon rolls with butter cream

Melt the butter and cool slightly to keep it warm.

Pour warm milk into a large bowl, add butter and sugar and stir.

Sprinkle the milk with yeast and let sit for 1 minute.

Pour in 500 g flour and mix thoroughly.

Cover the bowl with a towel and place in a warm place for 1 hour.

During this time, the dough will almost double. If not, leave it on for another half hour.

Then add baking powder, salt and 95 g flour to the dough. Stir.

Place the dough on the table and sprinkle with the remaining flour.

Knead the dough with your hands, stirring in the flour. It should be uniform and not stick to hands and table.

Roll it into a rectangular layer about 1 cm thick. Try to keep the rectangle as even as possible.

Lubricate the layer evenly with softened butter, sprinkle with brown sugar and cinnamon. Press them lightly into the dough.

Starting on the long side, roll the dough into a roll.

Cut it in half. Then divide each into 7 equal parts about 4 cm wide.

Brush two round baking tins with butter.

Place one roll in the center of each mold, cut side down. Arrange 6 more pieces around.

If you only have rectangular shapes, arrange the rolls in rows so that they touch each other lightly.

Cover each dish with cling film and place in a warm place for 30 minutes.

Remove the tape. Bake the buns in an oven preheated to 180 ° C for 25-30 minutes. They should turn golden.

In the meantime, add all the ingredients for the cream to the bowl. The butter must be melted. Beat with a whisk until smooth.

Vanilla extract can be substituted with a pinch of vanillin.

While the buns are still warm, pour the buttercream directly onto the buns.