Cinnamon rolls with 01 Pilsner Spent Grain Flour

1. Start by crumbling and dissolving the yeast in the lukewarm whole milk. Then add the butter, salt and eggs and mix well.
2. In a separate bowl, mix the 01 Pilsner Spent Grain Flour, crushed cardamom seeds and half of the wheat flour.
3. Pour the flour mixture into the bowl with the milk mixture and mix well in a mixer.
4. Add the remaining flour and mix until the dough comes out of the bowl and is still moist but not sticky.
5. Place a damp tea towel over the bowl and let the dough rise in a warm place for 1 hour.
6. While the dough is rising, mix the filling together and set aside.
7. When the dough has risen, roll it out into a large square.
8. Spread the filling and shape the dough into a thick roll.
9. Cut the dough into equal pieces (approx. 2 cm) and place them on a baking tray lined with baking paper. Press the cinnamon rolls flat with your hand.
10. Leave the dough to rise on the baking tray for 30 minutes while the oven is preheated to 180 °C (fan oven).
11. Brush them with a beaten egg and bake them in the oven for 15-20 minutes.

TIP

Serve the cinnamon buns with icing (icing sugar, cocoa and water) or with a delicious frosting (mix with a hand mixer: 125 g room temperature cream cheese, 60 g room temperature butter, 1 vanilla pod (seeds) and 2 dl icing sugar).

The cinnamon buns can easily be frozen and reheated (do not freeze them with icing or frosting)