Cinnamon Rolls

Prepare the dough

Mix your dry ingredients together in a big bowl  After that, warm the milk and butter together, and then whisk in the yeast until it has dissolved. Pour this mixture over the dry ingredients and mix. Remove the dough from the food processor onto a work surface and knead by hand for approx.3 minutes. Shape into a ball, cover and leave to rest for at least 20 minutes

Prepare the filling

Heat 170g milk gently in a saucepan. Then add all other ingredients, stir well, remove from the heat and leave to stand. The filling should have a rather soft consistency

Prepare the rolls

Place the dough on a baking paper sheet and roll out into a square (approx. 30 cm long and 30 cm wide)

Spread the poppy seed filling evenly over the dough and roll into a roulade

Cut the roulade in half using a pastry card, divide the two parts again into 4 equal pieces and place facing upwards in an oven dish lined with baking paper

Lightly spray the rolls with water, cover and leave to rise at room temperature for about 30-45 minutes

Preheat the oven to 180 °C

Spray or brush the rolls well with water before baking

Bake and Glaze

Bake with a little steam until golden brown around the edges and beginning to turn golden brown across the centre for about 20 minutes (place a heat-resistant container with water or ice cubes in the oven while baking)

After baking, first cover the rolls with the apricot jam then spread with a lemon glaze (juice of half a lemon with the icing sugar) and enjoy