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Ingredients for about 12 cinnamon buns: Dough
180 g milk
20 g active dry yeast or alternatively work with your pasta madre
45 g granulated sugar
80 g butter, melted and cooled
1 egg
290 g bread flour (white, or spelt flour, or 50/50)
50 g ground hazelnuts
20 g ground flaxseed
¾ tsp salt Filling
70 g butter, softened (not melted)
160 g dark brown sugar
1½ tbsp ground cinnamon
10 g ground hazelnuts Frosting
100 g cream cheese, softened
85 g powdered sugar
3 tbsp butter, softened
½ tsp vanilla extract Instructions
Warm the milk gently. It should be warm, not hot. You should be able to put your finger in it. Add the butter and let it melt. In a small bowl, add the yeast and one teaspoon of sugar. Let the yeast dissolve. In a large bowl, combine flour, remaining sugar, egg, hazelnuts and flaxseed. Add the yeast mixture and the milk with butter. Mix well. Knead into a dough, adding flour if necessary. Let the dough rest for 1.5 to 2 hours. Meanwhile, prepare the filling. Do not melt the butter. Take it out of the fridge about two hours beforehand so it becomes very soft. Mix all filling ingredients with a spoon. Once the dough has risen, roll it out, cut into 3 to 5 cm wide strips, roll them up and place into a baking form. Let rise again for about 2 hours. Bake at 180°C for 15 to 20 minutes. Prepare the frosting while the buns are baking and spread it on top while they are still warm. Prep time: 2 hours Cook time: 20 minutes
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