Baking mix cinnamon rolls made from yeast dough

Remove the sugar (small bag) and put it aside. Open the seal and put the bag with the cinnamon-sugar mixture aside. Pour the baking mix into a large bowl.

• Classic version: Gently heat 300 ml milk (see milk line in the can) and 80 g butter in a pan until the butter dissolves. Allow to cool until lukewarm and stir in an egg. Vegan version: Gently heat 300 ml oat drink (see milk line in the can) and 80 g vegetable fat in a pan until the fat dissolves. Allow to cool until lukewarm.
• Add the lukewarm milk mixture to the baking mix and knead for about 4 minutes by hand, with a food processor or with the Thermomix.
• Cover the dough and let it rest in the bowl for 30-60 minutes in a warm place (approx. 24 °C). In the meantime, melt 50 g butter or vegetable fat in a saucepan or in the microwave, allow to cool until lukewarm and stir in the cinnamon-sugar mixture.
• Knead the dough on a floured work surface, roll it out into a rectangle (approx. 35 x 40 cm) and evenly spread the butter, cinnamon and sugar mixture over the entire rectangle. Roll up the dough, cut into slices approx. 2 cm thick and place on a baking tray lined with baking paper or in a greased casserole dish.
• Cover the cinnamon rolls and let them rest in a warm place for about 30 minutes. Preheat the oven (top and bottom heat 180 °C).
• Brush the cinnamon rolls generously with water. Sprinkle with sugar and bake for about 25 - 35 minutes until the surface is golden brown.

You still need:

Classic:
1 egg
300 ml milk
130g butter

Vegan:
300 ml oat milk
130 g vegetable fat

Tips:

The longer the dough rests, the better it will rise! It should rise to twice its height!