Sunday breakfast Ahoy! With a delicious recipe for crispy cinnamon buns

Thank you for your sympathy with my last post. It was not easy with me and the Brussels sprouts. It's nice to know that I'm not alone with that. In retrospect, however, I have to say that it has somehow been worthwhile. The Brussels sprouts salad was really crazy yummy and I still find the photos nachwievor very appealing.
Yesterday gabs here incidentally again Ofenrisotto - this time with Brussels sprouts. And you learn to do so, because this time I just halved it bluntly. Ha! Defeat!

Today I make it a little easier. Finally, I forgot the long-awaited recipe for the delicious cinnamon bills. On Instagram, the picture was very well received by you, so I hope that the recipe appeals to you as well. The preparation is really simple: you make a simple, soft yeast dough with butter and egg, this forms into balls and rolls them first in melted butter, then in a mixture of sugar and cinnamon. Off in the oven and - voilà! Already the perfect pastry for afternoon coffee, Sunday breakfast or take-away to the office. Maybe just the right thing for Easter?

Granted - it's a bit of a mess and you inevitably bread your own fingers with a sugar-cinnamon crust. Can you lick well! I'm just saying ...

freshly baked cinnamon buns with crunchy crust in a baking dish

Otherwise, the recipe is really more pleasing. And if you have problems with yeast dough: I have succeeded this one every time. No pre-leavening and pipapo - I even knead the yeast directly into the flour and the dough opens beautifully. Try it - yeast dough really can be super easy! Just crumble the fresh yeast and knead it into the flour with your fingertips. Finished. Then add the rest of the ingredients and knead well with a soft yeast dough.

If you want to enjoy the Buchteln for breakfast and do not feel like getting up so early, you can also prepare the yeast dough in the evening and airtight packaged overnight in the refrigerator. The bowl should be big enough, because the dough rises properly. The next morning, when the bowl is open, simply leave it in a warm place for about half an hour, for example in the bathroom or in the kitchen, while preparing the rest. Then you can process it directly.

light-weight yeast biscuits with crispy sugar-cinnamon crust

cinnamon bunnies

for 6 cinnamon bunches

For the yeast pastry

500 g flour - 20 g fresh yeast - 75 g sugar - 1/2 tsp salt - 75 g soft butter, excl. some soft butter for the baking dish
1 egg
200 ml hand-warm milk

For the sugar-cinnamon crust

50 g butter
75 g sugar
1 tb cinnamon


Put the flour in a large mixing bowl or the bowl of the food processor.
Crumble the fresh hops and knead with the fingertips directly into the flour and rub. Add the sugar and salt and mix well.

The soft butter, the egg and the milk in a sw Add and knead everything with the dough hook of the food processor, the hand mixer or the hands to a smooth, supple yeast dough.Roll each ball first in the warm, liquid butter until all sides are well covered, then toss in the sugar-cinnamon mixture. The yeast balls should be covered evenly all around. Place the balls side by side in the prepared shape with a little distance from each other.

Preheat the oven to 175 ° C top and bottom heat. Bake the balls again for about 30 minutes while the oven preheats.

Insert the baking pan into the lower third of the oven and bake the cinnamon bakes for about 25 minutes until golden brown and crispy.

Remove from the oven and allow to cool in the mold on a wire rack.
Serve lukewarm or chilled fresh on the baking day.